Chicken · Easy
15-Minute Chicken Stir-Fry
This quick chicken stir-fry combines tender chicken and crisp vegetables in a savory garlic sauce, ready to serve over rice in just 15 minutes.
What you'll need
- 1.5 lbschicken breast, diced
- 3 cupsmixed stir-fry vegetables (broccoli, carrots, snap peas)
- 2 tablespoonsvegetable oil
- 2 clovesgarlic, minced
- 1/4 cupsoy sauce
- 1 teaspooncornstarch
- 1 tablespoonhoney
Let's cook
- 1Whisk together soy sauce, cornstarch, and honey to make the sauce.
- 2Heat 1 tablespoon oil in a large skillet or wok over high heat and cook the chicken for 5-6 minutes until browned and cooked through; remove and set aside.
- 3Add the remaining oil and garlic, then stir-fry the vegetables for 3-4 minutes until crisp-tender.
- 4Return the chicken to the pan, pour in the sauce, and toss for 1-2 minutes until everything is coated and glossy.
- 5Serve immediately over rice.
Make it yours
- Add pineapple chunks for a sweet twist.
- Use tamari for a gluten-free version.
- Swap in shrimp or tofu instead of chicken.
Good with
- Steamed white or brown rice
- Fried rice
- A simple cucumber salad
Frequently asked questions
Good questions, answered.
How do I keep the chicken tender?
Cook over high heat in a single layer and avoid overcooking; dice pieces evenly for consistent cooking.
Can I use frozen stir-fry vegetables?
Yes, they work well and save prep time; just pat off excess moisture first.
Keep cooking
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