This easy chicken stir fry is fresh, fast, and full of vegetables.
Juicy chicken breast, a flexible sauce, and simple techniques that actually work.
This easy chicken stir fry is one of those recipes I come back to again and again. It’s quick, flexible, and built around simple techniques that make chicken breast actually juicy, not dry or chewy.
The base is chicken breast and lots of vegetables, cooked hot and fast in a wide pan, with a simple homemade stir fry sauce you can adjust to your taste. I separate the ingredients into four parts – chicken, sauce, vegetables, and toppings – because that’s what makes this recipe easy to follow and hard to mess up.
It’s lighter than takeout, cheaper, and you’re fully in control of how much oil, sugar, and salt go in. You can serve it with rice, noodles, or on its own, and it’s great for meal prep because everything holds up really well.
Why You’ll Love This Easy Chicken Stir Fry
- Made with chicken breast, but still juicy and tender
- Packed with vegetables, not drowning in sauce
- A simple chicken stir fry sauce you can tweak easily
- Ready in under 30 minutes from start to finish
- Works with rice, noodles, or on its own
- Perfect for meal prep and leftovers
- A great base recipe for using whatever vegetables you have
Watch How to Make It
Don’t forget to subscribe to my YouTube channel, and follow on Instagram so you don’t miss anything!
Ingredients for Easy Chicken Stir Fry
Chicken & Marinade
- 500 g chicken breast, cut into cubes (cut against the grain)
- ⅛ tsp baking soda
- 1 tbsp Shaoxing wine
- 1 tsp grated fresh ginger
- 1 clove garlic, grated
- 1 tbsp dark soy sauce (or regular soy sauce)
- 1 tbsp sweet chili sauce
- 1 tbsp cornstarch
Tip: The baking soda tenderizes the chicken, the cornstarch keeps it juicy, and the sweet chili helps it caramelize quickly without drying out.
Stir Fry Sauce
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp honey or sugar
- 2 tbsp water
- ½ tsp cornstarch
- Salt, to taste (if needed)
Vegetables
- 1 onion (120 g), cut into large chunks
- 1 carrot (70 g), thinly sliced
- 1 sweet pepper (170 g), large chunks
- 1 zucchini (100 g), sliced about ½ cm thick
- ¼ small cabbage (200 g), sliced into large pieces
- 1 small head broccoli (200 g), florets kept large, stem sliced smaller
For Frying
- 5 tbsp neutral oil (sunflower or similar)
For Serving (Optional)
- Sesame oil
- Fresh lemon juice
- Green onions
- Cilantro (optional)
How to Make Easy Chicken Stir Fry
- Marinate the chicken
Mix the chicken with baking soda, Shaoxing wine, ginger, garlic, soy sauce, sweet chili sauce, and cornstarch.
Set aside for 15–20 minutes only (not longer). - Make the sauce
In a bowl, mix the cold water with cornstarch until smooth.
Add soy sauce, mirin, honey (or sugar), and taste. Adjust if needed. - Prep the vegetables
Cut everything ahead of time. Stir fry cooking is fast, so this matters. - Cook the chicken
Heat 3 tbsp oil in a wok or wide pan over high heat until very hot.
Add the chicken in a single layer and don’t touch it until it browns.
Flip, let it color, then remove to a plate. It doesn’t need to be fully cooked yet. - Stir fry the vegetables
Add the remaining 2 tbsp oil.
Add vegetables one minute apart, stirring lightly:- Onion
- Carrot
- Broccoli stems
- Broccoli florets
- Pepper
- Cabbage
- Zucchini (last)
- Bring it together
Add the chicken back to the pan, pour in the sauce, and cook 1–2 minutes until everything is glossy and just cooked. - Serve
Finish with sesame oil, lemon juice, green onions, and cilantro if using.
Serve with rice, noodles, or as is.
Tips for the Best Easy Chicken Stir Fry
- Always cut chicken against the grain
- Use a wide pan or wok so everything gets proper heat
- High heat is key – lukewarm pans = soggy stir fry
- Don’t overcook the vegetables; they should stay crisp
- If adding noodles, slightly undercook them and finish in the pan
- Add the sauce gradually if you want it less saucy
Storage & Meal Prep
This easy chicken stir fry keeps well in the fridge for up to 4 days.
It reheats best in a pan, but the microwave works too. Great for weekday meal prep lunches.
Frequently Asked Questions
Can I use different vegetables?
Yes. This method works with almost any vegetable — just keep the total volume similar.
Can I skip the baking soda?
You can, but it really helps keep chicken breast tender.
Is this easy chicken stir fry healthy?
It’s lighter than takeout, vegetable-heavy, and lets you control oil and sugar.
Can I make it with noodles?
Yes. Add cooked noodles during the last minute with the sauce and chicken.
Before You Make This Easy Chicken Stir Fry
Have everything chopped and ready before you start. Stir fry moves fast, and once the pan is hot, there’s no time to prep.
More Easy Chicken Recipes to Try
If you enjoyed this easy chicken stir fry, here are a few more chicken recipes that are perfect for weeknight dinners and meal prep:
- Sheet Pan Chicken Thighs with Orange and Fennel – an easy, hands-off dinner with big flavor and minimal cleanup.
- Paprika Chicken – a cozy, one-pot chicken recipe with a rich paprika sauce.
- Chicken with Mushrooms – tender chicken cooked in a savory, comforting mushroom sauce.
- Chicken Mushroom Stir Fry – another quick stir fry option with a different flavor profile.
- Homemade Shawarma – bold spices and juicy chicken, great for wraps and bowls.
- Chicken Cabbage Salad – a fresh, crunchy chicken salad that works well as a light meal or side.
Easy Chicken Stir Fry with Vegetables
Ingredients
For the Chicken
- 500 g chicken breast, cut into bite-sized cubes (cut against the grain)
- ⅛ tsp baking soda
- 1 tbsp Shaoxing wine
- 1 tsp fresh ginger, finely grated
- 1 garlic clove, finely grated
- 1 tbsp dark soy sauce (or regular soy sauce)
- 1 tbsp sweet chili sauce
- 1 tbsp cornstarch
For the Stir Fry Sauce
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp honey or sugar
- 2 tbsp water
- ½ tsp cornstarch
- Salt, to taste (optional)
Vegetables
- 1 onion (about 120 g), cut into large chunks
- 1 carrot (about 70 g), thinly sliced
- 1 sweet pepper (about 170 g), cut into chunks
- 1 zucchini (about 100 g), sliced into ½ cm rounds
- ¼ small cabbage (about 200 g), roughly chopped
- 1 small head broccoli (about 200 g), florets separated and stem sliced thin
For Cooking
- 5 tbsp neutral oil (such as sunflower oil), divided
For Serving (Optional)
- Sesame oil
- Fresh lemon juice
- Green onions, sliced
- Fresh cilantro (optional)
- Steamed rice or cooked noodles
Instructions
- Marinate the chicken: In a bowl, combine the chicken with baking soda, Shaoxing wine, grated ginger, grated garlic, dark soy sauce, sweet chili sauce, and cornstarch. Mix well and set aside for 15–20 minutes (do not marinate longer).
- Make the sauce: In a small bowl, whisk the cold water and cornstarch until smooth. Add soy sauce, mirin, and honey (or sugar). Taste and adjust seasoning if needed. Set aside.
- Prep the vegetables: Cut all vegetables before you start cooking. Keep them in separate groups or in the order you’ll add them to the pan, as the cooking process is very quick.
- Sear the chicken: Heat a wok or wide pan over high heat until very hot. Add 3 tablespoons of oil.Add the chicken in a single, even layer and do not move it until it develops good color. Flip and cook just until lightly browned (it does not need to be fully cooked). Remove to a clean plate.
- Stir-fry the vegetables: Add the remaining 2 tablespoons of oil to the pan. Add the vegetables in this order, about 1 minute apart, stirring occasionally:onion → carrot → broccoli stems → broccoli florets → sweet pepper → cabbage → zucchini.
- Combine everything: Return the chicken to the pan along with the prepared sauce. Toss well and cook for 1–2 minutes, just until the sauce thickens and coats everything.
- Finish and serve: Remove from heat. Drizzle with a little sesame oil and fresh lemon juice if desired. Top with green onions and cilantro. Serve immediately with rice or noodles.
