This easy Chicken Stir Fry is one of my favorite ways to turn a few simple, budget-friendly ingredients into a colorful meal at home! The chicken cooks up juicy, the veggies stay bright and tender-crisp, and the homemade sweet and tangy stir fry sauce thickens into a glossy coating over every bite (dare I say even better than takeout?!). It’s perfect for using up whatever veggies I already have on hand, and everything comes together in about 30 minutes. And because this recipe makes a lot, I already know what’s for lunch tomorrow! #winning
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Loved it! I substituted thinly sliced zucchini in place of the broccoli and it turned out great. The sauce was yummy as written but next time I think I’ll add some hot pepper flakes for just a little more heat. This recipe will definitely get added to my rotation.
KRISTIN
I know how easy it can be to fall into the takeout trap, especially when life gets busy. But trust me, with a hot skillet, a quick homemade sauce, and a few basic cooking skills, you can make a chicken stir fry that tastes like it came straight from your favorite restaurant!! The sauce gets its deep, savory flavor from soy sauce and sesame oil, a little brown sugar adds a (oh-so craveable) sweetness, and sriracha brings just enough heat to keep each bite interesting. I like to cut everything before I start cooking, because once the skillet is hot, the ingredients move fast, and you want the vegetables to sear instead of steam! That’s what gives this stir fry its fresh flavor, lightly caramelized edges, and saucy takeout-style finish.
You can also easily swap out the chicken for another meat or omit it altogether for a vegetable stir fry. I’m all about making recipes work for you, and this one is IT!
Tips for Making This Recipe for the First Time!
I know how it feels to make a new recipe for the first time. But don’t worry! This recipe is super easy and the perfect dish for beginners to try. Here are some tips to help you along the way:
- Make the stir fry sauce first. Believe me when I say stir-fries cook fast. I highly recommend mixing the sauce before you start cooking so it’s ready to pour in as soon as the chicken and vegetables are hot and sizzling.
- Use a big wok or very large skillet. A little space helps everything cook evenly and allows the chicken to develop lightly browned edges. Cook in batches if you have to! I always use a 12-inch skillet for this recipe.
- Avoid overcooking the vegetables. In my opinion, the best chicken stir fries have tender-crisp, still vibrant veggies. They should have a slight crunch, fresh color, and a little snap when you bite into them, not a soft or mushy texture. You can always cook them a little longer once the sauce is added. But hey, if they do overcook slightly, the super yummy sauce will make up for it!
- Adjust the ingredients to suit your tastes. If you know you don’t love spice or want a less sweet sauce, feel free to adjust the ingredients to make it just right for you. Use less brown sugar for a tangier flavor, extra sriracha for heat, more soy sauce for saltiness, or a small splash of water if the sauce tastes too strong. That’s the beauty of cooking at home!
Chicken Stir Fry Recipe
Cost $9.38 recipe / $1.56 serving
Ingredients
Stir Fry Sauce
- ⅓ cup (80 ml) soy sauce ($0.44)
- 3 Tbsp brown sugar ($0.09)
- 2 tsp toasted sesame oil ($0.20)
- 2 garlic cloves (minced, $0.16)
- 2 tsp fresh ginger (grated, $0.20)
- 1½ Tbsp cornstarch ($0.08)
- ⅓ cup (80 ml) water ($0.00)
- 1 tsp sriracha ($0.05)
Stir Fry
- ¾ lb. (350 g) broccoli ($1.62)
- 2 carrots ($0.50)
- 1 red bell pepper ($1.27)
- 1 small onion ($0.58)
- 2 green onions ($0.22)
- 2 chicken breasts (boneless, skinless (about 1.5 lb. total) $3.85*)
- 3 Tbsp cooking oil (divided, $0.12**)
Video
Instructions
- Start by making the stir fry sauce. Combine the soy sauce, brown sugar, toasted sesame oil, garlic, ginger, sriracha, cornstarch and water in a small bowl. Set the sauce aside.
- Chop the broccoli into small florets. Slice the red bell pepper, onion, and carrots into similar sized pieces. Slice the green onions. Set all the vegetables aside.
- Next, cut the chicken breasts into small ½ inch sized pieces.
- Heat a very large skillet or wok over medium-high heat. Once hot add 2 Tbsp of cooking oil and swirl to coat the surface of the skillet. Add the chicken and cook until browned on all sides. Be careful not to overcook the chicken. Once the chicken is browned, remove it from the skillet onto a separate plate and set aside.
- In the same skillet, add the remaining 1 Tbsp of cooking oil along with the carrots and broccoli. Cook and stir for one minute, or just until the broccoli begins to turn bright green.
- Next, add the red bell pepper and onion to the skillet. Continue to cook and stir for 1-2 more minutes.
- Give the stir fry sauce another brief stir. Now add the cooked chicken back to the skillet, then pour the stir fry sauce over the chicken and vegetables. Give everything a stir and allow the sauce to come up to a simmer, at which point it will start to thicken and turn glossy. Continue to cook for 1-2 more minutes or until it has reached your desired doneness.
- Remove it from the heat, top with green onions and sesame seeds (optional) and serve!
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Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Chicken Stir Fry step-by-step photos
Make the stir fry sauce: Combine ⅓ cup soy sauce, 3 Tbsp brown sugar, 2 tsp toasted sesame oil, 2 cloves minced garlic, 2 tsp grated fresh ginger, 1 tsp sriracha, 1½ Tbsp cornstarch, and ⅓ cup water in a small bowl until the cornstarch is mostly dissolved. Set the sauce aside.
Prep the veggies: Chop ¾ lb. of broccoli into small florets. Slice 1 red bell pepper, 1 small yellow onion, and 2 carrots into similar-sized pieces. Slice 2 green onions. Set the vegetables aside. Keep the vegetables separate from the chicken so they’re ready to add in stages.
Slice the chicken: Cut 2 boneless, skinless chicken breasts into small ½-inch pieces. Try to keep the pieces close in size so they cook at the same rate and stay tender instead of drying out.
Cook the chicken: Heat a very large skillet or wok over medium-high heat. Once hot, add 2 Tbsp of cooking oil and swirl to coat the surface of the skillet. It’s important that the skillet is hot to get a nice browning on the chicken. Add the chicken in an even layer and cook until browned on all sides. Try not to stir constantly at first so the chicken has a chance to get a little golden color.
Be careful not to overcook the chicken, since it will go back into the skillet at the end. Once the chicken is browned, remove it from the skillet onto a separate plate and set aside.
Start with the firmer veggies: In the same skillet, add the remaining 1 Tbsp of cooking oil along with the carrots and broccoli. Cook and stir for one minute, or just until the broccoli turns a brighter green and the carrots begin to soften slightly. They should still look fresh and have plenty of bite.
Add the remaining veggies: Add the red bell pepper and onion to the skillet. Continue to cook and stir for 1-2 minutes, until the onion starts to soften and the bell pepper looks slightly glossy but still vibrant. The goal is tender-crisp vegetables, not soft or mushy ones!
Finish with the sauce: Give the stir fry sauce another brief stir. Now add the cooked chicken back to the skillet, then pour the stir fry sauce over the chicken and vegetables. Stir everything together as the sauce comes up to a simmer. It’ll start to thicken quickly and turn glossy, coating the chicken and vegetables instead of pooling in the pan. Continue to cook for 1-2 more minutes or until the sauce is thickened and the vegetables are cooked to your liking.
Remove it from the heat, top with green onions and sesame seeds (optional) and serve!
Make this easy chicken stir fry recipe the next time your family asks for takeout, and see just how much they love it!
What Kind of Vegetables to Use
This homemade stir fry chicken recipe will benefit from almost any veggie, so don’t stress if you don’t have exactly what I used. Stick with vegetables that are in season, and shop the sales to keep it budget-friendly! You can also use fresh or frozen veggies. I’d add any frozen veggies toward the end and cook until heated through to stop them from getting too mushy.
Some of my favorite vegetables to use in this recipe for chicken stir fry are:
- Broccoli
- Carrots
- Bell peppers (any color)
- Onion
- Snow peas
- Mushrooms
- Sliced cabbage
- Kale
- Water chestnuts
- Bamboo shoots
- A pre-mixed bag of stir fry vegetables—I usually find these in the produce section
Serving Suggestions
I always top my chicken stir fry with green onions and sesame seeds because they add a fresh and savory crunch. It’s delicious over brown rice, white rice, or noodles, which soak up all that sweet and tangy stir fry sauce so nothing gets left behind. I also tried it with our homemade coconut rice the other day, and the subtle sweetness was really delicious with the sriracha and sesame oil in the stir fry sauce. But if you want the full takeout experience, whip up some of our vegetable fried rice to serve on the side!
Storage & Reheating
My chicken stir fry recipe stores very well in the fridge and works great for meal prep. You can make it on Sunday, divide it into equal portions, then store it in meal prep containers along with your rice. This dish will stay good in the refrigerator for about 3-4 days. I reheat it on the stove until the chicken is 165F throughout. The microwave also works in a pinch! You might need to add a splash of water to loosen up the sauce if it gets too thick.
You can also freeze this chicken stir fry for 2-3 months in freezer-safe containers. I recommend freezing it in individual portions for easy thawing, but keep in mind the vegetables will soften and lose some texture once thawed. Thaw it overnight in the fridge first so everything reheats evenly.
Love Stir Fries? Try These Next:
- Chicken Fried Rice stretches leftover rice and one chicken breast into a full skillet dinner that tastes way better than the price tag.
- I love that Beef and Cabbage Stir Fry uses cabbage as the main veggie because it’s cheap, long-lasting, and still has a little crunch!
- Our Ground Turkey Stir Fry makes five meal prep servings with saucy turkey, bell peppers, green onions, spinach, and a sprinkle of peanuts.
Or check out all our favorite stir fry recipes here!
Today was a busy day & I needed a quick meal. This hit all the “feels”, I had everything on hand along with some snow peas. Only problem is my picky eater husband. I forged ahead & he agreed it’s a keeper!
I needed something quick and easy, we’ve been traveling for 2 days, we’re hungry and tired. I had some chicken tenderloins (basically cut up chicken breasts) that I cubed up and a bag of frozen stir fry vegetables. Threw some rice in the rice cooker and whipped this up in a hot minute, I doubled the sauce recipe so the rice wouldn’t soak it all up and make it dry. It’s gorgeous I’m so happy with how it came out I wish I could take a picture of it but my family gobbled it up too fast! Thank you Miss Marsha! This recipe is a keeper!
I’ve made several stir fry recipes and this is the absolute winner. I did add some roasted peanuts during the last minute of cooking. Definitely a recipe will keep on regular rotation.
This was excellent. I dont lije the feel of cornstarch so doubled the sauce recipe, and reduced by half, then poured in.. Best ever. Thank you!
I love this recipe. It was simple yet complex. I can tell that you put a lot of love into this.
so much sodium are there low sodium options?
Most of the sodium comes from the soy sauce, so buying low-sodium soy sauce would greatly reduce that number!
My first time ever cooking a proper meal—turned out perfect!
Hmmm, i commented but it seems to have been blown in the wind where did it go?
Well i will try again…
Hi rick, all comments made by a new email address that’s not recognized in the system will await approval from the admin. You can scroll the comments here and see negative reviews as we ALWAYS allow and encourage them, as long as there’s no cursing or unnecessary nastiness. Unfortunately, your follow up comment to this one included a personal attack so it will not be approved. If you’d like to make another comment rating the recipe and talking about your experience cooking it, I’d be happy to approve it so that other readers know what to expect. :)
Forgot to click on the stars for my review. This recipe richly deserves 5 stars!
Very good! I doubled the stir fry sauce and added frozen Asian stir fry vegetables. Everyone loved it! This recipe is a keeper. Thank you for posting it.
My kids love this! They thank me for making it! So I wanted to thank you Marsha and Budget Bites.
Yay! So glad they enjoyed it! :)
Delicious Recipe! Is a little labor intensive if you triple the recipe, LOL. We tripled it and took it for lunches for our family last week. It’s on the meal plan to make again! It got better as the flavors continued to meld together!
Can I freeze the finished dish…I am just one person now but still cook for 6 and freeze the leftovers.
Yep! This one should be a good one to freeze!
I like chicken, but also shrimp sometime. WalMart sells “Stir Fry Vegebables” in a can which includes bean sprouts, bamboo shoots, water chestnuts & baby corn. I cook for one so I can half the can of these veggies and make two meals. I like the toasted sesame oil, and lately have been adding another spicy hint, with “Spicy Chili Crisp” that I also get a WalMart. This has fried chili peppers & peanuts and it turns the sauce red. May also be sold under the name, “Fried Chili in Oil.” I like change-up also… sugar snap peas, pineapple chunks, etc.
Used bag of Asian stir-fry vegetables, half head of cabbage, 2 stalks celery 1 red onion, 1 green pepper and 2 chicken thighs……great, had to stop my hubby from over eating