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Chicken Stir Fry Recipe
5 from 1,088 votes

Chicken Stir Fry Recipe

This Chicken Stir Fry recipe features bite-sized chicken thigh pieces cooked with a mix of colorful vegetables including zucchini, broccoli, carrots, mushrooms, red pepper, and onion. The dish is flavored with fresh garlic and ginger, finished with cashews, and coated in a homemade savory sauce made from chicken broth, soy sauce, honey, and cornstarch. It delivers a balanced texture of tender chicken, crisp-tender veggies, and crunchy nuts.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 523 kcal
Course: Main Course
Cuisine: Asian, Chinese, American

Ingredients

Chicken Stir Fry Ingredients:
  • 1 lb chicken thighs *cut into bite-sized pieces
  • 1/2 zucchini sliced or cubed
  • 2 Tbsp neutral cooking oil divided, generic cooking oil
  • 1 Tbsp butter unsalted
  • 1 cup broccoli cut into florets
  • 1 carrot julienned or cubed, small
  • 8 oz mushrooms sliced
  • 1/2 red pepper cubed
  • 4 garlic minced, cloves
  • 1 tsp ginger minced, fresh
  • 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 cornstarch

Instructions

    Cup of Yum
  1. 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).
  2. Combine all of the ingredients for the sauce in a bowl. Set aside.
  3. In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once the oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove the chicken from the pan and set aside.
  4. 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.
  5. Add chicken back to the pan. Add the garlic and ginger and cook for 1 minute, stirring frequently.
  6. 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 can be swapped with options like cauliflower, green beans, or snap peas based on preference.
  • Chicken tenders or breast can be used instead of thighs; avoid overcooking to keep chicken tender.
  • Store leftovers in airtight containers refrigerated for 3–4 days or freeze up to 3 months; thaw overnight before reheating.

Nutrition Information

Calories 523kcal (26%) Carbs 25g Protein 26g (52%) Fat 36g (55%) Saturated Fat 8g (40%) Cholesterol 118mg (39%) Sodium 959mg (40%) Potassium 823mg (18%) Fiber 3g (12%) Sugar 13g (26%) Vitamin A 3380IU (68%) Vitamin C 47.7mg (53%) Calcium 46mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 523

% Daily Value*

Calories 523kcal 26%
Carbs 25g
Protein 26g 52%
Fat 36g 55%
Saturated Fat 8g 40%
Cholesterol 118mg 39%
Sodium 959mg 40%
Potassium 823mg 18%
Fiber 3g 12%
Sugar 13g 26%
Vitamin A 3380IU 68%
Vitamin C 47.7mg 53%
Calcium 46mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.