If you need a quick dinner that doesn’t require a special trip to the store, this easy chicken stir fry is one of those recipes you’ll want to keep in your back pocket.
It’s made with simple ingredients, a bag of frozen vegetables, and a quick homemade sauce and it’s ready in about 20 minutes.
So go ahead and cook in your yoga pants or pajamas - you don't have to leave the house for takeout taste!
Why You'll Love This Recipe
- It's ready in about 20 minutes
- Uses frozen vegetables (no prep needed) - seriously, this saves so much time!
- A simple, pantry-friendly sauce using easy ingredients
- One pan for easy cleanup and less dishes to wash.
This uses the same simple method as my easy pork stir fry, which has been a reader favorite for years.
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🛒 Ingredients
You only need a handful of basic ingredients:
- Chicken: Boneless, skinless chicken breasts or thighs both work
- Frozen stir fry vegetables : A great shortcut that keeps this easy so you can keep everything on hand for busy nights
- Soy sauce + honey: These make up a sweet and savory sauce
- Garlic: Adds simple flavor to the stir fry
- Cornstarch: When the sauce comes to a boil this helps to thicken it and coat the chicken and veggies.
Optional: sesame seeds for garnish.
See recipe card below for specific quantities and ingredient list.
🥣 How to Make Chicken Stir Fry
This recipe comes together quickly, so it helps to have everything ready to go.
- Step 1: Mix the sauce. In a small bowl, whisk together soy sauce, water, honey, garlic, and cornstarch until smooth.
- Step 2: Cook the chicken. Heat a large skillet over medium-high heat. Add oil, then cook the chicken pieces until browned and cooked through.
- Step 3: Add the vegetables
Stir in the frozen vegetables and cook until heated through and any excess moisture has cooked off.
- Step 4: Add the sauce
Turn the heat up to high, give the sauce a quick stir, and pour it into the pan.
- Step 5: Let it thicken
Cook, stirring constantly, until the sauce begins to boil. Reduce heat and let it simmer for 1–2 minutes until thickened.
- Step 6: Let it thicken. Serve over rice or noodles or eat as is.
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Give yourself a pat on the back - dinner's done!
📋 Make it Your Own
If you'd like to add your own spin to this recipe, try these...
- Use chicken thighs for a juicier result
- Swap in different vegetables
- Reduce honey for a less sweet sauce
- Add red pepper flakes for a little heat
🍽 What to Serve with Chicken Stir Fry
This chicken stir fry is great on its own, but it’s even better served with something to soak up all that scrumptious sauce. Think about serving over brown rice, white rice or noodles.
Tips For the Best Stir Fry
- Cut chicken into even pieces so it cooks quickly
- Don’t skip the high heat step, it's what helps the sauce thicken
- Cook off excess moisture from frozen veggies to avoid a watery sauce
Can I Use Fresh Vegetables?
Sure! Fresh vegetables work great here. Just keep in mind, they'll take a little longer to cook and you may need a little more oil.
Frozen vegetables are the easiest option for busy nights, but both work.
Make Ahead Tips
Dice and refrigerate the chicken ahead of time.
You can also prep the sauce ahead of time to make dinner even faster. Combine the ingredients in a jelly jar with a lid. Give it a shake when it's time to add it to the stir fry.
FAQ
Yes. Store leftovers in the fridge for up to 3–4 days and reheat gently.
You can, but it’s honestly the best when it's fresh. If freezing, let it cool completely and store in an airtight container.
Yes. Just add it when you add the vegetables and heat through before adding the sauce.
You can, but this homemade version is just as easy and uses simple ingredients you likely already have.
If you make this recipe, I’d love to know what you think! Leave a ⭐ star rating and review below. It helps other readers and makes my day! 😉
Easy Weeknight Favorites
Looking for other recipes like this? Try these:
Recipe
Easy Chicken Stir Fry (Better Than Takeout in 20 Minutes)
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Equipment
- 1 Large Skillet
- 1 small bowl
- 1 whisk
- 1 cutting board
Ingredients
- 1 pound boneless skinless chicken breasts (or thighs), cut into bite-sized pieces
- 1 Tablespoon olive oil
- 24 ounces frozen stir-fry vegetable blend
For the sauce
- ¼ cup reduced sodium soy sauce
- ½ cup water
- ¼ cup honey
- 1 Tablespoon cornstarch
- 1 teaspoon minced garlic
- 1-2 teaspoons rice vinegar optional
- ½ teaspoon ground ginger optional
Instructions
- In a small bowl, whisk together ¼ cup reduced sodium soy sauce, ½ cup water, ¼ cup honey, 1 Tablespoon cornstarch, and 1 teaspoon minced garlic.If using, stir in 1-2 teaspoons rice vinegar and ½ teaspoon ground ginger. Set aside.
- Heat a large skillet over medium-high heat. Add olive oil to lightly coat the pan.
- Add chicken and cook, stirring occasionally, until browned and cooked through, about 5–6 minutes.
- Add frozen vegetables and cook, stirring occassionally, until heated through and any excess moisture has cooked off.
- Increase heat to high. Stir the sauce again, then pour into the pan.
- Cook, stirring occassionally, until the sauce begins to boil.
- Reduce the heat to low and simmer for 1–2 minutes, until the sauce thickens and coats the chicken and vegetables. When you drag your spoon through the sauce, you'll know it's done when it leaves a streak in the pan.
- Remove from heat and serve warm.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
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