The short answer: this stir fry recipe makes 4 servings in about 20 minutes: sear 1½ pounds of thin-sliced chicken, cook 5 cups of vegetables hard ones first, then toss everything with a 6-ingredient soy, garlic and ginger sauce that thickens in 2 minutes.
- Key numbers: 1½ pounds chicken · 5 cups vegetables · ⅓ cup soy sauce + ⅓ cup broth + 1 tablespoon each honey, rice vinegar and cornstarch · 165°F for chicken · serves 4
- Top moves: prep everything before the heat goes on, use a very hot pan, cook in batches and add the sauce last
- Free and paid next step: get the free recipe book starter pages (we email it to you), or plan stir fry night with the Meal Planner & Grocery List ($3.99).
Our picks for stir fry recipe
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Meal Planner & Grocery List
Weekly meals, a grocery list sorted by aisle, and pantry and freezer inventories so you shop once and waste less.
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Family Recipe Binder
Section dividers, four recipe page layouts with room for the family story, 4x6 and 3x5 cards and a conversion chart - print it or type into the fillable version.
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Family Life Admin Bundle
Baby logs, chore charts, pet records, meal plans and family recipes in one tidy set.
Amounts and times in this stir fry recipe were checked November 4, 2026. The sections below cover ingredients, steps, a vegetable timing chart, protein swaps, 10 combinations and storage.
Stir fry recipe ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless chicken breast or thighs | 1½ pounds, sliced ¼ inch thick | Thighs stay juicier |
| Cornstarch | 1 tablespoon for chicken + 1 tablespoon for sauce | |
| Low-sodium soy sauce | 1 tablespoon for chicken + ⅓ cup for sauce | |
| Chicken broth or water | ⅓ cup | |
| Honey or brown sugar | 1 tablespoon | |
| Rice vinegar | 1 tablespoon | Lime juice works too |
| Toasted sesame oil | 1 teaspoon | Added to the sauce, not for frying |
| Garlic | 3 cloves, minced | |
| Fresh ginger | 1 tablespoon, grated | Or ½ teaspoon ground |
| Neutral oil | 2 to 3 tablespoons | Avocado, peanut or canola |
| Mixed vegetables | 5 cups, bite-size | Broccoli, bell pepper, carrot, snap peas |
| Green onions and sesame seeds | For topping |
How to make a stir fry
- Marinate the chicken. Toss the sliced chicken with 1 tablespoon cornstarch and 1 tablespoon soy sauce. Let it sit while you prep, about 10 minutes.
- Mix the sauce. Whisk the ⅓ cup soy sauce, broth, honey, vinegar, sesame oil, garlic, ginger and 1 tablespoon cornstarch in a measuring cup.
- Heat the pan. Heat 1 tablespoon oil in a wok or 12-inch skillet over high heat until it shimmers.
- Sear the chicken in batches. Spread half the chicken in one layer and cook 2 minutes per side, until browned and 165°F inside. Move it to a plate and repeat.
- Cook the vegetables. Add another tablespoon of oil, then the hardest vegetables first (see the chart). Stir often and add a splash of water if the pan looks dry.
- Sauce and toss. Return the chicken, stir the sauce and pour it in. Cook 1 to 2 minutes, until glossy and thick.
- Serve. Top with green onions and sesame seeds and serve over rice or noodles.
Sodium tip: soy sauce is the saltiest part of any stir fry. Low-sodium soy sauce and extra vinegar or ginger keep the flavor bright, and the FDA's Daily Value for sodium is less than 2,300 mg a day, so check the label on your bottle.
Stir fry vegetable timing chart
Cut everything about the same size and add it in this order so nothing goes limp.
| Add first (4 to 5 minutes) | Add next (2 to 3 minutes) | Add last (1 minute) |
|---|---|---|
| Carrots, sliced thin | Bell peppers | Bean sprouts |
| Broccoli florets | Snap peas or snow peas | Bok choy leaves |
| Onion wedges | Mushrooms | Spinach |
| Green beans | Zucchini | Green onions |
| Cabbage, shredded | Baby corn | Fresh herbs |
Protein swaps for any stir fry
| Protein | Amount for 4 | Cook time | Done when |
|---|---|---|---|
| Chicken breast or thigh | 1½ pounds | 4 minutes per batch | 165°F |
| Flank or sirloin steak, thin strips | 1¼ pounds | 2 to 3 minutes per batch | 145°F, browned |
| Pork tenderloin, thin strips | 1¼ pounds | 3 to 4 minutes per batch | 145°F |
| Shrimp, peeled | 1¼ pounds | 2 to 3 minutes | Pink and opaque |
| Extra-firm tofu, pressed and cubed | 14 to 16 ounces | 6 to 8 minutes | Golden on most sides |
| Eggs (add to fried rice style) | 4, beaten | 1 minute | Just set |
For shrimp ideas, see our shrimp recipes and shrimp fried rice.
10 easy stir fry combinations
Use the same method and sauce, then swap the add-ins.
Chicken stir fries
- Chicken, broccoli and carrot with garlic and ginger
- Chicken, cashews, bell pepper and onion
- Chicken, pineapple, red pepper and snap peas
- Spicy chicken with green beans and a teaspoon of chili garlic sauce
Beef and pork stir fries 5. Beef and broccoli with extra garlic 6. Pepper steak with onion and green pepper 7. Pork, cabbage and carrot with a splash of rice vinegar
Seafood and meatless stir fries 8. Shrimp, zucchini, mushrooms and corn 9. Tofu, bok choy and mushrooms 10. Vegetable stir fry with snap peas, peppers, carrots and edamame
Love a glossy, sweeter finish? Swap the honey for our homemade teriyaki sauce.
Stir fry on a budget
A stir fry stretches a small amount of meat with lots of vegetables, which makes it a strong pick for meal planning on a budget.
Stir fry is one of 56 dishes in our easy Asian food to cook at home, which groups them by cuisine and adds a pantry list and a 7-day plan.
- Use 1 pound of protein and 6 cups of vegetables to serve 4.
- Buy frozen stir fry vegetable blends and cook them straight from the bag in a very hot pan.
- Clean out the crisper drawer. Half a bell pepper, a few carrots and the end of a cabbage all work.
- Track prices on soy sauce, rice and chicken in a grocery price book, and see how to grocery shop on a budget for more ways to save.
For more weeknight dinners, browse chicken dinner ideas, easy dinner ideas and our meal prep ideas. Cooking the tofu version tonight? See our tofu recipes for press, bake and sauce ideas. Want a saucier coconut-milk dinner over rice instead? Make a Thai red curry. Day-old rice left? Turn it into our fried rice recipe. Serve it over a scoop from our rice recipes collection when you want bowl nights mapped out.
Storing and reheating stir fry
Refrigerate leftovers within 2 hours. USDA says leftovers keep 3 to 4 days in the fridge and should be reheated to 165°F. Reheat in a hot skillet with a splash of water for the best texture. Store rice in its own container, and see how long cooked rice lasts before you keep it longer.
Plan stir fry night and save the recipe
For a cabbage-forward skillet without a wok, try egg roll in a bowl.
Classic takeout-style skillet: chicken and broccoli.
Quick green side for any stir-fry night: garlic bok choy.
- Meal Planner & Grocery List, $3.99. A weekly menu grid, an aisle-sorted grocery list and a pantry inventory, so soy sauce and rice never run out.
- Family Recipe Binder, $6.99. Fillable recipe pages, dividers and 4x6 cards for your best stir fry combos.
- Family Life Admin Bundle, $15.99 (
$23.95bought separately). Includes both printables above plus three more family organizers.
Browse every meal planner and recipe printable in our printables shop. Another quick sticky chicken dinner is our sticky honey garlic chicken.
Frequently asked questions
What is the secret to a good stir fry? A good stir fry comes down to high heat, a hot pan and small batches. Cut everything the same size, cook the protein first and set it aside, add hard vegetables before soft ones and pour in the sauce only at the end.
What is the best oil for stir fry? Use an oil with a high smoke point and a neutral taste, such as avocado, peanut, canola or vegetable oil. Save toasted sesame oil for the sauce or a final drizzle, because it burns at high heat.
Do I need a wok to make stir fry? No, a large 12-inch skillet works well. The key is enough surface area so the food sears instead of steaming, so cook in batches if the pan is crowded.
What vegetables go in a stir fry? Broccoli, bell peppers, carrots, snap peas, mushrooms, onion, zucchini, bok choy and cabbage are all great in a stir fry. Mix a hard vegetable, a sweet one and a leafy one for the best texture.
How do you keep stir fry chicken tender? Slice the chicken thin across the grain, toss it with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce for 10 minutes, then sear it in a single layer. Pull it as soon as it reaches 165°F.
How do you thicken the sauce in a stir fry? Whisk 1 tablespoon of cornstarch into the cold sauce before it goes in the pan, then let it bubble for 1 to 2 minutes. If it is still thin, add a slurry of 1 teaspoon cornstarch and 1 tablespoon water.
Can I use frozen vegetables in a stir fry? Yes, add frozen stir fry vegetables straight from the bag to a very hot pan and cook a minute or two longer. Don't thaw them first, or they release water and turn soggy.
How long does stir fry last in the fridge? Stir fry keeps 3 to 4 days in the refrigerator if you chill it within 2 hours of cooking. Store the rice separately and reheat both until steaming hot.
How do I plan stir fry night into my weekly meals? The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. has a weekly menu and an aisle-sorted grocery list, so the protein, vegetables and sauce staples go on one shopping trip. It prints on US Letter paper.
Where can I save my family's stir fry combinations? The Family Recipe Binder ($6.99) from HomeBase Paper Co. has fillable recipe pages and dividers, so your favorite stir fry combos and sauce ratios stay in one place. It includes 4x6 cards too.
Do you have a bundle for planning meals and saving recipes? The Family Life Admin Bundle ($15.99, $23.95 bought separately) from HomeBase Paper Co. bundles the meal planner, the recipe binder and three more household printables, so dinner plans and favorite combos live in one binder.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- FDA: Sodium in your diet fda.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov