This Chicken Stir Fry is everything you want in an easy homemade meal: tender chicken, crisp vegetables, and a sweet-and-savory soy, ginger, and garlic sauce with just a hint of heat from red chili flakes. It’s fast, flexible, and endlessly customizable perfect for busy weeknights when you still want something fresh and satisfying.

Serve it over white or brown rice, and dinner is on the table in about 40 minutes.

Why You’ll Love This Chicken Stir Fry

• Ready faster than takeout
• Loaded with colorful vegetables
• Balanced sweet, savory, and spicy flavors
• Works with chicken breast or thighs
• Great way to use up leftover veggies

Ingredients

For the Rice

• 4 cups water
• 2 cups white rice

For the Stir Fry Sauce & Chicken

• ⅔ cup low-sodium soy sauce (or to taste)
• ¼ cup brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• ¼ teaspoon red chili flakes
• 3 skinless, boneless chicken breast halves, thinly sliced

For the Vegetables

• 2 tablespoons sesame oil, divided
• 1 head broccoli, cut into florets
• 1 onion, cut into large chunks
• 1 cup sliced carrots
• 1 (8-ounce) can sliced water chestnuts, drained
• 1 green bell pepper, cut into matchsticks

How to Make Chicken Stir Fry

1. Cook the Rice

Bring water and rice to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20–25 minutes.

2. Make the Sauce & Marinate the Chicken

In a medium bowl, whisk together:

• Soy sauce
• Brown sugar
• Cornstarch

Stir in ginger, garlic, and red chili flakes. Add sliced chicken and toss to coat. Cover and refrigerate for at least 15 minutes.

3. Stir-Fry the Vegetables

Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat. Add broccoli, onion, carrots, water chestnuts, and bell pepper. Stir-fry until just tender, about 5 minutes. Remove vegetables and set aside.

4. Cook the Chicken

Heat the remaining 1 tablespoon sesame oil in the same pan. Add chicken (reserve the marinade) and cook until lightly browned, about 2 minutes per side.

5. Bring It All Together

Return vegetables to the pan. Pour in the reserved marinade. Bring to a boil and cook, stirring, until:

• Chicken is cooked through
• Sauce thickens and coats everything

This takes about 5–7 minutes.

6. Serve

Spoon the chicken stir fry over hot rice and serve immediately.

Best Chicken for Stir Fry

• Chicken breasts: Lean and quick-cooking
• Chicken thighs: Juicier and more forgiving

Whichever you choose, slice the chicken thinly and evenly for fast, consistent cooking.

Tips for Perfect Stir Fry

• Prep all ingredients before heating the pan
• Don’t overcrowd the skillet—work in batches if needed
• Keep heat high for crisp-tender vegetables
• Slice chicken against the grain for tenderness

Easy Variations

• Swap broccoli for snap peas or asparagus
• Add mushrooms, bamboo shoots, or bean sprouts
• Use honey instead of brown sugar
• Finish with a splash of rice vinegar or lime juice

What to Serve With Chicken Stir Fry

This dish is already a complete meal, but it also pairs well with:

• Pork dumplings
• Fresh spring rolls
• Hot and sour soup

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 5 days
• Reheat: Microwave or warm on the stove; add a splash of water if needed

Final Thoughts

This Chicken Stir Fry is a dependable, flavorful recipe you’ll turn to again and again. It’s customizable, wholesome, and far better than takeout—without the wait. Whether you stick to the recipe or clean out your veggie drawer, this dish delivers every time.