Go Back
quick and easy stir fry

Savory Chicken Stir Fry

This quick and flavorful chicken stir fry combines tender chicken strips in a garlicky soy marinade with colorful vegetables for a nutritious weeknight dinner. Ready in under 30 minutes, this homemade dish rivals takeout but costs significantly less.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Course
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup chicken stock
  • 1 cup celery sliced
  • 2 cups broccoli cut into florets
  • 1 small onion sliced
  • 3 tablespoons cornstarch
  • 4 boneless skinless chicken breast halves cut into ½-inch strips
  • 1 clove garlic minced
  • 2 tablespoons soy sauce
  • 3 tablespoons oil divided (2 tbsp + 1 tbsp)
  • 1 cup carrots thinly sliced

Equipment

  • Large skillet
  • Mixing bowl

Method
 

  1. Cut chicken breast halves into ½-inch strips.
  2. In a bowl, combine cornstarch, soy sauce, and minced garlic to create a marinade.
  3. Add chicken strips to the marinade, coating thoroughly. Let marinate for at least 30 minutes.
  4. Heat 2 tablespoons of oil in a large skillet over medium-high heat.
  5. Stir fry the marinated chicken until just cooked through and no longer pink. Remove from pan and keep warm.
  6. Add the remaining 1 tablespoon of oil to the same skillet.
  7. Add broccoli, celery, carrots, and onion to the skillet. Stir fry until vegetables reach desired tenderness.
  8. Pour chicken stock into the pan with the vegetables.
  9. Return the cooked chicken to the skillet and stir to combine.
  10. Continue cooking until the sauce becomes bubbly and glossy, as the cornstarch from the chicken marinade naturally thickens it.

Notes

This stir fry is incredibly versatile - feel free to substitute vegetables based on what you have available. Bell peppers, snow peas, or mushrooms work wonderfully in place of any of the listed vegetables.
For extra flavor, consider adding a drizzle of sesame oil at the end of cooking or garnishing with toasted sesame seeds.
Serve over jasmine rice, brown rice, or cauliflower rice for a complete meal. Leftovers can be refrigerated for up to 3 days and reheat beautifully.