This Easy Chicken Stir Fry recipe has plenty of protein, nutrients, and mouthwatering flavor! A medley of veggies and tender bites of chicken are served together in a sauce that features mirin, hoisin sauce, soy sauce and more. This easy dinner recipe is anything but bland!

A skillet is filled with chicken stir fry.

Easy Chicken Stir Fry

Don’t you just love a dinner recipe that’s this easy? You just toss everything into a single pan and voila! You have dinner ready in less than thirty minutes. On top of being easy, this stir fry recipe is also pretty healthy. It’s got plenty of protein from the white meat chicken and nutrients from the medley of fresh veggies in the mix. Plus, you can always add even more veggies if you’d like.

This chicken stir fry recipe isn’t just quick, easy, and nutritious. It’s also incredibly flavorful! The homemade stir fry sauce features soy sauce, hoisin, mirin, sesame oil and more. Trust me, it’s so much better than the store-bought stir fry sauce! With that being said, you can absolutely use a store-bought sauce if you’re running low on time and it’ll still be good. This recipe is wonderfully versatile.

While this chicken stir fry makes a great family dinner, it’s also makes a great lunch. I like to save my leftovers in the fridge and heat them up the next day for a filling midday meal! You can also serve this stir fry over rice to make it even more filling (and to soak up all that sauce) or eat it as is for less carbs. Either way you choose to enjoy this stir fry, you’re bound to love it!

Chicken stir fry is served on top of a pile of white rice.

How to Make Chicken Stir Fry

  1. Make the sauce. Whisk together the chicken stock, hoisin sauce, vinegar, wine, sesame oil, soy sauce, sugar, pepper and cornstarch. Once smooth, set aside.
  2. Cook the chicken. Heat oil in a large wok (or skillet). Add the garlic and cook until fragrant, then stir in the onion and cook for another minute or so. Stir in the chicken and cook until no longer pink on the outside.
  3. Add the veggies. Toss in the celery, carrots, snow peas, mushrooms and baby corn. Cook for another minute or so.
  4. Make it saucy. Stir in the bamboo shoots and sauce, tossing to fully coat everything. Cook for another minute or two until the sauce has thickened.
Chopsticks are placed on a plate with chicken stir fry and rice.

Stir Fry Tips and Variations

  • Change up the veggies. Feel free to take out any veggies listed here that you might not like! You can always add more as well, like water chestnuts, bean sprouts, or whatever else sounds good to you.
  • Add a little spice. Heat things up with some crushed red pepper flakes. You can also feel free to stir in some gochujang or chili sauce like Sriracha to the sauce.
  • Use already cooked chicken. Have any leftover chicken breast in the fridge that you need to use before it goes bad? This is the recipe for you!
  • Whisk the slurry until smooth. When you whisk the cornstarch into the half and half, you want to make sure it’s totally smooth (no clumps) and dissolved. Otherwise, you’ll end up with chunks of cornstarch in your sauce.

How To Store Chicken Stir Fry

Let your leftovers adjust to room temperature prior to storing in an airtight container. Properly stored in the fridge, chicken stir fry will stay good for about 3-4 days. Reheat for 30 seconds at a time until warmed all the way through. If it dries out a little bit while reheating, stir in a splash of soy sauce and/or hoisin sauce.

Chopsticks are placed on a square plate with chicken stir fry and rice.

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A skillet is filled with chicken stir fry.

Get the Recipe: Easy Chicken Stir Fry Recipe

Weeknight dinner winner! Chicken Stir Fry is a great meal that's ready in less than 30 minutes and you can use any vegetables you have available. A great "clean out the fridge" dinner.
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For the sauce:

  • 1/2 cup chicken stock, or chicken broth
  • 2 tablespoons Hoisin sauce
  • 1 teaspoon Rice Wine Vinegar
  • 1 teaspoon Mirin, Chinese Cooking Wine or Sherry
  • 1 teaspoon sesame oil
  • 1 teaspoon Soy Sauce
  • 1 teaspoon brown sugar
  • 1/4 teaspoon pepper
  • 2 teaspoons cornstarch

For the stir fry:

  • 2 tablespoons peanut oil, or canola oil
  • 2 garlic cloves, minced
  • 1 cup sliced onion
  • 1 cup sliced bell pepper
  • 1 pound boneless, skinless chicken breast, cut into bite sized pieces
  • 1/2 cup sliced mushrooms
  • 1 zucchini, chopped
  • 1 cup chopped baby bok choy
  • 1/3 cup baby corn, sliced (one 5-oz can)
  • 2 scallions, chopped


  • 1 wok


  • In a bowl, whisk together the chicken stock, oyster sauce, vinegar, wine, sesame oil, soy sauce, sugar, pepper and cornstarch until smooth. Set aside.
  • Heat the oil in a large wok over high heat. Add the garlic and cook for 1 minute.
  • Stir in the onion and bell pepper. Cook for another minute.
  • Add the chicken and stir to combine. Cook the chicken, stirring occasionally, until no longer pink on the outside.
  • Add the mushrooms, zucchini, bok choy and corn to the pan tossing to combine. Cook for an additional minute.
  • Stir in the sauce. Toss to coat. Cook for an additional 1-2 minutes or until sauce is slightly thickened.
  • Serve immediately over rice garnished with scallion and sesame seeds, if desired.
Calories: 193kcal, Carbohydrates: 12g, Protein: 18g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 49mg, Sodium: 268mg, Potassium: 462mg, Fiber: 2g, Sugar: 6g, Vitamin A: 839IU, Vitamin C: 36mg, Calcium: 18mg, Iron: 1mg