Chicken Stir Fry Recipe

Quick, colorful, and packed with satisfying textures, this Chicken Stir Fry Recipe is the kind of weeknight dinner that feels special without a lot of fuss. Bite-sized pieces of chicken thighs sear up golden, then mingle with crisp broccoli, tender mushrooms, sweet red pepper, zucchini, and crunchy cashews. A glossy, lightly sweet sauce ties everything together in just minutes. Serve this over rice or your favorite grain for a dinner that’s fast, flavorful, and family-friendly.

Why you’ll love this Chicken Stir Fry Recipe

This stir fry is all about balance: juicy, savory chicken; bright, fresh vegetables; and a sauce that’s sweet, salty, and silky. Using chicken thighs keeps the meat tender and forgiving while you cook, and a touch of butter gives depth to the pan. The cashews add a wonderful crunch, and the ginger and garlic provide a warm, aromatic backbone. It’s fast enough for weeknights and impressive enough for guests.

Ingredients

• 1 lb chicken thighs, cut into bite-sized pieces
• 1/2 zucchini, sliced or cubed
• 2 Tbsp oil, divided
• 1 Tbsp unsalted butter
• 1 cup broccoli, cut into florets
• 1 small carrot, julienned or cubed
• 8 oz mushrooms, sliced
• 1/2 red pepper, cubed
• 4 garlic cloves, minced
• 1 tsp fresh ginger, minced
• 1/2 onion, cubed
• 1/2 cup cashews
• 1/2 cup chicken broth
• 1/4 cup water
• 1/4 cup soy sauce, or gluten-free soy sauce
• 2 Tbsp honey
• 1 Tbsp corn starch

Notes on ingredients and prep

Prepare all your vegetables and protein before you start cooking—the stir fry moves quickly. For consistent cooking, cut the chicken into similar sized bite-sized pieces. Use unsalted butter to control the overall seasoning. If you prefer less sweetness, reduce the honey slightly. If you need the recipe to be soy-free, swap the soy sauce for a gluten-free, soy-free alternative that matches your dietary needs.

Equipment

• Large skillet or wok
• Mixing bowl
• Small bowl for sauce
• Spatula or wooden spoon
• Sharp knife and cutting board

Step-by-step instructions

Follow these clear, step-by-step directions to make this Chicken Stir Fry Recipe. The steps keep the original order of preparation while making each action easy to follow.

1. Mix the sauce: In a small bowl, whisk together 1/2 cup chicken broth, 1/4 cup water, 1/4 cup soy sauce, 2 Tbsp honey, and 1 Tbsp corn starch until the corn starch is fully dissolved and the mixture is smooth. Set the sauce aside.
2. Prep the pan and chicken: Heat 1 Tbsp of the oil in a large skillet or wok over medium-high heat until shimmering. Add the 1 lb chicken thighs (cut into bite-sized pieces) in a single layer, making sure not to overcrowd the pan. Cook the chicken, letting it brown on one side before stirring, about 3–4 minutes. Continue to cook and stir until the pieces are cooked through and golden, about 4–6 minutes total. Remove the chicken from the pan and set it aside on a plate.
3. Sauté aromatics and onions: Reduce the heat to medium. Add the remaining 1 Tbsp oil and the 1 Tbsp unsalted butter to the same skillet. Once the butter melts and the pan is hot, add the 4 garlic cloves (minced), 1 tsp fresh ginger (minced), and 1/2 onion (cubed). Stir and cook for about 1–2 minutes, until the garlic and ginger are fragrant and the onion has softened slightly.
4. Add firmer vegetables: Add 1 cup broccoli (cut into florets) and 1 small carrot (julienned or cubed) to the skillet. Stir-fry these firmer vegetables for 2–3 minutes, tossing often so they begin to soften but still retain some crispness.
5. Cook mushrooms and peppers: Add 8 oz mushrooms (sliced) and 1/2 red pepper (cubed) to the pan. Continue to stir-fry for another 2–3 minutes, until the mushrooms release their moisture and the red pepper begins to soften.
6. Add zucchini and cashews: Stir in 1/2 zucchini (sliced or cubed) and 1/2 cup cashews. Cook for 1–2 minutes more, just long enough for the zucchini to become tender-crisp and for the cashews to warm through.
7. Return chicken to the pan: Return the cooked chicken pieces to the skillet and toss everything together so the ingredients are evenly distributed.
8. Pour in the sauce and finish: Give the sauce a quick stir (to ensure the corn starch hasn’t settled) and pour it over the chicken and vegetables. Increase the heat to medium-high and cook, stirring constantly, until the sauce thickens and becomes glossy and coats the chicken and vegetables, about 1–2 minutes.
9. Adjust and serve: Taste and adjust seasoning if needed—add a splash more soy sauce for saltiness or a pinch more honey for sweetness. Remove from heat and transfer to a serving dish. Serve the stir fry immediately over rice or your preferred base.

Timing and tips

• Prep time: 15 minutes. Cooking time: 15–20 minutes. Total: about 30–35 minutes.
• Cut vegetables uniformly so they cook at the same rate.
• Don’t overcrowd the pan when browning the chicken. Cook in batches if necessary to get good color.
• Have the sauce mixed and ready before you start cooking. The final step moves quickly and you’ll want to finish the dish while everything is hot.
• For a saucier stir fry, increase the liquid components of the sauce by 2–4 Tbsp each, then taste and adjust corn starch if you want the same thickness.

Variations and swaps

Make this Chicken Stir Fry Recipe your own with a few simple swaps:

• Vegetables: Swap zucchini for snap peas or baby corn. Add greens like spinach at the very end to wilt through.
• Nuts: Substitute cashews for almonds or peanuts if you prefer.
• Sauce: For a citrus note, add 1–2 tsp rice vinegar or the juice of half a lime to brighten the sauce.
• Heat: Add red pepper flakes or a dash of chili paste for a spicier finish.

Serving suggestions

Serve this Chicken Stir Fry Recipe over steamed white or brown rice, cauliflower rice, or noodles. Top with sliced scallions, toasted sesame seeds, or a squeeze of lime for extra brightness. It also pairs well with a simple cucumber salad or quick pickled vegetables to cut through the richness.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or broth to revive the sauce, or microwave in short bursts until warmed through. Note that vegetables will soften with storage, so if you want to preserve crispness, undercook the veggies slightly when first making the recipe and finish them during reheating.

Make-ahead tips

• Chop all vegetables and store them in separate airtight containers in the fridge for up to 24 hours.
• Whisk the sauce and keep it covered in the refrigerator until you’re ready to cook.
• Brown the chicken ahead of time and store it separately; reheat in the pan when you finish the vegetables and sauce.

Final thoughts

This Chicken Stir Fry Recipe delivers big flavors with minimal effort. It’s adaptable, quick, and satisfying—perfect for busy nights or for when you want a colorful, balanced meal without a lot of fuss. The combination of tender chicken, crisp-tender vegetables, and a glossy, slightly sweet sauce is a go-to dinner solution. Keep the ingredients on hand and you’ll have a reliable, delicious dish any time the craving hits.

Ready to make it? Gather your ingredients, heat the pan, and enjoy a vibrant, home-cooked stir fry in under 30 minutes.

Chicken Stir Fry Recipe

A quick, colorful chicken stir-fry with vegetables and a savory-sweet sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb chicken thighs cut into bite-sized pieces
• 1/2 zucchini sliced or cubed
• 2 Tbsp oil divided
• 1 Tbsp unsalted butter
• 1 cup broccoli cut into florets
• 1 small carrot julienned or cubed
• 8 oz mushrooms sliced
• 1/2 red pepper cubed
• 4 cloves garlic minced
• 1 tsp fresh ginger minced
• 1/2 onion cubed
• 1/2 cup cashews
• 1/2 cup chicken broth
• 1/4 cup water
• 1/4 cup soy sauce or gluten-free soy sauce
• 2 Tbsp honey
• 1 Tbsp cornstarch

Equipment

• Large Skillet or Wok
• Cutting Board
• Chef’s knife
• Mixing Bowl
• Measuring cups and spoons
• Spatula or wooden spoon

Method

 

1. Trim excess fat from the chicken thighs and cut into bite-sized pieces.
2. Cut the zucchini, broccoli, carrot, mushrooms, red pepper, and onion into even-sized pieces similar to the chicken.
3. In a bowl, combine chicken broth, water, soy sauce, honey, and cornstarch; whisk until cornstarch is dissolved and set aside as the sauce.
4. Heat 1 Tbsp oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until browned and cooked through. Remove chicken and set aside.
5. Add the remaining 1 Tbsp oil and the butter to the skillet. Add broccoli, zucchini, mushrooms, red pepper, onion, and carrot; stir-fry until vegetables are crisp-tender, about 4–6 minutes.
6. Return the cooked chicken to the pan, add the minced garlic and ginger, and cook for about 1 minute, stirring constantly.
7. Add the cashews, then pour the prepared sauce into the skillet and bring to a boil. Reduce heat and simmer, stirring, until the sauce thickens and coats the ingredients, about 1–2 minutes.
8. Serve immediately. Garnish with green onion and sesame seeds if desired.

Notes

• Swap vegetables to suit your preferences or what you have on hand.
• Good vegetable options include cauliflower, peas, asparagus, green beans, snap peas, bean sprouts, baby corn, or water chestnuts.
• You can use chicken tenders or chicken breast instead of thighs.
• Be careful not to overcook chicken breast to keep it tender.