When it comes to fast, reliable, and delicious meals, few dishes compete with a perfectly executed Chicken Stir Fry. This Easy 5-Star Chicken Stir Fry delivers restaurant-quality flavor in just minutes, thanks to tender chicken, crisp vegetables, and an irresistibly savory stir-fry sauce. It’s colorful, nutritious, and endlessly customizable—an ideal recipe for families, busy professionals, and anyone craving a satisfying meal without spending hours in the kitchen.

Why This Chicken Stir Fry Is a 5-Star Recipe

1. Perfectly Tender Chicken

The chicken is sliced thinly, coated lightly in cornstarch, and seared to golden perfection. This gives it the soft, silky texture you’d expect from your favorite Asian takeout.

2. Crisp-Tender Vegetables

The technique preserves vegetables’ color, crunch, and nutrients. No soggy vegetables here.

3. Signature 5-Star Stir Fry Sauce

A perfect balance of:

Sweetness
Savory depth

Umami
Gentle acidity
Subtle heat

The glossy sauce coats every bite without overpowering the ingredients.

4. Fast & Weeknight-Friendly

Everything cooks in under 15 minutes once your ingredients are prepped.

5. Customizable

Swap chicken for beef, shrimp, tofu, or add your favorite vegetables—this recipe adapts to your preferences effortlessly.

Ingredients Overview

Chicken

Use boneless, skinless chicken breasts or thighs. Thighs offer richer flavor and remain extremely tender in stir-fries.

Slice the chicken against the grain into thin strips.

Vegetables

Use a colorful mix such as:

Broccoli
Bell peppers
Carrots

Snap peas
Mushrooms
Zucchini

Onions

The key is uniform chopping for even cooking.

Aromatics

Essential for depth:

Garlic
Fresh ginger
Green onions

5-Star Stir Fry Sauce

A balanced blend of:

Soy sauce
Oyster sauce

Rice vinegar
Sesame oil
Brown sugar or honey

Cornstarch (for thickening)
Optional chili flakes or sriracha

Step-by-Step: How to Make the Best 5-Star Chicken Stir Fry

Step 1: Marinate the Chicken

Coat sliced chicken with:

1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon oil

This step ensures tenderness and helps lock in moisture.

Step 2: Prepare the Stir Fry Sauce

Whisk together in a bowl:

1/4 cup soy sauce

2 tablespoons oyster sauce
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar

1 teaspoon sesame oil
1 teaspoon cornstarch
Optional: chili flakes or sriracha

Set aside.

Step 3: Stir Fry the Chicken

Heat oil in a wok or skillet. Cook the chicken in batches so it sears instead of steaming. Remove once lightly browned and cooked through.

Step 4: Cook the Vegetables

Add aromatics first (garlic and ginger), then harder vegetables like carrots and broccoli. Add softer vegetables last like mushrooms or bell peppers.

Cook until crisp-tender.

Step 5: Combine Everything

Return the chicken to the pan. Pour in the stir fry sauce. Toss until glossy and thickened. Add green onions or sesame seeds to finish.

Step 6: Serve

Serve over:

Steamed rice
Fried rice
Rice noodles

Quinoa
Cauliflower rice (for low-carb option)

How to Cut Chicken for Stir Fry (Key Technique)

For the best texture:

Freeze chicken for 15 minutes before slicing
Cut across the grain
Slice into thin, even strips

This ensures quick cooking and tenderness.

How to Keep Vegetables Crisp

Use high heat

Stir fry is a fast-cooking method.

Do not overcrowd the pan

Too many vegetables = steaming instead of stir-frying.

Add vegetables in stages

Start with the slowest-cooking vegetables, end with the quickest.

Do not overcook

Vegetables should still have a slight crunch.

Flavor Variations

1. Spicy Garlic Chicken Stir Fry

Add sriracha, chili oil, or crushed chili.

2. Honey Sesame

Increase honey and add toasted sesame seeds.

3. Teriyaki Chicken Stir Fry

Replace the sauce with teriyaki and pineapple chunks.

4. Lemon Chicken Stir Fry

Add lemon zest and fresh juice to the sauce.

5. Chicken & Cashew Stir Fry

Add roasted cashews for extra crunch.

6. Chicken & Broccoli Classic

Use only chicken and broccoli for a leaner, simpler meal.

Why This Recipe Is Perfect for Meal Prep

Chicken stir fry stores beautifully.

Refrigeration:

3–4 days in airtight containers.

Reheating Tips:

Use a skillet for best results.
Add a splash of water to revive the sauce.

Freezer:

Freeze cooked stir fry (without rice) for up to 2 months.

Serving Ideas

Serve with:

White rice

Jasmine rice
Basmati rice
Brown rice

Stir fry noodles
Quinoa

Optional toppings:

Sesame seeds
Green onions
Fresh cilantro

Lime wedges

Easy 5-Star Chicken Stir Fry: The Ultimate Quick, Healthy, and Flavor-Packed Dinner

Author: WAFA LI

Print Recipe

Ingredients

• 12 oz boneless chicken breast, thinly sliced
• 2 tbsp low-sodium tamari or coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp sesame oil (divided)
• 1 tsp grated fresh ginger
• 2 garlic cloves, minced
• 1 tbsp arrowroot powder or cornstarch (for velveting + sauce thickening)
• 2 cups mixed stir-fry veggies (bell peppers, broccoli, snap peas, carrots)
• 2 green onions, sliced
• Optional: red pepper flakes, toasted sesame seeds

Sauce:
• 3 tbsp low-sodium tamari or coconut aminos
• 1 tbsp rice vinegar
• 1 tsp monk fruit–erythritol blend (or 1 tsp honey/maple)
• ¼ cup low-sodium chicken broth or water
• 1 tsp toasted sesame oil

Instructions

Velvet the chicken: Toss chicken with 1 tbsp tamari, 1 tsp arrowroot, and ½ tbsp sesame oil. Marinate 10 min (or up to 30).
Whisk all sauce ingredients in a small bowl. Set aside.
Heat 1 tbsp neutral oil (e.g., avocado) in a wok or large skillet over high heat. Stir-fry chicken 3–4 min until just cooked; remove.

Add veggies; stir-fry 4–5 min until crisp-tender. Add ginger and garlic; cook 30 sec until fragrant.
Return chicken to pan. Give sauce a quick stir, then pour in. Toss 1–2 min until glossy and thickened.
Off heat, drizzle with remaining ½ tbsp sesame oil. Toss in green onions.

Serve hot over cauliflower rice, quinoa, or brown rice.