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Overhead view of chicken stir fry in a white serving bowl with rice on the side.

Chicken Stir Fry Recipe

Author: Marsha McDougal
This 30-minute Chicken Stir Fry recipe is a quick one skillet meal made with the best sweet and tangy stir fry sauce.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Video

Equipment

Ingredients
  

Stir Fry Sauce

  • ¼ cup soy sauce
  • ¼ cup sweet red chili sauce
  • 1 Tablespoon brown sugar
  • 1 Tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 Tablespoon cornstarch
  • 2 Tablespoons water

Chicken Stir Fry

  • 1 red bell pepper
  • 1 small yellow onion
  • 2 cups chopped broccoli florets
  • 2 garlic cloves, minced
  • 2 boneless, skinless chicken breasts (about 1.3lb)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 Tablespoons cooking oil, divided
  • 2 green onions, sliced

Instructions
 

  • Start by making the stir fry sauce. In a small bowl combine the soy sauce, sweet red chili sauce, brown sugar, rice vinegar, toasted sesame oil, cornstarch and water. Stir together until well combined and set the sauce to the side.
  • Next, chop the onion and bell pepper. Chop the broccoli into small florets. And mince the garlic cloves. Set the veggies to the side.
  • Place the chicken breasts on a cutting board, cover them with plastic wrap or parchment paper, and pound them until they are an even thickness. Then cut the chicken breasts into roughly 1-inch pieces. Season the chicken with the salt and black pepper.
  • Now in a large 12-inch skillet, heat 2 tablespoons of oil over medium-high heat and add the chicken pieces. Cook the chicken until cooked through, about 3 minutes per side. Once the chicken is done, remove it from the skillet to a separate plate and set it aside.
  • In the same skillet, add the remaining 1 tablespoon of oil. Add the broccoli to the skillet and sauté for 1 minute. Now add the onion and bell pepper. Sauté for 2-3 more minutes. Now add the minced garlic to the skillet and saute for another 30 seconds. At this point the vegetables should be tender, but still slightly crisp.
  • Add the cooked chicken back to the skillet and stir with the vegetables. Give the stir fry sauce another stir then pour the sauce over the chicken and vegetables. Mix everything together making sure all of the chicken and veggies are coated in the sauce. Lower the heat to medium-low and simmer for 2 minutes.
  • Once the stir fry is done, turn the heat off, top with sliced green onions and serve with rice or noodles. Enjoy!

Nutrition

Serving: 1servingCalories: 272kcalCarbohydrates: 22gProtein: 16gFat: 14gCholesterol: 36mgSodium: 1346mgFiber: 3gSugar: 14g
Course Dinner, Lunch
Cuisine Asian
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