This one is similar to my chicken broccoli stir fry and low carb chicken stir fry, except it features a flavorful honey-infused chicken stir fry sauce for a slightly sweeter taste similar to teriyaki Chicken. Plus, this stir fry chicken recipe comes together fast with basic ingredients – making it the perfect healthy Asian inspired recipe for busy weeknights!
Ingredients & Substitutions
Here I explain the best ingredients for chicken stir fry sauce and vegetables, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Chicken Stir Fry Sauce & Marinade:
Chicken – I used boneless skinless chicken breasts, but boneless skinless chicken thighs would also work in this recipe. Other proteins, such as thinly sliced beef (try me beef stir fry), shrimp (a la my shrimp stir fry), or tofu (if you tolerate soy) would also work, but cook times may vary. Sea Salt & Black Pepper Chicken Broth – This recipe uses reduced sodium, but any broth of your choice or homemade chicken broth or bone broth would work. Coconut Aminos – This is my go-to soy sauce substitute, but you could use conventional low-sodium soy sauce or tamari instead. Honey – I usually use sugar-free honey, but any kind works. Honey thickens the sauce with no cornstarch needed. But if you want it extra thick, you can whisk 1 tablespoon cornstarch (or equivalent amount of another cornstarch substitute) into the marinade.
Vegetables:
Olive Oil – You can use sesame oil instead of olive oil, but make sure not to use toasted sesame oil as this isn’t safe for high heat. If you want to use toasted sesame oil, stir in 1-2 teaspoons at the end instead after removing from heat. Mushrooms – I used cremini mushrooms, but you can also use portobello or shiitake mushrooms for a deeper flavor. Broccoli – A classic vegetable for chicken stir fry recipes! You could also use romanesco instead, as it is very similar in texture and cooking time. Sugar Snap Peas – I love snap peas, but you could also use snow peas if you can’t find them. They might take slightly less time to cook. Bell Pepper – I used 1/2 red bell pepper and 1/2 yellow bell pepper, but any color or variety will work. Sea Salt & Black Pepper Garlic – Mince fresh garlic cloves for the best flavor, but you could use 2 teaspoons of jarred minced garlic as well. If you don’t have garlic, you can substitute 1/2 teaspoon of garlic powder in this chicken vegetable stir fry. Fresh Ginger – Although fresh ginger tastes best, you can also substitute 1/4 teaspoon ground ginger. Optional Garnishes – Amp up the flavor with crushed red pepper flakes, sliced green onions, cashews, peanuts, or sesame seeds as garnishes.
How To Make Chicken Stir Fry With Vegetables
This section shows how to cook chicken stir fry, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. Instead of using honey and coconut aminos, substitute an equal amount of your favorite teriyaki sauce (or my sugar-free teriyaki sauce). Use other stir fry vegetables such as onions, carrots, cauliflower, bean sprouts, bok choy, or zucchini.
How Long To Stir Fry Chicken?
Stir fry chicken for 4-5 minutes, depending on the size of the pieces. You’ll know it’s done when it has a nice, golden brown color and reaches an internal temperature of 165 degrees F.
Storage Instructions
Store: Keep leftovers in the fridge for up to 5 days. Meal prep: Prepare the marinade, chop vegetables, and dice the chicken ahead of time, then store in separate containers until ready to cook. You can also marinate the chicken up to 24 hours in advance. If you’ll be crunched for time later, you can prepare the entire dish ahead of time and reheat later. Reheat: Warm this recipe in a skillet or wok with a drizzle of oil. Freeze: Store in an airtight container in the freezer for 2-3 months. Thaw in the refrigerator overnight before reheating.
What To Serve With Chicken Stir Fry
This dish makes a perfect one-pan meal! Serve it with plain rice, fried rice, or for lighter options, cauliflower fried rice, or cauliflower rice (shown above). You could also serve it over your favorite noodles (I like it with shirataki noodles or zucchini noodles). Here are some helpful tips to ensure that your chicken and vegetable stir fry is delicious and full of flavor every time!
If you like extra sauce, double the marinade. If you like it extra saucy, you can double the marinade ingredients, but the sauce will be thinner if you don’t add cornstarch. Make sure the wok is very hot. To test this, add a drop of water — it’s ready when the water sizzles away immediately. Make sure each piece of chicken is touching the pan. You may need to cook in batches when cooking the chicken. Don’t crowd the pan, or it won’t brown as nicely or cook evenly. Don’t overcook. Be careful not to overcook your chicken, as it can become tough and dry. A meat thermometer is the best way to tell for sure.
More Easy Stir Fry Recipes
If you’re a fan of chicken stir fry recipes, you’ve got to try some of my other quick-cooking stir fries! Here’s a few reader favorites: Please enter your first name for your account. Your saved recipe will also be sent to your email.
Nutrition info does not include optional fresh ginger.
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