Chicken Stir Fry
Tender strips of chicken breast tossed with colorful bell peppers and broccoli in a savory ginger-soy sauce. This quick stir fry comes together in under 30 minutes and brings bold flavor with minimal effort. Perfect for busy weeknights when you want something that feels fresh and satisfying without spending hours in the kitchen.
For 4 servings
- prep · ~10 min
Slice the chicken and vegetables.
1.Slice chicken breast into thin, even strips about 2 inches long.2.Cut bell peppers into thin strips, cut broccoli into small florets, and julienne the carrot.3.Mince the garlic cloves and grate the ginger. - mix · ~2 min
Make the stir fry sauce.
1.In a small bowl, whisk together soy sauce, cornstarch, and water until smooth with no lumps.2.Set the sauce aside near the stove.TIPDissolve cornstarch in cold water — it clumps in hot liquid. - fry · ~6 min
Sear the chicken strips.
1.Heat 1 tablespoon vegetable oil in a wok over high heat until shimmering.2.Add chicken strips in a single layer and season with salt and black pepper.3.Cook without moving for 2 minutes, then stir-fry for another 2-3 minutes until golden and cooked through.4.Transfer cooked chicken to a plate and set aside.TIPDon't crowd the pan — cook in batches if needed so the chicken sears instead of steaming. - fry · ~5 min
Stir fry the vegetables.
1.Add remaining 1 tablespoon oil to the same wok.2.Add broccoli florets and stir fry for 2 minutes.3.Add bell peppers and carrots, stir fry for another 2-3 minutes until vegetables are tender-crisp.4.Add garlic and ginger, stir fry for 30 seconds until fragrant.TIPKeep the heat high and keep things moving — stir fry is fast. - mix · ~2 min
Combine and finish the dish.
1.Return the cooked chicken to the wok with the vegetables.2.Pour the sauce over everything and toss continuously for 1 minute until the sauce thickens and coats everything.3.Drizzle sesame oil over the top and give one final toss.TIPThe sauce thickens fast — pull off the heat the moment it glazes the ingredients. - serve
Garnish with sliced scallions and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice chicken against the grain for tender strips.
- 2Pat chicken dry before stir-frying for better browning.
- 3Cook vegetables in batches if your wok is crowded to keep them crisp.
- 4Grate ginger on a microplane for more even distribution in the sauce.
- 5Use a spider strainer to remove cooked chicken, leaving oil in the wok.
- 6Let the wok reheat fully between batches for consistent searing.
- 7Toss the scallions in at the very end for a fresh, sharp garnish.
Adapt it for your goals.
Low-carb
Serve over cauliflower rice or zucchini noodles instead of steamed rice to reduce carbs without sacrificing texture.
spicySpicy
Add 1 teaspoon of chili garlic sauce or dried red pepper flakes with the garlic and ginger for a heat boost.
vegetarianVegetarian
Swap chicken for firm tofu or tempeh, pressing and searing them first for a protein-rich meatless version.
nuttyNutty
Toss in 2 tablespoons of crushed peanuts or cashews at the end for added crunch and richness.
gluten freeGluten-free
Use tamari or coconut aminos in place of soy sauce and serve with rice or rice noodles.
Why this is on our healthy list.
High in Lean Protein
Chicken breast provides a low-fat source of protein that supports muscle repair and satiety.
Rich in Vitamin C
Bell peppers and broccoli are packed with vitamin C, supporting immune function and skin health.
Ginger for Digestion
Fresh ginger adds anti-inflammatory properties and can aid digestion after a hearty meal.
Low in Added Sugar
This stir fry relies on soy sauce for savory depth rather than sweeteners, making it lower in sugar than many takeout versions.
Fiber from Vegetables
Broccoli, carrots, and bell peppers contribute dietary fiber that promotes healthy digestion.
Frequently asked questions
Yes, boneless skinless thighs add more juiciness and flavor — just slice them thinly and cook a minute longer.
