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This Chicken Stir Fry is the kind of weeknight meal everyone gets excited about.
The chicken turns tender, the veggies stay vibrant, and that glossy honey–soy sauce brings everything together in the most delicious way.

When the ginger and garlic hit the pan, the kitchen fills with the coziest aroma—
and in just minutes, you’ve got a fresh, flavorful dinner that tastes like your favorite takeout, only lighter and homemade.

Your family will love digging in, and you’ll love how quick it is to make.
It’s simple, colorful, and perfect for those nights when you want something warm, fast, and really satisfying.

For the Chicken Stir Fry

• Chicken Breast – Cut into 1-inch cubes so it cooks quickly and stays tender.
  
• Salt and Pepper – Simple seasoning that enhances the flavor of the chicken and veggies.
  
• Olive Oil – Used in two steps: first to sauté the chicken, then to cook the vegetables.
  
• Broccoli Florets – Adds color, crunch, and lots of nutrients.
  
• Yellow & Red Bell Peppers – Their sweetness balances the savory sauce and adds vibrant color.
  
• Baby Carrots – Slice them thin so they cook evenly while keeping a little bite.
  
• Ginger – Brings warm, zesty flavor that brightens up the whole stir fry.
  
• Garlic – Essential for that classic stir-fry aroma and depth.

For the Stir Fry Sauce

• Corn Starch – Helps thicken the sauce so it coats the chicken and vegetables beautifully.
  
• Cold Water – Mixed with corn starch to create a smooth slurry (no lumps!).
  
• Chicken Broth (Low Sodium) – Adds savory richness without overpowering the honey-soy flavors.
  
• Soy Sauce (Low Sodium) – Gives the sauce its signature salty, umami base.
  
• Honey – Adds natural sweetness and helps create that glossy finish.
  
• Toasted Sesame Oil – Deep, nutty aroma that gives authentic stir-fry character.
  
• Crushed Red Pepper Flakes – A touch of gentle heat to balance the sweetness.

Super Simple Chicken Stir Fry

A quick, colorful stir fry that brings together tender chicken, crisp vegetables, and a sweet-savory sauce. It comes together fast—perfect for a weeknight meal that tastes like you put in way more effort than you did.

Print Pin

Course: Dinner

Cuisine: Chinese

Keyword: Super Simple Chicken Stir Fry

Prep Time: 8 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 18 minutes minutes

Servings: 4

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Ingredients

Chicken & Vegetables

• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  
• Salt and pepper, to taste
  
• 2 tbsp olive oil, divided
  
• 2 cups broccoli florets
  
• 1/2 yellow bell pepper, cut into 1-inch pieces
  
• 1/2 red bell pepper, cut into 1-inch pieces
  
• 1/2 cup baby carrots, sliced
  
• 2 tsp minced ginger
  
• 2 garlic cloves, minced

Stir Fry Sauce

• 1 tbsp corn starch
  
• 2 tbsp cold water
  
• 1/4 cup low sodium chicken broth
  
• 3 tbsp low sodium soy sauce
  
• 1/4 cup honey
  
• 1 tbsp toasted sesame oil
  
• 1/2 tsp crushed red pepper flakes

Instructions

Make the Sauce

1. In a medium bowl, whisk the corn starch with the cold water until smooth.
2. Add the chicken broth, soy sauce, honey, toasted sesame oil, and red pepper flakes. Whisk again and set aside.

Cook the Chicken

1. Warm 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
2. Add the chicken (working in batches if the pan is crowded). Season with salt and pepper. Cook for 3–5 minutes, or until the chicken is fully cooked. Transfer the chicken to a plate.

Cook the Vegetables

1. Lower the heat to medium and pour the remaining tablespoon of oil into the skillet.
2. Add the broccoli, bell peppers, and carrots. Cook, stirring now and then, until the vegetables are crisp-tender.
3. Stir in the ginger and garlic and cook for one more minute.

Combine Everything

1. Return the cooked chicken to the pan and mix it in with the vegetables.
2. Give the sauce a quick whisk, then pour it into the skillet. Stir gently to coat everything.
3. Bring the sauce to a boil and let it bubble for one minute.

Serve the stir fry as is, or pair it with rice or chow mein.

 

Nutrition

Calories: 343 kcal | Carbohydrates: 29 g | Protein: 26 g | Fat: 13 g | Saturated Fat: 2 g | Cholesterol: 72 mg | Sodium: 570 mg | Potassium: 709 mg | Fiber: 2 g | Sugar: 19 g | Vitamin A: 3095 IU | Vitamin C: 89.1 mg | Calcium: 35 mg | Iron: 1.4 mg

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1. Do I really need to cook the chicken first?
   Yep! Give the chicken its moment in the pan so it gets a nice sear. If you toss everything in together, the veggies steam, the chicken sulks, and nobody reaches their full potential. Cook it separately → perfectly juicy pieces every time.

2. How small should I chop everything?
   Think “bite-sized and speedy.”
   1-inch cubes for the chicken, and similar-sized pieces for the veggies. The more even they are, the more likely everything finishes cooking at the same time. (Also makes the dish feel a bit more pro!)

3. Does the pan really need to be that hot?
   Yes. Crank it! Stir fry = high heat + fast cooking.
   A properly hot pan keeps the veggies crisp and gives the chicken a gorgeous little golden edge. Lukewarm pans give sad, pale stir fry. We don’t do sad.

4. Why does my stir fry sometimes turn watery?
   Two culprits: overcrowding and not enough heat.
   If the pan is jam-packed, the ingredients steam and release extra liquid. Cook in batches if needed — it’s quicker than trying to rescue a soupy stir fry later!

5. When do I add the sauce?
   Wait until the chicken and veggies are cooked and happy, then pour it in.
   Bring the whole thing to a boil for a minute — that’s when the corn starch works its magic and turns the sauce into that glossy, sticky coat-your-noodles goodness.

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