Amazing 30-Minute Chicken Stir Fry

Oh, weeknights! Anyone else feel like they’re constantly juggling activities and then, *poof*, it’s dinnertime and the last thing you want to do is spend an hour in the kitchen? I totally get it. For years, my go-to was takeout, dreaming of something that tasted as good as my favorite Chinese restaurant’s fare. That’s exactly why I’m so excited to share this chicken stir fry recipe with you. It’s the real deal – fast, incredibly flavorful, and honestly, just so darn reliable. Coming from my own kitchen, where I’ve spent countless nights testing shortcuts and perfecting techniques, this stir fry is proof that you *can* have that delicious, homemade, takeout-quality meal on the table in minutes. It’s one of my tried-and-true favorites, born from that desire to bring simple, joyful cooking back into our busy lives.

Why You’ll Love This Easy Chicken Stir Fry

Trust me, this isn’t just another stir fry recipe. You’re going to absolutely love it because:

• It’s crazy fast – like, 30 minutes from start to finish fast! Perfect for those nights you’re starving.
• The flavor is spot on. That savory sauce with garlic and ginger? Chef’s kiss!
• It’s super simple, no fancy techniques needed. If you can chop and stir, you’re basically a pro.
• So versatile! Use whatever veggies you have hanging out in the fridge.
• It’s a fantastic option for meal prep, too. Make a big batch and save yourself stress later in the week.

Gather Your Ingredients for the Best Chicken Stir Fry

Alright, let’s talk about what you’ll need to make this incredible chicken stir fry. The beauty of this recipe is that it uses pantry staples and fresh veggies you probably already have, or can easily grab. And hey, if you’re looking for a meal delivery service that brings fresh ingredients right to your door, check out HelloFresh – they’re pretty awesome! But for this recipe, here’s your shopping list:

For the Chicken:

• 1 lb boneless, skinless chicken breasts, cut into nice bite-sized pieces (I like to cut them about an inch big, so they cook evenly!)
• 2 tablespoons soy sauce (This helps tenderize the chicken and adds a first layer of flavor.)
• 1 tablespoon cornstarch (Don’t skip this! It creates a little coating that keeps the chicken super tender and helps the sauce cling later.)

For the Stir-Fry Veggies:

• 2 tablespoons vegetable oil (or another high-heat oil), divided
• 1 cup broccoli florets (Fresh is best, but frozen works in a pinch!)
• 1 red bell pepper, sliced (For color and a touch of sweetness.)
• 1 carrot, julienned (That means cut into thin matchsticks. It looks pretty and cooks fast!)
• 1/2 onion, sliced (Yellow or red, either works great.)
• 2 cloves garlic, minced (The more, the merrier, right?)
• 1 teaspoon grated fresh ginger (This adds that warm, zingy flavor that’s essential for stir-fry.)

For the Glorious Sauce:

• 1/4 cup soy sauce
• 2 tablespoons oyster sauce (This is my secret weapon for that deep, savory flavor. It’s a game-changer!)
• 1 tablespoon rice vinegar (Adds a little tang to cut through the richness.)
• 1 teaspoon sesame oil (A little goes a long way for that nutty aroma.)
• 1 teaspoon sugar (Just to balance out all the savory and tangy notes.)
• 1 teaspoon cornstarch (This helps thicken the sauce so it coats everything perfectly.)

Step-by-Step Guide: How to Make Chicken Stir Fry

Alright, let’s get this delicious chicken stir fry going! It might seem like a lot of steps, but I promise it comes together so fast, you’ll wonder why you ever ordered takeout. My grandmother always said patience is key, but with this recipe, it’s more about efficiency. Grab your favorite large skillet or wok, and let’s do this!

1. First things first, let’s prep that chicken. In a medium bowl, toss your bite-sized chicken pieces with the 2 tablespoons of soy sauce and 1 tablespoon of cornstarch I listed. Give it a good mix so everything’s coated. Let this sit for about 10 minutes while you get everything else ready. This little marinade does wonders for keeping the chicken super tender and juicy, and that cornstarch helps it get a nice little crust when it hits the hot pan.

2. Next up, the sauce! In a small bowl, just whisk together all those sauce ingredients: the soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, and that last teaspoon of cornstarch. Make sure it’s all smooth and combined. Set this bowl aside; it’s going to make everything taste amazing in just a few minutes!

3. Now for the fun part – the cooking! Heat 1 tablespoon of the vegetable oil in your big skillet or wok over medium-high heat. You want it nice and hot. Carefully add your marinated chicken in a single layer (don’t overcrowd the pan – do it in batches if needed!). Stir-fry it for about 5 to 7 minutes, until it’s nicely browned and cooked all the way through. Once it’s done, scoop it out of the skillet and set it aside on a plate. We’ll add it back in later.

   SAVE IT

4. Add the remaining 1 tablespoon of oil to that same skillet. Toss in your broccoli florets, sliced bell pepper, julienned carrot, and half an onion. Stir-fry these veggies for about 3 to 5 minutes. You want them tender but still with a little bit of a crisp bite – that’s called *crisp-tender*, and it’s the best texture for stir-fry! Don’t cook them until they’re mushy.

   SAVE IT

5. Almost there! Add the minced garlic and grated ginger to the skillet with the veggies. Stir for just about 30 seconds until you can really smell their wonderful fragrance. Don’t let the garlic burn!

6. Now, bring that cooked chicken back into the skillet with all those lovely veggies. Pour your prepared sauce mixture all over everything. Give it a good stir to combine.

   SAVE IT

7. Keep stirring continuously for another 1 to 2 minutes. You’ll see the sauce start to bubble and thicken up, coating all the chicken and veggies in a delicious, glossy glaze. It’s pure magic watching it come together!

8. And that’s it! Your amazing homemade chicken stir fry is ready to go. Serve it immediately over a bed of fluffy rice (if you need tips, check out how to make perfect rice) or your favorite noodles. Enjoy!

   SAVE IT

Tips for Success with Your Chicken Stir Fry

Okay, so you’ve got the recipe, but let’s make sure your stir fry turns out absolutely perfect every single time. From my many years of kitchen chaos and triumphs, here are a few little secrets I’ve picked up. First off, don’t be afraid of high heat for the chicken and veggies – it’s what gives you that nice char and keeps them from getting soggy. Make sure your sauce is mixed up and ready to go before you start cooking the last part; things happen fast! And remember, this recipe is super forgiving. If you don’t have bell peppers, toss in some snap peas or mushrooms. No worries if you want to swap chicken breasts for thighs; just cook ’em a little longer. That’s the beauty of home cooking!

Ingredient Notes and Substitutions

Sometimes you’re missing an ingredient or have a dietary need, and that’s totally okay! For this chicken stir fry, a few ingredients are key, but there’s room for flexibility. If you don’t have oyster sauce, no worries! You can increase the soy sauce a bit and add a teaspoon of brown sugar for a similar savory-sweet depth. Or, a touch of hoisin sauce can work too. If you’re watching your sodium, definitely swap in low-sodium soy sauce for a healthier kick – it makes a big difference! And that cornstarch? It’s our little helper for tender chicken and a nicely thickened sauce. It creates a light coating that locks in moisture and helps the sauce cling to everything. If you’re gluten-free, just be sure to use tamari instead of soy sauce.

Serving Suggestions for Your Chicken Stir Fry

My favorite part is serving this up! It’s fantastic all on its own, but if you want to round out your meal, I highly recommend serving it over a fluffy bed of steamed rice – white, brown, jasmine, whatever you love! Noodles are also a brilliant choice. For a pretty finish that adds a little extra pop, sprinkle on some toasted sesame seeds or some freshly chopped green onions right before you dig in. It just makes everything feel a little more special, doesn’t it?

Storage and Reheating Your Chicken Stir Fry

The best part about making this chicken stir fry? Leftovers taste just as amazing the next day! Once it’s cooled down a bit, pop those delicious remnants into an airtight container and store them in the fridge. They’ll keep perfectly well for about 3 days. When you’re ready to eat, you have a couple of options: I usually pop mine in the microwave for a minute or two until heated through. If you prefer, you can also gently reheat it in a skillet over medium heat, maybe with another splash of soy sauce.

Frequently Asked Questions about Chicken Stir Fry

Got questions about whiping up this amazing chicken stir fry? I’ve got you covered! From my kitchen to yours, here are some common things people ask:

Can I use chicken thighs for this chicken stir fry recipe?

Absolutely! Chicken thighs are a fantastic alternative to breasts. They’re a bit more forgiving and tend to stay super moist and flavorful. You might just need to cook them an extra minute or two to make sure they’re done through. They’re great for an extra tasty, healthy chicken stir fry!

How to make the sauce for chicken stir fry thicker?

If your sauce isn’t as thick as you like, it’s usually a quick fix! Make a little slurry by mixing about a teaspoon of cornstarch with a tablespoon of cold water. Stir that into your simmering sauce in the pan, and keep stirring for another minute or so. It’ll thicken right up. You can add a bit more if needed, but be careful not to overdo it!

What are the best vegetables for healthy chicken stir fry?

The beauty of stir fry is you can really use whatever you love or have on hand! Some of my favorites that stay nice and crisp are broccoli, bell peppers, snap peas, carrots, and onions. Mushrooms, zucchini, and water chestnuts are also excellent choices. Aim for veggies that cook relatively quickly and keep that lovely crisp-tender texture.

Nutritional Information for This Stir Fry Recipe

Just a heads-up, the nutritional info can bounce around a bit depending on the exact brands you use and how generous you are with the oil! But for a general idea, one serving of this delicious chicken stir fry has about 350 calories, 15g of fat, 30g of protein, and 25g of carbohydrates. The sodium might be around 900mg, so keep that in mind if you’re watching your intake!

Share Your Chicken Stir Fry Creations!

Now that you’ve whipped up this amazing chicken stir fry, I’d absolutely LOVE to hear about it! Did you try it with different veggies? Did your family devour it? Please drop a comment below and let me know how it turned out. And if you snapped a pic, tag me on social media – I live for seeing your kitchen creations!

Easy Chicken Stir Fry

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A quick and flavorful chicken stir fry recipe perfect for busy weeknights, featuring tender chicken, crisp vegetables, and a savory sauce.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 15 min
• Total Time: 30 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stir-fry
• Cuisine: Asian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil, divided
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• For the Sauce:
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 teaspoon cornstarch

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Instructions

1. In a medium bowl, toss chicken pieces with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let marinate for 10 minutes.
2. In a small bowl, whisk together all sauce ingredients until smooth. Set aside.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
4. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add broccoli, bell pepper, carrot, and onion. Stir-fry for 3-5 minutes until vegetables are crisp-tender.
5. Add garlic and ginger to the skillet and cook for 30 seconds until fragrant.
6. Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables.
7. Stir continuously until the sauce thickens and coats everything evenly, about 1-2 minutes.
8. Serve immediately over rice or noodles.

Notes

• For a healthier option, use low-sodium soy sauce.
• Feel free to add other vegetables like snap peas, mushrooms, or water chestnuts.
• This recipe is a great base for meal planning.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 10g
• Sodium: 900mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 80mg