This 20-minute easy chicken stir-fry recipe combines juicy diced chicken with mixed vegetables in a delicious homemade soy, sweetener, and sesame oil sauce. A quick, sweet and savory, restaurant-quality meal to enjoy with rice or noodles!
Slice the chicken into small ½-inch diced pieces (or ¼-inch thin strips if preferred, though the cooking time will be reduced slightly).
Toss the meat into a bowl with all the marinade ingredients and set aside while preparing the rest (or longer - see the Notes below).
Mix the sauce ingredients in a small bowl and the cornstarch slurry in a separate bowl. Slice or mince the garlic and ginger. Chop the vegetables into small, even, bite-sized pieces.
Add half the oil to a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer (do it in batches if necessary) and stir-fry for 3-5 minutes or until cooked through. Then, remove it from the skillet.
Reduce the heat to medium, add the remaining oil to the pan, and then stir-fry the ginger, garlic, and dried chilies for 20-30 seconds. Add the broccoli and bell pepper and stir-fry for just a few minutes until they’re tender-crisp.
Add the chicken back into the skillet along with the stir-fry sauce and cornstarch slurry and mix well. Bring the mixture to a boil and stir constantly until it thickens (about one minute).If the sauce isn't thick enough, add more cornstarch slurry. If it's too thick, add some water (or chicken broth).
Remove the stir-fry from the heat and enjoy it garnished with sliced green onion (scallions).
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Notes
For super tender chicken: If you have the time, leave it to marinate for at least 30 minutes, and don’t omit the baking soda for tender, juicy, flavorful chicken.
Cut everything into bite-sized pieces: This ensures even cooking and a little piece of everything in every bite.
Use a wok if possible: It provides more even heat distribution than a skillet.
Ensure the pan is HOT: This is the best way to cook chicken for stir fry, as it will cook quickly without drying out.
Don't overcrowd the pan: Otherwise, the chicken will steam rather than sear. Cook it in batches if necessary.
Tweak the flavors: Since you’re making the stir-fry at home, it's easy to adjust any of the ingredients to your liking. I.e., more saltiness, sweetness, tang, spice, etc.
Be careful not to overcook the veggies: They should be tender-crisp, retaining a crunch. If you cook them for too long, they’ll become mushy.
Swap the chicken: This combination of veggies and sauce will also work well with beef, turkey, or shrimp.
Swap the veggies: Stir-fries are a great "clear out the fridge" opportunity that allows you to make the most of whatever veggies (fresh or frozen) you have to hand: onion, baby corn, carrots, green beans/snow peas, mushrooms, zucchini, shredded cabbage, bean sprouts, water chestnuts, spinach, etc.
Storage InstructionsYou can prepare the sauce two weeks in advance, storing it in an airtight container in the refrigerator. Shake/stir it well before heating and using it.Allow the leftovers to cool and store them in an airtight container in the refrigerator for 4-5 days or in the freezer for up to 3 months.Leave the chicken stir-fry to thaw in the fridge overnight before reheating it on the stove over low heat or in the microwave at 50%. Microwave in 30-second increments, stirring between.Check the blog post for more tips and serving recommendations!