Chicken Stir Fry
This chicken stir fry meal prep combines tender chicken, broccoli, carrots, and a honey-ginger sauce in one pan. It is ready in 30 minutes and makes four easy lunches or dinners.
I have been making chicken stir fry since I was 10 years old because Chinese takeout has always been one of my favorites. This version keeps the tested combination simple: chicken breast, plenty of fresh broccoli, shredded carrots, and a savory-sweet sauce with fresh ginger, garlic, sriracha, and hoisin.
Why You’ll Love This Chicken Stir Fry
- Ready in 30 Minutes: Prep and cooking each take about 15 minutes.
- Made in One Pan: The chicken stays in the pan as the vegetables and sauce cook.
- Meal-Prep Friendly: The recipe makes four servings that pair well with rice or another favorite grain.
- Honey-Ginger Sauce: Honey, soy sauce or tamari, garlic, ginger, sriracha, and hoisin create the tested sweet-savory flavor.
Featured Ingredients
- Chicken Breast: Cut one pound of boneless, skinless chicken breast into 1-inch pieces so it cooks evenly.
- Broccoli and Carrots: Eight cups of fresh broccoli florets and ½ cup of shredded carrots make up the tested vegetable ratio.
- Honey-Ginger Sauce: Honey, soy sauce or tamari, garlic, fresh ginger, sriracha, and hoisin are all part of the tested sauce.
- Cornstarch Slurry: Cornstarch mixed with water thickens the hot sauce so it coats the chicken and vegetables.
Chicken Stir Fry Tips
- Keep the Chicken in the Pan: Brown the chicken briefly, then leave it in the pan while the broccoli, sauce, and carrots cook. Check the thickest pieces at the end; chicken is safely cooked at 165°F.
- Use Fresh Vegetables: This recipe was tested with fresh broccoli and carrots. Frozen vegetables release more moisture and can soften the finished stir fry.
- Cut Evenly: Keep the chicken pieces and broccoli florets similar in size so they finish cooking at about the same time.
- Activate the Slurry: The sauce needs to be hot when the cornstarch slurry is added. It should turn glossy and coat the ingredients within 1–2 minutes.
What Is in the Stir Fry Sauce?
The tested sauce uses honey, soy sauce or tamari, minced garlic, grated fresh ginger, sriracha, and hoisin sauce. Hoisin is not optional—it contributes sweetness, savory depth, and the takeout-inspired flavor that distinguishes this recipe. Use tamari and a certified gluten-free hoisin sauce if you need the dish to be gluten-free.
Optional Variation Ideas
The core recipe was tested with chicken breast, broccoli, and carrots. Sugar snap peas, green beans, bell peppers, green onions, or cauliflower can be explored as optional vegetable ideas, while shrimp, beef, or tofu can be explored as protein ideas. These swaps have not been tested in this recipe, so amounts and cooking times will vary.
How To Thicken Stir Fry Sauce
Whisking cornstarch with water before it enters the pan prevents dry clumps. Once the slurry meets the simmering sauce, the starch absorbs liquid and thickens it into a glossy coating. Use the tested 2 teaspoons of cornstarch; adding too much can make the sauce gummy.
What To Serve With Chicken Stir Fry
Serve chicken stir fry over white rice, brown rice, quinoa, or cauliflower rice. Rice and other grains are not included in the recipe’s nutrition information.
Storage and Meal Prep
Let the stir fry cool, then refrigerate it in an airtight container for 3–4 days. For four grab-and-go meals, divide it among four containers with your preferred grain. Store prepared rice or another grain in the refrigerator and use it within the same 3–4-day window.
For reusable portions, I like these glass meal-prep containers.
-
In a small bowl, whisk together the honey, soy sauce or tamari, garlic, ginger, sriracha, and hoisin sauce. Keep the water and cornstarch separate for the slurry.
-
Heat 1½ tablespoons olive oil in a large skillet over medium-high heat. Add the 1-inch chicken pieces and cook for 2–3 minutes, stirring occasionally, until the outsides are lightly browned; keep the chicken in the pan.
-
Add the broccoli and cook with the chicken for 2–3 minutes, stirring occasionally. Pour in the sauce and bring it to a boil, then reduce the heat to medium-low, add the carrots, and simmer for 6–8 minutes, until the broccoli is tender-crisp and the thickest chicken pieces reach 165°F. If the broccoli florets are large, cover the skillet for 2–3 minutes to help them steam.
-
While the stir fry simmers, whisk the cornstarch with 2 tablespoons water in a small bowl until smooth. Stir the slurry into the hot skillet and cook over medium heat for 1–2 minutes, until the sauce is glossy and thick enough to coat the chicken and vegetables.
-
Serve the chicken stir fry hot over white rice, brown rice, quinoa, or another favorite grain. Top with cashews, peanuts, or sesame seeds if desired.
- Vegetables: This recipe was tested with 8 cups fresh broccoli florets and ½ cup shredded carrots.
- Hoisin: Hoisin sauce is part of the tested sauce and is not optional.
- Storage: Refrigerate the cooked stir fry in an airtight container for 3–4 days.
- Nutrition: Rice or another serving grain is not included in the nutrition information.
Calories: 305 kcal, Carbohydrates: 34 g, Protein: 28 g, Fat: 9 g, Fiber: 5 g, Sugar: 20 g
Nutrition information is automatically calculated, so should only be used as an approximation.
