If you’re looking for a quick, healthy, and incredibly flavorful dinner that comes together in less than 30 minutes, this Easy Chicken Stir Fry is about to become your new go-to. It’s packed with tender chicken, crisp veggies, and a savory, glossy sauce that tastes way better than takeout.

The best part? It’s highly customizable. You can clear out whatever veggies you have in your fridge, and dinner is served!

Why You’ll Love This Chicken Stir Fry

What makes this recipe a regular on our weeknight dinner rotation is how forgiving it is. The homemade stir fry sauce uses simple pantry staples like soy sauce and honey, meaning you can skip the store-bought bottles with mystery ingredients. Plus, it’s the ultimate “clean-out-the-fridge” meal—whatever vegetables you have on hand will work perfectly here.

What Goes Into This Chicken Stir Fry?

One of the best things about making a homemade stir fry is that you don’t need any fancy, hard-to-find ingredients. Here is a quick look at what you’ll need to grab from the grocery store (the exact measurements are all in the recipe card below!):

Chicken: Boneless, skinless chicken breasts work perfectly here, but you can also use chicken thighs if you prefer juicier meat.
The Veggies: We are using a colorful mix of broccoli florets, bell peppers, sugar snap peas, and carrots.
Aromatics: Fresh garlic and ginger are absolute must-haves. They bring that authentic, fragrant restaurant flavor to the dish.
The Homemade Sauce: A simple but magical blend of low-sodium soy sauce, chicken broth, honey (for a touch of sweetness), toasted sesame oil, and a bit of cornstarch to get that perfect thick glaze.

Step-by-Step Cooking Guide (With Tips!)

To make sure your stir fry turns out absolutely perfect with crisp veggies and tender chicken, here is a detailed look at how it all comes together:

1. Whisking the Sauce First

Before you even turn on the stove, you want to get your sauce ready. In a small bowl, whisk together the soy sauce, chicken broth, honey, sesame oil, and cornstarch.

Pro-tip: Give it a really good whisk right before you pour it into the pan later, as the cornstarch tends to settle at the bottom.

2. Getting a Perfect Sear on the Chicken

Heat your oil in a large skillet or wok over medium-high heat. When adding your chicken pieces, try to spread them out in a single layer. Let them sear without moving them too much at first—this helps get those beautiful, flavorful brown edges. Cook until they are cooked through, then transfer them to a plate so they don’t get rubbery while you cook the veggies.

3. Sautéing the Veggies to “Tender-Crisp”

In the same skillet, toss in your broccoli, bell pepper, snap peas, and carrots. You only need to cook them for a few minutes. The goal here is “tender-crisp”- you want them to be cooked through but still retain their bright, vibrant colors and a nice, satisfying crunch.

4. The Aromatics and the Big Finish

Once the veggies are almost done, clear a little space in the center of the pan and add your minced garlic and fresh ginger. Let them cook for just about 30 seconds until your kitchen smells amazing. Now, toss the chicken back into the skillet with all those delicious juices from the plate.

5. Thicken the Glaze and Serve

Pour your whisked sauce over everything. Stir continuously as the sauce heats up. Within a minute or two, you’ll see the cornstarch work its magic- the liquid will start to bubble and transform into a gorgeous, thick, glossy glaze that coats every single piece of chicken and vegetable.

Remove it from the heat, garnish with some fresh green onions and sesame seeds, and spoon it over a warm bed of fluffy white rice!

Frequently Asked Questions (FAQs)

1. Can I use frozen vegetables for this stir fry?

Absolutely! While fresh veggies give you the best crunchy texture, frozen stir-fry veggie mixes are a huge time-saver. Just make sure to thaw them completely and pat them dry with a paper towel before cooking so they don’t make your sauce watery.

2. How do I store and reheat leftovers?

Store any leftover chicken stir fry in an airtight container in the refrigerator for up to 3 to 4 days. When you’re ready to eat, reheat it in a skillet over medium heat with a splash of water or chicken broth to loosen up the sauce, or simply pop it in the microwave.

3. Can I make this recipe gluten-free?

Yes, it’s super easy to adapt! To make this gluten-free, just swap the traditional soy sauce for tamari or coconut aminos, and double-check that your chicken broth is certified gluten-free. Cornstarch is already naturally gluten-free, so you’re good to go there.

4. My stir fry sauce is too thick (or too thin), how do I fix it?

If your sauce gets too thick, just whisk in a tablespoon of water or chicken broth at a time until it reaches your desired consistency. If it’s too thin, let it simmer for another minute, or mix an extra 1/2 teaspoon of cornstarch with a teaspoon of cold water and stir it in.