Chicken Stir-Fry

Last Updated on April 1, 2026 by Sarah Leadon

There’s nothing like a good chicken stir-fry when you need a fast, flavorful dinner that still feels satisfying. This chicken stir-fry features tender chicken and crisp yet tender vegetables, all covered in a homemade stir-fry sauce.

This chicken stir-fry recipe is quick enough for busy weeknights but flexible enough to use whatever you have on hand to make it. Serve it over rice or noodles, and you’ve got a complete dish that delivers big flavor with little to no effort.

Ingredients

Chicken stir-fry is very easy to make. These are the ingredients you need to make it.

• Chicken: I used chicken breasts.  You can also use chicken thighs. Just make sure you cut them into 1-inch pieces.
• Hoisin Sauce: Housin adds a sweet but savory flavor to the stir-fry sauce. It gives the sauce body and richness.
• Low‑Sodium Soy Sauce: Soy sauce adds a salty umami flavor to the sauce. Use low-sodium soy sauce. It will give you control over the final seasoning of the dish while adding depth of flavor.

Scroll down to the recipe card to see the full list of ingredients and measurements.

What Kind of Vegetables Do You Put In Stir-Fry?

You can use many vegetables to make stir-fry, including broccoli, green beans, carrots, zucchini, bell peppers, onions, and bok choy. I love using carrots and broccoli in stir-fry.

For this particular stir-fry, I used frozen broccoli Normandy (carrots, broccoli, and cauliflower). You can also use frozen stir-fry vegetables.  You can use fresh or frozen vegetables. But if you are using fresh vegetables like carrots, green beans, and broccoli, blanch them for a few minutes before you add them to the stir-fry.

What Can I Serve With Chicken Stir-Fry?

Chicken stir-fry is pretty versatile. It pairs with many dishes. I love to serve it with white rice, but you can serve it with any of these options:

• Fried Rice
• Yellow Rice
• Cauliflower Rice
• Quinoa
• Noodles

How To Store Chicken Stir-Fry

You probably won’t have any leftover chicken stir-fry. But just in case you do, it will taste even better the next day when you reheat it.  The stir-fry sauce will soak into the vegetables and chicken and give it a richer flavor.

Let the chicken stir-fry cool down. Place the leftover stir-fry in an airtight container and store it in the fridge for 4-5 days.

To reheat the stir-fry, heat it in the microwave in 1-minute intervals until the stir-fry is warm. You can also reheat the stir-fry on the stove over a medium flame until it is warm.

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Chicken Stir-fry

Recipe by Sarah Leadon

0.0 from 0 votes

Course: Dinner, LunchCuisine: ChineseDifficulty: Easy

Servings: 4

1/2x 1x 2x

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

362

kcal

Total time

30

minutes

This easy chicken stir fry has tender bits of chicken coated in a glossy, flavorful homemade sauce that’s sweet, savory, and perfectly balanced. This chicken stir-fry is a quick and easy dinner recipe that uses simple ingredients. It’s the perfect dish to make when you want take out but don’t want to drive to a restaurant. Serve with rice, noodles, or your favorite vegetables to create the perfect meal that everyone will love.

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Ingredients

• Marinade:

• 4 boneless, skinless chicken breasts cut into 1-inch pieces

• 1 teaspoon garlic powder

• 1/2 teaspoon ground ginger

• 1/2 teaspoon complete seasoning or seasoned salt

• 1 tablespoon toasted sesame oil

• 1 teaspoon black pepper

• Stir Fry:

• ¼ cup hoisin sauce

• ½ cup water

• 4 tablespoons low-sodium soy sauce

• 2 tablespoons apple cider vinegar

• 1/2 teaspoon black pepper

• 3 tablespoons cornstarch, divided

• 3 tablespoons vegetable oil, divided

• 1 large onion, cut into 1/2-inch pieces

• 4 cloves garlic, minced

• 1 tablespoon minced fresh ginger

• 2 cups broccoli Normandy (or frozen vegetable blend)

Directions

• To marinate the chicken, place the in a medium bowl, add the garlic powder, ground ginger, complete seasoning or seasoned salt, toasted sesame oil, and black pepper, and toss to coat the chicken in the seasonings. Let it sit aside for 15 minutes.
• To make the stir-fry sauce, mix the hoisin sauce, water, soy sauce, apple cider vinegar, black pepper, and 1 tablespoon of cornstarch in a small bowl until combined. Set it aside.
• Next, add the remaining 2 tablespoons of cornstarch to the marinated chicken breast. Toss the chicken to coat it with cornstarch.
• To a large deep skillet, add 2 tablespoons of vegetable oil. Set it over medium-high heat. Next, add chicken breast to the skillet in an even layer and cook it for 3 minutes per side. Remove the chicken from the skillet. Place it on a plate and set it aside.
• Next, add the remaining tablespoon of vegetable oil to the same skillet. Add the onions. Cook them for 1 minute until they soften. Add the garlic and ginger. Cook for 1 minute.
• Add the broccoli Normandy or frozen vegetable blend and cook for 4 minutes until the vegetables are warm.
• Add the stir-fry sauce. Next, stir to coat the chicken and vegetables in the stir-fry sauce. Cook for 2-3 minutes until the stir-fry sauce thickens.

Nutrition Facts

• Total number of serves: 4
• Calories: 362kcal
• Fat: 18g
• Saturated Fat: 16g
• Cholesterol: 73mg
• Sodium: 500mg
• Potassium: 736mg
• Carbohydrates: 23g
• Fiber: 3g
• Sugar: 7g
• Protein: 28g
• Iron: 1mg

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