Chicken Stir Fry Recipe


Forget ordering take out and make this easy Chicken Stir Fry recipe at home.

Chicken and Vegetable with brown rice on a white plate

This recipe takes less than 30 minutes to make and has healthy vegetables like carrots, green onions, and broccoli. You can omit the snow peas if they aren’t in season. I used boneless, skinless chicken breasts. You can also use boneless, skinless chicken thighs, or a mixture of the two. Serve this dish with brown rice.
Chicken stir fry in black pan

Ingredients to Make Chicken Stir Fry

2 tablespoons canola oil
1 pound boneless, skinless chicken cut into 1 inch strips
2 garlic cloves, minced
2 teaspoons ginger, minced
1 cup carrots, cut diagonally into 1” pieces
½ teaspoon mirin
3 tablespoons soy sauce
1 cup chicken broth, divided ¾ cup and ¼ cup
2 cups broccoli florets
1 cup green bell pepper, diced in medium pieces
1 cup snow peas, sliced in half
2 teaspoons cornstarch
1 cup brown rice
This recipe has become one of my weeknight favorites and is great for lunch the next day. Enjoy!

Chicken Stir Fry

Course: Main Course
Keyword: easy chicken recipe, stir fry
Servings: 4 servings
Author: Lisa Marie Todd


  1. Prepare brown rice according to directions on package.

  2. In a wok or large skillet, heat oil over medium-high heat. Add chicken and cook until lightly browned, about 3 minutes. Add garlic and ginger and cook another minute. Add carrots, mirin, soy sauce and chicken broth.

  3. Cook covered for 5 minutes, stirring twice. Add mushrooms, broccoli and bell pepper and peas. Cooked covered for 5 minutes until vegetables are done and chicken is fully cooked.

  4. In a small bowl, mix cornstarch with ¼ cup of chicken broth. Slowly stir into chicken and vegetable mixture. Cook until thickened and serve with rice.

Let me know if you made this recipe or if you made any substitutions to put your spin on it. Snap a pic and post it to Instagram. Tag @lisamarietodd and hashtag #anappetizinglife. Enjoy!



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