This chicken breast stir fry hits all the weeknight dinner goals: fast, colorful, and family-friendly. It’s packed with crisp veggies and tender chicken in a glossy garlic-ginger sauce. I tested this twice; the best texture came from quick marinating and a hot pan. Ready in about 20 minutes serve it over rice or noodles and dinner’s done.
Ingredients
- 1 ½ lb boneless skinless chicken breasts, thinly sliced (680 g)
- 2 tbsp low-sodium soy sauce or coconut aminos (30 ml)
- 1 tbsp cornstarch (8 g)
- 1 tbsp neutral oil, divided (15 ml)
- 1 red bell pepper, sliced
- 2 cups small broccoli florets (about 7 oz / 200 g)
- 1 cup sugar snap peas (roughly 4 oz / 115 g)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 green onions, sliced (white and green parts separated)
- 2 tbsp honey or brown sugar (30 ml)
- 2 tbsp soy sauce or coconut aminos (30 ml)
- 2 tbsp chicken broth or water (30 ml)
- 1 tsp rice vinegar or apple cider vinegar (5 ml)
- 1 tsp toasted sesame oil (5 ml)
- Optional garnish: sesame seeds, lime wedges
- To serve: cooked rice or noodles
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Use soy sauce or coconut aminos | Recipe is naturally dairy-free. |
| Gluten-free | Use tamari or certified GF coconut aminos | Check vinegar and broth labels. |
| No alcohol/pork | Use broth + a few drops apple cider vinegar instead of Shaoxing wine | This recipe already avoids alcohol and pork. |
| Pantry substitutes | Frozen stir-fry veg blend | Cook from frozen; add 1–2 minutes. |
Step-By-Step Instructions
- Marinate chicken (3 minutes): In a bowl, toss sliced chicken with 2 tbsp soy sauce (or aminos) and 1 tbsp cornstarch until coated.
- Sear & stir-fry (8–10 minutes): Heat 2 tsp oil in a large skillet or wok over medium-high. Sear chicken in a single layer, 2–3 minutes per side, until lightly browned and just cooked. Remove. Add remaining oil, then bell pepper, broccoli, and snap peas. Stir-fry 3–4 minutes until crisp-tender.
- Sauce & finish (2–3 minutes): Stir in garlic, ginger, and white parts of green onion for 30 seconds. Whisk honey, remaining soy sauce, broth, vinegar, and sesame oil; pour in. Return chicken and toss until glossy and thickened. Top with green onion greens and sesame seeds.
Pro Tips & Variations
- Slice chicken thinly against the grain for tenderness.
- Hot pan = sear, not steam. Preheat until it just starts to smoke.
- Want spicy? Add ½–1 tsp crushed red pepper or chili-garlic paste.
- Veg swap ideas: carrots, mushrooms, zucchini, baby corn.
- Lower sugar: cut honey to 1 tbsp; sauce will still thicken.
- Meal prep: cool completely, then portion with rice for grab-and-go lunches.
Serving Suggestions
- Spoon over jasmine rice, brown rice, or rice noodles.
- Add a quick cucumber salad with lime and a pinch of salt.
- For extra protein, top with a fried egg (if desired).
Storage & Reheating
- Refrigerate: Store in an airtight container up to 4 days.
- Freeze: Up to 2 months. Thaw overnight in the fridge.
- Reheat: Stovetop over medium heat with a splash of water, 2–4 minutes, or microwave 60–90 seconds, stirring halfway. Internal temp should reach 165°F (74°C).
- Food safety: Chill within 2 hours; don’t reheat more than once.
FAQs
Q1: Can I use chicken thighs?
A1: Yes—boneless, skinless thighs work great. Add 1–2 minutes of cook time.
Q2: No wok—what pan should I use?
A2: A 12-inch stainless or cast-iron skillet holds heat well and prevents crowding.
Q3: How do I keep veggies crisp?
A3: High heat, constant movement, and add softer veg later so nothing overcooks.
Nutrition (per serving)
Calories: ~320; Protein: 31 g; Carbs: 30 g; Fat: 9 g.
(Estimated for 4 servings without rice.)