Easy Chicken Stir-Fry Recipe (Better Than Takeout)

by
Jump to Recipe Print Recipe

If you have ever stared at your takeout container and thought, “I could make this better,” you are already halfway to greatness. Let me introduce you to something that changed my kitchen forever: an easy chicken stir fry recipe that feels like magic.

Why You Will Love This Chicken Stir Fry

No joke, this recipe is fast, flavorful, and full of crispy saucy goodness. It checks all the right boxes for busy weeknights and picky eaters. Need dinner in under 30 minutes? Got you. Want a recipe that does not leave you elbow deep in dishes? This one is a gem.

And let us be real. Who does not want to whip up something that tastes like your favorite restaurant meal without leaving the house?

What Makes This Stir Fry So Good

You do not need fancy gear or rare ingredients. It is all about fresh veggies, juicy chicken, and a sauce that you probably already have in your kitchen.

  • Quick Cooking Time: Done in under 30 minutes. No exaggeration.
  • One Pan Wonder: Fewer dishes. More time for anything but dishes.
  • Customizable: Do not like bell peppers? Skip them. Love extra mushrooms? Go wild.
  • Way Healthier Than Takeout: Less oil. No mystery sauces. Full control over what is on your plate.

Ingredients

Let us not complicate things. Here is what you will need for this chicken stir fry recipe:

  • 1 pound boneless chicken breast (thinly sliced)
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 red bell pepper (sliced thin)
  • 1 cup broccoli florets
  • 1 carrot (sliced into thin rounds)
  • 2 garlic cloves (minced)
  • 1 tablespoon ginger (fresh and minced)
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 1 quarter cup chicken broth or water
  • Cooked white or brown rice for serving

How To Make Chicken Stir Fry

Step 1

Toss your sliced chicken in a bowl with soy sauce and cornstarch. Let that sit while you prep your veggies. This keeps the chicken tender and full of flavor.

Step 2

In a large skillet or wok, heat the vegetable oil over medium heat. When it is hot, toss in the chicken. Cook it until it is browned and cooked through, around 4 to 5 minutes. Pull it out and set it aside.

Step 3

Add another splash of oil if the pan looks dry. Throw in the garlic, ginger, and your colorful veggies. Stir fry for 3 to 5 minutes until they are crisp but not raw. Nobody wants a soggy stir fry, right?

Step 4

In a small bowl, mix the oyster sauce, hoisin sauce, sesame oil, and chicken broth. Give it a good stir and pour it into the pan with the veggies.

Step 5

Return the cooked chicken to the pan. Stir everything together and cook for another two minutes until the sauce thickens a bit. You want that glossy finish only takeout dreams of.

Step 6

Spoon it over some warm rice. Sprinkle with green onions or sesame seeds if you feel like showing off. Then pat yourself on the back.

Chicken stir fry cooking steps

Tips To Make It Even Better

  • Use High Heat: Stir fry is not soup. Cook fast and hot.
  • Cut Everything Evenly: This helps things cook at the same pace and prevents veggie drama in the pan.
  • Do Not Crowd The Pan: If you have a small skillet, cook the chicken in batches.

Common Mistakes And How To Avoid Them

Overcooking The Chicken? I have done it too. Thin slices and a hot pan fix that fast.

Soggy Vegetables? Crank up the heat and stay near the stove. Stir fry needs your full attention for about ten minutes.

Bland Sauce? Make sure your soy sauce and hoisin are fresh. Taste it as you go. If it feels flat, a splash of rice vinegar or a pinch of sugar can work wonders.

Why This Tastes Better Than Takeout

Let us be honest. Takeout can leave you with greasy boxes and a strange sauce puddle. This version gives you fresh ingredients, balanced flavors, and tasty leftovers that you will actually want.

And the best part? You made stir fry from scratch in less time than it takes to wait for delivery.

Fun Variations To Try

  • Try Beef Or Shrimp: Swap the protein for a new twist.
  • Add Heat: Toss in red pepper flakes or sriracha if you enjoy spice.
  • Switch Up The Veggies: Snow peas, mushrooms, or bok choy all work great.
  • Make It Low Carb: Serve over cauliflower rice or zucchini noodles.

Final Thoughts

There you go. An easy chicken stir fry that is fast, flavorful, and light on mess. You just added a gold star to your dinner rotation.

So next time you think about grabbing your phone for delivery, pause. Your skillet has other plans.

If you want more tasty ideas, check out our recipes and cooking tips for fresh inspiration.

Finished chicken stir fry

Easy Chicken Stir Fry

A fast, flavorful, and healthier-than-takeout chicken stir fry with fresh veggies and a savory sauce, perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 pound boneless chicken breast thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 red bell pepper sliced thin
  • 1 cup broccoli florets
  • 1 carrot sliced into thin rounds
  • 2 garlic cloves minced
  • 1 tablespoon ginger fresh and minced
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 1 quarter cup chicken broth or water
  • Cooked white or brown rice for serving

Method
 

  1. In a bowl, toss sliced chicken with soy sauce and cornstarch. Let it sit for a few minutes while preparing the vegetables.
  2. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat. Add the chicken and cook for 4–5 minutes until browned and cooked through. Remove from the pan and set aside.
  3. If the pan looks dry, add a small splash of oil. Add garlic, ginger, bell pepper, broccoli, and carrot. Stir fry for 3–5 minutes until vegetables are crisp-tender.
  4. In a small bowl, mix together oyster sauce, hoisin sauce, sesame oil, and chicken broth. Stir to combine well.
  5. Pour the sauce into the skillet with the vegetables. Return the cooked chicken to the skillet. Stir well to coat everything in sauce and cook for an additional 2 minutes until the sauce thickens slightly.
  6. Serve hot over cooked white or brown rice. Optionally garnish with green onions or sesame seeds.

Notes

Use high heat for best stir fry results. Cut all ingredients evenly for uniform cooking. Avoid overcrowding the pan by cooking chicken in batches if needed. Customize with your favorite vegetables or switch the protein to beef or shrimp. Add red pepper flakes for heat or serve with cauliflower rice for a low-carb version.

Leave a Comment

Recipe Rating