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a bowl of chicken stir fry over rice
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Easy Chicken Stir Fry

This chicken stir fry recipe is a family-friendly meal with loads of veggies and a fantastic savory and sweet homemade sauce! It's ready in just 35 minutes for a hassle free weeknight dinner.
Course Main Course
Cuisine American, Asian American
Keyword chicken stir fry recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 365kcal

Ingredients

  • 2 chicken breasts cut into 1" pieces
  • 1/2 teaspoon garlic powder
  • Pepper to taste
  • 3 tablespoons cornstarch
  • 3 tablespoons olive oil divided
  • 1/2 medium onion chopped into fairly small pieces
  • 2 cups broccoli florets cut into fairly small pieces
  • 1/2 bell pepper (I used orange) cut into fairly small pieces or strips
  • 1/2 cup matchstick cut carrots
  • 1 cup uncooked rice for serving (optional)
  • Chopped scallions for serving optional, to taste

Sauce:

  • 1/4 cup honey
  • 1 teaspoon fresh ginger grated
  • 3 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 teaspoon apple cider vinegar (or rice vinegar)
  • 1/2 cup chicken broth
  • 1/2 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch

Instructions

  • I recommend prepping your ingredients before you start cooking - once the recipe is started, it goes quite fast. Be sure to cut the veggies into pieces that are bite-size (make sure that the broccoli is cut quite small) so they cook at a similar rate. If serving with rice, I recommend getting it going prior to starting the recipe. Cook rice according to package directions.
  • Add the sauce ingredients to a medium bowl and whisk together.
  • Cut the chicken into 1" pieces and add to a bowl. Sprinkle with the garlic powder and some pepper. Stir to combine. Add the cornstarch and stir/toss until the chicken is coated.
  • In a skillet (use a fairly large/deep one if possible), over medium-high heat, add 2 tablespoons of the oil. Let the pan heat up for a few minutes.
  • Add the chicken pieces to the skillet (shake off the excess cornstarch prior to adding it to the pan). Don't crowd the pan - I recommend doing 2 batches for best browning. Cook for 4 minutes and then flip and cook another 3-4 minutes or so (I flip using tongs to make it easy). Chicken should be golden and cooked through (165F). For the second batch, add another tablespoon of olive oil to the pan. Transfer each batch of the chicken to a plate once it's done.
  • If the pan looks dry, add a small splash of olive oil (a teaspoon or so), and then add the onions. Cook for 1 minute, stirring a few times.
  • Add in the broccoli, peppers, and carrots, and cook for 3 minutes, stirring often. Veggies will be tender-crisp. Cook for a bit longer if you want them softer.
  • Add the chicken back to the pan and stir in the sauce (whisk it again quickly prior to pouring it in). Let it bubble until thickened (about a minute), stirring constantly so everything gets coated. Take the pan off the heat. Serve immediately over rice or noodles with scallions sprinkled over top if desired.

Notes

  • The rice quantity is my suggestion for 4 people, but feel free to make more/less or whatever you usually make for 4 people. 
  • Fresh ginger is much easier to grate when frozen! I always keep some fresh ginger in the freezer and I use my Microplane grater/zester to easily grate it. 
  • See blog post for more tips for stir fry success!
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information. Nutrition info does NOT include rice.

Nutrition

Calories: 365kcal | Carbohydrates: 33g | Protein: 27g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 771mg | Potassium: 735mg | Fiber: 2g | Sugar: 20g | Vitamin A: 3457IU | Vitamin C: 66mg | Calcium: 46mg | Iron: 1mg