I used to order chicken stir fry from restaurants all the time because I thought it was too complicated to make at home! But once I discovered how quick and easy stir-frying really is, I never looked back.

What I love most about stir-frying is how fast everything comes together – most of these recipes are ready in 20 minutes or less! From classic flavors like teriyaki and sweet and sour to more adventurous options like Szechuan and peanut sauce, there’s something here for every taste preference.

These chicken stir fry recipes are perfect for busy weeknights when you want something healthy and delicious without spending hours in the kitchen. Get ready to become a stir-fry master in your own kitchen!

Classic Chicken and Vegetable Stir Fry

This classic chicken and vegetable stir-fry is the perfect go-to recipe, healthy, colorful, and packed with flavor! The tender chicken breast pairs beautifully with crisp broccoli, carrots, and bell peppers in a savory soy-garlic sauce. It’s quick, easy, and tastes so much better than takeout while being much healthier for your family.

Time: 20 minutes | Serves: 4

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast, sliced thin
• 2 cups broccoli florets
• 1 large carrot, sliced diagonally
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 garlic cloves, minced
• 2 green onions, chopped
• 3 tablespoons vegetable oil, divided
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooked rice for serving

Instructions

1. Slice chicken breast against the grain into thin strips about 1/4 inch thick for the most tender texture, then season with salt and pepper.
2. Heat 2 tablespoons of oil in a large wok or skillet over high heat until shimmering and very hot – this is key for proper stir-frying.
3. Add seasoned chicken to the hot oil and stir-fry for 3-4 minutes until golden brown and cooked through, then remove and set aside.
4. Add remaining oil to the same pan, then add broccoli and carrots first since they take longer to cook, stir-frying for 2-3 minutes.
5. Add bell peppers and minced garlic, continuing to stir-fry for another 2 minutes until vegetables are tender-crisp and aromatic.
6. Return chicken to the pan, add soy sauce and oyster sauce, then toss everything together for 1-2 minutes until heated through. Serve over rice and garnish with green onions!

Teriyaki Chicken Stir Fry

This sweet and savory teriyaki chicken stir fry is absolutely delicious with its glossy, caramelized sauce coating tender chicken! The snap peas and carrots add perfect crunch and color, while the homemade teriyaki sauce is so much better than store-bought. It’s the kind of dinner that makes everyone happy and always disappears fast from the dinner table.

Time: 25 minutes | Serves: 4

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into chunks
• 1 cup snap peas, trimmed
• 2 large carrots, sliced diagonally
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons vegetable oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 tablespoon sesame seeds
• 2 green onions, chopped

Instructions

1. Cut chicken thighs into bite-sized chunks and pat dry with paper towels for better browning when cooking.
2. In a small bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger until sugar dissolves completely.
3. Heat oil in a large wok or skillet over high heat until very hot, then add chicken chunks in a single layer without overcrowding.
4. Let chicken cook undisturbed for 2-3 minutes to develop a golden crust, then stir-fry for another 2-3 minutes until cooked through.
5. Add sliced carrots and snap peas to the pan, stir-frying for 2-3 minutes until vegetables are bright and tender-crisp.
6. Pour teriyaki sauce over everything and add cornstarch mixture, cooking for 1-2 minutes until sauce thickens and coats everything beautifully. Garnish with sesame seeds and green onions!

Honey Garlic Chicken Stir Fry

This honey garlic chicken stir fry is the perfect balance of sweet and savory flavors that everyone absolutely loves! The honey creates a beautiful glaze while the garlic adds amazing depth, and the broccoli and snow peas provide perfect crunch. It’s restaurant-quality food made at home in just minutes, and the sauce is so good you’ll want to lick the plate clean.

Time: 18 minutes | Serves: 4

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast, sliced
• 3 cups broccoli florets
• 1 cup snow peas, trimmed
• 1/4 cup honey
• 3 tablespoons soy sauce
• 6 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 2 tablespoons sesame seeds
• Cooked rice for serving

Instructions

1. Slice chicken breast into thin strips and toss with cornstarch and salt, coating evenly for a tender texture and better sauce adherence.
2. Heat vegetable oil in a large wok or skillet over high heat until shimmering, then add coated chicken strips in a single layer.
3. Stir-fry chicken for 3-4 minutes until golden brown and cooked through, then push to one side of the pan to make room for vegetables.
4. Add broccoli florets to the empty side of the pan and stir-fry for 2 minutes, then add snow peas and cook 1 more minute.
5. In a small bowl, whisk together honey, soy sauce, minced garlic, sesame oil, and red pepper flakes until smooth and well combined.
6. Pour honey garlic sauce over chicken and vegetables, tossing everything together for 1-2 minutes until the sauce coats everything and is heated through. Sprinkle with sesame seeds and serve over rice!

Sesame Chicken Stir Fry

This aromatic sesame chicken stir fry is packed with nutty sesame flavors and crisp vegetables for a satisfying dinner! The sesame oil adds incredible depth, while the sesame seeds provide a delightful crunch that makes every bite special. It’s simple, healthy, and has that authentic Asian restaurant taste that makes you feel like you’re dining out at home.

Time: 20 minutes | Serves: 4

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into strips
• 2 cups mixed vegetables (bell peppers, snap peas, carrots)
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 1 tablespoon vegetable oil
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon red pepper flakes
• 3 tablespoons sesame seeds, toasted
• 2 green onions, sliced diagonally
• Cooked rice for serving

Instructions

1. Cut chicken thighs into strips against the grain for maximum tenderness, then season lightly with salt and pepper.
2. Heat vegetable oil in a large wok or skillet over high heat until very hot and shimmering, perfect for proper stir-frying.
3. Add chicken strips to the hot oil and stir-fry for 4-5 minutes until golden brown and cooked through completely.
4. Add mixed vegetables to the pan with the chicken and stir-fry for 2-3 minutes until vegetables are tender-crisp and bright in color.
5. Add minced garlic and grated ginger, stir-frying for 30 seconds until very fragrant and aromatic throughout the dish.
6. Mix soy sauce, 1 tablespoon sesame oil, rice vinegar, sugar, and red pepper flakes in a bowl, then pour over the stir-fry. Toss for 1 minute, then garnish with toasted sesame seeds, remaining sesame oil, and green onions!

Ginger Chicken Stir Fry

This vibrant ginger chicken stir fry features fresh ginger and garlic that create an incredibly aromatic and flavorful dish! The ginger adds a warm, spicy kick while the mixed vegetables provide beautiful colors and textures. It’s healthy, delicious, and perfect for anyone who loves bold, fresh flavors that wake up your taste buds with every single bite.

Time: 22 minutes | Serves: 4

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast, sliced
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1/2 cup baby corn, halved
• 3 tablespoons fresh ginger, julienned
• 4 garlic cloves, minced
• 3 tablespoons vegetable oil, divided
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper
• Fresh cilantro for garnish

Instructions

1. Slice chicken breast into thin strips and marinate with 1 tablespoon soy sauce, cornstarch, and white pepper for 10 minutes for extra flavor and tenderness.
2. Cut fresh ginger into thin julienne strips for maximum flavor release and beautiful presentation in the finished dish.
3. Heat 2 tablespoons of oil in a large wok over high heat until smoking hot, then add the marinated chicken and stir-fry for 3-4 minutes until golden.
4. Remove chicken and set aside, then add remaining oil to the same pan along with julienned ginger and minced garlic, stir-frying for 30 seconds.
5. Add all vegetables to the aromatic oil, stir-frying for 3-4 minutes until tender-crisp and bright, maintaining their fresh texture and color.
6. Return chicken to pan, add remaining soy sauce, oyster sauce, sesame oil, and sugar, tossing everything for 1-2 minutes until heated through. Garnish with fresh cilantro and serve immediately!

Sweet and Sour Chicken Stir Fry

This colorful, sweet, and sour chicken stir fry is loaded with juicy pineapple chunks and crisp bell peppers in a tangy sauce! The perfect balance of sweet pineapple and tangy vinegar creates an irresistible flavor that kids and adults both love. It’s bright, festive, and brings tropical flavors to your dinner table that make every meal feel like a special occasion.

Time: 25 minutes | Serves: 4

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast, cubed
• 1 cup fresh pineapple chunks
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 small onion, cut into chunks
• 3 tablespoons vegetable oil
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Green onions for garnish

Instructions

1. Cut chicken breast into uniform 1-inch cubes and season with salt and pepper for even cooking and maximum flavor throughout.
2. Heat oil in a large wok or skillet over high heat until very hot, then add cubed chicken in a single layer without overcrowding.
3. Stir-fry chicken for 4-5 minutes until golden brown on all sides and cooked through completely, then remove and set aside.
4. Add onion chunks to the same pan and stir-fry for 2 minutes, then add bell pepper chunks and cook 2 more minutes until slightly softened.
5. In a bowl, whisk together rice vinegar, brown sugar, ketchup, and soy sauce until sugar dissolves and mixture is smooth.
6. Return chicken to pan with vegetables, add pineapple chunks and sweet and sour sauce, then stir in cornstarch mixture and cook 1-2 minutes until sauce thickens beautifully. Garnish with green onions!

Cashew Chicken Stir Fry

This elegant cashew chicken stir fry combines tender chicken with crunchy cashews in a light, savory sauce! The cashews add wonderful texture and richness, while the vegetables provide color and freshness. It’s restaurant-quality food that’s surprisingly easy to make at home, and the combination of flavors and textures makes every bite absolutely delightful and satisfying.

Time: 20 minutes | Serves: 4

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into chunks
• 3/4 cup roasted cashews
• 1 red bell pepper, sliced
• 1 cup snap peas, trimmed
• 1/2 cup celery, sliced diagonally
• 3 tablespoons vegetable oil, divided
• 3 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper
• 2 green onions, chopped

Instructions

1. Cut chicken thighs into bite-sized chunks and toss with cornstarch and white pepper, coating evenly for tender texture and better browning.
2. Heat 2 tablespoons of oil in a large wok or skillet over high heat until shimmering and very hot for proper stir-frying technique.
3. Add coated chicken chunks to the hot oil and stir-fry for 4-5 minutes until golden brown and cooked through completely.
4. Push chicken to one side of the pan, add remaining oil, then add minced garlic and stir-fry for 30 seconds until fragrant.
5. Add bell pepper, snap peas, and celery to the pan, stir-frying for 2-3 minutes until vegetables are tender-crisp and bright in color.
6. Mix soy sauce, oyster sauce, sesame oil, and sugar in a small bowl, then pour over the stir fry along with roasted cashews, tossing for 1-2 minutes until everything is heated through and well coated. Garnish with green onions!

Spicy Szechuan Chicken Stir Fry

This bold and fiery Szechuan chicken stir fry packs incredible heat and flavor with authentic Chinese spices! The chili paste creates a deep, complex spiciness while the vegetables balance the heat with fresh crunch. It’s perfect for spice lovers who want authentic Chinese flavors at home, and you can adjust the heat level to match your family’s preferences.

Time: 18 minutes | Serves: 4

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast, sliced thin
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1/2 cup bamboo shoots, sliced
• 3 tablespoons vegetable oil, divided
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons Szechuan chili paste (or to taste)
• 2 tablespoons soy sauce
• 1 tablespoon black vinegar
• 1 teaspoon sugar
• 1/2 teaspoon Szechuan peppercorns, ground
• 2 green onions, chopped
• Cooked rice for serving

Instructions

1. Slice chicken breast very thinly against the grain for maximum tenderness, then pat dry with paper towels for better browning when cooking.
2. Heat 2 tablespoons of oil in a large wok over high heat until smoking hot, then add sliced chicken in a single layer without overcrowding.
3. Stir-fry chicken for 2-3 minutes until golden brown and just cooked through, then remove from the pan and set aside to prevent overcooking.
4. Add remaining oil to the hot pan, then add minced garlic, ginger, and chili paste, stir-frying for 30 seconds until very fragrant and aromatic.
5. Add bell pepper, green beans, and bamboo shoots to the spicy oil, stir-frying for 3-4 minutes until vegetables are tender-crisp and well coated.
6. Return chicken to the pan and add soy sauce, black vinegar, sugar, and ground Szechuan peppercorns, tossing everything for 1-2 minutes until heated through. Garnish with green onions and serve over rice with extra chili paste on the side!

Lemon Chicken Stir Fry

This bright and zesty lemon chicken stir fry is light, fresh, and perfect for when you want something that tastes clean and healthy! The lemon garlic sauce adds incredible brightness while keeping the dish light and refreshing. It’s perfect for spring and summer when you want something satisfying but not too heavy, and the citrus flavors make every bite absolutely delightful.

Time: 20 minutes | Serves: 4

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast, sliced
• 2 cups broccoli florets
• 1 yellow bell pepper, sliced
• 1 cup snap peas, trimmed
• 3 tablespoons vegetable oil, divided
• 4 garlic cloves, minced
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Slice chicken breast into thin strips and season with salt and pepper, then pat dry for better browning during the stir-frying process.
2. Heat 2 tablespoons of oil in a large wok or skillet over high heat until shimmering and very hot for proper stir-fry technique.
3. Add seasoned chicken strips to the hot oil and stir-fry for 3-4 minutes until golden brown and cooked through completely.
4. Push chicken to one side of the pan, add remaining oil, then add broccoli florets and stir-fry for 2 minutes until bright green.
5. Add bell pepper, snap peas, and minced garlic, continuing to stir-fry for 2-3 minutes until vegetables are tender-crisp and aromatic.
6. In a small bowl, whisk together lemon juice, lemon zest, soy sauce, and honey until well combined, then pour over the stir fry along with the cornstarch mixture, tossing for 1-2 minutes until the sauce thickens and coats everything. Garnish with fresh parsley!

Peanut Chicken Stir Fry

This rich and creamy peanut chicken stir-fry features an amazing peanut sauce that coats tender chicken and crisp vegetables. The peanut butter creates a luxurious, nutty sauce while the vegetables add fresh crunch and color. It’s like having Thai restaurant food at home, and the combination of creamy, savory, and slightly sweet flavors makes this dish absolutely irresistible to everyone who tries it.

Time: 25 minutes | Serves: 4

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into strips
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup sugar snap peas
• 3 tablespoons vegetable oil, divided
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1/3 cup natural peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes
• 1/4 cup chopped peanuts for garnish
• Fresh cilantro for garnish

Instructions

1. Cut chicken thighs into strips against the grain for maximum tenderness, then season lightly with salt and pepper for enhanced flavor.
2. Heat 2 tablespoons of oil in a large wok or skillet over high heat until very hot and shimmering, perfect for proper stir-frying.
3. Add chicken strips to the hot oil and stir-fry for 4-5 minutes until golden brown and cooked through, then remove and set aside.
4. Add remaining oil to the pan, then add broccoli florets and stir-fry for 2 minutes until bright green and slightly tender.
5. Add bell pepper and snap peas, continuing to stir-fry for 2 minutes, then add minced garlic and grated ginger, cooking 30 seconds until fragrant.
6. In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes until smooth, then return chicken to the pan, add the sauce, and toss for 2 minutes until everything is well coated. Garnish with chopped peanuts and fresh cilantro!