Quick Garlic Chicken Stir-Fry with Veggies

This Chicken Stir Fry is loaded with crisp vegetables and tender chicken, all coated in a savory garlic-ginger sauce. Ready from start to table in under 25 minutes, it’s an easy weeknight dinner that rivals takeout.

I love ordering takeout for convenience, but it adds up quickly. To satisfy my Chinese food cravings without the cost, I developed this Better Than Takeout Chicken Stir Fry. It’s fast, flavorful, and family-approved.

Why You’ll Love This Chicken Stir Fry Recipe

• Better Than Takeout: Quick, simple, and packed with the Asian flavors you crave—without the delivery fee.
• So Much Flavor: Fresh vegetables, juicy chicken, and a garlicky ginger sauce make every bite satisfying.
• Family Friendly: The sauce helps the kids enjoy more vegetables, and this recipe is a hit on rotation.

What You’ll Need

Stir fry is straightforward: chicken, vegetables, and a quick sauce. Exact amounts are in the recipe card below.

For the Stir Fry:

• Boneless, skinless chicken breast
• Vegetable oil
• Vegetables: garlic, fresh ginger, onion, carrot, red bell pepper, button mushrooms, and green onion
• Toasted sesame seeds for garnish
• Red pepper flakes for a little heat, optional

For the Sauce:

• Soy sauce (low-sodium or Tamari recommended)
• Cornstarch to thicken
• Light brown sugar for balance
• Sesame oil for aroma
• Low-sodium chicken broth to create the sauce base

How to Make Easy Chicken Stir Fry

• Prep: Cut the chicken into strips or small cubes. Slice and prepare all vegetables. In a small bowl, whisk together soy sauce and cornstarch until smooth, then whisk in brown sugar, sesame oil, and chicken broth; set aside.
• Sauté aromatics: Heat oil in a wok or large nonstick skillet over high heat. Add minced garlic and grated ginger and cook for about 10 seconds until fragrant. Add sliced onion and cook 1–2 minutes until it begins to soften.
• Cook chicken: Add the chicken, stirring frequently, and cook 2–3 minutes until the exterior is no longer pink.
• Add vegetables: Stir in carrots, bell pepper, and mushrooms; cook about 2 minutes so they stay crisp-tender.
• Finish with sauce: Stir the prepared sauce once more and pour it into the pan. Cook 3–4 minutes, stirring often, until the sauce thickens and coats the chicken and vegetables. Ensure the chicken is cooked through.
• Serve: Remove from heat and garnish with sliced green onions, toasted sesame seeds, and red pepper flakes. Serve over rice, rice noodles, or cauliflower rice.

Tips and Tricks

Follow these tips to get the best results:

• Uniform pieces: Cut vegetables to similar sizes so they cook evenly.
• Prep in advance: Mix the sauce before you start cooking so it’s ready when you need it.
• Watch the salt: Use low-sodium soy sauce and chicken broth to control the dish’s saltiness.

Variation Ideas

This stir fry is very adaptable—swap in what you have on hand.

• Vegetables: Add baby corn, water chestnuts, broccoli, bok choy, snow peas, asparagus, or kale.
• Spice: Add sliced spicy peppers or extra red pepper flakes for heat.
• Sauce swaps: Use a teriyaki sauce base, or replace brown sugar with honey and a splash of orange juice for a citrus twist.
• Protein: Substitute shrimp, beef, or firm tofu for the chicken.

What to Serve With Stir Fry Chicken

Serve this stir fry over Basmati, jasmine, or short-grain white rice. For a lower-carb option, use riced cauliflower or quinoa. It’s also delicious over rice noodles or zoodles for a lighter meal. Top with green onions, sesame seeds, and red pepper flakes for extra flavor.

How to Store and Reheat Leftovers

• Store cooled leftovers in an airtight container in the refrigerator for 3–5 days.
• To freeze, cool completely, place in a freezer-safe bag or container, label, and freeze up to 3 months.
• Reheat in a skillet or wok over medium-low heat until warmed through; add a splash of water or chicken broth if the sauce has tightened.

More Easy Chicken Recipes

• Chicken Bacon Ranch Sliders
• Chicken Fajita Pasta
• One Pot Creamed Spinach Chicken