Name: Favorite Chicken Stir-Fry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 large chicken breasts (boneless skinless); 2 bell peppers (I prefer a red and orange for some color); 1 carrot; 2 cups snow peas; 1 medium head of broccoli; 2 green onions; 1 tablespoon garlic powder; 1 tablespoon Kosher salt; 1 teaspoon ground black pepper; 2 teaspoons sesame oil; 1 ½ cups chicken broth; ½ cup water; ½ cup soy sauce (I prefer low sodium); ¼ cup apple cider vinegar; ¼ cup brown sugar; ¼ teaspoon ground ginger; 2 cloves minced garlic; 2 tablespoons cornstarch

Jump to Recipe

This easy to make chicken stir-fry is loaded with fresh vegetables and finished with a delicious stir-fry sauce made from scratch – it makes enough to feed a family of 4 with leftovers for the next day!

One of the best things with this dish is that you can swap out and use any veggies you have on hand. I always take inventory of the ones in the crisper that are looking a little sad and use them up.

Finished chicken stir-fry in pan on a wooden cutting board.

I know so many of you can relate with me when I say that weeknight dinners are my least favorite to plan – we are so busy with work and kids that dinner just seems like one more chore on my list – and that is why I love this easy to make stir-fry (I make sure to always have the stir-fry sauce ingredients on hand).

You can even do all the prep work for this dish on your meal plan days (if you have one…we don’t…ha!). Wash and chop all your veggies and that’ll save you 10 minutes, which is like golden time when you’re running from kid sport to kid dance etc

Ingredients

Pretty simple, like I mentioned above, you can swap out veggies for what you have on hand. Make sure to have the sauce ingredients always at the ready and you can mix and match proteins for a weekly change up.

White bowl on counter filled with fresh vegetables like broccoli, carrots, peppers and peas.

Chicken Breast
Bell Peppers
Broccoli
Carrots
Snow Peas
Scallions
Salt
Garlic Powder
Pepper
Sesame Oil
Vegetable Oil
Chicken Broth (can swap for veggie broth or beef broth depending on the protein you use)
Soy Sauce
Apple Cider Vinegar
Brown Sugar
Garlic
Ground Ginger
Cornstarch

Step-by-Step for Chicken Stir-Fry

Wash and dry vegetables. Chop broccoli and carrots, dice peppers and cut snow peas in half. Slice green onions (separating the white and green parts).
Pat chicken dry with paper towel, season with salt, pepper and garlic powder, cut into 2″ pieces and set aside.
Add chicken broth, water, apple cider vinegar, sesame oil, soy sauce, brown sugar, garlic, ground ginger and cornstarch in a medium bowl and whisk to fully combine -set sauce aside for cooking stage.
Heat pan over medium heat, add oil and let heat for about 1 minute before adding seasoned chicken. Brown chicken on both sides for about 3 minutes each – remove from pan.
Add prepared veggies to the pan and pour in about 1/2 cup of water. Cover pan and allow vegetables to steam for about 7 minutes until slightly softened.
Remove lid and add chicken back to the veggies, cook until vegetables are done to your tastes (I prefer about 3-4 minutes more so that they still have a slight crisp to them).
Stir in the sauce and coat chicken/veggies. Let the sauce boil so it can thicken – you can add water 1 tablespoon at a time to thin it out if you prefer!

Glass bowl with vegetables for stir-fry before cooking

More Dinner Recipes

Simple Weeknight Chicken Stir-Fry

Yield: 6