Easy Chicken Stir Fry

On a hectic weeknight, my family’s schedule often feels overwhelming. I turn to this reliable chicken stir fry to save the day. It brings tender bites of chicken together with vibrant, crisp vegetables. A savory sauce hints at ginger and honey. Everything comes ready in under 30 minutes. This meal feels fresh and satisfying. It does not demand hours in the kitchen.

I love how this chicken stir fry fits our busy lives. It allows easy swaps for whatever veggies I have on hand. Leftovers reheat beautifully for the next day’s lunch. That keeps the bright flavor intact. It balances health with a bit of indulgence. So, it becomes my go-to for nourishing the whole family.

Why We Love This Recipe

• Quick Preparation: This chicken stir fry comes together in just 30 minutes. It’s ideal for weeknight dinners. You get great flavor without extra effort.
• Versatile and Healthy: It loads up on colorful veggies like broccoli and bell peppers. This creates a nutrient-packed meal. It supports balanced eating easily.
• Family Favorite: The savory soy-honey sauce appeals to all ages. It turns simple ingredients into a comforting dish. Everyone loves it.
• Easy Cleanup: One skillet means less mess. That’s perfect for busy moms like me. I can juggle tasks without worry.

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Ingredients to make Chicken Stir Fry

These ingredients blend seamlessly for a balanced chicken stir fry. Fresh produce adds nice crunch. The sauce ties everything with umami depth. I always opt for high-quality soy and ginger. They elevate the taste. Each bite becomes more vibrant.

• Boneless skinless chicken breast – provides lean protein. It stays tender when cubed and stir-fried.
• Salt and black pepper – seasons the chicken simply. This enhances natural flavors well.
• Olive oil – used for cooking. It adds light richness without overpowering.
• Broccoli florets – brings crisp texture. It adds earthy notes to the mix.
• Yellow bell pepper – adds sweet, colorful crunch. It pairs nicely with other veggies.
• Red bell pepper – contributes vibrant color. It offers mild sweetness for balance.
• Baby carrots – offers subtle sweetness. They provide bite when sliced thinly.
• Minced fresh ginger – infuses aromatic warmth. This spices up the stir-fry.
• Minced garlic – delivers bold, savory depth. A quick sauté brings it out.
• Chicken broth – forms the sauce base. It gives a light, flavorful liquid.
• Soy sauce – provides essential umami and saltiness. Swap with tamari for gluten-free.
• Honey – balances the sauce sweetly. It uses natural touch.
• Rice vinegar – adds subtle tang. This brightens the profile nicely.
• Cornstarch – thickens the sauce smoothly. It creates a glossy coating.
• Sesame oil – finishes with nutty aroma. It enhances the end result.
• Sliced green onions – optional garnish. It adds fresh, mild onion flavor.
• Sesame seeds – optional topping. They bring added crunch and appeal.

How to Make Chicken Stir Fry

Step 1: Prepare the Chicken

I start by cutting the boneless skinless chicken breast into uniform 1-inch cubes. Then, I season them generously with salt and black pepper. This ensures even cooking. It also distributes flavor well. Uniform pieces help. The chicken cooks quickly. It stays moist without drying out.

Step 2: Cook the Chicken

I heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Next, I add the chicken in batches. This avoids overcrowding. I stir-fry for 3-5 minutes. It cooks through and browns lightly. The internal temperature reaches 165°F. I remove the chicken then. I set it aside to keep it tender.

Step 3: Stir-Fry the Vegetables

Now, I reduce the heat to medium. I add the remaining tablespoon of olive oil to the skillet. Then, I toss in the broccoli florets. I include yellow and red bell pepper pieces too. I add sliced baby carrots. I stir-fry for 5-7 minutes. The vegetables become crisp-tender. This step preserves their color. It keeps the crunch for a fresh bite.

Step 4: Add Aromatics

I stir in the minced fresh ginger and minced garlic with the vegetables. I cook constantly for about 1 minute. It becomes fragrant quickly. This addition builds flavor layers. It avoids burning delicate ingredients. I keep stirring. This releases their essential oils evenly.

Step 5: Make the Sauce

While vegetables cook, I prepare the sauce in a small bowl. I whisk together the chicken broth, soy sauce, honey, rice vinegar, cornstarch, and sesame oil. I mix until smooth. Preparing ahead helps. It integrates seamlessly later. The cornstarch creates a glossy sauce. It clings nicely.

Step 6: Combine and Thicken

I return the cooked chicken to the skillet with the vegetables. Then, I pour in the prepared sauce. I bring it to a boil. I stir constantly. Next, I reduce the heat and simmer for 1-2 minutes. The sauce thickens. It coats everything nicely. I taste it. I adjust seasoning if needed. This gives perfect balance.

Step 7: Serve Immediately

I garnish the chicken stir fry with sliced green onions and sesame seeds if desired. Then, I serve it hot. It pairs best with steamed rice or noodles. They soak up the flavorful sauce. I enjoy it right away. This gives the best texture.

Pro Tips for Success

• Check Chicken Temp: I always ensure the chicken reaches 165°F internally. This guarantees it’s fully cooked. It stays safe too.
• Avoid Overcrowding: I cook chicken in batches. This maintains high heat. It prevents steaming instead of browning.
• Customize Veggies: I swap in seasonal produce like snap peas or zucchini. I use what’s available. This keeps things fresh.
• Whisk Sauce Well: I mix the cornstarch thoroughly. This avoids lumps. It achieves a smooth, glossy coating.

How to Serve Chicken Stir Fry

Garnishes

I love topping my chicken stir fry with sliced green onions. They add a fresh, sharp contrast. This brightens the savory sauce. Sesame seeds give subtle nutty crunch. They complement the tender chicken well. A dash of chili flakes works too. It introduces gentle heat. My family enjoys that spice sometimes.

Side Dishes

I pair this chicken stir fry with steamed jasmine rice. It absorbs the glossy sauce nicely. This makes the meal more filling. Often, I serve it with a simple cucumber salad. That adds a cool, crisp element. It balances the warmth. Steamed edamame fits too. It provides extra protein. The green pop is fun.

Creative Ways to Present

For family dinner, I arrange the chicken stir fry in a large serving bowl. I put colorful veggies on top. This boosts visual appeal. I layer it over cauliflower rice sometimes. That gives a low-carb twist. It keeps the cozy flavors intact. For lunch bowls, I add quinoa underneath. This adds heartier texture. It takes little extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken stir fry in an airtight container. I keep it in the fridge. It lasts up to 3 days well. This makes quick lunches easy. I let it cool completely first. Then, I seal it to maintain freshness.

Freezing

For longer storage, I freeze portions of chicken stir fry. I use freezer-safe bags. I flatten them for space. It holds up for about 2 months. I thaw overnight in the fridge when ready. I avoid freezing if I want crisp veggies. They stay better that way.

Reheating

I reheat chicken stir fry in a skillet over medium heat. I add a splash of broth. This revives the sauce. It takes about 3-4 minutes. In the microwave, I cover it loosely. This prevents drying. I heat in 1-minute intervals. I stir midway. This keeps chicken tender. Veggies avoid getting mushy.