Easy Chicken Stir Fry

This chicken stir fry recipe is an easy meal for busy weeknights! The stir fry sauce is so easy to make with simple ingredients from your fridge and has the best combination of flavors!

A skillet filled with vegetables and chicken for chicken stir fry.

Nothing beats a 30 minute meal, especially one that lets you clean out the veggies in your fridge!

I conjured this up just by grabbing what I had in my fridge. I shared it on my Instagram story, and you guys wanted the recipe! (Can’t blame you there.)

So let’s get to it!

Ingredients for the BEST Stir Fry

  • Chicken– You can also use ground beef or turkey, steak, pork chops, or shrimp
  • White Pepper/Salt– Regular pepper may be used if you don’t have white
  • Peanut oil
  • Celery
  • Red & Green bell peppers
  • Broccoli
  • Green beans
  • Baby carrots
  • Yellow Onion
  • Cashews- They add a nice crunch. Peanuts may also be used.

Stir Fry Sauce

  • Soy Sauce
  • Hoisin sauce
  • Sweet and sour sauce- I like La Choy
  • Honey
  • Oyster sauce
  • Sesame oil- A little goes a long way
  • Cornstarch + Cold Water- to thicken the sauce

👉 Other vegetable ideas include snap peas, water chestnuts, mushrooms, and baby corn!

👉 Choy Chow Mein Noodles, Green onions, and sesame seeds make great garnishes as well!

 


How to Make it

Note: See recipe card at the bottom of this post for quantities of each ingredient.

Cook the chicken in 1 tablespoon of peanut oil over medium-high heat. Cook for 4-5 minutes on each side, until it’s golden brown and cooked through. Remove the chicken and set aside.

Add 2 more tablespoons of peanut oil to the pan and cook the broccoli for 3 minutes.

A skillet filled with cooked chicken and then with broccoli for making stir fry.

Add the remaining vegetables and cook for 3 more minutes.

Stir the sauce ingredients together in a small bowl (except the cornstarch/water), and add it to the stir fry.

Use kitchen tongs or a silicone spatula to toss the vegetables around in the sauce. Cook for 2 more minutes.

Combine the cornstarch and the cold water in a small cup with a lid. Shake until well-combined. Add it to the sauce and stir to combine. Allow it to bubble, then reduce heat to medium-low.

Add the chicken back to the pan and cooked until heated through. Add the cashews and toss.

Remove from heat and serve!

A skillet filled with vegetables for making stir fry next to a skillet with finished chicken stir fry topped with cashews.

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A plate with chicken stir fry topped with cashews.

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Easy Chicken Stir Fry

This chicken stir fry recipe is an easy meal for busy weeknights! The stir fry sauce is easy to throw together and has the best combination of flavors!

Ingredients

  • 1 large boneless skinless chicken breast, cut into bite-sized pieces.
  • White Pepper/Salt, to taste
  • 3 Tablespoons peanut oil
  • 2 stocks celery, diced
  • ½ red bell pepper
  • ½ green bell pepper
  • 1 broccoli floret, sliced into single pieces
  • ¾ cup green beans, fresh or frozen
  • ¾ cup baby carrots, diced
  • ½ cup onion, sliced
  • ½ cup cashews, unsalted

Stir Fry Sauce

  • 2 Tablespoons soy sauce
  • 2 Tablespoons Hoisin sauce
  • 1 Tablespoon sweet and sour sauce
  • 1.5 teaspoons honey
  • 1 teaspoon oyster sauce
  • ¼ teaspoon sesame oil

To Thicken

  • 2 tablespoons cornstarch + 1.5 tablespoons water

Instructions

  • Lightly season the chicken cubes with white pepper and kosher salt.
  • Cook the chicken in 1 tablespoon of peanut oil over medium-high heat. Cook for 4-5 minutes on each side, until it's golden brown and cooked through. Remove the chicken and set aside.
  • Add 2 more tablespoons of peanut oil to the pan and cook the broccoli for 3 minutes.
  • Add the remaining vegetables and cook for 3 more minutes.
  • Stir the sauce ingredients together in a small bowl (except the cornstarch/water), and add it to the stir fry.
  • Use kitchen tongs or a silicone spatula to toss the vegetables around in the sauce. Cook for 2 more minutes.
  • Combine the cornstarch and the cold water in a small cup with a lid. Shake until well-combined. Add it to the sauce and stir to combine. Allow it to bubble, then reduce heat to medium-low.
  • Add the chicken back to the pan and cooked until heated through. Add the cashews and toss.
  • Remove from heat and serve!

Notes

La Choy Chow Mein Noodles & Green onions make great garnishes as well!

Nutrition

Calories: 466kcal, Carbohydrates: 44g, Protein: 23g, Fat: 24g, Saturated Fat: 4g, Cholesterol: 37mg, Sodium: 1465mg, Potassium: 853mg, Fiber: 6g, Sugar: 18g, Vitamin A: 7980IU, Vitamin C: 77mg, Calcium: 57mg, Iron: 4mg