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A fully plated chicken stir fry over rice on a rustic wooden table with a hot wok cooking over a gas flame in the background, accompanied by side bowls of sesame seeds, green onions, and black silverware.

Chicken Stir Fry

Tender velveted chicken, crisp colorful vegetables, and a glossy sweet-savory sauce this chicken stir fry comes together in 25 minutes and beats takeout every time. One pan, simple ingredients, restaurant-quality results.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American, asian, inspried
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb Boneless skinless chicken breast Sliced thin against grain, quarter inch
FOR VELVETING
  • 1 tbsp Cornstarch Creates protective coating
  • 1 Egg white Binds coating to chicken
  • 1/4 tsp Baking soda Keeps chicken tender at high heat
  • 1 tbsp Low sodium soy sauce
FOR THE SAUCE
  • 3 tbsp Low sodium soy sauce
  • 2 tbsp Oyster sauce Adds depth - sub hoisin if unavailable
  • 1 tbsp Honey Balances the saltiness
  • 1 tbsp Rice vinegar Brightness and balance
  • 1 tsp Sesame oil Add at end - do not cook in hot oil
  • 1 tsp Cornstarch Thickens sauce to glossy coating
  • 1/2 tsp White pepper
FOR COOKING
  • 2 tbsp Avocado oil Divided - high smoke point for stir fry
  • 2 cups Broccoli florets Cut into bite-sized pieces
  • 1 Red bell pepper Sliced thin
  • 1 cup Snap peas Strings removed
  • 1 cup Mushrooms Sliced
  • 4 Garlic cloves Freshly minced
  • 1 tbsp Fresh ginger Grated or finely minced
  • 3 Green onions Sliced for garnish
  • 1 tsp Sesame seeds Optional garnish

Equipment

  • 1 Large skillet or wok 12-inch minimum - flat bottom for home stove
  • 1 Small bowl For velveting chicken
  • 1 Medium bowl For mixing stir fry sauce
  • 1 Instant-read thermometer Chicken should reach 165F
  • 1 Salad spinner or paper towels Dry vegetables completely before cooking

Method
 

  1. Velvet the chicken Slice chicken breast thin against the grain about quarter inch thick. In a bowl, combine cornstarch, egg white, baking soda, and one tablespoon soy sauce. Add chicken and toss until every piece is evenly coated. Set aside for 15 to 30 minutes. Do not skip this step - it is what gives chicken stir fry its silky restaurant texture.
    A person wearing white gloves tosses and coats sliced chicken strips in a marinade inside a dark bowl for a chicken stir fry marinade recipe.
  2. Make the sauce Whisk together soy sauce, oyster sauce, honey, rice vinegar, sesame oil, cornstarch, and white pepper in a small bowl until smooth and the cornstarch is fully dissolved. Taste and adjust more honey for sweetness, more soy sauce for saltiness. Set next to the stove.
    A person wearing white gloves whisks a rich homemade chicken stir fry sauce in a dark bowl next to a bottle of premium sesame oil on a dark countertop.
  3. Prep all vegetables Wash and completely dry all vegetables. Cut broccoli into bite sized florets, slice bell pepper thin, remove strings from snap peas, slice mushrooms. Mince garlic and grate ginger. Everything must be ready before cooking starts chicken stir fry moves too fast to prep mid-cook.
    A wooden cutting board with a chef's knife surrounded by bowls of fresh broccoli, sliced red and yellow bell peppers, sugar snap peas, mushrooms, and aromatics for a chicken stir fry recipe.
  4. Cook the chicken Heat one tablespoon of avocado oil in a large skillet or wok over high heat until shimmering and almost smoking. Add velveted chicken in a single layer do not crowd. Cook undisturbed for 90 seconds until white on the bottom, then toss for another 60 seconds until just cooked through. Remove to a clean plate.
    Sliced chicken pieces cooking in a hot wok over a high gas flame with rising steam and flames in a professional kitchen for a best wok for chicken stir fry review.
  5. Stir fry the vegetables Add remaining tablespoon of avocado oil to the same pan over high heat. Add broccoli and mushrooms first they need more time. Toss constantly for 2 minutes. Add bell pepper and snap peas. Toss for another 90 seconds. Vegetables should be crisp tender with slight char at the edges.
    A person wearing gloves tosses fresh vegetables including broccoli, mushrooms, and peppers in a hot wok over an open gas flame with rising steam.
  6. Add garlic and ginger Push vegetables to the side of the pan. Add garlic and ginger to the center. Toss for 30 seconds until fragrant. Do not let them sit still or they will burn.
    Chopped garlic sizzling in the center of a hot wok surrounded by fresh broccoli, sliced peppers, and mushrooms with rising steam and a gas flame for a chicken stir fry aromatics guide.
  7. Return chicken and add sauceReturn cooked chicken to the pan. Give the sauce a quick whisk and pour over everything. Toss constantly over high heat for 30 to 45 seconds until the sauce thickens, turns glossy, and coats every piece of chicken and vegetable.
    Rich stir fry sauce being poured from above onto a sizzling mixture of chicken, broccoli, peppers, and snap peas in a hot wok over a gas flame.
  8. ServeRemove from heat immediately. Transfer chicken stir fry to a serving plate or directly over steamed jasmine rice. Garnish with sliced green onions and sesame seeds. Serve immediately while sauce is at peak glossiness and vegetables are still crisp.
    A dark plate piled high with fluffy white rice, glossy chicken pieces, broccoli, mushrooms, bell peppers, and snap peas garnished with sesame seeds and green onions next to chopsticks.

Notes

  • Mise en place is essential: prep everything before the pan goes on. Stir fry moves too fast to prep mid-cook.
  • Velvet the chicken: this single step is the biggest difference between home and restaurant chicken stir fry.
  • High heat is required: medium heat produces steamed vegetables, not stir fried ones.
  • Dry vegetables: surface moisture creates steam and drops pan temperature. Dry completely before cooking.
  • Vegetable timing: dense vegetables (broccoli, carrots) go in first, soft ones (bell pepper, snap peas) after.
  • Sauce: always taste before adding and adjust sweetness or salt.
  • Storage: airtight container, fridge up to 3 days.
  • Reheat: hot skillet with splash of water, 2 to 3 minutes. Not microwave.
  • Freezing not recommended: vegetables break down in texture after freezing.