A good chicken stir fry is the kind of dinner everyone can agree on—quick, colorful, and full of fresh flavor.
When the veggies hit the hot pan and the sauce begins to thicken, everything smells warm, bright, and wildly inviting.
Your family will love piling their bowls with tender chicken and crisp vegetables.
And you’ll love how effortlessly this 30-minute meal comes together on a busy night.
For the Stir Fry Sauce
- Chicken Broth – forms the savory base of the sauce.
- Tamari Soy Sauce (or Coconut Aminos) – adds salty depth and classic stir-fry flavor.
- Dry Sherry – optional, but it gives the sauce a subtle boost of complexity.
- Honey – balances the savory notes with a touch of sweetness.
- Sesame Oil – a small amount goes a long way for nutty aroma.
- Rice Vinegar (or Apple Cider Vinegar) – brightens the sauce and adds acidity.
- Cornstarch (or Arrowroot Powder) – thickens the sauce so it coats everything beautifully.
For the Chicken Stir Fry
- Avocado Oil – ideal for high-heat cooking.
- Chicken Breast – cut into bite-size pieces so they cook quickly and stay tender.
- Salt and Pepper – simple seasoning to highlight the chicken’s flavor.
- Red Bell Pepper – adds sweetness and color.
- Carrot – thin slices bring crunch and natural sweetness.
- Broccoli Florets – hearty, nutritious, and perfect for stir frying.
- Yellow Onion – builds a flavorful base in the pan.
- Fresh Ginger – brings warmth and brightness.
- Garlic – key for that signature stir-fry aroma.
Optional Garnish
- Sesame Seeds – add a lightly toasted crunch.
- Green Onion – fresh, bright finishing flavor.
Quick Simple Chicken Stir Fry
Ingredients
Stir Fry Sauce-
¼ cup chicken broth
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¼ cup tamari soy sauce (or coconut aminos)
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1 tablespoon dry sherry (optional)
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1 tablespoon honey
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1 teaspoon sesame oil
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1 teaspoon rice vinegar (or apple cider vinegar)
- 1 tablespoon cornstarch (or arrowroot powder)
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2 tablespoons avocado oil
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1 pound boneless skinless chicken breast, cut into 1-inch pieces
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Salt and pepper, to taste
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1 red bell pepper, deseeded and chopped
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1 small carrot, thinly sliced
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2 cups broccoli florets, cut into bite-sized pieces
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1 small yellow onion, chopped
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1 tablespoon finely grated fresh ginger
- 4 garlic cloves, minced
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1 tablespoon sesame seeds
- 1 green onion, sliced
Instructions
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Prepare the sauce:
In a small bowl, mix the chicken broth, tamari or coconut aminos, dry sherry, honey, sesame oil, rice vinegar, and cornstarch (or arrowroot). Whisk until smooth and set aside. -
Cook the chicken:
Heat 1 tablespoon of avocado oil in a wok or large skillet over medium-high heat. Add the chicken pieces in a single layer, season with salt and pepper, and cook for 4–5 minutes, stirring occasionally, until lightly browned. Transfer the chicken to a plate. -
Cook the vegetables:
Using the same pan, add the remaining tablespoon of oil. Toss in the red bell pepper, carrot, broccoli, and onion. Sauté for 3–4 minutes, or until the vegetables begin to soften. -
Combine everything:
Return the chicken to the pan. Add the ginger and garlic, stirring for about 30 seconds. Pour in the sauce and cook for an additional 1–2 minutes, until the sauce thickens and coats everything evenly. -
Finish:
Sprinkle with sesame seeds and sliced green onion before serving, if desired.
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Refrigerator: Allow the stir fry to cool, then store in an airtight container for up to 4–5 days.
- Freezer: Freeze in a sealed container for up to 3 months—rice freezes well alongside it.
1. Do I need a wok for this?
Nope! A wok is great, but a large frying pan works perfectly.
What really matters is heat — get that pan screaming hot so the chicken sears instead of stews. Big flavours start with a hot pan!
2. How do I stop the veggies from going soggy?
Two things: cut them evenly and don’t overcrowd the pan.
If your pan is packed, everything steams and you lose that gorgeous stir fry texture. Cook in batches if you have to — totally worth it.
3. Why cook the chicken first and then remove it?
Because it guarantees golden, juicy pieces instead of pale rubbery ones.
You get colour on the chicken, then you give the veggies their turn, then everyone goes back in the pan for the grand saucy finale.
4. How do I get that shiny, thick, restaurant-style sauce?
Cornstarch (or arrowroot) is your best friend here.
Give the sauce a quick whisk before pouring it in, then let the heat work its magic — it thickens in a minute and clings beautifully to every bite.
5. Can I prep anything ahead to make this faster?
Absolutely. Chop the chicken, slice the veggies, and whisk the sauce the night before.
Then when dinner time hits, you’re basically just tossing things into a hot pan. Weeknight victory!
