Description

This Easy Chicken Stir Fry is a quick, flavorful dish that combines tender chicken thighs with a vibrant vegetable medley in a savory soy-based stir fry sauce. Perfect for a weeknight dinner, it’s made with simple ingredients and cooked swiftly in a skillet or wok to deliver a satisfying, healthy meal.

Ingredients

Scale

Protein

2 pounds chicken thighs, boneless and skinless, cut into 1 inch cubes

Vegetables

3 cups vegetable medley (broccoli, mushrooms, peppers, mini corn, onions, carrots, sugar snap peas)

Oils & Fats

2 tablespoons avocado oil (divided)
2 tablespoons sesame oil

Sauce & Seasonings

⅔ cup low sodium soy sauce
½ cup chicken stock
1 tablespoon cornstarch
3 tablespoons light brown sugar (packed)
1 tablespoon ginger (grated)
3 cloves garlic (minced)
2 teaspoons kosher salt (divided, or more to taste)

Instructions

Prep the stir fry sauce: In a medium-sized bowl, whisk together the chicken stock and cornstarch until smooth. Add the low sodium soy sauce, light brown sugar, sesame oil, grated ginger, minced garlic, and one teaspoon of kosher salt. Whisk all ingredients together thoroughly and set the sauce aside.
Cook the chicken: Heat one tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the cubed chicken thighs in batches if necessary to avoid overcrowding. Season the chicken with one teaspoon of kosher salt and cook for about 5 minutes, stirring frequently, until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
Cook the vegetables: Lower the heat to medium and add the remaining tablespoon of avocado oil to the skillet. Add the vegetable medley along with the remaining teaspoon of kosher salt. Cook the vegetables for 5-7 minutes, stirring occasionally, until they are crisp-tender but still vibrant.
Combine chicken and vegetables: Return the cooked chicken to the skillet with the vegetables. Stir to combine the ingredients evenly.
Add the sauce and finish cooking: Whisk the prepared stir fry sauce once more and pour it over the chicken and vegetables in the skillet. Stir gently to coat everything evenly. Bring the mixture to a boil while stirring occasionally. Allow it to cook for an additional one minute until the sauce thickens and glazes the ingredients. Serve immediately with rice or noodles for a complete meal.

Notes

Use a variety of vegetables for color, texture, and flavor, but avoid watery vegetables that can make the stir fry soggy.
Cook the chicken in batches if your skillet is small to ensure it browns nicely and cooks evenly.
The cornstarch in the sauce is essential to achieving a glossy, thickened stir fry sauce.
Feel free to substitute chicken thighs with chicken breast, but thigh meat offers more tenderness and flavor.
For extra crunch, consider adding a handful of chopped cashews or peanuts as a garnish.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian

Keywords: chicken stir fry, easy chicken recipe, quick dinner, stir fry vegetables, soy sauce chicken, healthy stir fry