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    Home » Main Dishes » Poultry » Chicken

    Easy Chicken Stir Fry

    Published: Oct 21, 2021 · Modified: Dec 20, 2021 by Jessica Fisher

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    As an Amazon Associate I earn from qualifying purchases. For more details, please see our disclosure policy.
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    black chop sticks holding a piece of chicken over a plate of chicken stir fry on a bed of rice with peppers.

    Make it a fake-out take-out night with this Easy Chicken Stir-Fry recipe. This one-dish dinner comes together quickly with chicken, mushrooms, onions, peppers, and cabbage — in less than 30 minutes!

    Serve it alongside Baked Rice and Quick Potstickers with Dipping Sauce for a fun, Chinese-inspired dinner. Leftovers are fantastic the next day and can even be frozen for an Easy Lunches Freezer Cooking Session.

    piece of chicken held in black chopsticks over square white plate of chicken stir fry on bed of rice. this …
    Jump to:
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs
    • Recipe Costs
    • More Delicious Chicken Recipes
    • Tell us what you think!
    • Chicken Stir Fry Recipe

    When I was a child, my family would go out to eat on a weekly basis. In our then-tiny little Santa Clarita Valley, there were few chain restaurants; most dining establishments were locally owned and family-run. Dad would often decide that we were going to Lui’s Chinese Kitchen for dinner.

    It seems we were always waiting in restaurants — hungry. At Lui’s they would bring you a pot of tea — with real leaves — and a bowl of chow mein noodles. It was all we knew of Chinese food, but we loved it.

    We would choose two or three different entrees as well as both kinds of rice that would be served “family style”.

    Why Make This

    It’s a way to control ingredients for allergies. If you love Chinese-American take-out, but aren’t able to enjoy it out due to food allergies, you can still enjoy it at home, making it yourself.

    This chicken stir fry is super easy quick to prepare. From start to finish it should take you less than 30 minutes — and it will be delicious.

    You can use this base recipe to clean out the veggie drawer. I use cabbage, mushrooms, and red bell peppers because I love those vegetables. Feel free to switch things around if you like. You can also use pea pods, bean sprouts, thinly sliced carrot, or broccoli. Go with what you got and Shop Your Kitchen to Save Money.

    Ingredients

    Here’s what you need to make this easy chicken stir fry:

    all the ingredients for chicken stir fry measured out in small bowls and dishes and laid out on a black table top.

    soy sauce – Providing a saltiness and umami flavor, soy sauce is key to many Asian-inspired dishes. Keep in mind that it usually contains gluten. If you need this dish to be gluten-free, be sure to buy a soy sauce marked gluten-free. If you need this dish to be soy-free, you can use coconut aminos.

    cornstarch – Cornstarch helps thicken the sauce as well as give the chicken a silken texture. Don’t leave it out.

    dry sherry – While rice wine is more typical in authentic Chinese cooking, dry or cooking sherry is an easy-to-find alternative.

    chicken stock or broth – This helps give flavor and body to the stir fry sauce. You can make your own chicken stock, buy it in the carton or box, or mix up an approximation with bouillon.

    chicken breast – I like to use boneless, skinless chicken breast in my stir fry, but you can also use boneless, skinless chicken thighs. In a pinch, you can also substitute pork loin or round steak into this stir-fry.

    black pepper – Pepper adds a nice kick to the sauce.

    oil – A neutral cooking oil is best for chicken stir fry, such as avocado or canola.

    stir fry vegetables – I like to use mushrooms, red bell pepper, onion, and green cabbage in this recipe, but you can also use sugar snap peas, snow peas, shredded carrots, baby corn, water chestnuts, sliced celery, or broccoli florets.

    sesame oil – This oil is for flavor, so a little goes a long way. Add it near the end in the finishing sauce.

    toasted sesame seeds – These are an optional, but fun garnish to top off your chicken stir fry.

    Step-by-Step Instructions

    Here’s how to make this easy chicken stir fry:

    • bowls of sherry, soy sauce and cornstarch next to larger mixing bowl with small amounts of each of those ingredients.
    • whisked ingredients in the metal mixing bowl with a whisk.
    • chicken pieces in the mixing bowl with a red rubber spatula.

    1. In a mixing bowl, combine 1 tablespoon EACH of the soy sauce, cornstarch, and cooking sherry. Add the chicken to the bowl. Stir gently and season to taste with black pepper. Set this aside and save the other sauce ingredients for later.

    • heating oil in a skillet over medium heat.
    • the marinated chicken is in the pan with a red silicone spatula.
    • the cooked chicken is now in the pan.
    • the chicken has been removed from the pan to a covered dish and we see the skillet with a few of the chicken drippings.

    2. In a large nonstick skillet heat the vegetable oil until shimmering. Add the chicken and accumulated juices to the skillet and cook until the chicken is cooked through, about 5 minutes. Remove the chicken to a covered dish.

    • onions and mushrooms added to the hot skillet.
    • the cooked onion and mushrooms in the skillet.
    • cabbage and peppers added to the vegetables in the skillet.
    • adding the cooked chicken back into the pan with the cooked vegetables.

    3. Add the mushrooms and onion, to the pan. and cook until the vegetables are tender and starting to brown slightly, about 7 minutes. Add the cabbage and bell peppers to the pan. Stir the chicken back into the mixture.

    • five small dishes with the different elements for the finishing sauce arrayed around the skillet of chicken and vegetables.
    • sauce ingredients combined in a measuring cup.
    • sauce added to the skillet, simmering and thickening.

    4. In a small mixing bowl, combine the chicken broth, sesame oil, and the remaining tablespoons of soy sauce, cornstarch, and sherry. Blend this cooking sauce well and add it to the skillet with the chicken. Simmer until thickened, about two minutes. Serve over hot cooked rice.

    FAQs

    Can chicken stir fry be frozen?

    This is a great dish to make ahead and freeze. Cool the stir fry and divide into meal-size portions in labeled containers or ziptop freezer bags. Chill completely in the fridge prior to storing in the freezer. The dish should be good for up to 6 weeks frozen.

    Can chicken stir fry be reheated?

    Stir fry is a great dish to serve leftover the next day. Always store leftovers within 2 hours of preparation in an airtight container in the fridge. To reheat, vent the lid and heat in 30 second intervals in the microwave until hot. If heating on the stove top, place the stir fry in a skillet and cook over medium heat, stirring, until hot.

    How do you make chicken stir fry with noodles?

    This chicken and vegetable stir fry can be served over rice or noodles. If using noodles, cook soba, ramen, or rice noodles according to package directions, drain well, and add then to the finished stir fry and sauce in the pan. Toss gently and serve.

    Recipe Costs

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    • soy sauce – $0.20
    • cornstarch – $0.04
    • dry sherry – $0.28
    • chicken stock – $0.15
    • chicken breast – $3.78 ($1.89/lb)
    • black pepper – $0.02
    • oil – $0.02
    • mushrooms – $1.00
    • red bell pepper – $1.00
    • onion – $0.45
    • green cabbage – $0.50
    • sesame oil – $0.36

    While your costs may vary depending on where and how you shop, you can expect to pay about $7.80 for a large batch of chicken stir fry or $1.30/serving!

    chicken stir fry on a bed of rice on a square white plate with two black chopsticks leaning on the plate.

    More Delicious Chicken Recipes

    • Easy Cashew Chicken
    • Buffalo Chicken Salad
    • Sheetpan Nachos with Chicken
    • Sour Cream Chicken with Salsa Verde

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    piece of chicken held in black chopsticks over square white plate of chicken stir fry on bed of rice.
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    5 from 1 vote

    Chicken Stir Fry Recipe

    This Easy Chicken Stir-Fry and Vegetables is a one-dish dinner that comes together quickly with chicken, mushrooms, onions, peppers, and cabbage. Serve it over a bed of rice or riced cauliflower for a delicious take-out fake-out.
    Prep Time3 hrs 15 mins
    Cook Time15 mins
    Total Time3 hrs 30 mins
    Course: Main Course
    Cuisine: Asian-fusion
    Servings: 6 servings
    Calories: 193kcal
    Author: Jessica Fisher
    Cost: $7.80

    Equipment

    • cutting board
    • chef's knife
    • small mixing bowl
    • wire whisk
    • rubber spatula
    • large skillet

    Ingredients

    • 2 tablespoon soy sauce
    • 2 tablespoon cornstarch
    • 2 tablespoon dry sherry
    • ½ cup chicken stock
    • 2 lb boneless, skinless chicken breast , chopped
    • black pepper
    • 2 tablespoon neutral oil
    • 1 cup mushrooms sliced
    • 1 red bell pepper cored and chopped
    • 1 onion chopped
    • 1 cup shredded green cabbage can also use coleslaw mix
    • 1 tablespoon sesame oil
    • toasted sesame seeds for sprinkling
    • rice (cooked) for serving or noodles
    US Customary – Metric

    Instructions

    • In a mixing bowl, combine 1 tablespoon EACH of the soy sauce, cornstarch, and cooking sherry. Add the chicken to the bowl. Stir gently and season to taste with black pepper. Set this aside and save the other sauce ingredients for later.
    • In a large nonstick skillet heat the vegetable oil until shimmering. Add the chicken and accumulated juices to the skillet and cook until the chicken is cooked through, about 5 minutes. Remove the chicken to a covered dish.
    • Add the mushrooms and onion, to the pan. and cook until the vegetables are tender and starting to brown slightly, about 7 minutes. Add the cabbage and bell peppers to the pan. Stir the chicken back into the mixture.
    • In a small mixing bowl, combine the chicken broth, sesame oil, and the remaining tablespoons of soy sauce, cornstarch, and sherry. Blend this cooking sauce well and add it to the skillet. Simmer until thickened, about two minutes. Serve over hot cooked rice or noodles.

    Notes

    Store leftovers covered in the fridge for up to 4 days. For longest storage, chill and package to freeze. Store in the freezer for up to 6 weeks. Reheat prior to serving.
    Variations: feel free to substitute other quick cooking vegetables such as sugar snap peas, snow peas, shredded carrots, baby corn, water chestnuts, sliced celery, or broccoli florets.
    Nutritional values are approximate and based on ⅙ the recipe.

    Nutrition

    Calories: 193kcal | Carbohydrates: 8g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 456mg | Potassium: 456mg | Fiber: 1g | Sugar: 3g | Vitamin A: 656IU | Vitamin C: 32mg | Calcium: 17mg | Iron: 1mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    This post was originally published on March 9, 2015. It has been updated for content and clarity.

    « Cheap Crock Pot Meals You’ll Actually Love
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    Reader Interactions

    Comments

    1. Kate Grantham

      March 10, 2015 at 2:15 pm

      I have all the ingredients for this recipe except for fish sauce! Do you have a favorite brand?

      Reply
      • Jessica Fisher

        March 10, 2015 at 2:54 pm

        I have used Thai Kitchen and Red Boat. I don’t notice a difference in flavor in recipes, but the Red Boat has no sugar which I like.

        Reply
    2. sarah k @ the pajama chef

      March 10, 2015 at 8:35 am

      i never think to add cabbage to stir fry, but it’s always so good when i have it at a restaurant or somewhere else. will have to try this recipe… we love chinese food 🙂

      Reply
      • Jessica Fisher

        March 28, 2015 at 10:48 am

        Let me know what you think. And yes on cabbage. It’s so cheap! It’s a great filler.

        Reply
    3. Stephanie M.

      March 10, 2015 at 4:51 am

      Stir fry’s are something I make a lot in my house, whether it’s something on my meal plan or a way to get rid of vegetables that I overbought. I can eat them with or without meat. Hubby prefers meat. Mostly I use chicken but I have used leftover London broil cut into strips. And the great thing about stir fry’s is that there is no set ingredients; use whatever veggies you have. It’s healthy and delicious and it’s a “good cheap eat.”

      Reply
      • Jessica Fisher

        March 28, 2015 at 10:48 am

        Yes, it’s the perfect “use-it-up” meal.

        Reply
    4. annie

      March 10, 2015 at 3:57 am

      Woo-hoo! Thanks for the recipient, Jessica

      Reply

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    Hi, I'm Jessica! I believe anyone can prepare delicious meals -- no matter their budget.

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