Chicken Stir Fry Recipe

Savor the irresistible flavors of this Chicken Stir Fry, a quick and vibrant dish that rivals your favorite takeout. Juicy chicken thighs mingle with crisp vegetables, creating a colorful, nutrient-packed meal that’s as eye-catching as it is delicious.

The rich sauce blends soy, garlic, ginger, and a touch of honey, striking the perfect balance of savory and sweet. Each bite is coated in a glossy glaze that enhances the natural flavors of every ingredient.

Ready in just 30 minutes, this stir fry is endlessly adaptable to whatever vegetables you have on hand. Serve it over steamed rice for a hearty, satisfying dinner that will quickly become a weeknight favorite.

Chicken Stir Fry Ingredients

Chicken Thighs – Tender and flavorful, they provide the juicy, savory base that absorbs every drop of the rich stir-fry sauce.

Broccoli – Adds vibrant color and a crisp bite, balancing the dish with fresh, earthy notes.

Red Pepper – Brings natural sweetness and a pop of brightness that enhances every mouthful.

Mushrooms – Offer a deep, umami richness that complements the savory sauce and hearty chicken.

Garlic & Fresh Ginger – Infuse the stir fry with warm, aromatic layers, creating that signature restaurant-style flavor.

Cashews – Add a satisfying crunch and nutty depth, elevating the texture and taste of the final dish.

Recipe Tips

1. Perfectly Cooked Chicken
For juicy, tender bites, let the chicken sear in a single layer without constant stirring. This ensures a beautiful golden crust and seals in moisture. Avoid overcrowding the pan—cook in batches if needed to maintain a high, steady heat.

2. Crisp-Tender Vegetables
The key to vibrant, flavorful vegetables is timing. Start with hearty vegetables like broccoli and carrots first, then add quick-cooking ones such as zucchini and mushrooms. This staggered approach keeps each ingredient crisp yet fully infused with the savory-sweet sauce.

3. Sauce That Shines
Whisk the cornstarch into the soy sauce, broth, and honey until completely smooth before adding it to the pan. This prevents lumps and ensures a silky glaze that coats every piece of chicken and vegetable beautifully, delivering that classic stir-fry finish.

What to Serve with Chicken Stir Fry

Serve this Chicken Stir Fry over freshly steamed jasmine or basmati rice to soak up the rich garlic-ginger sauce. For a lighter option, pair it with cauliflower rice or quinoa for added texture and nutrition. A side of sesame garlic noodles or simple miso soup also complements the dish, creating a balanced and satisfying Asian-inspired meal.

FAQ

Q: Can I use chicken breast instead of thighs?
Yes, chicken breast works well—just be careful not to overcook it, as it can dry out faster than thighs.

Q: How do I keep vegetables from becoming soggy?
Cook them on high heat and avoid overcrowding the pan to preserve their crisp texture.

Q: Can I make the sauce ahead of time?
Absolutely. Mix the sauce ingredients up to two days in advance and refrigerate until ready to use.

Q: Is this recipe gluten-free?
Use tamari or a certified gluten-free soy sauce to keep the dish entirely gluten-free without sacrificing flavor.

Chicken Stir Fry Recipe

Elevate your weeknight dinners with this vibrant Chicken Stir Fry, a dish that rivals your favorite takeout. Tender chicken thighs and crisp vegetables are enveloped in a harmonious blend of garlic, ginger, soy sauce, and a touch of honey, creating a perfectly balanced sweet–savory glaze. Ready in just 30 minutes, this versatile recipe welcomes substitutions based on the vegetables you have available and pairs beautifully with steamed rice for a complete, satisfying meal.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 5 People

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• Chicken Stir Fry
• 1 lb chicken thighs trimmed and cut into bite-size pieces
• 1 cup broccoli florets
• 8 oz mushrooms sliced
• 1 small carrot julienned or diced
• 1/2 zucchini sliced or cubed
• 1/2 red bell pepper diced
• 1/2 onion diced
• 4 garlic cloves minced
• 1 tsp freshly grated ginger
• 1/2 cup cashews
• 2 Tbsp vegetable oil divided
• 1 Tbsp unsalted butter
• Best Stir Fry Sauce
• 1/2 cup chicken broth
• 1/4 cup soy sauce or gluten-free alternative
• 1/4 cup water
• 2 Tbsp honey
• 1 Tbsp cornstarch

Method

 

1. Prepare Ingredients: Trim the chicken of excess fat and cut into uniform bite-size pieces. Dice or slice all vegetables to a similar size for even cooking.
2. Make the Sauce: In a medium bowl, whisk together chicken broth, soy sauce, water, honey, and cornstarch until smooth. Set aside.
3. Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and sear until browned and fully cooked, stirring occasionally. Transfer the chicken to a plate.
4. Sauté the Vegetables: Add the remaining oil and the butter to the pan. Toss in the broccoli, mushrooms, carrot, zucchini, red pepper, and onion. Cook, stirring often, until the vegetables are crisp-tender.
5. Combine and Flavor: Return the chicken to the skillet. Add the garlic and ginger; cook for about 1 minute, stirring frequently to release their aroma.
6. Finish the Stir Fry: Sprinkle in the cashews, then pour the prepared sauce over the mixture. Bring to a gentle boil, reduce the heat, and simmer until the sauce thickens and coats all ingredients.
7. Serve: Garnish with sliced green onions and sesame seeds if desired, and serve hot over rice.

Notes

Variations

Vegetables: Substitute or add vegetables such as cauliflower, snap peas, asparagus, baby corn, bean sprouts, green beans, or water chestnuts according to preference or availability.

Chicken: Chicken tenders or breast meat can be used in place of thighs—take care not to overcook to maintain juiciness.

Storage
Refrigerate leftovers in an airtight container for up to 3–4 days, or freeze for as long as 3 months. Thaw overnight in the refrigerator and reheat in a skillet until fully warmed through.