There’s something so satisfying about a quick, colorful skillet full of veggies and tender chicken glazed in a flavorful sauce. This Easy Chicken Stir Fry Recipe hits that spot every time, blending sweet, savory, and a hint of spice into a dish that’s as simple as it is delicious.

A large black cast iron pan filled with a colorful stir-fry sits on a white marbled surface. The stir-fry has three main layers: the bottom layer has a shiny dark sauce coating the ingredients; the middle layer is made up of pulled cooked chicken pieces with a light golden brown color; the top layer includes green sugar snap peas, red and yellow bell pepper strips, topped with sliced green onions and white sesame seeds scattered across. A wooden spoon rests inside the pan on the right side. Around the pan, there is a white cloth with black stripes, a small white bowl of white sesame seeds, another small white bowl filled with sliced green onions, and a small clear bowl with red chili flakes. On the bottom right corner, part of a white bowl with cooked white rice is visible. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Stir Fry Recipe
Top Tip
How to Serve Easy Chicken Stir Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Stir Fry Recipe

Why You'll Love This Recipe

I honestly get excited making this stir fry because it’s quick enough for busy weeknights but tasty and satisfying enough to feel like a real treat. Plus, it’s one of those meals where you can feel good about what’s on your plate, yet it never feels like a compromise.

Speed and simplicity: You can have dinner ready in about 30 minutes, no fussing over complicated steps.
Fresh, vibrant flavors: Crisp veggies meet tender chicken coated in a tangy-sweet sauce that keeps you coming back for bites.
Healthy and customizable: You can swap veggies or tweak the sauce to suit your taste or dietary needs easily.
Perfect for meal prep: Leftovers keep well, making lunches or quick dinners a breeze later in the week.

Ingredients & Why They Work

This combination balances bright vegetables with juicy, seasoned chicken, all brought to life by a rich sauce that’s savory, slightly sweet, and packed with a touch of ginger heat. When shopping, pick fresh, crisp produce for the best texture and flavor in your stir fry.

Flat lay of a small pile of fresh raw boneless skinless chicken breast strips, one whole uncracked brown egg, two whole bell peppers (one red and one yellow), a small bunch of crisp green snap peas, a few green onions with white and green parts separated and sliced, two garlic cloves peeled, a small piece of fresh ginger root with a partially grated section, a small white ceramic bowl filled with thick tomato paste, another small bowl with golden toasted sesame oil, a small bowl holding dark coconut aminos, a small bowl of pure honey, a small white bowl with crushed red pepper flakes, a small white bowl with fine black pepper, a small white bowl with fine salt, all evenly spaced and perfectly symmetrical, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive or avocado oil: Both have a high smoke point and help sear the chicken nicely without burning.
Boneless skinless chicken breasts: Lean, tender, and quick to cook when sliced thinly.
Salt and pepper: Simple seasoning that enhances the natural flavors.
Bell peppers (red and yellow): They add sweetness and a wonderful crunch when cooked just right.
Snap peas or snow peas: These bring a crisp, fresh bite and vibrant color to the dish.
Green onions: The white parts add sharpness during cooking; the green tops are great for garnish.
Coconut aminos: A naturally gluten-free soy sauce alternative that adds umami and depth.
Toasted sesame oil: A small splash brings a nutty aroma and richness to the sauce.
Tomato paste: Surprising but essential for thickening the sauce and adding subtle tang.
Honey: Balances out the savory flavors with a touch of natural sweetness.
Garlic and fresh ginger: Classic stir-fry aromatics that brighten and freshen every bite.
Crushed red pepper flakes and black pepper: To add just the right bit of heat and spice complexity.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What really makes this Easy Chicken Stir Fry Recipe fun is how adaptable it is. I've swapped in whatever veggies I have on hand, and sometimes I'll swap the chicken for tofu or shrimp to keep things exciting and suit different tastes.

Vegetable swaps: Try broccoli, carrots, or zucchini if you want extra variety—or to use up produce from the fridge.
Protein variations: Ground chicken or turkey can be a great quick alternative, too; just adjust cooking time accordingly.
Spice it up: I sometimes add a dash more crushed red pepper or a splash of sriracha if I’m craving a little extra kick.
Make it gluten-free or paleo: Using coconut aminos keeps it friendly for gluten-free diets without sacrificing flavor.

Step-by-Step: How I Make Easy Chicken Stir Fry Recipe

In a black cast iron skillet, slices of light tan cooked meat are spread over thin strips of green snap peas, bright red bell peppers, orange carrots, and yellow bell peppers, creating a colorful mix of vegetables underneath. A thick, dark brown sauce is being poured from a clear glass bowl onto the center of the skillet, partially covering the meat and vegetables. Around the skillet, small white bowls hold sliced green onions, red chili flakes, and black pepper, all placed on a white marbled surface with a white dish towel slightly visible. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Chicken Just Right

Heat 1 tablespoon of oil in a large skillet over medium-high heat until it shimmers—this means it’s hot enough to give your chicken that golden, caramelized edge. Add the sliced chicken, seasoning it lightly with salt and pepper. Don’t rush: let it cook 5-6 minutes on one side without stirring so it develops good color, then flip to finish cooking. When it's cooked through and no longer pink inside, remove it from the pan and set aside. This step locks in juiciness and flavor.

Step 2: Cook Vegetables to Perfect Tender-Crisp

In the same skillet, add the remaining tablespoon of oil, then toss in your sliced bell peppers, snap peas, and the white parts of the green onions. Stir frequently so nothing sticks or burns—cook until veggies are just tender but still have crunch, about 4-5 minutes. This keeps your stir fry lively and colorful.

Step 3: Whisk Up That Flavor-Packed Sauce

While your veggies are cooking, mix together the coconut aminos, toasted sesame oil, tomato paste, honey, garlic, grated fresh ginger, crushed red pepper flakes, and black pepper in a small bowl. This sauce is the magic that pulls all the ingredients together—bold, sweet, and just a little spicy.

Step 4: Bring It All Together

Return your chicken to the skillet with the veggies, giving everything a good toss. Pour the sauce over the top, stirring well so every piece is coated in that gorgeous glaze. Bring the mixture to a boil, then reduce heat and simmer for about 2 minutes until the sauce thickens slightly. This step cooks off any raw flavors and intensifies the taste all around.

Step 5: Serve and Enjoy

I like to plate this stir fry on a bed of fluffy rice, then sprinkle with the green onion tops and a little sesame seed crunch for texture. It’s inviting, colorful, and tastes like home every time.

Top Tip

After making this recipe several times, I’ve found a few small tricks that really boost your success and flavor payoff.

Hot pan, no overcrowding: Cook the chicken in batches if your pan is small, so it sears instead of steams.
Prep ahead: Slice all veggies and chicken before heating the pan—stir frying goes fast, so ready ingredients help you stay on track.
Use fresh ginger: It makes a noticeable difference over ground, giving that bright, zesty punch that defines the dish.
Don’t skip the simmer: Let the sauce thicken just a bit at the end to get that irresistible glaze instead of a runny stir fry.

How to Serve Easy Chicken Stir Fry Recipe

Garnishes

I’m all about simple garnishes that add a burst of fresh flavor and texture. The sliced green onion tops are a must for me—they add color and a mild, oniony crunch. Toasted sesame seeds are another favorite touch, giving a nutty aroma and subtle crunch that really completes the dish.

Side Dishes

Normally, I serve this over white jasmine rice or brown rice for a wholesome base. Sometimes, I’ll swap rice with cauliflower rice if I want to lighten things up. A crisp cucumber salad or some steamed bok choy on the side also pairs beautifully and adds a fresh counterpoint.

Creative Ways to Present

For dinner parties or when I want to impress, I sometimes serve this stir fry in individual lettuce cups for a fun, interactive experience. Alternatively, plating it over a nest of soba noodles or rice noodles adds a fancy touch that your guests will definitely notice and appreciate.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in airtight containers in the fridge. The chicken and veggies keep their texture nicely as long as you don’t overcook them initially. I usually enjoy the leftovers within 3-4 days for best flavor and freshness.

Freezing

This stir fry freezes surprisingly well. I portion it into freezer-safe containers or bags and it will last up to 3 months. When you defrost it, give it a good stir in a hot pan to revive the veggies and sauce, and it still tastes great.

Reheating

I prefer reheating leftovers in a skillet on medium heat with a splash of water or extra sesame oil to keep things moist. This helps to avoid drying out the chicken and keeps the veggies crisp-tender rather than soggy.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs can add a juicier, more flavorful result. Just keep an eye on cooking times since they may take a few minutes longer to cook through than breasts.

What can I substitute if I don’t have coconut aminos?

Soy sauce is a good substitute if you don’t need a gluten-free option. For a gluten-free alternative, tamari works well too. Keep in mind it might change the flavor slightly.

Can I make this recipe vegetarian?

Yes! Swap the chicken for cubed tofu or tempeh. Just press the tofu first to remove excess moisture, and adjust cooking time so it gets nicely browned and heated through before adding the sauce.

How can I make this stir fry less sweet?

You can reduce the honey by half or omit it entirely if you prefer it less sweet. Adding a splash of rice vinegar or fresh lime juice can balance the flavors without adding sugar.

Final Thoughts

This Easy Chicken Stir Fry Recipe has become one of my go-to dishes when I want something wholesome, quick, and packed with flavor. It’s just one of those recipes that feels like a little hug on a plate—simple enough for any night but impressive enough to share. I can’t wait for you to make it your own and enjoy all the fresh, vibrant flavors it brings to your table!