Who needs takeout when you can make this flavor-packed Chicken Stir-Fry in about 20 minutes? Juicy chicken, crisp veggies, and a savory garlic sauce come together in one sizzling pan.
It’s perfect for busy weeknights and great for meal prep too. It’s made with simple pantry staples and works with chicken, shrimp, beef, or even tofu.
Serve it over rice or noodles. Once you try it, you’ll be making it on repeat!
Why You’ll Love This Recipe
There’s so much to love about this stir-fry, but the savory-sweet sauce might be my favorite part. Tamari, honey, sesame oil, and a splash of sherry coat everything in a glossy glaze.
It’s also quick and healthy. Juicy chicken and crisp veggies come together in one pan in about 30 minutes.
And it works with any protein, so it’s easy to make your own.
Let’s cook!
Ingredients You’ll Need
This chicken stir-fry is made with simple, fresh ingredients.
- Stir-Fry Sauce – chicken broth, tamari, dry sherry, honey, sesame oil, rice vinegar, and cornstarch.
- Avocado Oil – great for high-heat stir-frying.
- Chicken Breast – cut into bite-sized pieces.
- Red Bell Pepper, Carrot, Broccoli, and Onion – colorful, crisp veggies.
- Ginger and Garlic – fresh and fragrant.
- Sesame Seeds and Green Onion – for garnish.
Step-by-Step Instructions
First, mix the sauce. Whisk together the broth, tamari, sherry, honey, sesame oil, vinegar, and cornstarch. Set aside.
Next, cook the chicken. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken, season with salt and pepper, and brown for 4–5 minutes. Set aside.
Now stir-fry the veggies. Add another tablespoon of oil and cook the bell pepper, onion, carrot, and broccoli for 3–4 minutes until just tender.
Then bring it together. Return the chicken with the garlic and ginger and stir for 30 seconds. Pour in the sauce and cook for 1–2 minutes until thickened.
Finally, serve. Sprinkle with sesame seeds and green onion and serve over rice or noodles.
That’s it! Better than takeout in 30 minutes.
Expert Tips
Cook the chicken in a single layer. It browns better.
Stir the sauce before adding. The cornstarch settles at the bottom.
Keep the veggies crisp. Cook them just until tender.
Use low-sodium tamari. It keeps the sauce balanced without being too salty.
Recipe Variations
I love this stir-fry as it is, but it’s easy to change up.
Swap the chicken for shrimp, beef, or tofu.
Use snap peas, mushrooms, or zucchini instead of the veggies listed.
Use coconut aminos instead of tamari for a soy-free version.
Storage & Reheating
Let the stir-fry cool, then store it in an airtight container in the refrigerator for 4 to 5 days, or freeze for up to 3 months.
Reheat in a skillet or microwave with a splash of water.
Serving Suggestions
Serve over rice, noodles, or cauliflower rice, or enjoy it as is.
Chicken fried rice or fresh spring rolls make great sides.
Recipe FAQs
1. Can I skip the sherry?
Yes, it’s optional.
2. Can I use soy sauce instead of tamari?
Yes. Use low-sodium soy sauce.
3. Can I use frozen veggies?
Yes, but cook off any extra moisture first.
4. Is it gluten-free?
It is when made with tamari or coconut aminos.
5. Is it good for meal prep?
Yes! It keeps for 4–5 days in the fridge.
You May Also Love
If this chicken stir-fry has you craving more quick, takeout-style dinners, here are a few more favorites I think you’ll enjoy. They’re all fast and full of flavor.
- Chicken and Broccoli Stir Fry – a classic takeout favorite made at home.
- Honey Garlic Chicken Stir Fry – sweet, savory, and packed with veggies.
- Easy Shrimp Stir Fry – quick, colorful, and full of flavor.
- Steak and Zucchini Stir-Fry – tender steak with crisp zucchini.
- Quick Thai Basil Chicken – bold, spicy, and ready fast.
Save a few of these for later, and you’ll always have something delicious to make!
Quick & Flavor-Packed Chicken Stir-Fry
Ingredients
For the Stir-Fry Sauce:
- ¼ cup chicken broth
- ¼ cup tamari soy sauce (or coconut aminos)
- 1 tbsp dry sherry (optional, but adds a little extra magic!)
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch (or arrowroot powder)
For the Stir-Fry:
- 2 tbsp avocado oil
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- Salt & pepper, to taste
- 1 red bell pepper, deseeded & chopped
- 1 small carrot, thinly sliced
- 2 cups broccoli florets
- 1 small yellow onion, chopped
- 1 tbsp freshly grated ginger
- 4 garlic cloves, minced
For Garnish (Optional, but Recommended!):
- 1 tbsp sesame seeds
- 1 green onion, sliced
Instructions
Mix Up the Sauce
- In a small bowl, whisk together all the sauce ingredients: chicken broth, tamari, dry sherry (if using), honey, sesame oil, vinegar, and cornstarch. Set it aside for later.
Cook the Chicken
- Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, season with salt and pepper, and let it brown for 4–5 minutes, stirring occasionally. Once cooked, remove it from the pan and set aside.
Stir-Fry the Veggies
- Using the same pan, add another 1 tablespoon of oil and toss in the red bell pepper, onion, carrot, and broccoli. Stir-fry until the veggies are just tender, about 3–4 minutes.
Bring It All Together
- Add the chicken back into the pan, along with the minced garlic and grated ginger. Stir for 30 seconds until fragrant. Pour in the prepared sauce and cook for another 1–2 minutes, stirring until the sauce thickens and coats everything beautifully.
Serve & Enjoy
- Sprinkle with sesame seeds and sliced green onion, then serve hot over rice, noodles, or enjoy it as is!
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Storage & Meal Prep Tips
- Refrigerate: Let it cool completely before transferring to an airtight container. It keeps well for 4–5 days.
- Freeze: Store in an airtight container for up to 3 months—rice included!
- Tip: Use low-sodium tamari soy sauce to keep the flavors balanced without being too salty.
