Name: Easy Chicken Stir Fry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: 1 lb boneless skinless chicken breasts, cut into thin strips; 2 bell peppers, sliced into thin strips (1 red and 1 yellow); 1 cup snap peas or snow peas; 3 green onions, ends trimmed and sliced, white and green parts separated; ½ cup coconut aminos; 2 tablespoons toasted sesame oil; 2 tablespoons tomato paste; 1 tablespoon pure honey; 2 garlic cloves, minced; 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger); ¼ teaspoon crushed red pepper flakes; ¼ teaspoon black pepper; 2 tablespoons olive oil or avocado oil, divided; ¼ teaspoon fine salt; ⅛ teaspoon black pepper; Optional for serving: cooked rice, sesame seeds

There’s just something so satisfying about a quick, colorful meal that packs a punch of flavor without fuss. This Easy Chicken Stir Fry Recipe hits the spot with its vibrant veggies, tender chicken, and that perfect sweet-savory sauce that keeps everyone asking for seconds.

A large 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 has a shiny dark sauce coating the ingredients; the middle layer is made up of pulled cooked chicken pieces with a light golden brown color; the top layer includes green sugar snap peas, red and yellow bell pepper strips, topped with sliced green onions and white sesame seeds scattered across. A wooden spoon rests inside the pan on the right side. Around the pan, there is a white cloth with black stripes, a small white bowl of white sesame seeds, another small white bowl filled with sliced green onions, and a small clear bowl with red chili flakes. On the bottom right corner, part of a white bowl with cooked white rice is visible. 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

I love sharing this Easy Chicken Stir Fry Recipe because it brings together wholesome ingredients and a sauce that’s just the right balance of sweet, savory, and zingy. It’s one of those dishes that makes weeknight cooking feel like a win, even when time is tight.

Simple Ingredients: Uses common items you likely have on hand or can easily find—no exotic sauces needed.
Fast Cooking Time: Ready on your table in about 30 minutes, perfect for busy evenings.
Flexible Veggies: You can swap in whatever’s fresh or in your fridge—even freezer veggies work great.
Family-Friendly Flavor: The sauce is naturally sweetened with honey and balanced with coconut aminos—making it approachable for all ages.

Ingredients & Why They Work

Every ingredient in this Easy Chicken Stir Fry Recipe pulls its weight to deliver taste and texture. From crisp-tender vegetables to juicy chicken strips, plus a vibrant sauce with depth—the balance is spot on. Here are some insights for picking and prepping your ingredients.

Flat lay of a small pile of fresh raw boneless skinless chicken breast strips, one whole uncracked brown egg, two whole bell peppers (one red and one yellow), a small bunch of crisp green snap peas, a few green onions with white and green parts separated and sliced, two garlic cloves peeled, a small piece of fresh ginger root with a partially grated section, a small white ceramic bowl filled with thick tomato paste, another small bowl with golden toasted sesame oil, a small bowl holding dark coconut aminos, a small bowl of pure honey, a small white bowl with crushed red pepper flakes, a small white bowl with fine black pepper, a small white bowl with fine salt, all evenly spaced and perfectly symmetrical, 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 give that perfect sear without smoking.
Chicken breasts: Easy to slice thinly for quick cooking and juicy results.
Bell peppers (red and yellow): I love the sweetness and color contrast they add. You can try green or orange if you prefer.
Snap peas or snow peas: They provide a nice pop of crunch and freshness.
Green onions: Use white parts for cooking and save the green tops to garnish—that’s where the fresh onion flavor shines.
Coconut aminos: A great gluten-free alternative to soy sauce that’s slightly sweeter and less salty.
Toasted sesame oil: Just a couple of tablespoons add a nutty depth that really makes the stir-fry sing.
Tomato paste: Surprising, but it adds a subtle umami note and a touch of acidity to balance the sauce.
Honey: Natural sweetness that complements the salty and tangy elements.
Garlic and fresh ginger: Essential aromatics—fresh ginger especially brightens the dish.
Crushed red pepper flakes: Adds just a hint of heat—you can dial it back if you prefer mild.

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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

One of the best things about this Easy Chicken Stir Fry Recipe? How easy it is to tweak to your liking. I often swap veggies based on what’s fresh or in season, and sometimes I add a little extra kick or swap chicken for tofu when I’m mixing things up.

Variation: I once added chopped cashews right at the end for a crunchy surprise, which my family loved. Feel free to toss in your favorite nuts or seeds.
Dietary tweaks: Make it paleo or Whole30 compliant by skipping the honey and using a sugar-free alternative or more coconut aminos.
Veggie swaps: Broccoli, baby corn, or mushrooms work beautifully if you want something different than bell peppers and peas.
Heat level: Adjust crushed red pepper flakes or add fresh chili to suit your spice tolerance.

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

In a black cast iron skillet, slices of light tan cooked meat are spread over thin strips of green snap peas, bright red bell peppers, orange carrots, and yellow bell peppers, creating a colorful mix of vegetables underneath. A thick, dark brown sauce is being poured from a clear glass bowl onto the center of the skillet, partially covering the meat and vegetables. Around the skillet, small white bowls hold sliced green onions, red chili flakes, and black pepper, all placed on a white marbled surface with a white dish towel slightly visible. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Chicken to Juicy Perfection

Heat one tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Add the thinly sliced chicken strips and season them with salt and pepper. I don’t crowd the pan because that steams the chicken instead of searing it. Cook about 5-6 minutes on one side until nicely browned, then stir and flip to cook through. When your chicken is opaque and cooked through, scoop it out onto a plate and set it aside. Trust me, this sear locks in all the juices and flavor!

Step 2: Toss the Veggies in the Pan

Add the remaining tablespoon of olive oil to the skillet, then throw in your sliced bell peppers, snap peas, and the white parts of the green onions. Keep the heat at medium-high and stir often so the veggies cook evenly. After about 4-5 minutes, they'll be tender but still have a nice crispness—that’s the texture you want. Overcooked stir-fry veggies lose their charm and vibrant color, so watch that closely.

Step 3: Whip Up the Flavor-Packed Sauce

While the veggies cook, mix up the sauce in a small bowl. I whisk together coconut aminos, toasted sesame oil, tomato paste, honey, minced garlic, grated fresh ginger, crushed red pepper flakes, and black pepper. This combo creates a sauce that's bold but balanced, complementing rather than overpowering the chicken and veggies.

Step 4: Bring It All Together and Simmer

Once the veggies are perfectly crisp-tender, add the cooked chicken back into the skillet. Pour in your sauce and toss everything so all those delicious flavors coat each piece. Bring the mixture to a boil, then lower the heat to a simmer for about 2 minutes. This thickens the sauce lightly, giving a glossy finish that clings to every bite.

Top Tip

From my kitchen to yours, I’ve learned these tips make this Easy Chicken Stir Fry Recipe foolproof and flavorful every time.

Don’t Overcrowd: Cook the chicken in a single layer for a great sear. It makes all the difference.
Prep Ahead: Slice your veggies and chicken ahead of time to streamline the cooking process. I like prepping everything right after work to make dinner a breeze.
Fresh Ginger is Key: Using fresh grated ginger adds brightness you just can’t get from powdered versions. It lifts the whole flavor.
Careful With Heat: Give your stir-fry a quick, hot cook, but don’t let the sauce boil too long or the honey can caramelize and get bitter.

How to Serve Easy Chicken Stir Fry Recipe

Garnishes

I’m a big fan of topping this stir fry with the green parts of sliced green onions for a fresh crunch and a sprinkle of toasted sesame seeds for a nutty pop. Sometimes I add a little extra red pepper flakes if we want a touch more heat. The garnishes really make the dish feel finished and restaurant-worthy.

Side Dishes

This stir fry shines on its own, but I often serve it over steamed jasmine or basmati rice to soak up that wonderful sauce. Cauliflower rice also works if you want to keep it lower carb. For a green side, steamed broccoli or a simple cucumber salad balances the meal beautifully.

Creative Ways to Present

For special occasions, I like serving this Easy Chicken Stir Fry Recipe in pretty individual bowls topped with chopped fresh cilantro and a wedge of lime. It brightens flavors even more and feels a bit festive. You can also plate it with a drizzle of extra sesame oil and a side of pickled ginger for an Asian-inspired touch.

Make Ahead and Storage

Storing Leftovers

I store leftover stir fry in an airtight container in the fridge, and it usually lasts great for up to four days. When reheating, gently warm it in a skillet over medium heat with a splash of water to keep everything moist and prevent drying out.

Freezing

This recipe freezes well, which is perfect for batch cooking. Just cool completely, then pack into freezer-safe containers or bags. It keeps best for about three months. Thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers in a nonstick skillet over medium heat, stirring occasionally until warm. Adding a little splash of water or broth helps prevent sticking. Avoid microwaving if you can—it tends to make the veggies soggy.

Frequently Asked Questions:

Can I make this Easy Chicken Stir Fry Recipe gluten-free?

Absolutely! Using coconut aminos instead of soy sauce keeps it gluten-free and naturally flavorful. Just double-check labels to be sure.

What can I substitute for chicken in this stir fry?

You can swap chicken with firm tofu, shrimp, or thinly sliced beef. Just adjust cooking times accordingly to avoid overcooking your protein.

How do I prevent my chicken from drying out?

Searing the chicken over medium-high heat and not overcrowding the pan are key. Cooking the chicken in batches if needed helps it stay juicy. Also, avoid overcooking—it should be just done when removed.

Can I prepare the sauce ahead of time?

Yes! The sauce can be mixed several hours or even a day before. Just give it a quick whisk before adding to the stir fry to recombine any separated ingredients.

Final Thoughts

This Easy Chicken Stir Fry Recipe has become my go-to for busy nights when I want something fast, healthy, and crowd-pleasing. It’s a little reminder that fresh ingredients and simple steps can create magic on your plate. I hope you enjoy it as much as I do—let it become a staple in your kitchen too!