Delicious Chicken Stir Fry With Vegetables

I’ll be real with you, my first attempt at chicken stir fry was kind of a disaster because the chicken stuck to the pan, the broccoli turned soggy, and the sauce looked like soup instead of that glossy stuff you see in takeout boxes.

So I remember standing there with a spatula in my hand, thinking, “Well… guess it’s cereal for dinner,” but you know what, that mess taught me more than the recipe ever did, and it made me want to try chicken stir fry again the right way.

The funny part is that I didn’t give up, so the next time I cut everything smaller and I heated the pan hotter, and boom, the veggies stayed crisp and the chicken turned tender, and the sauce finally stuck the way I wanted.

So I was so proud that I texted a photo to my best friend like I’d just won a cooking competition, and she laughed and said, “It looks better than Panda Express,” and honestly, I thought the same, and I knew then that chicken stir fry could be my go-to meal whenever I needed something quick but tasty.

Cooking isn’t always perfect because sometimes the onions brown too much or the sauce gets thicker than you planned, but hey, that’s part of the fun. So, have you ever made something that turned out totally different from the picture but still tasted even better? That’s what chicken stir fry feels like for me every time I cook it.

ingredients

• 1 pound (about 450 g) boneless chicken breast or chicken thighs
• 2 tablespoons vegetable oil (or olive oil)
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 medium carrot, sliced thin
• 1 small broccoli head, cut into small pieces
• 1 small onion, sliced
• 2 garlic cloves, chopped
• 1 teaspoon fresh ginger, chopped or grated
• 1/4 cup soy sauce
• 2 tablespoons honey (or sugar)
• 1 tablespoon cornstarch
• 1/2 cup chicken broth or water
• 1 tablespoon sesame oil (optional)
• Salt and pepper to taste

ingredients notes

• Chicken breast is soft and cooks quickly, but chicken thighs can make it juicier.
• Oil is what helps cook everything without sticking, so don’t skip it. Bell peppers make the dish colorful and sweet.
• Carrots add crunch, and broccoli adds little green trees that are fun to eat.
• Onion gives flavor, garlic makes the taste stronger, and ginger makes it fresh.
• Soy sauce is salty and gives the stir-fry its special flavor.
• Honey makes it a little sweet, so kids enjoy it more.
• Cornstarch helps the sauce become thick, like the kind you get at restaurants.
• Chicken broth makes the sauce richer, but water works too.
• Sesame oil adds a nutty taste if you want extra flavor.
• A little salt and pepper at the end make it taste just right.

How to make chicken stir fry?

step 1: cut and prepare everything

Wash your hands first. Then cut the chicken into small bite-sized pieces so it cooks fast and is easy to eat. Slice your veggies and put them all in bowls so you don’t get confused later. This is called “prep,” and it makes cooking easier.

step 2: make the sauce

In a small bowl, mix soy sauce, honey, cornstarch, and chicken broth (or water). Stir with a spoon until there are no lumps. Put it aside—you’ll use it at the end to make everything saucy.

step 3: cook the chicken

Put a big pan or wok on the stove and turn the heat to medium-high. Add a little oil. Put the chicken pieces in and cook them until they turn golden on the outside and are no longer pink inside. Take them out of the pan and put them on a plate for later.

step 4: cook the veggies

In the same pan, add a little more oil if you need it. Toss in onion, bell peppers, carrots, and broccoli. Stir them around for a few minutes until they are soft but still a little crunchy. Add garlic and ginger at the end and stir quickly so they don’t burn.

step 5: mix everything together

Put the chicken back into the pan with the veggies. Pour the sauce you made earlier over everything. Stir well and watch as the sauce becomes thicker and shinier. Everything should get coated in the tasty sauce.

step 6: finish and serve

Turn off the heat and, if you like, add sesame oil for more flavor. Serve your chicken stir-fry with rice or noodles. It’s ready to eat and enjoy.

kitchen equipment needed

• 1 cutting board
• 1 sharp knife
• 1 big pan or wok
• 1 wooden spoon or spatula
• 2 small bowls (for the sauce and veggies)
• 1 plate (for cooked chicken)

storage options!

If you have leftovers, place them in a container with a lid and store them in the refrigerator. They’ll stay good for about 3 days. To warm them up, just put them in the microwave or heat them in a pan. You can also freeze chicken stir-fry for later. Just let it cool first, then put it in a freezer bag or container. It can be stored frozen for approximately 2 months. When you want to eat it again, thaw it in the fridge and then heat it up.

variations!

Chicken stir fry can be different every time. Instead of chicken, you can use beef, shrimp, or even tofu if you don’t want meat. You can swap the veggies for ones you like; snap peas, zucchini, mushrooms, or even baby corn are great. You can also change the sauce. Try adding a little orange juice for a fruity taste, or chili sauce if you like it spicy. For noodles, you can use spaghetti if that’s what you have at home. That’s the fun part, you can mix and match, and it still tastes amazing.

what to enjoy with chicken stir fry?

You have many options to pair with this chicken stir fry, like I did last week, I pair it with something to make my dish better, like my delicious Creamy Avocado Fettuccine plus my Marry Me Tuscan Chicken Soup.

The funny thing is that I didn’t stop there because I wanted to see what else I could eat with chicken stir fry so I tried it with Lo Mein Noodles and even a side of garlic bread and guess what it was amazing because every bite had something new and exciting and I texted my best friend to tell her and she laughed because she said “You really like making combos” and I thought yeah I do because it makes dinner more fun.

tips for making the best chicken stir fry

Always cut the chicken and veggies into small pieces so they cook fast and evenly. Use high heat so the food cooks quickly and keeps its crunch. Don’t cook the veggies too long; soft but still a little crunchy is the best. Mix the sauce before you start cooking, so you’re ready when it’s time to pour it in. And don’t overcrowd the pan if you put too much food in at once, it will steam instead of stir-fry. If you want the chicken extra flavorful, you can marinate it in soy sauce and garlic for 15 minutes before cooking.

FAQ

what is chicken stir fry made of?

It’s made of chicken, vegetables, and a tasty sauce that’s a little sweet and salty.

what does chicken stir fry taste like?

It tastes savory from the soy sauce, sweet from the honey, and fresh from the veggies.

can i use frozen vegetables?

Yes, you can use frozen veggies. Just cook them a little longer so they aren’t watery.

what can i serve chicken stir fry with?

You can serve it with rice, noodles, or even bread.

is chicken stir fry healthy?

Yes, it has protein from chicken and vitamins from veggies, which makes it healthy.

can i make it without soy sauce?

Yes, you can use coconut aminos or just a little salt instead.

how long does chicken stir fry take to cook?

It takes about 20 minutes from start to finish.

can i make it spicy?

Yes, you can add chili sauce, red pepper flakes, or fresh chili to make it spicy.

what if i don’t like broccoli?

You can leave it out or use other veggies like zucchini or mushrooms.

can i cook this ahead of time?

Yes, you can cook it earlier and warm it up later, but it’s best fresh.

can i use chicken thighs instead of breasts?

Yes, chicken thighs make it juicier, but both work well.

does chicken stir fry taste like takeout?

Yes, it tastes similar to takeout, but fresher and even better because you made it yourself.