You pull in after a long day, open the fridge, and your brain screams: “What’s for dinner?” You need something fast, satisfying and healthy, and that’s where this chicken stir fry recipe comes in.
In just around 20 minutes, you can serve up a dish bursting with flavour, colour and texture. By using high‑quality chicken like our Gingin grass‑fed free range chicken, you’re upgrading both taste and nutrition.
If you’re ready to ditch take‑out and actually cook something that hits the mark, keep reading.
Why This Chicken Stir Fry Recipe Works
This chicken stir fry recipe is a winner for busy weeknights because it hits all the right notes: speed, flavour and versatility. As soon as you get your pan hot and your ingredients ready, you’ll be cooking in no time. In addition, the method ensures your chicken stays tender and juicy instead of drying out.
What You’ll Need: Ingredients List
For this chicken stir fry recipe to shine, you’ll want to gather everything before you start. Here’s a breakdown of what you’ll need:
Protein & base:
- 500 g of chicken, cut into bite‑sized pieces
- 1 tbsp oil (high‑smoke‑point)
- Salt and pepper to season
Vegetables & extras:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large carrot, julienned or thinly sliced
- 1 head broccoli, cut into small florets
- 2 garlic cloves, minced
- 1 tsp fresh grated ginger (optional but recommended)
Sauce & flavouring:
- ¼ cup low‑sodium soy sauce
- 1 tbsp honey or brown sugar
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar (or apple cider vinegar)
- ½ cup chicken broth or water
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry to thicken)
Step‑by‑Step: How to Make This Chicken Stir Fry Recipe
Here’s the detailed process for your chicken stir fry recipe, broken down to help you stay organised and efficient.
1. Prep everything ahead
Before you turn on the heat, slice your chicken into even pieces, chop the vegetables to similar sizes, mix your sauce ingredients and have your cornstarch slurry ready. This makes the actual cooking go fast and prevents overcooking.
2. Cook the chicken
Heat your oil in a large skillet or wok over high heat until shimmering. Add the chicken pieces in a single layer and let them sear without moving too much, so you get a nice browning. Season lightly with salt and pepper. Cook about 3‑4 minutes until the outside is golden and nearly cooked through.
3. Sauté the veggies & aromatics
Push the chicken to one side, add the garlic and ginger (if using) and cook for about 30 seconds until fragrant. Then toss in the bell peppers, carrot and broccoli. Stir‑fry for about 2‑3 minutes until the veggies are bright, crisp‑tender but still have bite. Keeping a little crunch gives texture and freshness.
4. Add sauce and thicken
Pour in the soy sauce, honey (or sugar), sesame oil, rice vinegar and chicken broth. Stir to combine, then add your cornstarch slurry. Keep stirring until the sauce thickens and coats the chicken and vegetables in a glossy finish. This step takes about 1‑2 minutes.
5. Finish & serve
Turn off the heat, give it a final stir, taste and adjust seasoning (maybe a bit more soy or a pinch of salt). Serve immediately over steamed rice, noodles, or even cauliflower rice if you’re after a lighter version. Garnish with chopped green onions or sesame seeds if you like.
Tips to Make It Truly Quick (and Clean‑Up Easy)
If you want this chicken stir fry recipe to run smoothly and with minimal mess, here are some smart moves:
- Use one large skillet or wok so you don’t juggle multiple pans.
- Have everything chopped and combined before you heat the pan (mise en place).
- Use a high‑smoke‑point oil (canola, avocado) so the pan stays hot and you avoid steaming ingredients.
- After cooking, wipe the skillet right away to make clean‑up simpler.
- If using rice, start it before you begin cooking the stir‑fry so both finish about the same time.
Variations and Customisations You’ll Love
This chicken stir fry recipe is flexible, change it to suit your mood, ingredients or dietary needs.
Switch up the vegetables
Don’t see bell peppers or broccoli? Use:
- Snap peas or snow peas
- Mushrooms and baby corn
- Zucchini or green beans
Adjust flavours
- For spice: add chilli flakes or a dash of sriracha to the sauce.
- For nuts & crunch: stir in cashews or peanuts near the end.
- For gluten‑free: swap soy sauce for tamari and make sure your cornstarch is gluten‑free.
Make it lower‑carb
Serve your stir‑fry on cauliflower rice, zucchini ribbons, or skip the rice entirely for a lighter plate.
One‑pan oven finish
If you’re running errands, you can cook chicken and veggies in a rimmed baking tray tossed with sauce and roast at 200 °C for 18‑20 minutes. Finish with fresh herbs.
What to Serve It With
This chicken stir fry recipe pairs well with many sides. Consider:
- Steamed jasmine or basmati rice to soak up that delicious sauce.
- Rice noodles or soba, if you prefer something lighter or more textured.
- A side of lightly dressed leafy salad to add freshness.
- Pickled cucumber or carrot ribbons for a crisp contrast.
Final Word from Gingin Beef
We believe that a quick dinner doesn’t mean sacrificing flavour or quality. This chicken stir fry recipe in 20 minutes shows just how you can create something fast, delicious and healthy.
By choosing our grass‑fed, free-range chicken, you’re choosing real flavour and smart sourcing. We’re proud to deliver poultry raised ethically with superior taste.
Try this recipe tonight, then explore more meal ideas for your next week’s meals.
Ready to order or learn more? Call us on (08) 6186 5450.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs remain juicy and are great for this chicken stir-fry recipe. Cook time is similar; just watch that they’re cooked through.
2. How long does the stir‐fry stay good in the fridge?
Store in an airtight container and use within 3‑4 days. Reheat gently for the best texture.
3. Can I use frozen vegetables?
Yes, but thaw and pat them dry so they don’t release too much water and make the sauce watery. Add them later in the cooking process.
4. Is it possible to make this dish gluten‑free?
Yes. Swap regular soy sauce for gluten‑free tamari, ensure your cornstarch slurry is clear and use gluten‑free noodles or rice.
5. What if I don’t have a wok?
No problem, use a large heavy‑bottomed skillet and work in batches if needed. The key is high heat and quick cooking.