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easy chicken stir fry recipe
Ben Carraoli

Easy Chicken Stir Fry Recipe

I made this easy chicken stir fry recipe last night, and it was honestly one of the best dinners I’ve whipped up in under 20 minutes. The honey and soy sauce combo added that perfect balance of sweet and savory, while the fresh veggies stayed crisp and colorful.
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Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings: 4
Course: Dinner
Calories: 343
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breast: Cut into 1-inch cubes. Tender and cooks quickly—perfect for stir frying.
  • Salt and pepper to taste: Season lightly before cooking to enhance flavor.
  • 2 tbsp olive oil divided: One for cooking the chicken, one for veggies—use extra virgin for better aroma.
  • 2 cups broccoli florets: Use fresh not frozen, for a crisp bite.
  • 1/2 yellow bell pepper: Cut into 1-inch pieces. Adds sweetness and vibrant color.
  • 1/2 red bell pepper: Cut into 1-inch pieces. For contrast and more natural sweetness.
  • 1/2 cup baby carrots sliced: Gives a subtle crunch and color.
  • 2 tsp minced ginger: Fresh is best for that zesty kick.
  • 2 garlic cloves minced: Aromatic base you don’t want to skip.
  • For the Stir Fry Sauce
  • 1 tbsp corn starch: Helps thicken the sauce so it coats every bite.
  • 2 tbsp cold water: Activates the cornstarch smoothly.
  • 1/4 cup low sodium chicken broth: Adds a savory rich background flavor.
  • 3 tbsp low sodium soy sauce: Brings umami without too much salt.
  • 1/4 cup honey: Natural sweetness balances the soy.
  • 1 tbsp toasted sesame oil: Adds that authentic stir fry aroma.
  • 1/2 tsp crushed red pepper flakes: Optional but adds a mild heat.

Method
 

  1. Start by grabbing a bowl and whisking the cornstarch with cold water. This is your thickening base. Then, pour in chicken broth, soy sauce, honey, sesame oil, and red pepper flakes. Mix well until it’s all combined and smooth. Set aside—this sauce will tie everything together later.
  2. Heat one tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the cubed chicken in a single layer (do it in batches if needed). Season with salt and pepper, then cook for 3 to 5 minutes, stirring occasionally, until it’s golden and fully cooked through. Remove from skillet and set aside.
  3. Lower the heat to medium and pour the remaining oil into the pan. Toss in the broccoli, carrots, and bell peppers. Stir fry for about 3 to 4 minutes until they’re just tender but still vibrant. Add garlic and ginger next—let them cook for 1 minute until fragrant.
  4. Return the cooked chicken to the skillet. Give your sauce a quick whisk (it may have settled) and pour it over the chicken and veggies. Stir gently to combine all the goodness together.
  5. Let the whole mixture come to a boil. Stir it gently and let it simmer for about a minute—this activates the cornstarch and thickens the sauce. Once thickened, remove from heat. Serve hot with rice, noodles, or even in lettuce wraps!