Easy Chicken Stir Fry

Try this Easy Chicken Stir Fry for a quick weeknight meal bursting with flavor! Tender chicken thighs, a vibrant vegetable medley, and savory stir fry sauce come together for a mouthwatering combination. Serve it with rice or noodles for a satisfying dinner that the whole family will love!

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Why This Recipe Works

Whenever I don’t know the answer to “What’s for dinner?” I make this easy chicken stir fry. It’s ready in under 30 minutes and requires minimal effort. I use boneless, skinless chicken thighs, which are ultra-juicy, and a variety of fresh veggies (this recipe is a great way to use up whatever is in the fridge).

With a straightforward stir fry sauce made from pantry staples like soy sauce, chicken stock, cornstarch, and sesame oil, it’s my go-to choice for busy weeknights when I need a healthy, delicious meal on the table fast.

Close up of stir fry vegetables and chicken.

Once cooked, the chicken becomes unbelievably tender, the vegetables are tender-crisp, and the savory, slightly sweet sauce coats everything perfectly. Serve it over your favorite noodles or rice for a well-balanced meal!

Ingredients

Avocado Oil: With its high smoke point, avocado oil is ideal for stir frying.
Chicken Thighs: Chicken thighs are more juicy and flavorful than chicken breasts, so I prefer them in this recipe. Make sure they are boneless and skinless.
Vegetable Medley: I use a mix of broccoli, mushrooms, peppers, mini corn, onions, carrots, and sugar snap peas for a variety of textures, colors, and nutrients. Use whatever veggies you like or have on hand.
Low-Sodium Soy Sauce: Provides a savory umami flavor without being too salty. This gives you better control over the dish’s seasoning.
Chicken Stock: Adds depth and richness to the stir fry sauce. You can use either homemade or store-bought stock.
Cornstarch: Thickens the sauce, giving it a glossy finish that coats the chicken and vegetables perfectly.
Sesame Oil: Adds a distinctive nutty aroma and flavor. Use 100% pure sesame oil.
Light Brown Sugar: Balances the savory elements with a hint of sweetness and slightly caramelized flavors.
Ginger: Adds a fresh, zesty kick and depth to the stir fry sauce. Use freshly grated ginger, not ginger powder, for the best results.
Garlic: Provides a robust, aromatic flavor to the dish. Again, use fresh cloves over powdered or granulated garlic.

Searing chicken, vegetables, and stir fry sauce.

Instructions

Prep the Stir Fry Sauce: In a medium-sized bowl, whisk together the chicken stock and cornstarch until smooth. Add the soy sauce, sesame oil, light brown sugar, grated ginger, and minced garlic. Whisk the sauce thoroughly, then set it aside.
Cook the Chicken: Add one tablespoon of avocado oil to a large skillet or wok over medium-high heat. Add cubed chicken thighs in batches if necessary, and season them with a teaspoon of kosher salt. Cook the cubes for about 5 minutes until they’re cooked through, stirring often. Remove from the skillet and set aside.
Cook the Vegetables: Reduce the heat to medium and add the remaining tablespoon of avocado oil to the skillet. Add the vegetable medley and the remaining teaspoon of kosher salt. Cook the veggies, stirring occasionally, until they’re crisp-tender.
Combine the Stir Fry: Return the cooked chicken to the skillet and stir to combine with the vegetables. Whisk the stir fry sauce again, then pour it over the chicken and vegetables, stirring gently to combine.
Thicken the Sauce: Bring the mixture to a boil, stirring occasionally, and cook for an additional minute until the sauce thickens and coats the chicken and vegetables.
Serve: Serve this easy chicken stir fry immediately with your favorite rice or noodles!

Substitutions & Variations

Oil: If you don’t have avocado oil, you can use vegetable oil, canola oil, or even olive oil.
Protein: For a different protein option, substitute chicken thighs with chicken breasts, shrimp, or tofu. Use an equivalent weight for consistent results.
Vegetables: Feel free to use any combination of your favorite vegetables. Zucchini, green beans, broccolini, eggplant, cabbage, or water chestnuts all work great!
Soy Sauce: For a gluten-free version, use tamari or coconut aminos instead of soy sauce. Use low-sodium tamari to prevent an overly salty sauce.
Cornstarch: You can use arrowroot powder or tapioca starch as a thickening agent instead of cornstarch.
Stock: If you don’t have chicken stock, feel free to use an equal amount of vegetable or turkey stock.
Sweetener: Replace light brown sugar with honey or agave syrup. Start with a small amount, then taste and adjust the sauce as needed.
Ginger & Garlic: If fresh ginger and garlic are unavailable, you can use 1 teaspoon of ground ginger and 1 teaspoon of garlic powder in a pinch.
Spicy: Add red pepper flakes, Sriracha, or a dash of hot sauce to the sauce for a kick.

Chicken stir fry in a bowl with toppings.

Storing & Reheating

If you have leftovers or want to prep this easy chicken stir fry in advance, follow these storage and reheating tips:

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: Place the stir fry in a freezer-safe container and freeze for up to 3 months. I recommend using single-serve containers for easier reheating.
Reheating: Reheat the leftovers in a skillet over medium heat until warmed through. If needed, add a splash of water or chicken stock to loosen the sauce.
Prep Ahead: You can prepare the stir fry sauce and chop the vegetables a day in advance. Store them separately in the refrigerator and combine them with the chicken when you’re ready to cook.

Expert Tips

Prep Ahead: Prepare all the ingredients before you start cooking. Stir fry recipes move quickly, and having everything ready makes your life a lot easier.
Add Vegetables in Stages: Add harder vegetables like carrots and broccoli first, then add softer ones like bell peppers and sugar snap peas. This ensures all vegetables are cooked to the right tenderness.
Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to avoid overcrowding the pan. Overcrowding can lead to steaming rather than searing.

FAQs

Can I make this stir fry vegetarian?

Absolutely! For a vegetarian version, substitute the chicken with tofu, tempeh, or additional vegetables. Also, vegetable stock should be used instead of chicken stock.

How do I prevent the chicken from getting dry?

Cook the chicken in batches on high heat and avoid overcooking. Chicken thighs are less prone to drying out compared to breasts, so you shouldn’t have much of a problem with this recipe.

Can I use frozen vegetables?

Yes, frozen vegetables can be used, but fresh vegetables typically provide a better texture. If you’re using frozen veggies, add them directly to the pan without thawing and cook them for a few more minutes.

If you enjoyed this easy chicken stir fry recipe, be sure to check out some more of my weeknight dinner favorites like these:

If you try this Easy Chicken Stir Fry Recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!