How do I prevent my stir fry from sticking to the pan?

Use a well-oiled, preheated nonstick skillet or wok. Avoid overcrowding the pan to maintain high heat and reduce moisture.

Can I make this chicken stir fry ahead of time?

Yes! It stores well in the fridge for up to 4 days. Reheat over medium heat in a skillet to maintain texture.

What type of oil is best for stir fry?

Olive oil works great for medium-high heat. If you're going hotter, try canola or avocado oil. Toasted sesame oil should be used mainly for flavor, not high-heat frying.

Is it okay to use frozen vegetables?

Absolutely. Just thaw and pat dry before cooking to avoid soggy stir fry. Want to take the flavor to the next level? Use honey as a base for other meals too. Discover great flavor inspiration like this Honey Garlic Chicken Recipe —another fast and flavorful chicken dish that’s perfect for busy nights.

Chicken Stir Fry Recipe – The Best 30-Minute Healthy Dinner

Description

This Chicken Stir Fry is a fast, wholesome meal made with juicy chicken breast, crisp-tender vegetables, and a savory homemade stir-fry sauce. It’s loaded with flavor, easy to customize, and ready in under 30 minutes!

Ingredients

Scale

1 lb boneless, skinless chicken breasts, thinly sliced
2 tablespoons vegetable oil, divided
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup broccoli florets
1/2 cup sugar snap peas
1 small carrot, julienned
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
Salt and black pepper to taste
For the Sauce:
1/3 cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon cornstarch
1/4 cup chicken broth or water
1 teaspoon sesame oil (optional)

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Instructions

In a small bowl, whisk together soy sauce, honey, vinegar, cornstarch, chicken broth, and sesame oil. Set aside.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add sliced chicken, season with salt and pepper, and stir-fry for 4–5 minutes until golden and cooked through. Remove to a plate.
Add the remaining tablespoon of oil to the skillet. Add broccoli, bell peppers, carrots, and snap peas. Stir-fry for 3–4 minutes until vegetables are crisp-tender.
Stir in garlic and ginger and cook for 30 seconds until fragrant.
Return chicken to the skillet. Pour in the sauce and stir everything together to coat evenly.
Cook for 1–2 minutes until the sauce thickens and everything is heated through.
Serve hot over rice or noodles. Garnish with sesame seeds or sliced green onions if desired.

Notes

Use pre-cut stir-fry vegetables to save time.
Make it spicy by adding sriracha or red pepper flakes to the sauce.
Swap chicken for beef, shrimp, or tofu for variation.
Leftovers can be stored in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl (without rice)
Calories: 300
Sugar: 8g
Sodium: 690mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 27g
Cholesterol: 70mg