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. 
Hi Natasha,
I was wondering if this recipe is good the next day as well?
Thank you.
Hi Irina, I think it is best fresh but you can refrigerate and then reheat leftovers the next day.
I’m vegan. What can I substitute for the honey without changing the taste too much?
BTW, Love your recipes!
Thanks.
I’m so happy to hear that Annie! I haven’t tried but I think it worth experimenting with syrup? Pure Maple syrup is vegan.
Love love love this chicken stir fry! I tried it for the first time today! This is definitely a favorite in my house!! Thanks Natasha for all the great recipes! You are awesome!!
That’s so great! It sounds like you have a new favorite!
Delicious, inexpensive and easy to make!!
Sounds like you found a new favorite Lea! Thank you for that great review!
I’m making this as we speak and realized that it’s out of order and not very well thought out.
1- you forgot to mentione adding the onions which you mentioned in the ingredient list.
1- no salt? No pepper?
I’m hoping it turns out great since I caught on to the seasoning part while making the chicken. Will post again after dinner!
But thank you for the idea of the recipe!
Hi Sarah! I hope you love this recipe! The onions get mixed in with all of the vegetables. The sauce has enough sodium but you are welcome to add more if you would like.
You’ll see after you taste it, there is no need for any salt or pepper! There is enough in the ingredients and is delicious as is! Enjoy, we all did!
You cannot go wrong if you follow the recipe Sarah. The onions are in step number 4. You must have missed it. And correct, no salt needed unless you are using low sodium soy sauce. Or you just love tons of salt.
Hi Natasha,
Just tried out your stir fry! Absolutely loved it, sooooo tasty! Thank you so much for sorting tonight’s dinner, very happy faces 🙂
That’s just awesome!! Thank you for sharing your wonderful feedback!
this is by far the best stir fry sauce we’ve ever tried and even my picky eater loves it and that’s saying something! we are i having it tonight as a veggie stir fry and i doubled the veggies and sauce otherwise their would be no leftovers!
That is the best when kids love what we moms make. That’s so great!
Thank you so much for this recipe. What I love about it is the sauce, so tasty. It’s super easy & quick to make. Also, I always like to double the sauce recipe, just my preference.
That’s just awesome!! Thank you for sharing your wonderful review, Michelle!
Can you use coconut aminos instead of soy sauce?
Hi Christina, I haven’t tested that but here is what one of my readers wrote “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” I hope that helps.
My family LOVED this recipe!!!! I added an additional tablespoon of honey, because the soya sauce I had on hand was super salty… next time I will buy reduced sodium soya sauce. My husband added some red pepper flakes for a touch of heat as well. Excellent stir fry recipe for sure!!!!
I’m so happy you enjoyed this recipe Christy!
We sure did, Thank you!!!! Would this recipe be freezer friendly in your opinion? I would like to make it again but freeze it to be ready for a busy night quick meal.
I haven’t tested that so I can not advise. If you experiment, let me know how you liked the recipe
This stir fry was delicious! I’m Asian so I know a good stir fry dish. I used fresh asparagus (instead of broccoli) and enoki mushroom (Japanese mushroom). I also used only 1 tbsp honey. You can’t go wrong with Natasha’s recipes!
That’s so great! Thank you for sharing that with us Yuri!
Hi Natasha, I just found your blog and the chicken stir fry recipe.
Delicious! I’ll be adding it to my recipe box. And am looking forward to searching thru the rest of your recipes!
I’m so happy you enjoyed our recipes Susan! Thank you so much for sharing that with us!
Hi. Can I use frozen vegetables? And will that affect the water content in the sauce? Thank you
Hi Tania! I haven’t tested that with frozen but I imagine it will work.
I used frozen broccoli and zucchini. After cooking the chicken and removing, I sauted the raw veggies in oil and butter as instructed, then removed. I sauted the frozen broccoli and zucchini until the water content from them was evaporated and they were heated through. Then I continued with the recipe. Tasted great!!!
Thank you for that feedback, Lea! I’m glad you enjoyed that!
Really good, date night hit. Hubby loved it. Only thing I would do different is 1/8cup soy instead of 1/4. A little salty for our taste but still amazing. 4.5/5
I’m so happy you enjoyed this recipe, Erin! Thank you for sharing that with us!
Do you think this could be made ahead and frozen or should I leave everything separate and then freeze?
Really would like to do this for my freezer meal club
Hi Jeannie, I haven’t tested that so I can not advise. If you experiment, let me know how you liked the recipe.
Can you use peanut oil instead of regular oil?
Hi Rebecca, I haven’t tried that here but I think it should work fine since it has a high smoke point.
Bloody loved it, cooked for my wife and got lots of bonus points thank you I need ever point I can get😁
That’s so great Victor! Thank you for sharing that awesome review with me!
I did the chicken Stir Fry. IT WAS SIMPLY DELICIOUS. My family loved it, even the hard to please one.
So you were right, it is now a staple.
That’s so great! It sounds like you have a new favorite!
What do you think of substituting maple syrup for the honey to make it baby friendly?
Hi Meagan, I haven’t tried but I think it worth experimenting.
I had high hopes for this dish and was very excited to try it since it had so many good reviews. However, the sauce had too strong of a garlic flavor and there could have been more sauce. I think you could tweak the recipe a bit and then it would be a decent Chinese dish.
Hi Sarah, it helps to sautee for a minute after adding the garlic – giving it that minute on the heat really mellows out the garlic flavor. You could increase the sauce if you prefer it more saucy but also be sure to use the same amount of noodles as stated in the recipe – otherwise the noodles can overwhelm and absorb most of the sauce and leave it feeling dry. I hope that helps to troubleshoot.
I seasoned the chicken beforehand myself since this recipe doesn’t call for any seasoning whatsoever, and the sauce took forever to reduce, all the veggies got soft. I’d skip the water in the sauce next time, and not bother “simmering” just let it keep boiling
Hi Ada, adding salt early on in the recipe isn’t recommended since it can cause the vegetables to release extra juice. Also, be sure to add the chicken and veggies to the skillet when it is hot. The sauce normally thickens fairly quickly if no substitutions or modifications are made. This post might help on how to measure ingredients (wet and dry) to ensure you have the correct proportions.
Thank you so much!
I made this randomly beacuse I was sick of regular baked chicken. So glad I did! I’ll be making this again. It’s a perfect recipe for my super picky husband, I made this with just chicken and mushrooms. The sauce was great, we both enjoyed it and I even caught my hubby sneaking a bite of leftovers later in the evening. It was an absolute win for sure!
That’s just awesome!! Thank you for sharing your wonderful review, Jos!
We loved this recipe! Of course, because of being on lower sodium diet, I had to make a few adjustments to reduce sodium. I used a combination of lemon ponzu sauce and sweet soy sauce, which are both lower in sodium than light soy sauce. I also left out the honey because of the sweetness of the sweet soy sauce. I had no zucchini in the house, but added one ear’s worth of corn and some whole french green beans.
Thank you so much for sharing that with me Diana!
Very good stir fry! Thanks for posting.
I’m so happy you enjoyed that. Thank you for sharing that with us!