Nothing beats the sizzle and aroma of a skillet full of fresh veggies and tender chicken, does it? This Easy Chicken Stir Fry Recipe captures that magic perfectly — it’s quick, bursting with flavor, and just downright satisfying. You’ll love how effortlessly it comes together for a weekday dinner win.

A black cast iron pan filled with a colorful stir-fry sits on a white marbled surface. The stir-fry has three main layers: the bottom layer is glossy dark brown sauce, the middle layer is cooked strips of golden brown chicken and bright, crisp vegetables including green snap peas and red and yellow bell pepper strips, while the top layer is sprinkled with white sesame seeds and chopped green onions. A wooden spoon rests inside the pan on the right side. Around the pan are small white bowls filled with white sesame seeds, sliced green onions, and red chili flakes. Part of a white cloth napkin and a small bowl of white rice are visible at the bottom. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Stir Fry Recipe
Top Tip
How to Serve Easy Chicken Stir Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Stir Fry Recipe

Why You'll Love This Recipe

This recipe quickly became a staple in my kitchen because it nails that perfect balance: fast to make, healthy, and seriously tasty. Plus, you can toss in whatever veggies you have on hand and still end up with a delicious dinner everyone will gobble up.

Speedy preparation: You get a full meal on the table in around 30 minutes, making it perfect for busy days.
Flavor-packed sauce: The combo of coconut aminos, toasted sesame oil, honey, and tomato paste creates a sauce that’s sweet, savory, and tangy all at once.
Customizable veggies: Feel free to swap in your favorite stir-fry veggies or whatever looks fresh at the market.
Great for meal prep: It reheats beautifully, so you can make a big batch for lunches or quick dinners throughout the week.

Ingredients & Why They Work

Each ingredient plays an important role here—the chicken adds protein and satisfying texture, the veggies contribute crunch and color, and the sauce ties it all together with layers of flavor. I always reach for fresh produce and tweak veggies based on seasonality or mood.

Flat lay of a small white ceramic plate with thin strips of fresh raw chicken breast, two whole bell peppers—one bright red and one vibrant yellow—sliced into thin strips arranged neatly on a simple white ceramic dish, a small white bowl filled with glossy snap peas, three fresh green onions with white and green parts separated and sliced, two whole garlic cloves beside a small white bowl of rich red tomato paste, another small white bowl containing golden toasted sesame oil, a small white bowl with thick amber honey, a small white bowl holding dark brown coconut aminos, a fresh knob of peeled ginger next to a small heap of crushed red pepper flakes on a clean white ceramic plate, a small white bowl with golden olive oil, a small neat pile of fine salt crystals and ground black pepper on the side, all ingredients fresh and natural, arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil or avocado oil: Both tolerate high heat well and add a subtle fruitiness, making them perfect for stir-frying.
Boneless skinless chicken breasts: Thin strips cook evenly and quickly—plus, it's easy to control the browning.
Bell peppers: I love using one red and one yellow pepper for sweetness and vibrant color.
Snap peas or snow peas: These give great snap and fresh flavor that contrasts beautifully with the cooked chicken.
Green onions: White parts add a mild onion flavor when cooked, and the green tops are perfect for garnishing.
Coconut aminos: A lower-sodium alternative to soy sauce that lends a subtle umami richness.
Toasted sesame oil: This nutty oil adds depth—just a splash elevates the whole dish.
Tomato paste: Adds body and a slight tang to round out the sauce.
Honey: Balances the savory elements with a touch of sweetness.
Garlic and fresh ginger: Classic stir-fry aromatics that wake up your taste buds.
Crushed red pepper flakes & black pepper: Just enough heat to keep things interesting without overpowering.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love swapping out veggies depending on what’s fresh or what’s leftover in the fridge. It keeps this Easy Chicken Stir Fry Recipe fresh and exciting—and you can easily accommodate any dietary needs.

Vegetable swap: I’ve tried this with broccoli, mushrooms, carrots, or zucchini—each gives a different texture and flavor, but all work well.
Protein options: Chicken thighs work great if you want juicier meat, or tofu if you’re going meat-free.
Heat level: Add more crushed red pepper or fresh chili for a spicier kick.
Gluten-free twist: The recipe is naturally gluten-free with coconut aminos, but double-check if you swap sauces!

Step-by-Step: How I Make Easy Chicken Stir Fry Recipe

A black skillet holds a colorful stir-fry with three clear layers: the bottom layer of green snap peas and thin strips of yellow and red bell peppers, the middle layer of thin orange carrot strips, and the top layer of light beige cooked chicken strips scattered evenly. Dark red-brown sauce is being poured from a glass bowl in the top right corner, slightly covering the center of the chicken and vegetables. Around the skillet, three small white dishes hold red pepper flakes, thinly sliced green onions, and cracked black pepper. The background is a white marbled surface with a white cloth with black stripes under the skillet. photo taken with an iphone --ar 2:3 --v 7

Step 1: Browning the chicken perfectly

Heat one tablespoon of olive oil over medium-high heat until it shimmers—this is key for a quick sear. Add your sliced chicken, seasoning it with salt and pepper. Don’t overcrowd the pan or move the chicken too soon; let it brown on one side for about 5-6 minutes before stirring and flipping. This caramelization adds tons of flavor. Once cooked through, push the chicken to a plate so it’s ready to reunite with the veggies.

Step 2: Cooking vibrant veggies with care

Add the remaining tablespoon of oil to your hot skillet, then toss in the bell peppers, snap peas, and the white parts of the green onions. Keep stirring frequently so they stay crisp-tender—this usually takes about 4-5 minutes. You want that pop of color and a little crunch, so don’t overcook them.

Step 3: Whisking the saucy magic

While the veggies cook, mix up your sauce ingredients in a small bowl: coconut aminos, toasted sesame oil, tomato paste, honey, minced garlic, fresh ginger, crushed red pepper flakes, and black pepper. This blend is where the sweet meets savory with just a little kick—trust me, it’s the soul of this dish.

Step 4: Bringing it all together

Return the chicken to the skillet and toss it with the veggies. Pour the sauce over everything, combining well to coat every bite. Bring the sauce to a boil, then reduce the heat and let it simmer briefly—about 2 minutes—until it thickens slightly. The sauce will cling to the chicken and veggies, giving every forkful heaps of flavor.

Step 5: Serving up

Serve immediately over steamed rice if you like, garnishing with the green onion tops and a sprinkle of sesame seeds for that extra pop. I always feel like these little touches make it feel special, even on a busy weeknight.

Top Tip

Over time, I found a few tricks to elevate this easy chicken stir fry that make all the difference, so I want to share those with you:

High heat is your friend: Don’t be shy turning up the stove—fast cooking over high heat locks in flavor and keeps veggies crisp.
Prep everything first: This recipe moves quickly once cooking starts, so chop and mix ingredients ahead to avoid scrambling.
Don’t skip the tomato paste: It adds unexpected depth and body to the sauce, balancing the sweetness and saltiness perfectly.
Rest cooked chicken briefly: Moving your chicken off the heat while you cook veggies prevents overcooking and drying out.

How to Serve Easy Chicken Stir Fry Recipe

Garnishes

I always finish with fresh green onion tops and toasted sesame seeds—they add a fresh crunch and a nutty touch that lifts the dish. Sometimes I add a squeeze of lime or a handful of chopped cilantro for brightness.

Side Dishes

This stir-fry pairs wonderfully with jasmine or brown rice as a base, but I’ve also served it over cauliflower rice for a low-carb twist or alongside simple steamed noodles for a noodle bowl vibe.

Creative Ways to Present

For a fun dinner party, I’ve plated this stir fry in pretty individual bowls topped with microgreens and served with chopsticks. It makes the meal feel more special and interactive without any extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well stored in an airtight container in the fridge for up to 4 days. I usually let it cool to room temp before sealing so moisture doesn’t build up and affect the texture.

Freezing

This stir fry freezes nicely if you want to make a double batch. Just portion it out in freezer-safe containers or bags and thaw it overnight in the fridge before reheating.

Reheating

Reheat leftovers gently on the stovetop or in the microwave, stirring occasionally. Adding a splash of water or extra sesame oil helps bring back some moisture and freshness.

Frequently Asked Questions:

Can I substitute chicken breasts with chicken thighs?

Yes! Chicken thighs are a great option if you prefer a juicier, more flavorful cut. Just slice them into thin strips like the recipe calls for and watch your cooking time as thighs can cook a bit quicker depending on thickness.

What if I don't have coconut aminos?

You can replace coconut aminos with tamari or a low sodium soy sauce if you’re not avoiding gluten. Keep in mind this may alter the sodium content and flavor slightly, but the dish will still be delicious.

Can this recipe be made vegan?

Absolutely! Swap the chicken for firm tofu or tempeh, and use vegetable broth or water to thin the sauce if needed. The rest of the ingredients are plant-based, making it an easy vegan-friendly dish.

How spicy is this Easy Chicken Stir Fry Recipe?

The recipe has a mild heat from the crushed red pepper flakes, which you can easily adjust. If you prefer milder dishes, reduce or omit the flakes; for more heat, add extra or fresh chili peppers.

Final Thoughts

This Easy Chicken Stir Fry Recipe has been my go-to when I want a wholesome meal without fussing over complicated steps or hard-to-find ingredients. It’s approachable, packed with flavor, and versatile enough to make your own. I hope you give it a whirl and find yourself coming back to it as often as I do—it's those nights when you need satisfying dinner, fast but never boring!