6 Chicken Stir Fry Recipes You’ll Cook Over & Over

If you love quick, flavorful dinners with minimal fuss, chicken stir fry is the answer. Below are 6 chicken stir fry recipes, each with its own unique twist. These dishes are fast to make, packed with nutrients, and perfect for busy weeknights or weekend meal prep.

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Why Chicken Stir Fry Belongs in Your Weekly Menu

• Quick & easy – ready in 20 minutes or less.
• Healthy balance – a perfect mix of lean protein, colorful veggies, and sauce.
• Customizable – swap sauces, veggies, or spices based on what you have.
• Perfect for leftovers – reheats beautifully and tastes even better the next day.

Now, let’s explore six flavorful versions that will make you fall in love with stir fry all over again.

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1. Classic Garlic-Ginger Chicken Stir Fry

Flavor: Savory, aromatic, and balanced with just a hint of sweetness.

Ingredients (serves 4)

• 500 g boneless chicken breast or thighs, thinly sliced
• 2 Tbsp vegetable oil
• 3 cloves garlic, minced
• 1 Tbsp fresh ginger, minced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• ½ onion, sliced
• 2 green onions, chopped

Sauce:

• ¼ cup soy sauce (low sodium preferred)
• 2 Tbsp chicken broth or water
• 1 Tbsp honey
• 1 Tbsp cornstarch mixed with 2 Tbsp water

Instructions

1. Mix the sauce ingredients and set aside.
2. Heat oil in a wok or pan over medium-high heat.
3. Add garlic and ginger; stir until fragrant (about 20 seconds).
4. Add chicken and stir-fry until golden brown and nearly cooked through. Remove and set aside.
5. Add the vegetables to the same pan and stir-fry until crisp-tender.
6. Return the chicken, pour in the sauce, and toss until it thickens and coats everything.
7. Garnish with green onions and serve over rice or noodles.

Tip: Add chili flakes or sriracha for a little heat!

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2. Honey-Soy Chicken Stir Fry

Flavor: Sweet, sticky, and slightly smoky from soy caramelization.

Ingredients (serves 4)

• 500 g chicken breast, cubed
• 2 Tbsp oil
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 zucchini, sliced

Sauce:

• 3 Tbsp soy sauce
• 2 Tbsp honey
• 1 Tbsp sesame oil
• 1 Tbsp rice vinegar
• 1 tsp cornstarch mixed with 1 Tbsp water

Instructions

1. Whisk together the sauce ingredients.
2. Heat oil in a wok, add chicken, and cook until lightly browned. Remove and set aside.
3. Stir-fry garlic, then add vegetables and cook for 2–3 minutes.
4. Return the chicken and pour in the sauce. Toss until everything is evenly coated and the sauce is glossy.
5. Sprinkle sesame seeds on top before serving.

Tip: Serve with jasmine rice for a full meal. For a richer taste, drizzle a touch of sesame oil before serving.

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3. Kung Pao Chicken Stir Fry

Flavor: Spicy, nutty, and bold with a balance of sweet and savory.

Ingredients (serves 4)

• 500 g chicken (breast or thigh), cubed
• 2 Tbsp oil
• 2 cloves garlic, minced
• 1 Tbsp ginger, minced
• 4–6 dried red chilies (adjust to taste)
• 1 bell pepper, diced
• ½ cup roasted peanuts

Sauce:

• 2 Tbsp soy sauce
• 1 Tbsp rice wine or dry sherry
• 1 Tbsp hoisin or oyster sauce
• 1 tsp sugar
• 1 tsp cornstarch mixed with 1 Tbsp water

Instructions

1. Combine sauce ingredients and set aside.
2. Heat oil in a wok. Add dried chilies and stir until fragrant (don’t burn them).
3. Add garlic, ginger, and chicken; stir-fry until cooked through.
4. Add bell pepper and peanuts. Stir for another minute.
5. Pour in the sauce and toss until thickened.
6. Serve hot with steamed rice.

Tip: To make it milder, use fewer chilies or remove the seeds.

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4. Teriyaki Chicken & Green Bean Stir Fry

Flavor: Sweet, savory, and slightly tangy with a Japanese-inspired touch.

Ingredients (serves 4)

• 500 g chicken, thinly sliced
• 2 Tbsp oil
• 2 cups green beans, trimmed
• 1 onion, sliced
• 2 cloves garlic, minced

Sauce:

• ¼ cup soy sauce
• 2 Tbsp mirin or rice vinegar
• 2 Tbsp sugar
• 1 Tbsp cornstarch mixed with 2 Tbsp water

Instructions

1. Stir together all sauce ingredients and set aside.
2. Stir-fry chicken until nearly cooked; remove from pan.
3. Add green beans, onion, and garlic to the same pan. Stir until beans are tender.
4. Return chicken, pour in the sauce, and cook until it thickens.
5. Serve with steamed rice or noodles.

Tip: Add sesame seeds or sliced scallions for extra flavor and color.

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5. Gochujang (Korean Chili) Chicken Stir Fry

Flavor: Spicy, umami-rich, and deeply satisfying.

Ingredients (serves 4)

• 500 g chicken thighs, cut into bite-sized pieces
• 2 Tbsp oil
• 3 cloves garlic, minced
• 1 Tbsp ginger, minced
• 1 onion, sliced
• 1 bell pepper, sliced

Sauce:

• 2 Tbsp gochujang (Korean chili paste)
• 2 Tbsp soy sauce
• 1 Tbsp sugar
• 1 Tbsp rice vinegar
• 2 Tbsp water or broth

Instructions

1. Mix all sauce ingredients in a bowl.
2. Heat oil, add chicken, and stir-fry until browned.
3. Add garlic and ginger; stir for 30 seconds.
4. Add onion and bell pepper; cook for 2 minutes.
5. Pour in the sauce and cook until it thickens and coats the chicken.
6. Garnish with sesame seeds and serve hot.

Tip: For a creamier texture, stir in a small spoon of mayo or yogurt at the end—it balances the spice beautifully.

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6. Mushroom & Chicken Stir Fry (Moo Goo Gai Pan Style)

Flavor: Mild, earthy, and comforting with the freshness of Asian vegetables.

Ingredients (serves 4)

• 500 g chicken breast, thinly sliced
• 2 Tbsp oil
• 2 cups mushrooms (button or shiitake), sliced
• 1 cup bok choy or napa cabbage, chopped
• ½ cup snow peas
• 2 cloves garlic, minced

Sauce:

• 3 Tbsp chicken broth
• 2 Tbsp oyster sauce
• 1 Tbsp soy sauce
• 1 tsp cornstarch mixed with 1 Tbsp water

Instructions

1. Whisk sauce ingredients and set aside.
2. Heat oil in a pan; stir-fry chicken until almost cooked, then remove.
3. Add garlic and mushrooms; cook until mushrooms soften.
4. Add bok choy and snow peas, stir-fry for 2–3 minutes.
5. Return chicken to the pan, pour in the sauce, and cook until thickened.
6. Serve warm with rice or noodles.

Tip: Add water chestnuts or bamboo shoots for a crunchier texture.

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Pro Tips for Perfect Stir Fry Every Time

1. Prep before you cook – have everything chopped and sauces ready.
2. Use high heat – helps achieve that signature “wok hei” smoky flavor.
3. Don’t overcrowd the pan – cook in batches if needed.
4. Cut evenly – uniform pieces cook evenly and look professional.
5. Add sauce last – this ensures meat and veggies stay crisp.
6. Thicken with cornstarch – gives your stir fry a glossy, restaurant-style finish.
7. Taste as you go – balance saltiness, sweetness, and spice.

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Serving & Storage Suggestions

• Serve with: steamed white rice, jasmine rice, brown rice, or noodles.
• Make ahead: Cook the chicken and chop veggies in advance for faster prep.
• Storage: Refrigerate leftovers in airtight containers for up to 4 days.
• Reheat: Use a pan over medium heat with a splash of water to loosen the sauce.
• Meal prep idea: Divide into meal boxes for grab-and-go lunches.

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Final Thoughts on These 6 Chicken Stir Fry Recipes

Whether you crave something spicy like Gochujang Chicken Stir Fry, or a classic like Garlic-Ginger Chicken, these 6 chicken stir fry recipes bring a world of flavor to your dinner table. Each one is simple, balanced, and can be customized with your favorite vegetables or sauces.

So grab your wok, fire up the stove, and start cooking your way through these six delicious, easy chicken stir fry recipes — perfect for anyone who loves quick, satisfying meals full of color and crunch.