Easy Chicken Stir Fry
This easy chicken stir fry uses sliced chicken thighs coated in a little soy sauce and cornstarch, which keeps them tender and helps them brown in a hot wok. Cooking the chicken first and the vegetables second means nothing steams or turns soggy. A simple soy, oyster sauce and honey mixture brings it all together in the last minute.
By Priya Raman
Published
- Prep Time
- 15 mins
- Cook Time
- 15 mins
- Total Time
- 30 mins
- Servings
- 4 servings
How do you make Easy Chicken Stir Fry?
Toss 600 g sliced chicken thighs with soy sauce and cornstarch, then stir fry in a very hot oiled wok for 5-6 minutes until browned and 74°C (165°F). Remove, stir fry broccoli, carrot, pepper and snap peas for 4-5 minutes, add garlic and ginger, then return the chicken with a soy, oyster, honey and cornstarch sauce and toss until glossy.
- Total time
- 30 mins
- Calories
- 350 per serving
- Protein
- 34 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Stir frying
Ingredients
Sauce
Chicken
Stir fry
To serve
Equipment
Wok or 30 cm (12 inch) skillet · Small bowl · Wooden spoon or wok spatula · Instant-read thermometer
Quick Directions
Mix the sauce and coat the chicken
Whisk all the sauce ingredients together in a small bowl.
Stir fry the chicken
Heat 1 tbsp of the oil in a wok or large skillet over high heat until it shimmers.
Cook the vegetables
Add the remaining oil to the wok, then the broccoli, carrot and 2 tbsp water.
Add the aromatics
Push the vegetables to the side, add the garlic, ginger and the white parts of the green onions to the empty space and stir for 30 seconds, until fragrant, then mix everything together.
Sauce and serve
Return the chicken and any juices to the wok.
Step-by-Step Instructions
Follow these detailed steps to make the perfect easy chicken stir fry.
Mix the sauce and coat the chicken
Whisk all the sauce ingredients together in a small bowl. In another bowl, toss the chicken strips with the 1 tbsp soy sauce and 2 tsp cornstarch until coated, and leave them for 10 minutes while you cut the vegetables.
Stir fry the chicken
Heat 1 tbsp of the oil in a wok or large skillet over high heat until it shimmers. Add the chicken in a single layer and let it sear for 1-2 minutes before stirring. Stir fry for 5-6 minutes in total, until browned with no pink inside and the thickest strip reads 74°C (165°F). Tip it onto a plate.
Cook the vegetables
Add the remaining oil to the wok, then the broccoli, carrot and 2 tbsp water. Stir fry for 2 minutes, until the broccoli turns bright green. Add the pepper and snow peas and stir fry for 2 minutes more; the vegetables should still have some crunch.
Add the aromatics
Push the vegetables to the side, add the garlic, ginger and the white parts of the green onions to the empty space and stir for 30 seconds, until fragrant, then mix everything together.
Sauce and serve
Return the chicken and any juices to the wok. Stir the sauce again, since the cornstarch settles, and pour it in. Toss for 1-2 minutes until the sauce bubbles, thickens and turns glossy. Scatter with the green onion tops and serve over rice or noodles.
Recipe Tips
- Cut and measure everything before you turn on the heat. A stir fry moves fast and there's no time to chop once it starts.
- Don't crowd the pan. If your wok or skillet is smaller than 30 cm, cook the chicken in two batches so it browns instead of steaming.
- Slice the vegetables to a similar thickness so they finish cooking at the same time.
Variations
- Cashew chicken: stir in 60 g roasted cashews with the sauce.
- Noodle stir fry: toss in 250 g cooked egg or udon noodles with the sauce and add an extra splash of soy sauce.
- Gluten-free: use tamari instead of soy sauce and an oyster sauce labelled gluten-free.
Nutrition (per serving)
| Calories | 350 |
|---|---|
| Protein | 34 g |
| Carbs | 20 g |
| Fat | 15 g |
| Saturated fat | 2.5 g |
| Fibre | 4 g |
| Sugar | 8 g |
| Sodium | 925 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze for up to 2 months. The vegetables soften after thawing, but the flavour holds up well.
- Reheat
- Reheat in a hot skillet with a splash of water for 3-4 minutes, or in the microwave, until hot to 74°C (165°F).
Easy Chicken Stir Fry FAQs
What is the best chicken for stir fry?
Boneless, skinless chicken thighs are the most forgiving because they stay juicy over high heat. Chicken breast also works: slice it thinly against the grain and stir fry for 4-5 minutes, just until it reaches 74°C (165°F).
How do you keep chicken tender in a stir fry?
Coat the sliced chicken in a little soy sauce and cornstarch for 10 minutes before cooking. The thin coating protects the meat from the high heat and helps it brown. Then cook it in a single layer and don't overcook it.
What vegetables go in a chicken stir fry?
Broccoli, bell peppers, snap peas, carrots, mushrooms, bok choy, baby corn and zucchini all work well. Add dense vegetables such as broccoli and carrots first, and quick-cooking ones such as peppers and leafy greens later.
Why does a stir fry turn out watery?
Usually the pan was overcrowded or not hot enough, so the food steamed in its own juices. Cook in batches over high heat, dry washed vegetables well, and let the cornstarch sauce come to a full bubble so it can thicken.
Can I use frozen vegetables in a stir fry?
Yes. Add them straight from frozen without thawing, keep the heat high and cook them for a few minutes longer, until hot and any ice has cooked off, before adding the sauce.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
