This Chicken Stir Fry Recipe is so much better than takeout! The chicken and vegetables in a garlic ginger soy sauce with honey is the perfect balance of sweet and savory.

Chicken stir fry recipe in a skillet

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This stir fry is ready in under 30-minutes and is so versatile.

Hey, hey! Valentina with Valentina’s Corner sharing a delicious Chicken Stir Fry Recipe.

Chicken Stir Fry Recipe

This chicken stir fry recipe will become a staple in your home. It’s so quick to make and you can use whatever vegetables you have on hand. It tastes wonderful regardless of how you alter the ingredients.

This chicken and vegetable stir fry will become your easy go-to dinner. You will wow your guests and family alike, even the picky eaters with approve!

Chicken and vegetables stir fry in a skillet

How Do You Make Chicken Stir Fry?

Chicken stir fry couldn’t be easier to make than this recipe.

  • Cut the chicken thighs (or breast) into bite-sized pieces and cook.
  • Cook vegetables until desired tenderness.
  • Prepare easy sweet and savory stir fry sauce.
  • Combine the chicken with the vegetables and sauce. Simmer until sauce thickens and ingredients are well incorporated.

TIP: When cutting chicken, slice into small bite-sized pieces. This will ensure the chicken is full of flavor, tender and not hard to chew.

Best Chicken for Stir Fry?

Chicken thighs tend to be more forgiving in stir fry, but you can substitute with chicken breast if you don’t have thighs on hand.

Ingredients for how to make stir fry

Can I Substitute Stir Fry Vegetables?

Yes, you can totally use whatever vegetables you have on hand. Here are some great options that you can use in the chicken stir fry:

  • sweet peas
  • asparagus
  • green beans
  • bell peppers
  • broccoli
  • mushrooms
  • onions
  • zucchini

Step-by-step phptos how to make chicken stir fry.

What can I serve Chicken Stir Fry with?

Serve the stir fry with your favorite side. A plain fried rice, white rice or noodles will all work great as there are vegetables and protein in the stir fry already.

Chicken Stir Fry over fried rice in a bowl.

Try These Easy Stir Fry Recipes:

Chicken Stir Fry Recipe

4.97 from 625 votes
Author: Valentina Ablaev
A 30-minute chicken stir fry recipe with an easy ginger honey soy sauce. Perfect easy dinner your whole family will enjoy. | natashaskitchen.com
This Chicken Stir Fry Recipe is so much better than takeout! The chicken with vegetables smothered in a garlic and ginger soy sauce with honey is the perfect balance of sweet and savory. 
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients 

Servings: 4 servings

Chicken Stir Fry Ingredients:

  • 1 lb chicken thighs, cut into bite-sized pieces
  • 1/2 zucchini, sliced or cubed
  • 2 Tbsp oil, divided
  • 1 Tbsp unsalted butter
  • 1 cup broccoli, cut into florets
  • 1 small carrot, julienned or cubed
  • 8 oz mushrooms, sliced
  • 1/2 red pepper, cubed
  • 4 garlic cloves, minced
  • 1 tsp fresh ginger, minced
  • 1/2 onion, cubed
  • ½ cup cashews

Best Stir Fry Sauce Ingredients:

Instructions

  • Trim chicken thighs of excess fat and cut into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).
  • Combine all of the ingredients for the sauce in a bowl.
  • In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove chicken from pan and set aside.
  • Add the remaining oil and the butter to skillet with the broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook until vegetables are crisp tender, mixing frequently.
  • Add chicken back to the pan. Add the garlic and ginger and cook 1 minute, stirring frequently.
  • Add the cashews then pour the sauce into the pan and bring to a boil. Turn down heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients. Garnish with green onion and sesame seed before serving if desired.

Nutrition Per Serving

523kcal Calories25g Carbs26g Protein36g Fat8g Saturated Fat118mg Cholesterol959mg Sodium823mg Potassium3g Fiber13g Sugar3380IU Vitamin A47.7mg Vitamin C46mg Calcium3mg Iron
Nutrition Facts
Chicken Stir Fry Recipe
Amount per Serving
Calories
523
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
8
g
50
%
Cholesterol
 
118
mg
39
%
Sodium
 
959
mg
42
%
Potassium
 
823
mg
24
%
Carbohydrates
 
25
g
8
%
Fiber
 
3
g
13
%
Sugar
 
13
g
14
%
Protein
 
26
g
52
%
Vitamin A
 
3380
IU
68
%
Vitamin C
 
47.7
mg
58
%
Calcium
 
46
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American, Asian
Keyword: Chicken Stir Fry
Skill Level: Easy
Cost to Make: $$
Calories: 523
Natasha's Kitchen Cookbook

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What is YOUR favorite restaurant recipe to re-create at home?

A 30-minute chicken stir fry recipe with an easy ginger honey soy sauce. Perfect easy dinner your whole family will enjoy. | natashaskitchen.com

Valentina Ablaev

I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!

Read more posts by Valentina

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Recipe Rating




Comments

  • Barbara
    May 28, 2024

    Absolutely delicious and a family favorite. Thank you for sharing this recipe.

    Reply

  • Casey
    May 14, 2024

    This is one of those recipes that will teach you to cook. Great sauce, coated everything perfectly and thickened up very nicely. This is my new go-to for homemade comfort food. Even the little ones ate it up.

    Reply

    • Natasha's Kitchen
      May 14, 2024

      Yay great to hera that this is now your new go-to-recipe! Thanks for the feedback and review, Casey.

      Reply

  • Maureen
    April 23, 2024

    I’ve been cooking for many, many years. My quest to find the perfect stir fry concoction is finally over. You nailed it with this one! Made as written (doubled it, +). Adult son tried it first and said “if you told me this was take-out, I would have believed you. Except this is even better”. So good! It has made our short list of “put it on the rotation” meals. Bonus: hate to toss out unused vegetables. Happily cleaned out fridge, and for once, for a good cause!

    Reply

    • NatashasKitchen.com
      April 23, 2024

      That’s great, Maureen! I’m so glad to hear that.

      Reply

  • Deborah
    April 23, 2024

    I absolutely love this recipe. I changed up the veggies a bit and added peanuts instead of cashews. Sauce was amazing and perfect taste and balance of ingredients too. Served over white rice, yummy 😋.

    Reply

    • Natashas Kitchen
      April 23, 2024

      I’m so happy you enjoyed that. Thank you for sharing that with us, Deborah!

      Reply

  • Theresa
    April 20, 2024

    Excellent! Loved this recipe. It didn’t disappoint and yes, definitely better than takeout!

    Reply

  • Lorraine Madison
    April 10, 2024

    I have struggled to make a great stir fry and that is now over! This recipe surprised me with how easy and tasty it was! I always have trouble using all the vegetables I buy and this was perfect for me. The sauce was out of this world! I can’t wait for the leftovers tomorrow!

    Reply

    • Natasha's Kitchen
      April 10, 2024

      Hello Lorraine, that’s lovely feedbck! Thank you so much for sharing, I’m glad that you loved this recipe!

      Reply

  • Marla Johnson
    April 5, 2024

    Very easy, quick and delicious. Great to use leftover veggies, or whatever you have on hand.

    Reply

    • Natashas Kitchen
      April 5, 2024

      I’m so glad you enjoyed it, Marla!

      Reply

  • Mary
    April 2, 2024

    I followed the directions, but the vegetables came out very mushy. I would say not sautéing the veggies at all before adding the sauce would work better. This recipe wasn’t awful – we ate it – but I wouldn’t make it again.

    Reply

    • Natasha
      April 3, 2024

      Hi Mary, the biggest culprit of mushy veggies is overcooking – I would suggest cooking them until they are crisp tender. Also make sure you are using fresh and not frozen/thawed which will always be mushier than using fresh vegetables.

      Reply

  • Chris hunt
    April 1, 2024

    I used light soy and I also added a few glugs of sweet chilli sauce, very easy and quick recipe after a busy day at work! A delicious recipe that I’ll enjoy playing with.

    Reply

    • Natashas Kitchen
      April 1, 2024

      I’m so glad you enjoyed it, Chris!

      Reply

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