What vegetables work best in chicken stir fry?

Common vegetables for chicken stir fry include broccoli, bell peppers, carrots, snow peas, green beans, mushrooms, onions, and snap peas. These vegetables cook quickly and maintain a crisp texture. You can mix and match based on your preference or what’s in season. To ensure even cooking, cut vegetables into similar-sized pieces and add harder veggies like carrots and broccoli first, followed by softer ones like mushrooms and onions.

Can I use chicken thighs instead of chicken breast for stir fry?

Yes, chicken thighs are a great option for stir fry because they stay juicy and tender. They also have a richer flavor compared to chicken breast. If using thighs, cut them into bite-sized pieces and cook thoroughly until browned. Chicken breast works well too, but it’s important to avoid overcooking as it can dry out.

How do I make the sauce for chicken stir fry?

A simple chicken stir fry sauce typically combines low-sodium soy sauce, honey for sweetness, toasted sesame oil for flavor, and chicken broth to thin it out. To thicken the sauce, mix cornstarch with water and add it while simmering the sauce for about 5 minutes. You can also add crushed red pepper flakes for a mild heat. Adjust ingredients to taste for saltiness and sweetness balance.

What oil is best for stir-frying chicken and vegetables?

Use an oil with a high smoke point for stir-frying, such as canola, vegetable, or peanut oil. These oils handle high heat without smoking. Toasted sesame oil is best reserved for adding flavor in the sauce or finishing the dish, as it burns easily if used for cooking over high heat.

How should I store leftover chicken stir fry?

Store leftovers in an airtight container and refrigerate promptly. Chicken stir fry stays good in the fridge for 3-5 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Reheat leftovers in a skillet over medium heat until thoroughly warmed to preserve texture and flavor—avoid microwaving to prevent sogginess.

Chicken Stir Fry Recipe For Easy And Tasty Weeknight Dinners

Ingredients

Scale

1 lb boneless, skinless chicken breast or thighs, cut into 1-inch cubes
Salt and pepper to taste
2 tbsp olive oil or canola oil, divided
2 cups broccoli florets
1/2 yellow bell pepper, cut into 1-inch pieces
1/2 red bell pepper, cut into 1-inch pieces
1/2 cup baby carrots, sliced
2 tsp minced fresh ginger
2–4 garlic cloves, minced
1/3 to 1/2 cup raw cashews
1 tbsp cornstarch
2 tbsp cold water
1/4 to 1/2 cup low sodium chicken broth
1/4 to 1/3 cup low sodium soy sauce
2 to 3 tbsp honey
1 to 2 tbsp toasted sesame oil
1/2 tsp crushed red pepper flakes

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Instructions

1. In a medium bowl, whisk cornstarch and cold water until smooth. Add chicken broth, soy sauce, honey, sesame oil, and red pepper flakes. Set aside.
2. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper, cook in batches for 3-5 minutes until browned. Remove from skillet.
3. Add remaining oil to skillet, stir in broccoli, bell peppers, and carrots. Cook until vegetables are crisp-tender, about 4-6 minutes. Add ginger and garlic in the last minute.
4. Stir in cashews, return chicken to skillet, and combine with vegetables.
5. Pour sauce over chicken and vegetables. Bring to a boil, let it thicken for 1 minute.
6. Serve immediately over rice or noodles. Garnish with green onions or sesame seeds.

Last Step:

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Notes

🥢 Start by cooking the chicken for a flavorful base.
🥦 Use fresh vegetables for better nutrients and color.
🔥 Avoid overcrowding the pan to keep ingredients from steaming; cook in batches if needed.

Author: Brandi Oshea
Prep Time: 8-15 minutes
Cook Time: 10-15 minutes
Category: Main Course
Method: Stir Frying
Cuisine: Asian
Diet: Gluten Free

Nutrition

Serving Size: 1 plate
Calories: 343-523 kcal
Sugar: 13-19 g
Sodium: 570-959 mg
Fat: 13-36 g
Saturated Fat: 3 g
Unsaturated Fat: 10-33 g
Trans Fat: 0 g
Carbohydrates: 25-29 g
Fiber: 2-3 g
Protein: 26 g
Cholesterol: 72 mg