FREE 5-Ingredient Recipe EBook

• This Is My Everyday Chicken Stir Fry Recipe
• Ingredients & Substitutions
• How To Make Chicken Stir Fry
• My Recipe Tips
• Chicken Stir Fry (Easy 30-Min Recipe) Recipe card
• Serving Ideas
• More Chicken Stir Fry Recipes
• Recipe Reviews

This Is My Everyday Chicken Stir Fry Recipe

One of the first easy dinners I learned how to make was chicken stir fry , mainly because I loved the idea of a one-pan meal that could use up one-off veggies I had. I still love it for that, but these days, here’s why I make this chicken stir fry recipe the most:

• Sweet and savory sauce without processed ingredients – Many chicken stir fry recipes have long ingredient lists, with processed condiments, sugar, and starch. Sometimes they have a separate sauce and marinade. My chicken stir fry marinade doubles as a sauce, and has just 3 ingredients in it (yes, three!). And when mixed with the sauteed aromatics, it hits all the right sweet, savory, and umami notes.
• Golden, juicy chicken with tender vegetables – Overcooked chicken or limp vegetables can absolutely ruin a stir fry, and you won’t find that here. Follow my simple process and you’ll get consistent results.
• Light, easy 30-minute meal – All with simple, naturally gluten-free ingredients. The simplicity is the main reason I make this stir fry chicken so often on busy weeknights.

If you like my chicken broccoli stir fry and low carb chicken stir fry , add this easy chicken stir fry to your list — dare I say, it’s even better. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my chicken stir fry recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Chicken – I used boneless skinless chicken breasts, but boneless skinless chicken thighs work, too. If you want to try another protein, I’ve got separate recipes for beef stir fry and shrimp stir fry .
• Sauce & Marinade Base – I use a combination of chicken broth (for rich umami flavor), coconut aminos (my go-to soy sauce alternative , found in the Asian food grocery section), and Wholesome Yum Zero Sugar Honey (which sweetens and thickens the sauce naturally). Feel free to substitute bone broth for extra richness, regular soy sauce or tamari if you prefer those, or regular honey.
• Aromatics – I highly recommend freshly grated ginger and freshly minced garlic for the best flavor. You can substitute 1/2 teaspoon of garlic powder and 1/4 teaspoon ground ginger if you have to, though.
• Vegetables – My usual blend is broccoli, mushrooms, bell peppers, and snap peas . You can definitely use other stir fry vegetables , like onions, carrots, cauliflower, bean sprouts, bok choy, snow peas, baby corn, or zucchini.
• Oil – I prefer olive oil for stir fry chicken, but feel free to use sesame oil for a more traditional option. Avoid toasted sesame oil, which isn’t safe for high heat, but it’s okay to stir in a teaspoon for flavor at the end.
• Optional Garnishes – Crushed red pepper flakes, sliced green onions, cashews, peanuts, or sesame seeds all look and taste great sprinkled over this chicken stir fry.
• Sea Salt & Black Pepper

How To Make Chicken Stir Fry

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Season the chicken. Pat dry with paper towels, cut into bite-size pieces, and sprinkle with salt and pepper.
2. Marinate the chicken. Whisk together chicken broth, coconut aminos, and honey, then combine with the chicken and let it marinate.
3. Stir fry the vegetables, in the right order. Heat the oil in a large, heavy-bottom wok , until very hot. Stir fry the mushrooms first. Add the broccoli, snap peas, and bell peppers, season with salt and pepper, and continue cooking until tender.

1. Add the aromatics. Push the vegetables to the sides, and add the minced garlic and ginger in the center. Saute until fragrant, then mix in. Transfer the veggies to a plate, and cover to keep warm.
2. Stir fry chicken. Add the marinated chicken pieces in a single layer, reserving any marinade left in the bowl for later. Sear until cooked through, turning occasionally.
3. Bring it all together. Return the vegetables to the pan. Drizzle the chicken stir fry with more of the remaining marinade. Simmer until the stir fry sauce reduces and thickens.

My Recipe Tips

• Honey thickens this sauce without cornstarch, but you can add some if you want it extra thick. Just whisk a tablespoon of corn starch (or one of my cornstarch substitutes ) into the marinade before pouring into the pan at the end. Without this, the sauce still thickens but isn’t glossy-thick.
• If you like it extra saucy, you can double the marinade ingredients. This makes the sauce take much longer to reduce, so I’d recommend simmering it without the chicken and veggies first (to avoid overcooking them), or using my cornstarch option above.
• Choose a wok or large skillet with a heavy bottom. These retain and distribute heat better than lighter ones. I used an older one for my pictures, but lately use and love this wok for my chicken stir fry.
• The larger your pan, the faster your sauce will reduce. It’s all about surface area!
• Preheat the wok well before cooking. To test this, add a drop of water — it’s ready when the water sizzles away immediately.
• Cook your vegetables in the right order. Ones that cook for longer, like mushrooms and onions, are best cooked separately upfront before adding the faster-cooking veggies.
• Make sure each piece of chicken touches the pan. You may need to cook in batches if it doesn’t all fit. If you crowd the pan, the chicken won’t brown as nicely and can cook unevenly.
• Be careful not to overcook. Cooking too long will make your chicken dry and your vegetables mushy. I use this meat thermometer to check the chicken, and remove it from the pan around 160 degrees F. Then, just make sure it reaches at least 165 when simmering with the sauce. If you choose to make this chicken stir fry with chicken thighs, I recommend an internal temperature of 170 degrees F instead, as that’s when dark meat gets juicy.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Chicken And Sauce:

• 1 lb Boneless skinless chicken breasts ▢
• 3/4 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1 tbsp Chicken broth, reduced sodium (or any broth of choice) ▢
• 1.5 tbsp Coconut aminos (or low-sodium soy sauce or tamari) ▢
• 1/4 cup Honey (I used sugar-free honey , but any kind works) ▢

Vegetables:

• 4 tbsp Olive oil (or sesame oil; divided) ▢
• 1 cup Mushrooms (sliced) ▢
• 1 cup Broccoli (cut into medium florets) ▢
• 1 cup Sugar snap peas (or snow peas) ▢
• 1 large Bell pepper (cut into strips; I used 1/2 red and 1/2 yellow) ▢
• 1/4 tsp Sea salt ▢
• 1/8 tsp Black pepper ▢
• 4 cloves Garlic (minced) ▢
• 1 tbsp Fresh ginger (optional; grated) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat the chicken dry with paper towels. Cut into 1-inch pieces with a knife. Season with salt and pepper.
2. In a large bowl, whisk together the chicken broth, coconut aminos, and honey. Add the chicken pieces and stir to coat. Set aside to marinate for 15 minutes , or up to 24 hours.
3. Meanwhile, heat 2 tablespoons of oil in a large, heavy-bottom wok over medium-high heat, until very hot. To test this, add a drop of water – it’s ready when the water sizzles away immediately.
4. Add the mushrooms. Stir fry for 4-6 minutes , until mushrooms are soft.
5. Add the broccoli, peas, and bell peppers. Season lightly with salt and pepper. Stir fry for 5-7 minutes , until vegetables are crisp-tender.
6. Push the vegetables to the sides, making a well in the center. (Add a little more oil if the pan is dry.) Add the minced garlic and ginger, if using. Saute without moving for about 1 minute , until fragrant, then stir into the rest of the vegetables.
7. Transfer the vegetables to a plate or bowl, and cover to keep warm.
8. Add 2 more tablespoons of oil to the pan and heat over medium-high heat, until very hot. Add the chicken pieces in a single layer, reserving any marinade left in the bowl for later. Cook for 2-3 minutes per side, until cooked through. (You may need to cook in batches – don’t crowd the pan.)
9. Add the vegetables back to the pan with the chicken. Pour 3 tablespoons of the remaining marinade over the chicken and veggies. Increase heat to high, bring to a boil, and simmer for 2-3 minutes , until the sauce reduces and thickens.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 1/2 cups

• Tips: Check out my recipe tips above to help you get a thicker sauce, choose the best pan, and get juicy, golden chicken.
• Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
• Meal prep: You can mix the sauce ingredients, chop the vegetables, and season the chicken ahead of time, or even marinate the chicken up to 24 hours before cooking. I’ve also prepared this entire dish for the week — it’s perfect portioned for lunch!
• Reheat: Stir fry chicken again to reheat, just until warm. Be careful not to overheat, or it’ll dry out.
• Freeze: Feel free to freeze the cooked chicken stir fry for up to 3 months, or even freeze the chicken in the marinade. That in the refrigerator overnight.

📖 Want more recipes like this? Find this one and many more in my Winter Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Chicken Stir Fry Recipe

Serving Ideas

This dish makes a perfect one-pan meal! Serve it over brown rice, fried rice , or even cauliflower fried rice or cauliflower rice (shown above). You could also use Asian-style noodles as a base — I like it with lighter shirataki noodles .

More Chicken Stir Fry Recipes

If you enjoyed this dish, try one of my other chicken stir fry recipes next:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Chicken Stir Fry (Easy 30-Min Recipe)

My chicken stir fry recipe has juicy chicken and tender veggies in the easiest sauce & marinade! Make this one-pan meal in just 30 minutes.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/chicken-stir-fry/

Ingredients

Chicken And Sauce:

• 1 lb Boneless skinless chicken breasts
• 3/4 tsp Sea salt
• 1/4 tsp Black pepper
• 1 tbsp Chicken broth, reduced sodium (or any broth of choice)
• 1.5 tbsp Coconut aminos (or low-sodium soy sauce or tamari)
• 1/4 cup Honey (I used sugar-free honey , but any kind works)

Vegetables:

• 4 tbsp Olive oil (or sesame oil; divided)
• 1 cup Mushrooms (sliced)
• 1 cup Broccoli (cut into medium florets)
• 1 cup Sugar snap peas (or snow peas)
• 1 large Bell pepper (cut into strips; I used 1/2 red and 1/2 yellow)
• 1/4 tsp Sea salt
• 1/8 tsp Black pepper
• 4 cloves Garlic (minced)
• 1 tbsp Fresh ginger (optional; grated)

Instructions

1. Pat the chicken dry with paper towels. Cut into 1-inch pieces with a knife. Season with salt and pepper.
2. In a large bowl, whisk together the chicken broth, coconut aminos, and honey. Add the chicken pieces and stir to coat. Set aside to marinate for 15 minutes , or up to 24 hours.
3. Meanwhile, heat 2 tablespoons of oil in a large, heavy-bottom wok over medium-high heat, until very hot. To test this, add a drop of water - it’s ready when the water sizzles away immediately.
4. Add the mushrooms. Stir fry for 4-6 minutes , until mushrooms are soft.
5. Add the broccoli, peas, and bell peppers. Season lightly with salt and pepper. Stir fry for 5-7 minutes , until vegetables are crisp-tender.
6. Push the vegetables to the sides, making a well in the center. (Add a little more oil if the pan is dry.) Add the minced garlic and ginger, if using. Saute without moving for about 1 minute , until fragrant, then stir into the rest of the vegetables.
7. Transfer the vegetables to a plate or bowl, and cover to keep warm.
8. Add 2 more tablespoons of oil to the pan and heat over medium-high heat, until very hot. Add the chicken pieces in a single layer, reserving any marinade left in the bowl for later. Cook for 2-3 minutes per side, until cooked through. (You may need to cook in batches – don’t crowd the pan.)
9. Add the vegetables back to the pan with the chicken. Pour 3 tablespoons of the remaining marinade over the chicken and veggies. Increase heat to high, bring to a boil, and simmer for 2-3 minutes , until the sauce reduces and thickens.

Maya’s Recipe Notes

Serving size: 1 1/2 cups

• Tips: Check out my recipe tips above to help you get a thicker sauce, choose the best pan, and get juicy, golden chicken.
• Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
• Meal prep: You can mix the sauce ingredients, chop the vegetables, and season the chicken ahead of time, or even marinate the chicken up to 24 hours before cooking. I’ve also prepared this entire dish for the week – it’s perfect portioned for lunch!
• Reheat: Stir fry chicken again to reheat, just until warm. Be careful not to overheat, or it’ll dry out.
• Freeze: Feel free to freeze the cooked chicken stir fry for up to 3 months, or even freeze the chicken in the marinade. That in the refrigerator overnight.

📖 Want more recipes like this? Find this one and many more in my Winter Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)