This Chicken Stir Fry Recipe is so much better than takeout! The chicken and vegetables are in a garlic ginger soy sauce with honey, the perfect balance of sweet and savory. It’s ready in under 30 minutes and is so versatile.
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It’s not surprising that this Chicken Stir Fry recipe has been a reader favorite for years. Quick 30-minute meals like Beef Stroganoff, Chicken Chow Mein, and Fish Taco Bowls are some of my favorites for busy weeknights, and this easy dish is a great one to make on repeat.
Easy Chicken Stir Fry Recipe
Here’s why this chicken stir fry recipe will become a staple in your home as an easy go-to weeknight dinner. It’s so quick to make and you can use whatever vegetables you have on hand or whatever your family likes best. It tastes wonderful regardless of how you alter the vegetables and even the picky eaters will approve!
You’ll love the garlic-ginger stir-fry sauce since it has a touch of honey to give it the perfect blend of savory saltiness and sweetness. Serve over rice or noodles for a complete and satisfying meal.
Ingredients for Chicken Stir Fry
I love to use seasonal veggies in my chicken stir fry, but you can choose whatever you have on hand or a bag of stir-fried veggies from the grocery store. It’s so easy to make it truly yours!
- Chicken Thighs – cut into 1″ or bite-sized pieces. This is a fattier chicken cut, so it stays juicy on the inside. You can use chicken tenders or even chicken breast, but be careful not to overcook them.
- Oil and Butter – I recommend unsalted butter and a high smoke point cooking oil such as extra light olive oil or Canola.
- Veggies – I use zucchini, broccoli, carrots, mushrooms, red pepper, onions, and cashews to add a little crunch to this stir fry, but feel free to try my other favorites listed below. Just be sure everything is cut into uniform pieces.
- Flavorings/Spices – garlic cloves and ginger
- Stir Fry Sauce ingredients – chicken broth, water, soy sauce, honey and cornstarch. For gluten free, be sure to use a gluten-free soy sauce.
Variations
You will love how versatile this stir fry is, and you can use just about any vegetables you have on hand for this chicken stir fry. Here are some great options:
- cauliflower
- sweet peas
- asparagus
- snap peas or green beans
- bean sprouts
- baby corn
- water chestnuts
How to Make Chicken Stir Fry
Chicken stir fry couldn’t be easier to make than this recipe. It takes 30 minutes and one pan!
- Cut the chicken thighs and all the veggies into bite-sized pieces
- Stir the stir-fry sauce ingredients together until no lumps remain. Set aside.
- Heat a large pan or wok on medium-high heat. Add oil once hot and cook the chicken pieces in a single layer, stirring to brown all sides and cook through. Remove from the pan.
- Add the rest of the oil and butter to the hot pan followed by the veggies. Stir and cook until crisp-tender.
- Return the chicken to the pan and add the garlic and ginger, stirring for 1 minute.
- Add the cashews and then pour the sauce over the chicken and vegetables, stirring to coat. Simmer until the sauce thickens and the ingredients are well incorporated.
Tips for Making the Best Chicken Stir Fry
Stir fry is easy to whip up and makes a complete meal quickly with little cleanup. Here are some of my tips for making the best stir fry:
- Equal-sized pieces – It helps to cut each ingredient into equal sizes so they all cook at an even rate
- Timing – determine which ingredients may need extra time to cook and add those first (think broccoli or mushrooms). Then add quicker-cooking veggies (like leafy greens or bean sprouts) at the end.
- Use a large skillet or wok to avoid overcrowding the pan which leads to steam cooking.
- Preheat the pan – the food should sizzle when it hits the pan.
Can I use Frozen Vegetables in Stir Fry?
You can use frozen vegetables in a chicken stir fry, but they take a few minutes to cook. Do not thaw and add veggies directly from the freezer, and stir frequently for even cooking. Also, frozen vegetables can release more liquid, so allow it to evaporate or pat dry with a paper towel to prevent a watered-down sauce.
What to Serve with Chicken Stir Fry
My chicken stir fry recipe is easy to serve by itself, but for a complete meal, serve it with your favorite starchy or carby side, like fried rice, brown rice, quinoa, white rice, or pasta.
My Chicken Stir Fry recipe comes together quickly with protein, veggies, and a savory-sweet ginger soy sauce. Cook up a pot of rice for a complete meal in under 30 minutes!
Make-Ahead
Stir fry leftovers keep well in the fridge for an easy lunch the next day. Try these storage ideas:
- To Refrigerate: Cool and store in an airtight container for 3-4 days.
- Freezing: We like freezing in serving sizes. Put your grain and the cooled stir fry into a freezer-safe container and freeze for up to 3 months.
- To Reheat: Thaw in the fridge and reheat in a saute pan or wok on the stove until heated through
More Easy Stir Fry Recipes
If you love takeout copycat recipes, you will surely find some treasured recipes in this list. Let me know if you have any recipe requests for your favorite takeout dishes.
- Beef and Broccoli Stir Fry
- Kung Pao Chicken
- Vegetable Stir Fry
- Egg Roll in a Bowl
- Chicken Vegetables and Pasta Stir Fry
- Chicken Broccoli Stir Fry
- Shrimp Stir Fry
- Beef and Broccoli Ramen Stir Fry
- Honey Garlic Chicken
Chicken Stir Fry Recipe
Ingredients
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:
- 1/2 cup chicken broth
- 1/4 cup water
- 1/4 cup soy sauce, or gluten-free soy sauce
- 2 Tbsp honey
- 1 Tbsp corn starch
Instructions
- Trim chicken thighs of excess fat and cut them 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. Set aside.
- Add the remaining oil and the butter to the 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 for 1 minute, stirring frequently.
- Add the cashews then pour the sauce into the pan and bring to a boil. Turn down the 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.
Notes
- Vegetables: Feel Free to swap vegetables to fit your preferences or what you have on hand. Great options include: cauliflower, sweet peas, asparagus, green beans, snap peas, bean sprouts, baby corn, or water chestnuts.
- Chicken: You can use chicken tenders or even chicken breast, but be sure not to overcook.
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Nutrition Per Serving
Filed Under
Hi! I’m Natasha Kravchuk, a New York Times bestselling cookbook author, recipe developer, food photographer, and writer. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home. 
Quick easy healthy and delicious. I added pineapple pieces with some juice.
I’m so happy to hear that! Thank you for sharing your great review!
I don’t think it is HEALTHY going on the Nutrition Chart
This was delicious!!! I made it with carrots,snap peas, red pepper, broccoli, zucchini and onion. I also substituted the soy sauce for liquid aminos and added a little crushed red pepper for a little spice and served it over rice noodles 😊
That’s so great, Meghan! I’m so happy you enjoyed that!
Hey Natasha, I recently started a new job as a fireman and I am expected to cook a lot. Unfortunately I am not much of a cook and have to cook for 8-11 guys 2 nights a week. Do you have any recipes hat can help me mix it up in the firehouse for that many people to feed?
Congratulations on the new job!! That’s quite a few mouths to feed every day! There are so many great options to choose from. These Cheesy Chicken Fritters are quite popular for larger crowds. Spaghetti & Meatballs, Lasagna, Chicken Tetrazzini, and Chicken & Rice are perfect for that. We have so many other great options on our blog!
This is AMAZING!! My sister first introduced me to this recipe. It is so very delicious and super quick & easy to make.
That’s just awesome!! Thank you for sharing your wonderful review 🙂
I made this dish for a family of 8. It’s turned out very delicious and everyone liked it. We had the option of noodles from the local Publix and white rice.
I’m so glad you enjoyed it! Thank you for the wonderful review!
Hi Natasha! I made this stir-fry last night with 3 chicken breasts along with a very large yellow pepper, 1 long carrot which I julienned, just over a cup of broccoli florets, a large onion, 3 thin celery stalks, 3 large garlic cloves and 2 tsp minced ginger. The sauce is very tasty and I will have enough for about 3 or 4 more meals. Way better than take out! Thanks for another good staple easy recipe!
You’re welcome! I’m so happy you enjoyed it
Is the carb count with rice?
Hi Diane! That does not include the rice
Made this tonight, a very happy husband. I’ve tried to make stir fries but they just don’t come out right so I gave up on them and then came across this. Great, easy recipe. Just added green chillies for a kick. Loving that I can prep ahead and then quick to cook. Thank you
I’m so happy to hear that! Thank you for sharing your great review!
Made this today for dinner. So yummy! Thanks for the easy recipe <3
You’re welcome! I’m so happy you enjoyed it!
This turned out pretty good! Are those the calories per serving?
Hi Liz, yes that is per serving.
Two words from my husband…”Restaurant Quality”. We loved it!
Awww that’s the best! I’m so inspired reading your review. Thank you!
Wonderful site. Lots of useful information here.
I’m sending it to a few pals ans also sharing in delicious.
And naturally, thanks for your sweat!
Delicious! I made it for my son’s birthday and got the highest compliment from everyone! Thank you! Now I plan to check out your other recipees!
You’re so welcome, Robin! Thank you for sharing your great review with me! Happy Birthday to your son!
This is REALLY good. Sauce was perfect, cashews are a great addition. We subbed green beans for broccoli, worked well also. Will definitely make this again!
It sounds like you have a new favorite!
So happy to find a stir-fry recipe that I love. This sauce is perfect.
That’s just awesome!! Thank you for sharing your wonderful review 🙂
I tried this for the first time tonight. It was fabulous. My wife said,” Look away, I’m going to lick my plate.”
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!
if i wanted to add rice, when would i add it?
Most choose to serve this over rice, but it is possible to stir it in the rice after frying up the vegetables. You will need to add water and flavoring to that, however. 🙂 I hope you enjoy that.
Thank you for the recipe! Mine came out a bit runny but tastes pretty good. I’ll will try again tomorrow to get the same viscosity as the Chinese Take out places. Should I just add more cornstarch?
Yes! Adding more could help with that.
So delicious!! When I read, “better than takeaways” I originally thought – no way! But after my hubby tasted it that was his comment, “this is better than takeaways!” Thanks for the yummy recipe!!
That’s so great! Thank you for sharing that with me! I love that!
Delicious! Many stir fry recipes are too salty, but this was perfect. I added a some fresh pineapple, left out the cashews and served over white rice! It will be my go to stir fry from now on!
Oh my goodness I love the idea of making this a cashew chicken stir fry! YUM!! And the pineapple idea sounds amazing! Thank you for sharing your wonderful review and tips!
Many Thanks for posting this recipe, I will must try to home. I hope you will upload more this type of recipes.
Thank you for the great feedback Selina!!