Why You’ll Love this Quick Chicken Stir Fry
On bustling weeknights, this chicken stir fry is my go-to solution for dinner in a flash. The protein-packed chicken and colorful veggies create a meal that’s both nutritious and satisfying, without hours of prep work.
You’ll love how versatile this recipe is—swap in whatever vegetables you have lurking in your crisper drawer. The cornstarch-soy marinade gives the chicken a velvety texture and rich flavor that beats takeout any day.
The beauty lies in its simplicity. With just one pan and about 30 minutes, you’ve got a complete meal that doesn’t skimp on flavor.
Who needs delivery when homemade tastes this good?
What Ingredients are in Quick Chicken Stir Fry?
This chicken stir fry comes together with a handful of fresh ingredients and pantry staples you probably already have on hand.
The magic happens when these simple components unite in a hot skillet, creating layers of flavor in such a short time. I’m always amazed at how something so basic can transform into a restaurant-quality meal with just the right technique and timing.
- 4 boneless skinless chicken breast halves
- 3 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 garlic clove, minced
- 3 tablespoons oil (divided use)
- 2 cups broccoli, cut up
- 1 cup celery, sliced
- 1 cup carrot, thinly sliced
- 1 small onion, sliced
- 1 cup chicken stock
The beauty of stir fry recipes lies in their flexibility.
Can’t find fresh broccoli? Frozen works in a pinch.
Need to clean out your veggie drawer? Throw in those bell peppers, snow peas, or mushrooms that need using up.
The cornstarch might seem like an odd ingredient if you’re new to stir-frying, but trust me, it’s the secret to that silky sauce that clings to every bite.
And while regular soy sauce works perfectly, low-sodium varieties let you control the salt level better—especially important if your chicken stock isn’t homemade.
How to Make this Quick Chicken Stir Fry
Making this stir fry starts with preparing your chicken properly. Cut your 4 boneless skinless chicken breast halves into ½-inch strips—not too thick or they’ll take forever to cook, not too thin or they’ll dry out in seconds. Then create a quick marinade by mixing 3 tablespoons cornstarch, 2 tablespoons soy sauce, and 1 minced garlic clove in a bowl. Toss those chicken strips in this mixture until they’re well-coated and let them sit for at least 30 minutes. Can you believe how much flavor develops in just half an hour? This marinade not only seasons the chicken but also creates that signature velvety texture you’ve probably enjoyed at your favorite Chinese restaurant.
When you’re ready to cook, heat 2 tablespoons of oil in a large skillet over medium-high heat. The pan should be nice and hot—you want to hear that satisfying sizzle when the chicken hits the surface. Stir fry the marinated chicken strips just until they’re no longer pink, about 3-4 minutes. Remember, we’re not looking for well-done here; slightly undercooking is actually better since the chicken will continue cooking later. Remove the chicken and set it aside while you tackle the vegetables.
Add the remaining 1 tablespoon of oil to the same skillet, then toss in your 2 cups of broccoli, 1 cup of sliced celery, 1 cup of thinly sliced carrots, and that small sliced onion. Stir fry these colorful veggies until they reach your preferred tenderness—some like them with a bit of crunch, others prefer them softer. While a stir fry uses a skillet, a deep fryer would be ideal if you wanted to make crispy tempura vegetables as a side dish. For a convenient alternative, consider using a rice cooker multicooker that can both steam your vegetables and keep your rice perfectly warm while you prepare the rest of the stir fry.
The final step brings everything together in a harmonious finish. Pour 1 cup of chicken stock into the pan with your vegetables, which will deglaze all those wonderful browned bits from the bottom of the pan. Then add your reserved chicken back to the skillet. As you stir everything together, you’ll notice the sauce beginning to thicken and turn glossy, thanks to the cornstarch from the chicken marinade.
Cook for just another minute or two until the sauce is bubbly and thickened perfectly. What we’re after is that magical consistency where the sauce clings to each piece of chicken and vegetable rather than pooling at the bottom of your plate. And voilà—dinner is served in less time than it would take for delivery to arrive!
Quick Chicken Stir Fry Substitutions and Variations
Flexibility makes this chicken stir fry recipe truly spectacular. You can swap broccoli for snow peas, bell peppers, or whatever veggies are lurking in your fridge.
Not a chicken fan? Try thinly sliced beef or plump shrimp instead.
The sauce is where you can really play. Add a drizzle of honey for sweetness, sriracha for heat, or hoisin for complexity.
Fish sauce, oyster sauce, or a splash of rice vinegar? All delicious options.
Serving suggestions vary too. Pour it over rice, noodles, or cauliflower rice for a low-carb twist.
Garnish with sesame seeds, green onions, or crushed peanuts.
What to Serve with Quick Chicken Stir Fry
Three perfect side dishes can transform your chicken stir fry from a simple meal into a complete dining experience.
Fluffy jasmine rice makes an ideal foundation, soaking up all those savory sauces—trust me, you won’t want to waste a drop.
For something lighter, try a crisp cucumber salad with rice vinegar and sesame seeds. The cool, invigorating crunch perfectly balances the warm stir fry.
Want to round things out?
Spring rolls with a tangy dipping sauce make fantastic finger food alongside. The combination gives you different textures and temperatures that keep each bite interesting.
Who knew weeknight dinner could feel so special?
Final Thoughts
After mastering this quick chicken stir fry, you’ll wonder why you ever ordered takeout.
The beauty of this recipe lies in its versatility – swap proteins, add different veggies, or adjust the sauce to your taste. I’m telling you, this is weeknight cooking at its finest.
What I love most is how this dish brings restaurant-quality flavors to your kitchen in less than 30 minutes.
The velvety chicken, crisp-tender vegetables, and savory sauce create the perfect balance.
Ready faster than delivery, healthier than takeout, and, dare I say, even more delicious?
