Easy Chicken Stir Fry Recipe – Reviwed By Reddit Users

I’m a busy mom of two, and this Chicken Stir Fry is my go-to weeknight dinner when we need something quick, healthy, and family-friendly. Tender pieces of chicken breast and crisp vegetables (bright broccoli florets, red and yellow bell pepper strips, and shredded carrots) are tossed in a sticky, sweet-savory sauce made with chicken broth, soy sauce, honey and a splash of cornstarch. The cornstarch helps thicken the sauce into a glossy coating that clings to every bite. With the veggies sauteéd just until tender-crisp (not mushy), this stir fry ends up with fresh flavor and lots of crunch. I love that it feels a bit like Chinese take-out but comes together in one pan and in under 20 minutes. Pro tip: chop and measure all the ingredients before heating the pan – once the stir-fry starts, it moves fast. My kids even help shred carrots or pull broccoli florets apart to speed things up. This colorful dinner is perfect piled over steamed rice (white, jasmine, or brown) and the leftovers are great for lunches the next day.

Ingredients

• Chicken: 1–1½ pounds boneless skinless chicken breasts, cut into bite-sized strips
• Vegetables: ~2 cups broccoli florets; 1 red and 1 yellow bell pepper (sliced into strips); 2 carrots (shredded or thinly sliced)
• Aromatics (optional): 1 teaspoon grated fresh ginger and/or 1 clove garlic (minced) for extra flavor
• Sauce: ½ cup chicken broth, 3 tablespoons low-sodium soy sauce, 2 tablespoons honey, 1–2 teaspoons cornstarch
• Oil: 1–2 tablespoons high-heat oil (vegetable, peanut or canola) for cooking
• To Serve: Cooked rice (white, jasmine, or brown) and sesame seeds or chopped green onions (optional garnish)

It helps to have everything prepped before you start cooking. Whisk together the sauce ingredients (broth, soy, honey, and cornstarch) in a small bowl or measuring cup. The cornstarch will dissolve in the cold liquid to form a slurry – this way, when you add it to the hot pan later, it won’t clump. Set the sauce aside.

Instructions

1. Cook the chicken: Heat a large skillet or wok over medium-high heat and add 1 tablespoon of oil. Season the chicken pieces with a pinch of salt and pepper (and a little garlic powder if you like). Sauté the chicken in one layer, without overcrowding the pan, for 3–5 minutes or until just cooked through and browned. (If you have a lot of chicken, cook it in two batches so it sears instead of steams.) Remove the chicken to a plate. Tip: Cooking the chicken first ensures it gets nicely browned and fully cooked. Save any flavorful browned bits in the pan – they add flavor to the veggies.
2. Stir-fry the vegetables: If needed, add a bit more oil to the pan. Add the broccoli, peppers, and carrots all at once. Stir-fry the veggies for about 3–4 minutes, stirring frequently, until they’re bright and just tender (still a little crisp). Don’t overcook – the beauty of a good stir-fry is those crunchy-tender veggies. If using ginger and garlic, add them in the last minute of cooking the vegetables so they become fragrant but don’t burn.
3. Combine chicken and sauce: Return the cooked chicken to the pan with the vegetables. Give the prepared sauce a quick stir (the cornstarch may have settled) and pour it over everything. Stir well to coat the chicken and veggies. Increase the heat slightly and bring the mixture to a boil.
4. Thicken the sauce: Let the sauce bubble for 1–2 minutes, stirring gently. As it boils, the cornstarch will thicken the liquid into a silky, clingy sauce. You’ll see the sauce become glossy and coat the chicken and veggies. Once thickened (it should cling without being stodgy), remove the pan from heat. Taste and adjust seasoning if needed – you can add a little salt or more soy to taste, or a squeeze of lime for brightness.
5. Serve: Spoon the chicken and vegetables over bowls of steamed rice. This sauce is fantastic on rice (white, jasmine or even brown) to soak up every drop. For a pop of color, sprinkle on some toasted sesame seeds or chopped green onions. It’s a simple, homey meal that looks lovely on the table. In our house, this always disappears fast – my picky daughter even asks for extra broccoli!

Storage & Reheating Tips

• Quick storage: Let any leftovers cool slightly, then transfer to an airtight container and refrigerate within 1–2 hours of cooking. (This follows food safety guidelines to keep food below 40°F.)
• Use within 3–4 days: Stored this way, the stir fry will stay good for about 3–4 days. Label the container if that helps your meal-prep routine.
• Reheating: When reheating, I usually warm it up on the stovetop. Heat a skillet over medium-high, add a teaspoon of oil, then toss in the leftovers. Stir and heat until the chicken is hot (165°F) and vegetables are warmed through. If the sauce has thickened or dried out in the fridge, splash in a little chicken broth or water as you stir – this brings back that saucy texture. You can also reheat covered in the microwave in 30-second bursts, but stirring on the stove tends to keep the veggies crisper.

Stir fry is really forgiving as leftovers. My favorite hack is doubling the recipe so we can have one night’s dinner and an easy next-day lunch. Just pop a portion in the fridge (or even freeze for a month or two) and reheat as above. Leftovers make a great quick lunch over rice or even tossed into an omelet for a hearty breakfast!

Enjoy this sweet-and-savory chicken stir-fry any night of the week – it’s one of those family recipes that’s fast, tasty, and always satisfies hungry kids (and grown-ups) alike.

Sources: In working on this recipe, we follow standard stir-fry tips from professional and home cooks. For example, many chefs recommend cooking the chicken first and not overcooking the vegetables for the best texture. Adding cornstarch to the sauce (as many Chinese recipes do) gives it a silky, glossy finish. And of course, food safety experts remind us that cooked chicken dishes keep safely in the fridge for about 3–4 days if stored promptly in a sealed container. Happy cooking!

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