25 Easy Chicken Stir Fry Recipes for Quick Weeknight Dinners

25 Easy Chicken Stir Fry Recipes for Quick Weeknight Dinners

By Sara Taylor

25 Easy Chicken Stir Fry Recipes for Quick Weeknight Dinners

By Sara Taylor
•
Updated
•
Recipes

You can make stir fry for dinner if you have some chicken in the fridge and twenty minutes to make it. These recipes go further than soy sauce and broccoli. All of the recipes will be ready before you can even order delivery. Grab your biggest pan and start cooking.

Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.

1) Lemon Honey Chicken Stir Fry

glossy lemon honey chicken stir fry with snap peas and red bell pepper in a wide horizontal shot, served in a shallow white bowl over fluffy rice, garnished with lemon zest, on a light wooden table, natural light, shallow depth of field, landscape orientation

Sticky and tangy, it's sun in a skillet! My children bicker over the last bites.

STROLLER ENVY DINNER CLUB
Dinner is handled every Sunday

Dinner is handled every Sunday

Get 5 easy family dinners, printable recipe cards, and one grocery list. Simple meals, normal ingredients, no more starting from zero at 5pm.

Get This Week's Dinners
We earn a commission if you make a purchase, at no additional cost to you.
glossy lemon honey chicken stir fry with snap peas and red bell pepper in a wide horizontal shot, served in a shallow white bowl over fluffy rice, garnished with lemon zest, on a light wooden table, natural light, shallow depth of field, landscape orientation

Lemon Honey Chicken Stir Fry

Chicken coated in our signature lemon-honey sauce paired with crisp snap peas and bell pepper creates the perfect sweet and sour combo!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breast cut into bite-size pieces
  • 3 tbsp honey
  • 1 lemon zested and juiced
  • 3 tbsp soy sauce
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 3 cloves garlic minced
  • 1 cup snap peas
  • 1 red bell pepper sliced thin

Method
 

  1. Whisk the honey, lemon juice, lemon zest, soy sauce, and cornstarch together in a small bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until golden and cooked through, about 6 minutes. Remove to a plate.
  3. Add the remaining oil, the bell pepper, and snap peas and stir-fry for 3 minutes until crisp-tender.
  4. Stir in the garlic and cook 30 seconds until fragrant.
  5. Return the chicken to the pan, pour in the sauce, and toss until it thickens and coats everything, about 2 minutes.
  6. Serve over rice with extra lemon zest on top.

Notes

Don't skip the lemon zest — it's where most of the bright flavor lives.

2) Garlic Ginger Chicken Stir Fry

garlic ginger chicken stir fry with broccoli and sliced carrots in a wide horizontal shot, piled in a dark ceramic bowl, glossy sauce coating the chicken, sesame seeds scattered on top, on a slate gray surface, natural light, shallow depth of field, landscape orientation

This is what I make when the fridge is almost empty but I still want dinner to taste like I tried it always does.

garlic ginger chicken stir fry with broccoli and sliced carrots in a wide horizontal shot, piled in a dark ceramic bowl, glossy sauce coating the chicken, sesame seeds scattered on top, on a slate gray surface, natural light, shallow depth of field, landscape orientation

Garlic Ginger Chicken Stir Fry

Chicken is paired with a bold garlic-ginger sauce along with broccoli and carrots. It's simple enough for a Tuesday, but packs a lot of flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs cut into strips
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 2 cups broccoli florets
  • 1 carrot sliced thin

Method
 

  1. Stir together the soy sauce, rice vinegar, sugar, and cornstarch in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and brown the chicken until cooked through, about 6 minutes. Remove.
  3. Add the remaining oil along with the broccoli and carrot and stir-fry 4 minutes until just tender.
  4. Push the veg aside, add the garlic and ginger, and cook 30 seconds until fragrant.
  5. Return the chicken, pour in the sauce, and toss until thick and glossy, about 2 minutes.
  6. Serve hot over steamed rice.

Notes

Fresh ginger really makes this — the jarred stuff just isn't the same.

3) Teriyaki Chicken and Vegetable Stir Fry

teriyaki chicken stir fry with broccoli, red pepper, and mushrooms in a wide horizontal shot, glossy brown sauce, served over white rice in a wide bowl, sprinkled with sesame seeds and green onion, on a warm wooden table, natural light, shallow depth of field, landscape orientation

Forget about buying bottled teriyaki sauce. This easy recipe is going to take the same time to prepare as the time it takes to cook the rice and it is going to taste so much better.

teriyaki chicken stir fry with broccoli, red pepper, and mushrooms in a wide horizontal shot, glossy brown sauce, served over white rice in a wide bowl, sprinkled with sesame seeds and green onion, on a warm wooden table, natural light, shallow depth of field, landscape orientation

Teriyaki Chicken and Vegetable Stir Fry

Classic sweet and savory teriyaki chicken with a rainbow of veggies is guaranteed to please adults and picky eaters alike.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breast cubed
  • 1/3 cup soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp mirin
  • 1 tsp fresh ginger grated
  • 2 cloves garlic minced
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 1 cup broccoli florets
  • 1 red bell pepper sliced
  • 1 cup sliced mushrooms

Method
 

  1. Combine the soy sauce, brown sugar, mirin, ginger, garlic, and cornstarch with 2 tablespoons water in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until browned and cooked through, about 6 minutes. Remove.
  3. Add the remaining oil, broccoli, bell pepper, and mushrooms and stir-fry 5 minutes until crisp-tender.
  4. Return the chicken to the pan and pour in the teriyaki sauce.
  5. Toss everything together and simmer 2 to 3 minutes until the sauce turns thick and shiny.
  6. Serve over rice and top with sesame seeds.

Notes

No mirin? A teaspoon of honey or a splash of rice vinegar works fine.

4) Sweet and Spicy Sriracha Chicken Stir Fry

sweet and spicy sriracha chicken stir fry with yellow bell pepper in a wide horizontal shot, glistening red-orange glaze, served in a black bowl over rice, scattered with green onions, on a dark wood table, natural light, shallow depth of field, landscape orientation

On nights when you want a little extra kick, but don’t want to set your mouth on fire. The Honey keeps things friendly while the sriracha keeps it interesting.

sweet and spicy sriracha chicken stir fry with yellow bell pepper in a wide horizontal shot, glistening red-orange glaze, served in a black bowl over rice, scattered with green onions, on a dark wood table, natural light, shallow depth of field, landscape orientation

Sweet and Spicy Sriracha Chicken Stir Fry

Sticky sweet-heat chicken with a sriracha-honey glaze and crunchy peppers. Perfect for spice lovers who want a quick dinner!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs cut into chunks
  • 3 tbsp sriracha
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 3 cloves garlic minced
  • 1 yellow bell pepper sliced
  • 3 green onions chopped

Method
 

  1. Whisk the sriracha, honey, soy sauce, rice vinegar, and cornstarch together in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until golden and cooked through, about 6 minutes. Remove.
  3. Add the remaining oil and the bell pepper and stir-fry 3 minutes.
  4. Stir in the garlic and cook 30 seconds.
  5. Return the chicken, pour in the sauce, and toss until sticky and glossy, about 2 minutes.
  6. Top with green onions and serve over rice.

Notes

Start with 2 tablespoons of sriracha if your crew is heat-shy, then taste and add more.

5) Mango Chicken Stir Fry

mango chicken stir fry with red onion and bell pepper in a wide horizontal shot, bright golden mango chunks throughout, served in a white shallow bowl, garnished with fresh cilantro and lime wedge, on a light linen surface, natural light, shallow depth of field, landscape orientation

Juicy mango and savory chicken may sound a bit crazy, but once you try it you’ll be left wondering what took you so long to try it.

mango chicken stir fry with red onion and bell pepper in a wide horizontal shot, bright golden mango chunks throughout, served in a white shallow bowl, garnished with fresh cilantro and lime wedge, on a light linen surface, natural light, shallow depth of field, landscape orientation

Mango Chicken Stir Fry

Tender chicken, sweet ripe mango, and crunchy red onion come together in a light and fruity stir fry. It's a taste of sweet summer with every bite!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breast cubed
  • 1 ripe mango peeled and diced
  • 3 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp honey
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 1/2 red onion sliced
  • 1 red bell pepper sliced
  • 2 tbsp fresh cilantro chopped

Method
 

  1. Stir the soy sauce, lime juice, honey, and cornstarch together in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until cooked through, about 6 minutes. Remove.
  3. Add the remaining oil, red onion, and bell pepper and stir-fry 3 minutes.
  4. Return the chicken and pour in the sauce, tossing until it thickens, about 1 minute.
  5. Gently fold in the diced mango and warm through for 1 minute so it keeps its shape.
  6. Scatter cilantro over the top and serve over rice.

Notes

Use a mango that gives slightly when squeezed — rock-hard ones won't sweeten up in the pan.

6) Cashew Chicken Stir Fry

cashew chicken stir fry with celery and onion in a wide horizontal shot, golden toasted cashews throughout, glossy brown sauce, served in a dark bowl over rice, on a rustic wooden table, natural light, shallow depth of field, landscape orientation

Toasted cashews create that perfect buttery crunch and give the dish a takeout feel. The great thing about this dish is that you know exactly what is in it. It’s a win-win!

cashew chicken stir fry with celery and onion in a wide horizontal shot, golden toasted cashews throughout, glossy brown sauce, served in a dark bowl over rice, on a rustic wooden table, natural light, shallow depth of field, landscape orientation

Cashew Chicken Stir Fry

Chicken, crunchy toasted cashews, and onion and celery in a glossy brown sauce, make for a comforting and quick dish!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs cubed
  • 3/4 cup unsalted cashews
  • 1/4 cup soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 3 cloves garlic minced
  • 2 stalks celery sliced
  • 1/2 yellow onion chopped

Method
 

  1. Whisk the soy sauce, hoisin, rice vinegar, and cornstarch with 2 tablespoons water in a bowl and set aside.
  2. Toast the cashews in a dry skillet over medium heat for 2 to 3 minutes until golden, then set aside.
  3. Heat 1 tablespoon oil in the same skillet over medium-high and cook the chicken until browned, about 6 minutes. Remove.
  4. Add the remaining oil, celery, and onion and stir-fry 3 minutes.
  5. Add the garlic and cook 30 seconds, then return the chicken and pour in the sauce, tossing until thick.
  6. Stir in the toasted cashews and serve over rice.

Notes

Toasting the cashews is a 3-minute step that makes a huge difference — don't skip it.

7) Thai Basil Chicken Stir Fry

Thai basil chicken stir fry in a wide horizontal shot, savory minced chicken with wilted basil leaves and red chiles, served over jasmine rice in a shallow bowl, with a fried egg on top, on a dark table, natural light, shallow depth of field, landscape orientation

This is my favorite. I love how the smell of the delicious Thai food fills my kitchen. And the last minute basil is amazing.

Thai basil chicken stir fry in a wide horizontal shot, savory minced chicken with wilted basil leaves and red chiles, served over jasmine rice in a shallow bowl, with a fried egg on top, on a dark table, natural light, shallow depth of field, landscape orientation

Thai Basil Chicken Stir Fry

Garlic, chicken, and basil stir fry with a kick of heat and ready to serve in minutes!
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 11 minutes
Total Time 23 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb ground chicken or finely chopped chicken thigh
  • 1 cup fresh Thai basil leaves
  • 4 cloves garlic minced
  • 2 Thai chiles minced
  • 3 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 2 tbsp vegetable oil
  • 1/2 red bell pepper sliced

Method
 

  1. Stir the soy sauce, fish sauce, oyster sauce, and sugar together in a small bowl and set aside.
  2. Heat the oil in a large skillet over high and add the garlic and chiles, cooking for 30 seconds until fragrant.
  3. Add the ground chicken and stir-fry, breaking it up, until cooked through, about 5 minutes.
  4. Toss in the bell pepper and cook 2 minutes more.
  5. Pour in the sauce and stir to coat everything evenly.
  6. Turn off the heat, fold in the basil until just wilted, and serve over jasmine rice.

Notes

Add the basil off the heat so it stays bright green and fragrant instead of going dull.

8) Orange Chicken Stir Fry

orange chicken stir fry in a wide horizontal shot, glistening sticky orange glaze coating golden chicken, served in a white bowl over rice, garnished with orange zest and sliced green onion, on a bright kitchen counter, natural light, shallow depth of field, landscape orientation

Skip the big line and greasy fryer and get all the sticky goodness of this food court favorite. You' re welcome.

orange chicken stir fry in a wide horizontal shot, glistening sticky orange glaze coating golden chicken, served in a white bowl over rice, garnished with orange zest and sliced green onion, on a bright kitchen counter, natural light, shallow depth of field, landscape orientation

Orange Chicken Stir Fry

Just the right amount of chicken, bright and sticky orange sauce, and a hint of ginger create a sweet and citrusy chicken meal that does not include all of the frying associated with this type of meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breast cubed
  • 1 orange zested and juiced
  • 3 tbsp soy sauce
  • 3 tbsp sugar
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger grated
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 3 cloves garlic minced
  • 3 green onions sliced

Method
 

  1. Whisk the orange juice, orange zest, soy sauce, sugar, rice vinegar, ginger, and cornstarch together in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until golden and cooked through, about 7 minutes. Remove.
  3. Add the remaining oil and the garlic and cook 30 seconds until fragrant.
  4. Pour in the sauce and simmer for 1 to 2 minutes until it thickens and turns glossy.
  5. Return the chicken and toss until every piece is coated in the sticky sauce.
  6. Top with green onions and serve over rice.

Notes

Fresh orange juice beats the carton stuff here — you really taste the difference.

9) Sesame Chicken Stir Fry

sesame chicken stir fry in a wide horizontal shot, glossy soy-glazed chicken heavily coated in toasted sesame seeds, served in a dark bowl over rice, scattered with green onions, on a slate surface, natural light, shallow depth of field, landscape orientation

Peculiar toasted sesame oil is like the person who does all the heavy lifting here, turning a few pantry staples into something that has that special touch.

sesame chicken stir fry in a wide horizontal shot, glossy soy-glazed chicken heavily coated in toasted sesame seeds, served in a dark bowl over rice, scattered with green onions, on a slate surface, natural light, shallow depth of field, landscape orientation

Sesame Chicken Stir Fry

Golden chicken is coated in a delectable sesame-soy sauce and finished with a shower of sesame seeds. It is nutty, savory, and totally satisfying.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs cubed
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 3 cloves garlic minced
  • 3 tbsp sesame seeds
  • 3 green onions sliced

Method
 

  1. Whisk the soy sauce, honey, sesame oil, rice vinegar, and cornstarch together in a bowl and set aside.
  2. Heat the vegetable oil in a large skillet over medium-high and cook the chicken until golden and cooked through, about 7 minutes.
  3. Add the garlic and cook 30 seconds until fragrant.
  4. Pour in the sauce and toss, simmering 2 minutes until thick and glossy.
  5. Sprinkle in most of the sesame seeds and stir to coat.
  6. Top with the remaining sesame seeds and green onions and serve over rice.

Notes

Toasted sesame oil is the secret here — a little goes a long way, so don't overdo it.

10) Peanut Sauce Chicken Stir Fry

peanut sauce chicken stir fry with bell pepper and shredded carrots in a wide horizontal shot, creamy tan sauce coating everything, served over noodles in a wide bowl, topped with crushed peanuts and cilantro, on a wooden table, natural light, shallow depth of field, landscape orientation

Even plain chicken and vegetables feel special with the creamy, savory, and slightly sweet peanut sauce- and the entire family loves it!

peanut sauce chicken stir fry with bell pepper and shredded carrots in a wide horizontal shot, creamy tan sauce coating everything, served over noodles in a wide bowl, topped with crushed peanuts and cilantro, on a wooden table, natural light, shallow depth of field, landscape orientation

Peanut Sauce Chicken Stir Fry

Tender chicken and crunchy veggies in a rich and creamy peanut sauce that is slightly addictive! Served over noodles or rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breast sliced thin
  • 1/3 cup creamy peanut butter
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 1 tsp fresh ginger grated
  • 2 tbsp vegetable oil
  • 1 red bell pepper sliced
  • 1 cup shredded carrots
  • 1/4 cup warm water

Method
 

  1. Whisk the peanut butter, soy sauce, honey, lime juice, ginger, and warm water together until smooth, then set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until cooked through, about 6 minutes. Remove.
  3. Add the remaining oil, bell pepper, and carrots and stir-fry 3 minutes until crisp-tender.
  4. Return the chicken to the pan and pour in the peanut sauce.
  5. Toss until everything is coated and the sauce is warmed through, about 1 minute.
  6. Serve over rice or noodles with chopped peanuts on top.

Notes

If the sauce gets too thick, loosen it with a splash more warm water.

11) Hoisin Chicken Stir Fry

hoisin chicken stir fry with snap peas and water chestnuts in a wide horizontal shot, deep mahogany glaze, served in a dark ceramic bowl over rice, garnished with sesame seeds, on a moody dark table, natural light, shallow depth of field, landscape orientation

Hoisin sauce is similar to barbecue sauce, but with more worldly taste and makes a simple stir-fry taste rich and slightly smoky in just seconds.

hoisin chicken stir fry with snap peas and water chestnuts in a wide horizontal shot, deep mahogany glaze, served in a dark ceramic bowl over rice, garnished with sesame seeds, on a moody dark table, natural light, shallow depth of field, landscape orientation

Hoisin Chicken Stir Fry

The sauce on the chicken is deep, sweet and savory hoisin that goes perfectly with snap peas and water chestnuts to provide satisfying crunches in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs cubed
  • 1/4 cup hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger grated
  • 1 tsp cornstarch
  • 2 tbsp vegetable oil
  • 3 cloves garlic minced
  • 1 cup snap peas
  • 1 can water chestnuts drained and sliced

Method
 

  1. Stir the hoisin, soy sauce, rice vinegar, ginger, and cornstarch together in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until browned and cooked through, about 6 minutes. Remove.
  3. Add the remaining oil, snap peas, and water chestnuts and stir-fry 3 minutes.
  4. Add the garlic and cook 30 seconds until fragrant.
  5. Return the chicken, pour in the sauce, and toss until glossy and thick, about 2 minutes.
  6. Serve over rice.

Notes

Water chestnuts add great crunch, but a handful of sliced celery works in a pinch.

12) Broccoli and Chicken Stir Fry

chicken and broccoli stir fry in a wide horizontal shot, bright green broccoli and sliced chicken in light brown sauce, served in a white bowl over rice, on a clean light kitchen counter, natural light, shallow depth of field, landscape orientation

There's a good reason this dish is a classic. No one is ever disappointed. This is an easy to prepare meal that everyone enjoys and I make it at least once a week.

Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.

chicken and broccoli stir fry in a wide horizontal shot, bright green broccoli and sliced chicken in light brown sauce, served in a white bowl over rice, on a clean light kitchen counter, natural light, shallow depth of field, landscape orientation

Broccoli and Chicken Stir Fry

The reliable weeknight standy done right with easy and delicious chicken and broccoli.
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 13 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breast sliced thin
  • 4 cups broccoli florets
  • 1/4 cup soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1/4 cup chicken broth

Method
 

  1. Whisk the soy sauce, oyster sauce, sugar, cornstarch, and chicken broth together in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until cooked through, about 6 minutes. Remove.
  3. Add the remaining oil and the broccoli with 2 tablespoons water, cover, and steam 3 minutes until bright green.
  4. Uncover, add the garlic and ginger, and stir-fry 30 seconds.
  5. Return the chicken, pour in the sauce, and toss until thickened, about 2 minutes.
  6. Serve over rice.

Notes

Steaming the broccoli with a splash of water keeps it crisp-tender, not mushy.

13) Pineapple Chicken Stir Fry

pineapple chicken stir fry with red and green bell peppers in a wide horizontal shot, golden pineapple chunks in glossy sauce, served in a bright bowl over rice, on a sunny outdoor table, natural light, shallow depth of field, landscape orientation

This has a tropical feel because of the sweet tangy pineapple, and the kids think it’s basically dessert that counts as dinner.

pineapple chicken stir fry with red and green bell peppers in a wide horizontal shot, golden pineapple chunks in glossy sauce, served in a bright bowl over rice, on a sunny outdoor table, natural light, shallow depth of field, landscape orientation

Pineapple Chicken Stir Fry

It is like summer in a bowl with the sweetness of summer Pineapple, juicy chicken, crunchy bell peppers and a bright cheery sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breast cubed
  • 1.5 cups pineapple chunks fresh or canned, drained
  • 3 tbsp soy sauce
  • 2 tbsp ketchup
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 1 red bell pepper chopped
  • 1/2 green bell pepper chopped

Method
 

  1. Whisk the soy sauce, ketchup, brown sugar, rice vinegar, and cornstarch with 2 tablespoons water in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until cooked through, about 6 minutes. Remove.
  3. Add the remaining oil and both bell peppers and stir-fry 3 minutes.
  4. Add the pineapple chunks and cook 1 minute.
  5. Return the chicken, pour in the sauce, and toss until glossy and thick, about 2 minutes.
  6. Serve over rice.

Notes

If using canned pineapple, save a splash of the juice to stir into the sauce for extra tang.

14) Chili Lime Chicken Stir Fry

chili lime chicken stir fry with red pepper and red onion in a wide horizontal shot, glossy chicken flecked with chili, served in a shallow bowl over rice, garnished with cilantro and lime wedges, on a light wooden table, natural light, shallow depth of field, landscape orientation

A burst of lime and slow burn chili make this taste fresh and lively/ exhilarating, exactly what I want when dinner has been a bit too mundane lately.

chili lime chicken stir fry with red pepper and red onion in a wide horizontal shot, glossy chicken flecked with chili, served in a shallow bowl over rice, garnished with cilantro and lime wedges, on a light wooden table, natural light, shallow depth of field, landscape orientation

Chili Lime Chicken Stir Fry

A fresh and bright stir fry that wakes up your taste buds! Chicken with chili and lime that is mixed with peppers and onion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs cubed
  • 2 limes zested and juiced
  • 1 tbsp chili garlic sauce
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 1 red bell pepper sliced
  • 1/2 red onion sliced
  • 2 tbsp fresh cilantro chopped

Method
 

  1. Whisk the lime juice, lime zest, chili garlic sauce, soy sauce, honey, and cornstarch together in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until cooked through, about 6 minutes. Remove.
  3. Add the remaining oil, bell pepper, and red onion and stir-fry 3 minutes.
  4. Return the chicken and pour in the sauce, tossing until thickened, about 2 minutes.
  5. Stir in half the cilantro.
  6. Top with the rest of the cilantro and serve over rice with lime wedges.

Notes

A final squeeze of fresh lime right before serving makes the flavors pop.

15) Honey Garlic Chicken Stir Fry

honey garlic chicken stir fry with green beans in a wide horizontal shot, sticky golden glaze coating the chicken, served in a white bowl over rice, sprinkled with sesame seeds, on a bright wooden table, natural light, shallow depth of field, landscape orientation

Sticky, sweet, and garlicky? Dinner my kids have asked for by name on repeat, and it will be ready before the rice is done.

honey garlic chicken stir fry with green beans in a wide horizontal shot, sticky golden glaze coating the chicken, served in a white bowl over rice, sprinkled with sesame seeds, on a bright wooden table, natural light, shallow depth of field, landscape orientation

Honey Garlic Chicken Stir Fry

Pardon the pun, but get ready for a real treat! In less than 30 minutes, you can prepare an easy dish that will delight your family with tender chicken in an irresistible stick honey garlic sauce plus green beans! Sweet and savory, it’s pure comfort food.
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 12 minutes
Total Time 24 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breast cubed
  • 1/4 cup honey
  • 6 cloves garlic minced
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 2 cups green beans trimmed
  • 1/4 cup chicken broth

Method
 

  1. Whisk the honey, soy sauce, rice vinegar, cornstarch, and chicken broth together in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until golden and cooked through, about 6 minutes. Remove.
  3. Add the remaining oil and the green beans and stir-fry 4 minutes until tender-crisp.
  4. Add the garlic and cook 30 seconds until fragrant.
  5. Return the chicken, pour in the sauce, and toss until sticky and glossy, about 2 minutes.
  6. Serve over rice.

Notes

Six cloves sounds like a lot, but it mellows into pure sweet-garlic magic as it cooks.

16) Soy Sauce Chicken Stir Fry

soy sauce chicken stir fry with shredded cabbage and carrot in a wide horizontal shot, glistening dark sauce, served in a simple bowl over rice, topped with green onion, on a plain wooden table, natural light, shallow depth of field, landscape orientation

The best option is the simplest one. The unadorned but delicious stir fry demonstrates that a great sauce is not necessary for an equally great dinner.

soy sauce chicken stir fry with shredded cabbage and carrot in a wide horizontal shot, glistening dark sauce, served in a simple bowl over rice, topped with green onion, on a plain wooden table, natural light, shallow depth of field, landscape orientation

Soy Sauce Chicken Stir Fry

The quick dinner option for busy evenings. Chicken marinated in a traditional soy sauce, complemented by cabbage and carrots.
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 12 minutes
Total Time 24 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breast sliced thin
  • 1/3 cup soy sauce
  • 1 tbsp sugar
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 3 cloves garlic minced
  • 3 cups shredded cabbage
  • 1 carrot shredded

Method
 

  1. Whisk the soy sauce, sugar, rice vinegar, sesame oil, and cornstarch with 2 tablespoons water in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until cooked through, about 6 minutes. Remove.
  3. Add the remaining oil, cabbage, and carrot and stir-fry 3 minutes until just wilted.
  4. Add the garlic and cook 30 seconds.
  5. Return the chicken, pour in the sauce, and toss until coated and glossy, about 1 minute.
  6. Serve over rice.

Notes

A drizzle of sesame oil at the end gives it that takeout-style finish.

17) Ginger Soy Chicken Stir Fry

ginger soy chicken stir fry with baby bok choy and shiitake mushrooms in a wide horizontal shot, savory glossy sauce, served in a dark bowl over rice, on a stone table, natural light, shallow depth of field, landscape orientation

Loads of fresh ginger and the warm, slightly spicy kick creates an incredible smell in the kitchen while cooking.

ginger soy chicken stir fry with baby bok choy and shiitake mushrooms in a wide horizontal shot, savory glossy sauce, served in a dark bowl over rice, on a stone table, natural light, shallow depth of field, landscape orientation

Ginger Soy Chicken Stir Fry

A quick weeknight dinner with warm and cozy ginger chicken in a rich soy sauce with bok choy and mushrooms.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs sliced
  • 2 tbsp fresh ginger grated
  • 1/4 cup soy sauce
  • 1 tbsp mirin
  • 1 tsp sugar
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 2 cloves garlic minced
  • 3 cups baby bok choy chopped
  • 1 cup sliced shiitake mushrooms

Method
 

  1. Whisk the soy sauce, mirin, sugar, and cornstarch with 2 tablespoons water in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until cooked through, about 6 minutes. Remove.
  3. Add the remaining oil and the mushrooms and stir-fry 3 minutes.
  4. Add the ginger and garlic and cook 30 seconds, then toss in the bok choy and cook 2 minutes until wilted.
  5. Return the chicken, pour in the sauce, and toss until thick and glossy, about 2 minutes.
  6. Serve over rice.

Notes

Add the bok choy stems first and the leaves last so everything finishes evenly.

18) Honey Mustard Chicken Stir Fry

honey mustard chicken stir fry with broccoli and onion in a wide horizontal shot, creamy golden sauce coating the chicken, served in a white bowl over egg noodles, on a light wooden table, natural light, shallow depth of field, landscape orientation

Honey mustard can do way more than just dip nuggets; it's also a creamy and tangy stir fry sauce! Unexpected and totally delicious!

honey mustard chicken stir fry with broccoli and onion in a wide horizontal shot, creamy golden sauce coating the chicken, served in a white bowl over egg noodles, on a light wooden table, natural light, shallow depth of field, landscape orientation

Honey Mustard Chicken Stir Fry

This is a fun twist on a typical soy-based stir fry. Enjoy tender chicken and broccoli and onion in a savory honey mustard sauce.
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 13 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breast cubed
  • 3 tbsp Dijon mustard
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 2 cups broccoli florets
  • 1/2 yellow onion sliced

Method
 

  1. Whisk the Dijon, honey, soy sauce, apple cider vinegar, and cornstarch with 2 tablespoons water in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until cooked through, about 6 minutes. Remove.
  3. Add the remaining oil, broccoli, and onion with a splash of water, cover, and steam 3 minutes.
  4. Uncover and stir-fry 1 minute more.
  5. Return the chicken, pour in the sauce, and toss until creamy and thick, about 2 minutes.
  6. Serve over rice or egg noodles.

Notes

Whole grain mustard works too and adds a nice little pop of texture.

19) Coconut Curry Chicken Stir Fry

coconut curry chicken stir fry with red bell pepper and peas in a wide horizontal shot, creamy orange-red curry sauce, served over jasmine rice in a wide bowl, garnished with cilantro and lime, on a warm wooden table, natural light, shallow depth of field, landscape orientation

For cold nights, the cozy cream coconut milk and warm curry stir fry, is the perfect little special dish.

coconut curry chicken stir fry with red bell pepper and peas in a wide horizontal shot, creamy orange-red curry sauce, served over jasmine rice in a wide bowl, garnished with cilantro and lime, on a warm wooden table, natural light, shallow depth of field, landscape orientation

Coconut Curry Chicken Stir Fry

Delicious chicken simmered in cozy coconut curry sauce with bell peppers and peas. Creamy and warming!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs cubed
  • 1 can coconut milk 13.5 oz
  • 2 tbsp red curry paste
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 1 tbsp lime juice
  • 2 tbsp vegetable oil
  • 1 red bell pepper sliced
  • 1/2 cup frozen peas
  • 2 tbsp fresh cilantro chopped

Method
 

  1. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until browned, about 5 minutes. Remove.
  2. Add the remaining oil and the curry paste and cook 1 minute until fragrant.
  3. Pour in the coconut milk, fish sauce, and brown sugar and bring to a simmer.
  4. Add the bell pepper and return the chicken, simmering 5 minutes until the sauce thickens slightly.
  5. Stir in the peas and lime juice and cook 2 minutes more.
  6. Top with cilantro and serve over jasmine rice.

Notes

Shake the coconut milk can before opening so the cream and liquid blend smoothly.

20) Black Bean Chicken Stir Fry

black bean chicken stir fry with green pepper and onion in a wide horizontal shot, dark savory sauce coating the chicken, served in a dark bowl over rice, topped with green onion, on a moody slate surface, natural light, shallow depth of field, landscape orientation

The fermented black bean sauce makes it incredibly savory and that my husband always thinks I ordered takeout.

black bean chicken stir fry with green pepper and onion in a wide horizontal shot, dark savory sauce coating the chicken, served in a dark bowl over rice, topped with green onion, on a moody slate surface, natural light, shallow depth of field, landscape orientation

Black Bean Chicken Stir Fry

Evening meal upgrade easy and umami packed! Savory chicken coated in a thick, fluffy black bean sauce combined with rich garlic, oozing with flavor! Balanced with bell peppers and onions to give you that crunch!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs sliced
  • 2 tbsp fermented black bean sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice wine
  • 1 tsp sugar
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 4 cloves garlic minced
  • 1 green bell pepper chopped
  • 1/2 yellow onion chopped

Method
 

  1. Stir the black bean sauce, soy sauce, rice wine, sugar, and cornstarch with 1/4 cup water in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until cooked through, about 6 minutes. Remove.
  3. Add the remaining oil, bell pepper, and onion and stir-fry 3 minutes.
  4. Add the garlic and cook 30 seconds until fragrant.
  5. Return the chicken, pour in the sauce, and toss until thick and glossy, about 2 minutes.
  6. Serve over rice.

Notes

Black bean sauce is salty, so taste before adding any extra soy.

21) Oyster Sauce Chicken Stir Fry

oyster sauce chicken stir fry with snow peas and mushrooms in a wide horizontal shot, glossy brown sauce, served in a white bowl over rice, on a clean light counter, natural light, shallow depth of field, landscape orientation

My secret weapon for achieving that shiny savoy takeout texture with next to no work is oyster sauce. Don't let the name fool you.

oyster sauce chicken stir fry with snow peas and mushrooms in a wide horizontal shot, glossy brown sauce, served in a white bowl over rice, on a clean light counter, natural light, shallow depth of field, landscape orientation

Oyster Sauce Chicken Stir Fry

Silky chicken in glossy oyster sauce with a savory sweetness, along with mushrooms and snow peas. It's rich, simple, and restaurant-like comfort food!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breast sliced thin
  • 3 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp toasted sesame oil
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 3 cloves garlic minced
  • 1 cup snow peas
  • 1 cup sliced mushrooms

Method
 

  1. Whisk the oyster sauce, soy sauce, sugar, sesame oil, and cornstarch with 3 tablespoons water in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until cooked through, about 6 minutes. Remove.
  3. Add the remaining oil, mushrooms, and snow peas and stir-fry 3 minutes.
  4. Add the garlic and cook 30 seconds.
  5. Return the chicken, pour in the sauce, and toss until thick and glossy, about 2 minutes.
  6. Serve over rice.

Notes

Slice the chicken thin and against the grain for the most tender bites.

22) Lemon Pepper Chicken Stir Fry

lemon pepper chicken stir fry with zucchini and asparagus in a wide horizontal shot, light glossy sauce flecked with black pepper, served in a white bowl over rice, garnished with lemon zest, on a bright table, natural light, shallow depth of field, landscape orientation

This dish has a refreshing element from the zesty lemon and a good amount pepper which provides a nice break from the heavier soy-based sauces.

lemon pepper chicken stir fry with zucchini and asparagus in a wide horizontal shot, light glossy sauce flecked with black pepper, served in a white bowl over rice, garnished with lemon zest, on a bright table, natural light, shallow depth of field, landscape orientation

Lemon Pepper Chicken Stir Fry

This weeknight bowl features bright, zippy and light flavors thanks to a lemon sauce. The chicken and zucchini are peppery, while the asparagus adds an extra veggie crunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breast sliced thin
  • 2 lemons zested, juice from 1
  • 1 tsp coarse black pepper
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 2 tsp cornstarch
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 zucchini sliced
  • 1 cup asparagus cut into 2-inch pieces

Method
 

  1. Whisk the lemon juice, lemon zest, black pepper, soy sauce, honey, and cornstarch together in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until cooked through, about 6 minutes. Remove.
  3. Add the remaining oil, zucchini, and asparagus and stir-fry 3 minutes until crisp-tender.
  4. Add the garlic and cook 30 seconds.
  5. Return the chicken, pour in the sauce, and toss until thickened, about 2 minutes.
  6. Finish with extra black pepper and serve over rice.

Notes

Don't be shy with the pepper here — it's half the personality of this dish.

23) Spicy Sichuan Chicken Stir Fry

spicy Sichuan chicken stir fry with dried red chiles in a wide horizontal shot, glossy chicken flecked with peppercorns and chiles, served in a dark bowl over rice, scattered with green onions, on a dark dramatic table, natural light, shallow depth of field, landscape orientation

The numbing heat from the Sichuan peppercorn is what this dish is all about. If you enjoy a meal that is spicy and full of flavor, this one is perfect for you.

spicy Sichuan chicken stir fry with dried red chiles in a wide horizontal shot, glossy chicken flecked with peppercorns and chiles, served in a dark bowl over rice, scattered with green onions, on a dark dramatic table, natural light, shallow depth of field, landscape orientation

Spicy Sichuan Chicken Stir Fry

Bold and fiery chicken is combined with dried chili peppers and tingly Sichuan peppercorns. This is a bold and overpowering dish and is definitely something that spice lovers will crave.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs cubed
  • 1 tbsp Sichuan peppercorns lightly crushed
  • 6 dried red chiles
  • 3 tbsp soy sauce
  • 1 tbsp chili garlic sauce
  • 1 tsp sugar
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 4 cloves garlic minced
  • 3 green onions chopped

Method
 

  1. Stir the soy sauce, chili garlic sauce, sugar, and cornstarch with 2 tablespoons water in a bowl and set aside.
  2. Heat the oil in a large skillet over medium-high, add the Sichuan peppercorns and dried chiles, and toast 30 seconds until fragrant.
  3. Add the chicken and stir-fry until cooked through, about 6 minutes.
  4. Add the garlic and cook 30 seconds.
  5. Pour in the sauce and toss until thick and glossy, about 2 minutes.
  6. Top with green onions and serve over rice.

Notes

Fish out the whole dried chiles before serving if your crew can't take much heat.

24) Sweet and Sour Chicken Stir Fry

sweet and sour chicken stir fry with pineapple and red and green peppers in a wide horizontal shot, glossy ruby-red sauce, served in a white bowl over rice, on a bright cheerful table, natural light, shallow depth of field, landscape orientation

Bright and tangy like the takeout classic, but made fresh! One-pan-wonder easy clean up, and the pineapples and peppers add even more of a party vibe!

sweet and sour chicken stir fry with pineapple and red and green peppers in a wide horizontal shot, glossy ruby-red sauce, served in a white bowl over rice, on a bright cheerful table, natural light, shallow depth of field, landscape orientation

Sweet and Sour Chicken Stir Fry

Tender chicken in a sweet and sour sauce with pineapple and bell peppers. Tangy and colorful. Guaranteed to be a kid favorite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breast cubed
  • 1/4 cup ketchup
  • 3 tbsp rice vinegar
  • 3 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 1 cup pineapple chunks drained
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped

Method
 

  1. Whisk the ketchup, rice vinegar, brown sugar, soy sauce, and cornstarch with 1/4 cup water in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until cooked through, about 6 minutes. Remove.
  3. Add the remaining oil and both bell peppers and stir-fry 3 minutes.
  4. Add the pineapple and cook 1 minute.
  5. Return the chicken, pour in the sauce, and toss until thick and glossy, about 2 minutes.
  6. Serve over rice.

Notes

For extra-crispy chicken, toss the pieces in a little cornstarch before frying.

25) Maple Glazed Chicken Stir Fry

maple glazed chicken stir fry with halved Brussels sprouts and pecans in a wide horizontal shot, glossy caramelized glaze, served in a rustic bowl over rice, on a warm autumnal wooden table, natural light, shallow depth of field, landscape orientation

When it comes to comfort food, nothing beats a maple syrup chicken and brussel sprout combo! And maple syrup is the absolute best!

maple glazed chicken stir fry with halved Brussels sprouts and pecans in a wide horizontal shot, glossy caramelized glaze, served in a rustic bowl over rice, on a warm autumnal wooden table, natural light, shallow depth of field, landscape orientation

Maple Glazed Chicken Stir Fry

Rich soy and maple glaze with Brussels sprouts and pecans served with our caramelized chicken is sweet, savory and fall like in the best way.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs cubed
  • 1/4 cup pure maple syrup
  • 3 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 2 cups Brussels sprouts halved
  • 1/3 cup pecans chopped

Method
 

  1. Whisk the maple syrup, soy sauce, Dijon, apple cider vinegar, and cornstarch together in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until browned and cooked through, about 6 minutes. Remove.
  3. Add the remaining oil and the Brussels sprouts cut-side down and cook 4 minutes until golden.
  4. Stir in the pecans and toast 1 minute.
  5. Return the chicken, pour in the sauce, and toss until thick and glossy, about 2 minutes.
  6. Serve over rice or on its own.

Notes

Use real maple syrup, not pancake syrup — the depth of flavor is worth it.
Privacy Policy Your Privacy Choices Accessibility Statement Terms of Use Accessibility Widget