Chicken stir-fry is a quick supper that's full of flavor! Simply take a big pan and watch as juicy chicken, a plethora of vegetables, and a savory-sweet sauce come together in this colorful, healthful supper.

I enjoy a nice stir-fry since it checks all the boxes for a quick weekday meal. It delivers flavor, simplicity, and a healthy protein-vegetable ratio. Like my all-time favorites like teriyaki chicken or shrimp fried rice.

The sauce, though, is the secret to an unbelievably amazing stir-fry. In this example, chopped chicken and colorful vegetables are covered in a rich, sweet, and savory sauce - basically, all the tastes and textures you want in a stir-fry!

So all you have to do is make some rice for a well-rounded, quick meal preparation that the entire family will enjoy.

WHAT’S IN THIS EASY STIR-FRY RECIPE?

This recipe is essentially just a bunch of vegetables and chicken thrown together. You may use whichever veggies you choose (hey, fridge leftovers! ), but here's what's in this traditional recipe.

Boneless, Skinless Chicken Breast
Bell Pepper
Carrot
Broccoli
Onion
Ginger & Garlic
Green Onion
Sesame Seeds

The finest part is yet to come: the stir-fry sauce! This one feels fabulously complicated but is actually rather simple to prepare. Here's what you'll require.

Chicken broth
Tamari Soy Sauce
Sesame Oil
Honey
Rice Vinegar:
Arrowroot Powder
Dry Sherry (optional)

LET’S MAKE THE BEST CHICKEN AND BROCCOLI STIR-FRY

Other than slicing a few vegetables and dicing the chicken, there isn't much prep work. After that's done, the rest is a breeze! Here's how you do it.

Produce the stir-fry sauce. In a small mixing bowl, combine the chicken broth, soy sauce, sesame oil, dry sherry, honey, rice vinegar, and arrowroot powder.
Cook the chicken. Cook the chicken with salt, pepper, and a little avocado oil in a big pan or wok over medium-high heat for approximately 4-5 minutes, or until lightly browned. Then transfer to a plate.
Prepare the veggies. Sauté the bell pepper, onion, carrot, and broccoli in a splash of oil until soft.
Everything should be stir-fried together! Return the chicken to the pan, along with the garlic, ginger, and stir-fry sauce. Mix everything together until everything is fully coated in the sauce - that's all there is to it!

WAYS TO STORE

What's amazing about this dish is that it yields delectable leftovers. Alternatively, you may batch cook this on a Sunday night and enjoy it throughout the week.

Let cool before storing in airtight containers. These will last for approximately 4-5 days in the fridge.
To freeze: Freeze the entire stir-fry in an airtight container for up to 3 months. And, sure, you can freeze it alongside the rice!

CHICKEN STIR FRY

This chicken stir-fry is the answer to a speedy dinner that's jam packed with flavor! It's got juicy chicken, loads of veggies, and the best savory-sweet sauce.

Print Pin Rate

Course: dinner

Cuisine: Asian

Keyword: chicken stir fry recipe, chicken stir-fry

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 295kcal

Ingredients

¼ cup chicken broth
¼ cup tamari soy sauce (or coconut aminos)
1 tablespoon dry sherry (optional – this isn't required, it's just an extra flavor-boost if you have it)
1 tablespoon honey
1 tablespoon sesame oil
1 tablespoon rice vinegar (or apple cider vinegar)
1 tablespoon arrowroot powder

CHICKEN STIR FRY

2 tablespoons avocado oil
1 pound boneless skinless chicken breast, cut into 1-inch pieces
salt and pepper, to taste
1 red bell pepper, deseeded and chopped
1 small carrot, thinly sliced
2 cups broccoli florets, cut into bite-sized pieces
1 small yellow onion, chopped
1 tablespoon finely grated fresh ginger
4 garlic cloves, minced

OPTIONAL GARNISH

1 tablespoon sesame seeds
1 green onion, sliced

Instructions

In a small bowl, whisk together the chicken broth, soy sauce, dry sherry, honey, sesame oil, rice vinegar, and arrowroot powder. Set aside.
In a large skillet or wok on medium high heat, add 1 tablespoon of oil. Add the chicken in a flat layer. Season with salt and pepper, and cook until lightly browned, about 4-5 minutes, stirring as needed. Remove the chicken to a plate.
Leaving any juices in the pan, add 1 tablespoon of oil along with the red bell pepper, onion, carrot, and broccoli. Cook the vegetables until tender, about 3-4 minutes.
Add the chicken back to the pan with the minced ginger and garlic. Stir for 30 seconds. Pour in the sauce and stir fry for another 1-2 minutes, until the sauce thickens. Garnish with green onion and sesame seeds before serving.