Why You’ll Love this Savory Chicken Stir Fry
If you’re searching for a quick weeknight dinner that doesn’t skimp on flavor, this savory chicken stir fry might just become your new go-to recipe.
I love how the tender chicken strips soak up that garlicky soy marinade while the colorful veggies add both nutrients and crunch. The best part? It comes together in under 30 minutes after marinating.
The combination of broccoli, carrots, celery, and onions isn’t just pretty—it’s customizable based on what’s in your fridge.
Trust me, once you master this basic technique, you’ll never need to order takeout on busy nights again.
What Ingredients are in Savory Chicken Stir Fry?
This savory chicken stir fry requires simple, accessible ingredients you might already have in your kitchen. The beauty of this dish lies in its perfect balance of protein and vegetables, all brought together with a simple yet flavorful sauce. While the ingredient list might look long at first glance, most items are staples that create the foundation for many Asian-inspired dishes.
- 4 boneless skinless chicken breast halves
- 3 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 garlic clove, minced
- 3 tablespoons oil (divided – 2 tbsp + 1 tbsp)
- 2 cups broccoli, cut up
- 1 cup celery, sliced
- 1 cup carrot, thinly sliced
- 1 small onion, sliced
- 1 cup chicken stock
Don’t feel too constrained by these exact measurements, especially with the vegetables. That’s the wonderful thing about stir fry recipes—they’re incredibly forgiving and adaptable. Got extra bell peppers? Throw them in. No celery? Skip it or substitute with snow peas. The cornstarch might seem like an unusual addition to the marinade, but it’s actually a technique called “velveting” that Chinese restaurants use to keep the chicken moist and tender during the high-heat cooking process. And while any neutral cooking oil works well here, sesame oil could add an extra dimension of flavor if you have it on hand.
How to Make this Savory Chicken Stir Fry
Making this chicken stir fry is all about the timing and technique, starting with proper preparation of your chicken. First, cut your 4 boneless skinless chicken breast halves into ½-inch strips—thin enough to cook quickly but substantial enough to retain juiciness.
In a bowl, combine 3 tablespoons cornstarch, 2 tablespoons soy sauce, and 1 minced garlic clove to create your marinade. Toss the chicken strips in this mixture until they’re well-coated, then let them marinate for at least 30 minutes. This marinade isn’t just about flavor; the cornstarch creates that signature velvety texture you’ve probably noticed in restaurant stir-fries but could never quite figure out how to replicate at home.
When you’re ready to cook, heat 2 tablespoons of oil in a large skillet over medium-high heat. Working quickly but carefully, stir fry the marinated chicken until it’s no longer pink—but here’s where restraint is key. We’ve all been guilty of overcooking chicken out of food safety paranoia, right? Resist that urge!
Once the chicken is just cooked through, remove it from the pan and keep it warm while you tackle the vegetables. Add the remaining 1 tablespoon of oil to the same skillet, then toss in your 2 cups of broccoli, 1 cup of sliced celery, 1 cup of thinly sliced carrots, and that small sliced onion. Stir fry these colorful veggies until they reach your preferred level of tenderness—some like them with a bit of crunch, others prefer them softer.
The final step brings everything together in harmony. Pour 1 cup of chicken stock into the pan with your vegetables, creating steam that will help finish cooking everything evenly.
Return your reserved chicken to the skillet, giving everything a good stir to combine. The cornstarch from the chicken marinade will naturally thicken the sauce as you continue cooking until the mixture becomes bubbly and glossy.
And there you have it—a homemade stir fry that rivals takeout but costs a fraction of the price. The entire process from wok to table takes less than 15 minutes once your ingredients are prepped, making this perfect for those nights when you want something satisfying without spending hours in the kitchen.
Savory Chicken Stir Fry Substitutions and Variations
While the classic version of this chicken stir fry deserves a spot in your regular meal rotation, countless delicious variations can breathe new life into the recipe whenever you’re craving something different.
I love swapping in beef strips or tofu when chicken feels too routine. Not a broccoli fan? Try snow peas, bell peppers, or mushrooms instead.
For a flavor twist, replace regular soy sauce with dark soy or hoisin sauce—absolutely game-changing. Feeling spicy? Add sriracha or red pepper flakes. Sometimes I toss in cashews or water chestnuts for crunch.
The beauty of stir fry? It’s endlessly adaptable to whatever’s in your fridge.
What to Serve with Savory Chicken Stir Fry
Now that you’ve mastered the art of customizing your stir fry, let’s talk about turning it into a complete meal.
I always serve mine over fluffy jasmine rice, which soaks up that savory sauce beautifully. Brown rice or quinoa work wonderfully too, if you’re looking for more fiber.
Want something lighter? Try serving it over cauliflower rice or alongside crisp lettuce cups for wrapping.
Don’t forget some simple sides—steamed edamame, a quick cucumber salad with rice vinegar, or even store-bought spring rolls can round things out.
My personal favorite? A side of garlic noodles, which my kids mysteriously prefer over the actual stir fry.
Final Thoughts
As I’ve shared this savory chicken stir fry recipe with friends and family over the years, I’ve learned that stir-frying isn’t just a cooking method—it’s practically a life skill.
The beauty lies in its versatility and efficiency. Those chicken strips, coated in that simple cornstarch-soy marinade, always deliver big flavor with minimal effort.
