Name: Chinese Chicken Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb boneless, skinless chicken breast cut into 1 inch cubes; salt and pepper to taste; 2 tbsp olive oil divided; 2 cups broccoli florets; 1/2 yellow bell pepper cut into 1 inch pieces; 1/2 red bell pepper cut into 1 inch pieces; 1/2 cup baby carrots sliced; 2 tsp minced ginger; 2 garlic cloves minced; 1 tbsp corn starch; 2 tbsp cold water; 1/4 cup low sodium chicken broth; 3 tbsp low sodium soy sauce; 1/4 cup honey; 1 tbsp toasted sesame oil; 1/2 tsp crushed red pepper flakes

There’s nothing quite like the sizzle of chicken hitting a hot wok, the aroma of garlic and ginger filling your kitchen, and that glossy, savory-sweet sauce coating every bite. That’s what makes this Chinese chicken stir fry my absolute go-to for busy nights when I want restaurant-quality flavor in under 30 minutes. I’ll never forget my first time working the wok station at a packed Asian fusion spot in San Diego – the chef yelling “Hot pan, cold oil!” as I learned to balance high heat with quick movements. Now I’ve simplified those professional techniques for home cooks, keeping all the magic: juicy chicken, crisp-tender veggies, and that addictive sauce that makes you want to lick the plate clean.

Why You’ll Love This Chinese Chicken Stir Fry

Listen, I know you’ve got a million things to do, which is exactly why this stir fry is about to become your new best friend. Here’s why it’s my go-to at least twice a week:

Lightning fast – From fridge to table in 30 minutes flat. I’ve timed it while helping my kid with homework and folding laundry simultaneously!
Foolproof technique – No fancy skills needed. If you can stir and chop, you’ve got this. My 12-year-old niece mastered it on her first try.
Nutrition that doesn’t suck – Packed with lean protein and colorful veggies, it’s the kind of meal that makes you feel good after eating.
Your kitchen, your rules – Out of bell peppers? Use snap peas. Want more heat? Double the red pepper flakes. It’s endlessly adaptable.
Tastes like takeout – That glossy, savory-sweet sauce clinging to every bite? Pure magic. My neighbors always ask if I’ve ordered from our favorite Chinese spot.

Ingredients for Chinese Chicken Stir Fry

Here’s everything you’ll need to make this flavor-packed stir fry – and trust me, each ingredient plays a special role in creating that perfect balance of textures and tastes. I’ve included some easy swaps too, because life happens and we’ve all stared into an empty fridge at 6pm!

1 lb boneless, skinless chicken breast – Cut into 1-inch cubes (thighs work great too if you prefer richer flavor)
Salt and pepper – Just a pinch to season the chicken before cooking
2 tbsp olive oil, divided – We’ll use half for the chicken, half for the veggies
2 cups broccoli florets – Cut into bite-sized pieces (try my chicken lo mein if you love broccoli!)
1/2 yellow bell pepper + 1/2 red bell pepper – Cut into 1-inch strips for color and crunch
1/2 cup baby carrots – Thinly sliced on the diagonal (they cook faster this way)
2 tsp minced ginger – Fresh is best, but 1/2 tsp ground ginger works in a pinch
2 garlic cloves, minced – Measure with your heart, I always add extra

For the magic sauce:

1 tbsp corn starch + 2 tbsp cold water – This thickens the sauce beautifully
1/4 cup low sodium chicken broth – Or veggie broth if that’s what you’ve got
3 tbsp low sodium soy sauce – Tamari for gluten-free folks
1/4 cup honey – Maple syrup works too if you’re out
1 tbsp toasted sesame oil – Don’t skip this! It adds that authentic flavor
1/2 tsp crushed red pepper flakes – Adjust to your spice tolerance

See? Nothing too fancy – just fresh, simple ingredients that come together to create something truly special. Now let’s get cooking!

Close-up of a bowl filled with Chinese Chicken Stir Fry, featuring tender chicken pieces, vibrant broccoli florets, and red bell peppers in a glossy sauce.

How to Make Chinese Chicken Stir Fry

Alright, let’s get that wok (or skillet) smoking hot! I’m going to walk you through each step just like I did when training new cooks at the restaurant. The key here is organization and speed – we’re going for that perfect sear on the chicken while keeping those veggies crisp and vibrant. Follow these steps and you’ll have takeout-level stir fry in no time!

Make the sauce first – In a medium bowl, whisk together the corn starch and cold water until smooth. This prevents lumps! Then add the chicken broth, soy sauce, honey, sesame oil, and red pepper flakes. Give it a good whisk and set it near your stove. Trust me, you’ll thank me later when everything’s moving fast.
Heat 1 tbsp oil in a large skillet over medium-high heat. You want it nice and hot – when a drop of water sizzles immediately, you’re ready. Add the chicken, season with salt and pepper, and let it sear undisturbed for 2 minutes. This creates that beautiful golden crust. Then stir and cook another 1-2 minutes until no pink remains. Remove to a clean plate.
Reduce heat to medium and add the remaining oil. Toss in the broccoli, bell peppers, and carrots. Here’s my trick: stir every 30 seconds for about 3 minutes total. You want them crisp-tender with some bite – not mushy! The colors should stay bright.

A close-up of a white bowl filled with vibrant Chinese Chicken Stir Fry, featuring tender chicken pieces, bright green broccoli florets, and red bell peppers in a glossy sauce.

Add the ginger and garlic – push the veggies to one side and let them sizzle in the center for just 30 seconds until fragrant. Oh, that smell! Now’s when my kitchen smells like my favorite Chinese restaurant.
Return the chicken to the skillet and give everything a good toss. Whisk that sauce one more time (the cornstarch settles) and pour it over everything. Stir constantly as it comes to a boil – you’ll see it transform from thin to gloriously glossy in about 1 minute.

A close-up of a white bowl filled with Chinese Chicken Stir Fry, featuring tender chicken pieces, vibrant broccoli florets, and red bell peppers in a glossy sauce.

Serve immediately over rice or noodles. I like to sprinkle with sesame seeds and green onions for that finishing touch. The sauce will thicken slightly as it cools – just how we want it!

Pro Tip for Perfect Stir-Fry

Prep everything before you turn on the heat – I mean everything! Chop veggies, mix sauce, have your oil and utensils ready. Stir-frying moves at lightning speed, and you won’t have time to mince garlic while your chicken burns. I learned this the hard way during my first restaurant shift when the chef yelled, “Mise en place, rookie!” Now my ingredients are always lined up like little soldiers before battle.

Want more Asian-inspired recipes? Try my glass noodle shrimp for another quick and flavorful dish!

Serving Suggestions for Chinese Chicken Stir Fry

Now comes the best part – loading up your plate with this glorious stir fry! My absolute favorite way to serve it is over a big bowl of steaming jasmine rice – the way the sauce soaks into the grains is pure heaven. But don’t stop there! Try it with:

Chow mein noodles – For that classic takeout experience
Quinoa or brown rice – When you want extra nutrition
Lettuce cups – For a fun, low-carb option

And here’s my secret finishing touch: a generous sprinkle of toasted sesame seeds and thinly sliced green onions. That pop of color and crunch takes it from “pretty good” to “oh wow, can I have seconds?” every time.

Close-up of a bowl of Chinese Chicken Stir Fry featuring tender chicken pieces, vibrant broccoli florets, and colorful bell peppers in a savory sauce.

Storage and Reheating Tips

Here’s the good news – this stir fry actually tastes amazing as leftovers! Just store it in an airtight container in the fridge for up to 3 days. When you’re ready to eat, my chef trick is to reheat it in a skillet over medium-low heat with a splash of chicken broth. That little bit of liquid brings the sauce back to life and keeps everything juicy. Microwave works in a pinch, but the stovetop method keeps those veggies crisp. Pro tip: If you’re meal prepping, keep the rice separate until serving time – nobody likes soggy rice!

Chinese Chicken Stir Fry Variations

One of the best things about stir fry? You can mix it up a million ways without losing that delicious essence. Here are my favorite twists when I want to keep things interesting:

Shrimp instead of chicken – Swap in peeled shrimp (they cook even faster!) and add a splash of fish sauce to the mix. Just be careful not to overcook them – they should be pink and curled, about 2-3 minutes max.
Crunchy snap peas – Toss in a handful of fresh snap peas with the other veggies for extra texture. Their sweet pop contrasts beautifully with the savory sauce.
Szechuan firecracker – For spice lovers, add 1 tsp Szechuan peppercorns (lightly crushed) and double the red pepper flakes. That numbing-tingling heat will wake up your taste buds!

The beauty of this recipe is how forgiving it is – once you’ve mastered the basic technique, the flavor combinations are endless. My kids love when I add pineapple chunks for a sweet-and-sour version, while my husband begs for extra chili oil. What will your signature twist be?

Nutritional Information

Now, I’m no nutritionist, but I do believe in knowing what’s going into my body – especially when it tastes this good! Keep in mind these numbers can vary based on your exact ingredients and brands, but here’s the general breakdown per serving: about 320 calories, a solid 26g of protein to keep you full, 28g carbs (mostly from that delicious honey and veggies), and 12g of the good fats. Not too shabby for a meal that satisfies those takeout cravings, right? The best part is you’re getting all that nutrition without any of the mystery ingredients that sometimes come with restaurant food!

Frequently Asked Questions

Can I use frozen veggies in this stir fry?

Absolutely! Frozen veggies are a lifesaver on busy nights. Just be sure to thaw them completely and pat them dry first – nobody wants a soggy stir fry. I like to spread them on a clean towel while I prep everything else to soak up excess moisture. Pro tip: Add frozen veggies straight from frozen if you’re in a rush, but give them an extra minute in the pan to cook off that ice before adding the sauce.

How can I make this recipe gluten-free?

Easy peasy! Just swap regular soy sauce for tamari (a gluten-free soy sauce alternative that tastes nearly identical). I keep a bottle in my pantry just for this purpose. All the other ingredients are naturally gluten-free, so with that one simple switch, you’re good to go. My gluten-sensitive friends never know the difference – and they always ask for seconds!

Can I double the sauce for extra flavor?

Oh honey (pun intended), yes you can! I double the sauce at least half the time because who doesn’t love extra of that glossy, savory-sweet goodness? Just remember to double the cornstarch too – that keeps the perfect thick consistency. Start with whisking 2 tbsp cornstarch with 4 tbsp cold water, then proceed as normal. Warning: You might need a spoon to get every last drop from the pan!

Share Your Chinese Chicken Stir Fry

I’d love to see your stir fry creations! Snap a pic and tag me @SenaRecipes – nothing makes me happier than seeing your kitchen wins. And if you loved this recipe as much as I do, drop a star rating below. Your feedback helps me create more delicious dishes for you!