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A vibrant easy chicken stir fry served in a bowl, showcasing colorful vegetables and tender chicken pieces.

Classic Easy Chicken Stir Fry Dinner

This classic easy chicken stir fry dinner is a quick and delicious meal featuring tender chicken and crisp vegetables coated in a savory sauce. Perfect for a weeknight dinner, it can be customized with your favorite vegetables and served over rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken & Marinade:
  • 1 lb boneless, skinless chicken breast or thighs cut into 1-inch pieces
  • 1 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp cornstarch
  • 1 tsp sesame oil
For the Stir-Fry Sauce:
  • ¼ cup soy sauce low sodium preferred
  • 2 tbsp water or chicken broth
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar or honey/maple syrup
  • 1 tsp grated fresh ginger
  • 2 cloves garlic minced
  • ½ tsp red pepper flakes optional, for a kick
  • 1 tsp cornstarch
For the Vegetables:
  • 2 tbsp olive oil or sesame oil
  • 1 head broccoli cut into small florets
  • 1 large carrot sliced thinly or julienned
  • 1 red bell pepper sliced
  • ½ onion thinly sliced
  • 4 oz snap peas or snow peas
  • 2 green onions sliced (for garnish)
Optional for Serving:
  • Cooked rice white, brown, or jasmine
  • Optional Sesame seeds

Equipment

  • medium bowl
  • small bowl
  • wok or large skillet

Method
 

Chicken Preparation
  1. Combine chicken pieces with soy sauce, cornstarch, and sesame oil in a bowl, then toss to coat and let marinate for at least 10 minutes.
Sauce Preparation
  1. Whisk together all stir-fry sauce ingredients in a small bowl and set aside.
Vegetable Preparation
  1. Wash, chop, and prepare all vegetables before cooking.
Cooking Chicken
  1. Heat 1 tablespoon of oil in a wok or skillet over high heat, then cook the marinated chicken in batches for 3-4 minutes until golden brown and cooked through; remove and set aside.
Cooking Vegetables
  1. Add the remaining 1 tablespoon of oil to the same pan, then stir-fry broccoli, carrots, and onion for 3-4 minutes until tender-crisp.
  2. Add red bell pepper and snap peas, and continue to stir-fry for 2-3 minutes until all vegetables are bright and tender-crisp.
Combine and Sauce
  1. Return the cooked chicken to the pan with the vegetables, re-whisk the stir-fry sauce, and pour it over the ingredients.
  2. Stir constantly for 1-2 minutes until the sauce thickens and coats everything.
Serving
  1. Remove from heat, garnish with green onions and sesame seeds if desired, and serve hot over cooked rice.

Notes

Ensure your wok or skillet is hot enough to properly sear the chicken and stir-fry the vegetables without overcrowding to achieve the best texture. You can adjust the spice level by adding more or fewer red pepper flakes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.