Chicken Stir Fry

Jump To Recipe
BroccoliChickenDinnerEasyEatsGarlicHealthyLow CarbLunchMain CourseNo-BakeOnionsavoryVegetables

Chicken Stir Fry is the perfect take-out substitute. It’s loaded with chicken and veggies that’s coated in a savory sauce that’s filled with flavor!

Chicken Stir Fry is seasoned chicken, red bell peppers, and onion served over a bed of brown rice.

We love ordering take out! Asian style take out is one of my favorites to order for the family. There is something so satisfying about eating Chinese food straight out of the box with a set of chopsticks. My Chicken Stir Fry is so good, instead of ordering dinner, it will have you racing to the kitchen to try this recipe.

Cube chicken breast and cook in a skillet with olive oil. Remove chicken when finished cooking and set aside. Next, add bell peppers, onions and broccoli; cook until tender and golden. Add the soy sauce mixture and chicken back into skillet. Continue to cook until sauce has slightly thickened. Serve over your favorite rice or noodles!

Chicken Stir Fry is a delicious and versatile dinner. My entire family gobbles this up with a serving of brown or white rice. If you want to be a little healthier, and cut some carbs, try serving in lettuce cups! Next time you have a craving to order from your favorite Asian restaurant pull this recipe out for a comforting homemade meal.

Chicken Stir Fry is seasoned chicken, red bell peppers, and onion served over a bed of brown rice.


Yes!  If you like a little heat in your dish add an optional ¼ teaspoon of red pepper flakes.


Of course! Try slicing up thin pieces of steak and substitute for chicken to make a Beef Stir Fry.


Absolutely! Try adding asparagus, carrots, water chestnuts or any other favorite veggies to make a healthy and hearty dish.


Taco Spaghetti – Spaghetti noodles, ground beef, diced tomatoes, green chilies, and Taco seasoning.

Margherita Flatbread Pizza – Roma tomatoes, fresh basil, mozzarella cheese, and garlic baked on flatbread.

Szechuan Chicken – Chicken, veggies in a gourmet teriyaki sauce over linguini noodles.

Sweet and Sour Chicken – Bite size pieces of chicken covered in a sweet and tangy sauce.

Chicken Stir Fry is seasoned chicken, red bell peppers, and onion served over a bed of brown rice.
Print Pin
5 from 1 vote

Chicken Stir Fry

Prep Time 20 minutes
Cook Time 15 minutes
Servings 4


  • 1 pound boneless, skinless chicken breasts, cut in 1-inch pieces
  • salt and pepper, to taste
  • 2 Tablespoons extra virgin olive oil divided
  • 1 small onion (white or yellow), chopped
  • 1 red bell pepper, cut in squares (seeds removed)
  • 1 yellow bell pepper, cut in squares (seeds removed)
  • 2 cups fresh broccoli florets
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes (optional)
  • SAUCE:
  • 1/4 cup chicken broth
  • 3 Tablespoons low-sodium soy sauce
  • 1 Tablespoon honey
  • 1 Tablespoon cornstarch mixed with 2 Tablespoons water
  • 2 Tablespoons Yoshida's Sweet Teriyaki marinade (optional)


  • Season chicken with salt and pepper. In a large, non-stick skillet, heat olive oil over medium-high heat. Add in chicken. Cook, stirring constantly, until cooked through. Internal temperature of chicken should reach 165 degrees F.
  • Transfer cooked chicken to a plate. Cover with foil to keep warm. Set aside.
    Add remaining tablespoon of olive oil to skillet then add onion, bell pepper and broccoli. Cook and stir until veggies are tender and golden.
    (Reduce heat if browning too quickly and not yet tender. I also add a 1/4 cup to 1/2 cup of water to help steam the veggies and to prevent them from sticking to the pan.)
  • When veggies are tender, reduce heat to medium; add garlic, ginger, red-pepper flakes (if using). Cook and stir for about 1 minute.
    Meanwhile, whisk together the chicken broth, soy sauce, honey, cornstarch mixture and Yoshida's marinade (if using.) in a small bowl.
    Add this mixture to the veggies. Stir gently to combine then add chicken back in pan. Stir and toss to coat chicken with mixture. Let cook another 5 minutes or so to warm through and thicken.
    Serve warm over rice or noodles. Enjoy!



Chicken Stir Fry is seasoned chicken, red bell peppers, and onion served over a bed of brown rice.
Join the Conversation
Recipe Rating

26 thoughts on “Chicken Stir Fry

  1. My all-time FAVORITE source for healthy recipes are the Cooking Light recipes on You can find ALL their recipes for free on there! There is an awesome search engine too:) I usually try to include at least a couple recipes from there a week to space out my indiscretions;) I should probably be cooking from there 5 days a week!

  2. This does sound really yummy. AND, I bet the chicken is perfect for leftovers for the next day! I love those meals that can do double duty. Only a few more weeks to go, right? I know you’ll be bikini ready!
    Thank you again for being my guest blogger. I know everyone is going to love your salad – I know I do!

  3. Oh, this sounds delish! And I love that you’ve given two serving options! Love lettuce wraps 🙂

    I popped over from Brandie’s blog and it’s been too long since I’ve visited…I’ll be back 🙂

  4. I just hopped from Brandy’s blog..
    Your stir fry looks amazing and very very delicious! I love the way you made it! Thanks for sharing!

  5. Holly, this stir fry looks perfect for a night when I want to change things up at the dinner table! Delicious, different and simple. Thanks so much for sharing. I’m so glad I found your beautiful blog and am going to explore more of your recipes! 🙂

  6. Your wraps look and sound wonderful. I haven’t had wraps in an age and you’ve reminded me how good they can be. I hope you have a wonderful day. Blessings…Mary

  7. #1. From the looks of your photo, you’re already bikini ready!
    #2. This salad sounds like a fantastic lunch. You’re inspiring me to put a little more effort into my lunches than just throwing together fruit and yogurt. Thank you! 🙂

© Life In The Lofthouse.
Site by