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Easy Chicken Stir Fry
5 from 46 votes

Easy Chicken Stir Fry

This chicken stir fry features bite-sized pieces of chicken breast coated with cornstarch and cooked quickly with tender-crisp broccoli, carrot matchsticks, bell pepper strips, and onions. The sauce combines honey, fresh grated ginger, garlic, soy sauce, vinegar, chicken broth, and toasted sesame oil thickened with cornstarch for a glossy finish. The dish offers a balance of savory, sweet, and aromatic flavors with a pleasing variety of textures, making it a suitable choice for a homemade weeknight meal.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
Calories: 365 kcal
Course: Main Course
Cuisine: American, Asian-American Fusion

Ingredients

  • 2 chicken breast cut into 1" pieces
  • 1/2 teaspoon garlic powder
  • black pepper to taste
  • 3 tablespoons cornstarch
  • 3 tablespoons olive oil divided
  • 1/2 medium onion chopped into fairly small pieces
  • 2 cups broccoli cut into fairly small pieces, florets
  • 1/2 bell pepper cut into fairly small pieces or strips, used orange
  • 1/2 cup carrot matchstick cut
  • 1 cup rice for serving (optional, uncooked
  • green onion optional, to taste, chopped, for serving
Sauce:
  • 1/4 cup honey
  • 1 teaspoon ginger grated, fresh
  • 3 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 teaspoon apple cider vinegar or rice vinegar
  • 1/2 cup chicken broth
  • 1/2 teaspoon sesame oil toasted
  • 1 tablespoon cornstarch

Instructions

    Cup of Yum
  1. I recommend prepping your ingredients before you start cooking - once the recipe is started, it goes quite fast. Be sure to cut the veggies into pieces that are bite-size (make sure that the broccoli is cut quite small) so they cook at a similar rate. If serving with rice, I recommend getting it going prior to starting the recipe. Cook rice according to package directions.
  2. Add the sauce ingredients to a medium bowl and whisk together.
  3. Cut the chicken into 1" pieces and add to a bowl. Sprinkle with the garlic powder and some pepper. Stir to combine. Add the cornstarch and stir/toss until the chicken is coated.
  4. In a skillet (use a fairly large/deep one if possible), over medium-high heat, add 2 tablespoons of the oil. Let the pan heat up for a few minutes.
  5. Add the chicken pieces to the skillet (shake off the excess cornstarch prior to adding it to the pan). Don't crowd the pan - I recommend doing 2 batches for best browning. Cook for 4 minutes and then flip and cook another 3-4 minutes or so (I flip using tongs to make it easy). Chicken should be golden and cooked through (165F). For the second batch, add another tablespoon of olive oil to the pan. Transfer each batch of the chicken to a plate once it's done.
  6. If the pan looks dry, add a small splash of olive oil (a teaspoon or so), and then add the onions. Cook for 1 minute, stirring a few times.
  7. Add in the broccoli, peppers, and carrots, and cook for 3 minutes, stirring often. Veggies will be tender-crisp. Cook for a bit longer if you want them softer.
  8. Add the chicken back to the pan and stir in the sauce (whisk it again quickly prior to pouring it in). Let it bubble until thickened (about a minute), stirring constantly so everything gets coated. Take the pan off the heat. Serve immediately over rice or noodles with scallions sprinkled over top if desired.

Notes

  • The recommended rice quantity serves about four people but can be adjusted based on your usual servings.
  • Freezing fresh ginger makes it easier to grate using a Microplane or similar grater.
  • Cut vegetables into small, bite-size pieces to ensure even and quick cooking during stir fry.
  • Start cooking the rice before stir-fry as the dish cooks quickly once started.
  • Nutrition information provided does not include the rice served alongside.

Nutrition Information

Calories 365kcal (18%) Carbohydrates 33g (11%) Protein 27g (54%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 9g (45%) Trans Fat 1g (50%) Cholesterol 72mg (24%) Sodium 771mg (32%) Potassium 735mg (16%) Fiber 2g (8%) Sugar 20g (40%) Vitamin A 3457IU (69%) Vitamin C 66mg (73%) Calcium 46mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 365

% Daily Value*

Calories 365kcal 18%
Carbohydrates 33g 11%
Protein 27g 54%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 72mg 24%
Sodium 771mg 32%
Potassium 735mg 16%
Fiber 2g 8%
Sugar 20g 40%
Vitamin A 3457IU 69%
Vitamin C 66mg 73%
Calcium 46mg 5%
Iron 1mg 6%

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