This flavorful chicken stir fry features juicy chicken pieces and vegetables that are perfectly tender-crisp. The delicious sauce is made with soy sauce, garlic, honey, and sriracha. The entire dish is ready in about 30 minutes.
Stir-fries are great. The combination of a succulent protein component, crisp veggies, and a flavorful sauce is wonderful. This easy chicken stir fry takes advantage of the convenience of frozen vegetables. It's one of the Chinese-style dishes I make most often for my family because everyone likes it, and it's easy for me to prepare.
Ingredients
Here's an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.
For the stir-fry: boneless skinless chicken breasts, frozen vegetables, ginger, garlic, and avocado oil.
For the sauce: Soy sauce or a gluten-free alternative, rice vinegar, honey (real or sugar-free), hot pepper sauce, and cornstarch.
Garnishes: Sesame oil, sesame seeds, and sliced scallions.
Variations
- You can change up the protein you use. Chicken thigh pieces work just as well as chicken breast and are, in fact, juicier. You can also use beef strips (such as those I use in these steak fajitas) or shrimp.
- Instead of hot sauce, I sometimes use ¼ to ½ teaspoon of red pepper flakes.
- It's fine to use a pound of fresh vegetables in this recipe. I've tried fresh and frozen, and both work. Make them bite-size and make sure they're sturdy. You can use vegetables such as cauliflower, broccoli, green beans, snow peas, and bell pepper strips. The idea in Chinese cooking is to cook the veggies very lightly so that they are tender-crisp. You don't want to overcook them.
Instructions
Like most stir-fry recipes, including pork stir-fry, shrimp stir-fry, and steak stir-fry, most of the work when making this recipe is gathering and prepping the ingredients (this is easier when using frozen vegetables). Once you have your ingredients ready, the cooking part is a matter of minutes. Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe.
Mix the sauce ingredients in a bowl. If using frozen vegetables, partially defrost them in the microwave.
Cook chicken pieces with garlic and ginger.
Add the vegetables and sauce.
Cook briefly, then garnish and serve.
This is absolutely delicious. I chose the fresh vegetable alternative, using green onion, green beans and collards from the garden. Great recipe.
Rosemary
Read more comments
This is absolutely delicious. I chose the fresh vegetable alternative, using green onion, green beans and collards from the garden. Great recipe.Recipe Tip
After you add the vegetables and sauce, make sure to cook the stir-fry briefly and minimally, just until the chicken is cooked through but before it becomes overcooked. This should take about a couple of minutes.
Recipe FAQs
Yes. Use sturdy veggies that would hold their shape and remain tender-crisp. Good choices include small pieces of broccoli or cauliflower, green beans, snow peas, and bell pepper slices.
Soy sauce is a must in a Chinese-style stir fry, but you can use a reduced-sodium or gluten-free alternative.
It depends on the oil. Unrefined sesame oil has a low smoke point and is easily burned when cooked over high heat, so it's best to use it as a finishing oil rather than a cooking oil. Refined sesame oil has a high smoke point and can be used as a cooking oil.
Yes. You can keep them in an airtight container in the fridge for up to 4 days. Reheat them, covered, in the microwave at 50% power. I don't recommend freezing the leftovers. The texture of the vegetables won't survive freezing and thawing - they will become mushy.
Serving Suggestions
I usually serve this stir fry on a bed of any of the following:
Recipe Card
Easy Chicken Stir Fry with Fresh or Frozen Vegetables
Video
Ingredients
Sauce:
- 3 tablespoon light soy sauce - or a gluten-free alternative
- 1 tablespoon rice vinegar
- 1 tablespoon honey - real or sugar-free
- 1 tablespoon hot pepper sauce - such as sriracha
- 1 teaspoon cornstarch
Stir-fry:
- 1 pound frozen stir-fry vegetables - see notes below
- 2 tablespoons avocado oil
- 1.5 pounds boneless skinless chicken breasts - cut into bite-size pieces
- 1 tablespoon fresh garlic - minced
- 1 tablespoon fresh ginger root - minced
Garnishes:
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds - for garnish
- ¼ cup scallions - green parts, thinly sliced
Instructions
- Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, hot pepper sauce, and cornstarch. Set aside.
- Place the frozen vegetables in a large, microwave-safe bowl. Add 2 tablespoons of water, cover, and microwave for 3 minutes. Gently stir, drain, and set aside. The veggies won't be fully defrosted at this point - that's fine.
- In a large, deep skillet, heat the oil over medium-high heat for about 2 minutes.
- Add the chicken and stir-fry until no longer raw, turning the chicken pieces so that they are cooked on all sides, about 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute.
- Give the sauce a quick additional stir, then add the vegetables and sauce to the pan. Cook, stirring gently, for about 2 minutes, until the chicken is cooked through, everything is well-coated, and the sauce thickens.
- Off heat, drizzle the dish with sesame oil and sprinkle it with sesame seeds and sliced scallions. Serve immediately.
Notes
- The nutrition info assumes that a sugar-free honey substitute like this was used.
- It's fine to use a pound of fresh vegetables. Make them bite-sized and make sure they're sturdy. You can use vegetables such as cauliflower, broccoli, green beans, snow peas, and bell pepper strips. The idea in Chinese cooking is to cook the veggies very lightly so that they are tender-crisp. You don't want to overcook them.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently, covered, in the microwave at 50% power. I don't recommend freezing the leftovers. The veggies will become mushy after thawing.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Sandra J Redmon-Mendez says
Great Great recipe! My husband ❤️ it!
I do not like sesame so I omitted it.
Vered DeLeeuw says
I'm so glad you and your husband enjoyed this stir-fry, Sandra!
Rosemary says
This is absolutely delicious. I chose the fresh vegetable alternative, using green onion, green beans and collards from the garden. Great recipe.
Vered DeLeeuw says
Collards from the garden! Yum!