Easy Chicken Stir Fry Dinner That’s Healthy & Delicious

There’s something incredibly satisfying about tossing together a colorful, sizzling stir fry in your own kitchen. Easy Chicken Stir Fry isn’t just a dinner recipe—it’s a go-to lifesaver for busy weeknights when time is short but flavor still matters. With tender chicken breast, crisp veggies, and a savory sauce that clings to every bite, this dish packs in massive flavor with minimal effort.

What makes this stir fry stand out is its texture and balance. The chicken is seared to golden perfection while remaining juicy inside. The vegetables are vibrant and slightly crisp, and the sauce—just the right mix of salty, sweet, and umami—brings everything together. You don’t need a wok or fancy ingredients, just a hot skillet, a few pantry staples, and a willingness to shake up dinner with something fast and terrific.

Ingredients Overview

The beauty of an Easy Chicken Stir Fry lies in how simple ingredients come together to create something greater than the sum of their parts.

Chicken breast: Boneless, skinless chicken breast is the star here—lean, tender, and quick to cook. Cut into thin strips against the grain, it stays juicy and cooks evenly. If you prefer, boneless chicken thighs offer a richer flavor and work beautifully.

Bell peppers: A mix of red, yellow, or green bell peppers adds crunch, sweetness, and vibrant color. They also hold their shape well in high heat, giving the stir fry a lovely texture.

Broccoli: These green florets soak up the sauce and add fiber and crunch. Fresh is best, but frozen broccoli can be used in a pinch—just steam slightly before adding.

Carrots: Sliced thinly, carrots bring color and subtle sweetness to the mix. Julienned or coin-shaped, they add a nice contrast to the softer chicken.

Garlic and ginger: These two aromatics are essential for that authentic stir fry flavor. Garlic adds depth while ginger gives it a fresh, zesty kick.

Soy sauce: A staple in stir fry sauces, soy sauce brings the salty umami foundation. Use low-sodium if you’re watching salt intake.

Oyster sauce: Slightly sweet and deeply savory, oyster sauce rounds out the flavors. It’s optional, but recommended for richness.

Sesame oil: Just a drizzle gives the final dish a toasty aroma and authentic flair. A little goes a long way.

Cornstarch: Used to lightly coat the chicken and thicken the sauce, creating that signature glossy finish.

Optional veggies: Snow peas, baby corn, mushrooms, or snap peas can all be added for extra crunch and variety.

Step-by-Step Instructions

1. Prep the chicken: Slice 1 pound of boneless, skinless chicken breast into thin strips. Toss it in 1 tablespoon of cornstarch and a splash of soy sauce. This coating helps lock in moisture and gives the chicken a slight crisp when seared.

2. Chop vegetables: Thinly slice 1 red bell pepper, 1 yellow bell pepper, 1 cup broccoli florets, and 1 medium carrot. Set aside. Mince 3 cloves of garlic and grate about 1 tablespoon of fresh ginger.

3. Make the sauce: In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1 teaspoon cornstarch. Set aside.

4. Heat the pan: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.

5. Sear the chicken: Add the chicken in a single layer. Let it cook undisturbed for 2–3 minutes to get a nice sear, then stir and cook until it’s just cooked through, about 5–6 minutes total. Remove the chicken and set aside.

6. Stir fry the vegetables: In the same pan, add another tablespoon of oil if needed. Add garlic and ginger first, stirring for about 30 seconds until fragrant. Then add all the vegetables. Stir fry for 4–5 minutes until tender-crisp.

7. Combine and sauce: Return the chicken to the pan. Pour in the prepared sauce. Toss everything to coat evenly, cooking for another 2–3 minutes until the sauce thickens and glazes the stir fry.

8. Finish and serve: Drizzle with a touch of sesame oil, stir, and serve hot over steamed rice or noodles.

Tips, Variations & Substitutions

Tips for success:

• Slice all ingredients evenly for consistent cooking.

• Don’t overcrowd the pan; cook chicken in batches if needed.

• Keep heat high to get that signature stir fry sear.

Variations:

• Spicy twist: Add chili flakes or a splash of sriracha to the sauce.

• Low-carb: Serve over cauliflower rice or lettuce wraps.

• Protein swaps: Try shrimp, tofu, or thinly sliced beef instead of chicken.

Substitutions:

• Tamari or coconut aminos can replace soy sauce for gluten-free needs.

• Hoisin sauce can stand in for oyster sauce for a sweeter flavor.

• Frozen stir fry vegetable mixes work if you’re low on fresh produce.

Serving Ideas & Occasions

Easy Chicken Stir Fry is the kind of dish that fits into any schedule and any occasion. It’s perfect for quick weeknight dinners, but polished enough for casual weekend guests.

Serve it over jasmine rice for a comforting classic or pair with brown rice for extra fiber. It also goes well with rice noodles or even quinoa for a twist. Add a side of egg rolls, steamed dumplings, or a simple cucumber salad to complete the meal.

For drinks, chilled green tea or sparkling water with lemon complements the savory, saucy notes beautifully. And if you’re serving kids, the mild sweetness in the sauce makes it a winner at the table.

Nutritional & Health Notes

This recipe offers a great balance of lean protein, colorful vegetables, and controlled seasoning. Chicken breast is low in fat and high in protein, keeping you full without weighing you down. Bell peppers and broccoli add vitamins C and K, while carrots bring beta-carotene and fiber.

Using low-sodium soy sauce and moderate oil keeps the sodium and fat in check. Plus, the quick cooking method preserves nutrients in the veggies better than boiling or baking.

With its adaptability, Easy Chicken Stir Fry can fit into many meal plans—from low-calorie and high-protein to dairy-free or gluten-free (with the right substitutions).

FAQs

1. Can I make this ahead of time?
Yes, you can prep the ingredients and sauce ahead of time and store them separately. Cook everything fresh when you’re ready to eat. Leftovers also reheat well for 2–3 days in the fridge.

2. What’s the best cut of chicken for stir fry?
Boneless, skinless chicken breast is lean and quick-cooking, but boneless thighs add more flavor. Just make sure to slice against the grain for tenderness.

3. How do I avoid soggy vegetables?
Keep the heat high and don’t overcrowd the pan. Stir fry in batches if needed and cook just until crisp-tender. Overcooking is the main reason for mushy vegetables.

4. Can I use frozen vegetables?
Absolutely. Just thaw and pat them dry to reduce extra moisture. You may need to stir fry them a bit longer to cook off any residual water.

5. What if I don’t have oyster sauce?
You can substitute hoisin sauce or a mix of soy sauce and a bit of brown sugar. Oyster sauce adds depth, but the dish is still tasty without it.

6. How spicy is this recipe?
The base recipe is mild, but you can add spice easily. Stir in red pepper flakes, chili garlic sauce, or a splash of sriracha for heat.

7. Can I double the recipe?
Yes, but cook the chicken and vegetables in batches so they sear properly. Crowding the pan causes steaming, which affects texture and flavor.

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