If you love Chinese takeout, this homemade chicken stir fry is for you. I started making chicken stir fry when I was ten, and I still turn to this quick, flavorful recipe whenever I want a satisfying dinner in under 30 minutes. The highlight is the sauce — savory, slightly sweet, and bright with fresh ginger.
Better-than-Takeout Chicken Stir Fry
This chicken stir fry is an easy, healthier alternative to takeout. It combines tender chicken breast, crisp broccoli, and carrots tossed in a honey-ginger sauce with garlic and a touch of sriracha. The recipe is naturally simple to adapt — swap soy sauce for tamari to make it gluten-free, or use a different protein like shrimp, beef, or tofu.
Ingredients You Need for Chicken Stir Fry at Home
- Chicken breast — boneless, skinless; cut into 1-inch pieces. You can also use boneless skinless thighs or another protein.
- Olive oil — for cooking; sesame oil may be used for extra flavor.
- Broccoli — about 8 cups of fresh florets, the main vegetable in this version.
- Carrots — shredded or thinly sliced for quick cooking.
What veggies can I add to chicken stir fry?
You can add any combination of vegetables you enjoy. Aim for roughly 2 cups of vegetables per person before cooking — they will shrink as they heat. Good choices include:
- Sugar snap peas
- Green beans
- Bell peppers (red, orange, or green)
- Green onions
- Cauliflower
Can I use frozen veggies?
Frozen vegetables work in a pinch, but fresh vegetables will be crisper and more vibrant. If using frozen, thaw and drain excess water to avoid a watery stir fry.
What is in the stir fry sauce?
The sauce is the key to great stir fry. This version balances sweet, salty, and spicy with fresh aromatics.
- Honey — adds sweetness without refined sugar; maple syrup can be substituted for a warmer flavor.
- Soy sauce or tamari — adds umami; use low-sodium soy sauce to reduce sodium, or tamari to keep it gluten-free.
- Fresh ginger — grated for brightness; increase to taste if you love ginger.
- Garlic — minced; garlic deepens the flavor and is highly recommended.
- Sriracha — a small amount for mild heat; add more if you prefer spicier.
- Hoisin sauce — optional, about a tablespoon for a more classic takeout flavor.
Make it gluten-free: use gluten-free hoisin and swap tamari for soy sauce.
Other flavors to add
- Crushed red pepper flakes
- Extra hot sauce
- Sesame seeds
- A drizzle of sesame oil at the end for a nutty finish
How to Thicken Stir Fry Sauce
To avoid a watery sauce, prepare a simple cornstarch slurry: whisk cornstarch into water until smooth, then stir it into the hot pan. Keep the heat at medium to activate the cornstarch — the sauce should thicken within 1–2 minutes. Start with 2 teaspoons of cornstarch mixed into 2 tablespoons of water and adjust as needed.
How to Make Chicken Stir Fry
This stir fry is straightforward and quick. Prep your ingredients first, then follow these steps:
- Prepare chicken and vegetables: Cut everything into similar-sized, bite-sized pieces for even cooking.
- Make the sauce: Whisk honey, soy sauce (or tamari), garlic, ginger, sriracha, and hoisin (if using) together. Reserve the water and cornstarch for the slurry.
- Sauté the chicken: Heat oil in a large pan over medium-high heat. Add the chicken and cook for 2–3 minutes, stirring until just cooked on the outside.
- Add vegetables and sauce: Add the broccoli and any other sturdy vegetables and sauté 2–3 minutes, then pour in the sauce. Bring to a boil, reduce heat, add shredded carrots, and simmer 6–8 minutes until everything is tender-crisp. Cover briefly to steam larger florets if needed.
- Thicken the sauce: Stir the cornstarch slurry and add it to the pan. Cook 1–2 minutes over medium heat until the sauce thickens and clings to the chicken and vegetables.
- Serve: Spoon the stir fry over white rice, brown rice, quinoa, or cauliflower rice. Top with cashews, peanuts, or sesame seeds if desired.
What Goes with Chicken Stir Fry
White rice is traditional, but this stir fry pairs well with fried rice, quinoa, or cauliflower rice for a lower-carb option. Leftovers also reheat well and make excellent lunch bowls.
Storage
Let the stir fry cool completely, then store in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce.
Easy Meal Prep
This recipe is ideal for meal prep. Divide into four portions with your preferred grain and you’ll have four ready-to-go meals. To serve more people, simply double the ingredients.
Ingredients (Serves 4)
- 1 lb boneless, skinless chicken breasts, sliced into 1-inch chunks
- 1.5 tablespoons olive oil (or coconut oil)
- 8 cups fresh broccoli florets
- 1/2 cup shredded carrots
- For the sauce: 1/4 cup honey, 1/4 cup soy sauce or tamari, 1 tablespoon minced garlic, 1 tablespoon grated fresh ginger, 1 teaspoon sriracha, 1 tablespoon hoisin sauce (optional)
- 2 tablespoons water and 2 teaspoons cornstarch for the slurry
Instructions
- Whisk the sauce ingredients together in a bowl, leaving out the water and cornstarch.
- Heat oil in a large pan over medium-high heat. Add chicken and sauté 2–3 minutes until lightly browned.
- Add broccoli (and any other vegetables except carrots) and sauté 2–3 minutes. Pour in the sauce, bring to a boil, then reduce heat. Add carrots and simmer 6–8 minutes until vegetables are tender-crisp.
- Whisk cornstarch into 2 tablespoons of water until smooth, then stir into the pan. Continue cooking 1–2 minutes until the sauce thickens.
- Serve over rice or your preferred grain. Garnish with nuts or sesame seeds if you like.
Tips & Notes
- Rice is not included in the nutrition calculation.
- Fresh ginger and garlic elevate the flavor—don’t skip them.
- Start with a small amount of cornstarch; you can always add more if the sauce is too thin.
Nutrition (per serving)
Calories: 305 kcal • Carbohydrates: 34 g • Protein: 28 g • Fat: 9 g • Fiber: 5 g • Sugar: 20 g
Nutrition information is an approximation and can vary based on specific ingredients and portion sizes.