Can I make this stir fry gluten-free?

Absolutely! Simply swap the regular soy sauce for tamari or certified gluten-free soy sauce. Check that your sweet chili sauce is also gluten-free, as some brands contain wheat in their thickeners.

I don't have a wok. Can I still make this recipe?

Definitely! A large skillet or frying pan works perfectly well. The key is using high heat and keeping the ingredients moving constantly. Cast iron is especially good as it retains heat beautifully.

How can I meal prep this recipe?

Slice all your chicken and vegetables ahead of time and store them separately in the refrigerator. Mix the sauce ingredients in a jar. When ready to cook, everything comes together in minutes. Cooked stir fry also reheats well for lunches throughout the week.

My sauce isn't thickening. What am I doing wrong?

Make sure you're cooking at high heat. If your sauce still seems thin, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water and stir this slurry into your stir fry. Let it bubble for 30 seconds, and you'll have a perfectly thickened sauce.

Quick Chicken Stir Fry Recipe

Name: Quick Chicken Stir Fry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese-inspired
Ingredients: 3 chicken breast fillets, sliced into bite-size pieces; 2 tbsp cornflour/cornstarch; Pinch of salt; Pinch of pepper; 2 tbsp vegetable oil; 85 g (1 cup) sugar snap peas/snow peas; 1 yellow pepper, deseeded and sliced; 1 red pepper, deseeded and sliced; 2 cloves garlic, peeled and minced; 4 tbsp soy sauce; 2 tbsp Chinese rice vinegar; 3 tbsp brown sugar; 3 tbsp sweet chilli sauce; 2 tbsp tomato ketchup; 1 bunch spring onions/scallions, chopped; 1 small red chilli, deseeded and sliced; Boiled rice or noodles

This Quick Chicken Stir Fry is a weeknight dinner superstar that delivers incredible flavor in just 25 minutes! Tender chicken pieces and crisp vegetables are coated in a savory-sweet sauce that’ll make you forget all about takeout. With minimal prep and maximum taste, this stir fry is perfect for busy evenings when you want something delicious without spending hours in the kitchen.

Why You’ll Love This Recipe

Lightning Fast: From prep to plate in 25 minutes—perfect for those nights when you’re starving and need dinner ASAP.
One-Pan Wonder: Everything cooks in a single wok, meaning less cleanup and more time to enjoy your evening.
Customizable: This recipe is incredibly forgiving—add whatever vegetables you have in your fridge and adjust the spice level to your liking.
Restaurant-Quality Flavor: The sauce is the perfect balance of savory, sweet, and tangy—you’ll be amazed you made it at home!

Ingredients You’ll Need

Chicken breast fillets: The star protein that cooks quickly and soaks up all the delicious flavors. Slice them evenly for consistent cooking.
Cornflour/cornstarch: This magical powder not only helps tenderize the chicken but creates that velvety texture that’s signature to great stir fries.
Vegetable oil: A neutral oil with a high smoke point is essential for stir-frying at high temperatures without burning.
Sugar snap peas/snow peas: These add a delightful crunch and fresh, sweet flavor that balances the savory elements.
Peppers: Yellow and red peppers bring color, sweetness, and vitamin C to the party. Their slight crunch adds wonderful texture.
Garlic: Because honestly, what dish isn’t better with garlic? It forms the aromatic foundation of our sauce.
Soy sauce: Brings that umami depth that makes the sauce irresistible. Use low-sodium if you’re watching your salt intake.
Chinese rice vinegar: Adds the perfect tang to balance the sweetness in the sauce. If you can’t find it, apple cider vinegar will work in a pinch.
Brown sugar: Provides caramel notes and helps create that sticky glaze we all love in stir fry sauces.
Sweet chilli sauce: Adds complexity with its sweet heat—it’s a shortcut to flavor you don’t want to skip.
Tomato ketchup: Don’t question it! This secret ingredient adds a touch of acidity and sweetness that brings everything together.
Spring onions/scallions: These give a fresh, mild onion flavor that lightens the dish.
Red chilli: For that perfect kick of heat that wakes up your taste buds. Remove the seeds for less heat.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking to mix things up? Here are some easy swaps and additions:

Protein Swap: Try beef strips, shrimp, or firm tofu instead of chicken.
Veggie Variations: Broccoli, snap peas, mushrooms, baby corn, or water chestnuts all work brilliantly.
Nutty Crunch: Toss in some cashews or peanuts for extra texture and protein.
Sauce Adjustments: Add hoisin sauce for a deeper flavor, or a splash of sesame oil at the end for nuttiness.
Serve Differently: Skip the rice and serve in lettuce cups, or wrap in tortillas for fusion fajitas.

How to Make Quick Chicken Stir Fry

Step 1: Prep and Coat the Chicken

Place chicken pieces on a plate and sprinkle with cornflour, salt, and pepper. Toss until evenly coated. This step creates that tender, velvety texture that makes restaurant stir fries so good.

Step 2: Cook the Chicken

Heat your wok until it’s smoking hot, then add vegetable oil. Add the coated chicken and fry for 5-6 minutes, turning occasionally until the pieces develop a light golden-brown crust. High heat is crucial here—it creates that wonderful sear without overcooking the chicken.

Step 3: Add Vegetables

Toss in the sugar snap peas and sliced peppers. Cook for just two minutes—we want them to maintain their vibrant color and satisfying crunch. They’ll continue cooking in the sauce, so be careful not to overdo it at this stage.

Step 4: Create the Sauce

Add minced garlic, soy sauce, rice vinegar, brown sugar, sweet chili sauce, and ketchup to the wok. Keep the heat high and toss everything continuously with a spatula to coat evenly. The sauce will begin to thicken and glaze the chicken and vegetables beautifully.

Step 5: Final Touches

Stir in the spring onions and sliced red chili. Cook for just one more minute—this preserves their fresh flavor and slight crunch while letting them meld with the sauce. Check a piece of chicken by cutting it in half to ensure it’s no longer pink inside.

Step 6: Serve

Dish up your stir fry over hot rice or noodles for a complete meal. The sauce will seep into the rice or noodles, flavoring every bite.

Pro Tips for Making the Recipe

Prep Everything First: Stir frying moves quickly, so have all ingredients chopped and sauces measured before you start cooking.
Hot, Hot, Hot: Your wok or pan should be smoking hot before adding oil—this prevents sticking and creates that authentic stir-fried texture.
Don’t Overcrowd: If doubling the recipe, cook in batches. Too much food in the pan lowers the temperature and leads to steaming instead of stir-frying.
Slice Evenly: Cut chicken and vegetables into similar-sized pieces to ensure even cooking.
Velvet the Chicken: The cornstarch coating is called “velveting” in Chinese cooking—it protects the meat from the high heat and creates that silky texture.

How to Serve

This versatile stir fry pairs beautifully with several accompaniments:

Grain Options

Serve over steamed jasmine rice, brown rice for extra fiber, or noodles like egg noodles, rice noodles, or even ramen.

Garnishes

Sprinkle with sesame seeds, extra sliced green onions, or cilantro for freshness and presentation.

Side Dishes

Complement with a simple side like steamed edamame, a light cucumber salad, or spring rolls for a complete Asian-inspired feast.

Make Ahead and Storage

Storing Leftovers

Store cooled stir fry in an airtight container in the refrigerator for up to 3 days. The flavors often develop overnight, making leftovers even more delicious!

Freezing

While best enjoyed fresh, you can freeze this stir fry for up to 2 months. The texture of the vegetables will soften a bit upon thawing, but the flavor remains excellent.

Reheating

Warm leftovers in a hot skillet with a splash of water to revive the sauce. Microwave on medium power, stirring halfway through, if you’re in a hurry. Adding fresh garnishes after reheating brings back that just-cooked vibrancy.

FAQs

Can I make this stir fry gluten-free?

Absolutely! Simply swap the regular soy sauce for tamari or certified gluten-free soy sauce. Check that your sweet chili sauce is also gluten-free, as some brands contain wheat in their thickeners.
I don’t have a wok. Can I still make this recipe?

Definitely! A large skillet or frying pan works perfectly well. The key is using high heat and keeping the ingredients moving constantly. Cast iron is especially good as it retains heat beautifully.
How can I meal prep this recipe?

Slice all your chicken and vegetables ahead of time and store them separately in the refrigerator. Mix the sauce ingredients in a jar. When ready to cook, everything comes together in minutes. Cooked stir fry also reheats well for lunches throughout the week.
My sauce isn’t thickening. What am I doing wrong?

Make sure you’re cooking at high heat. If your sauce still seems thin, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water and stir this slurry into your stir fry. Let it bubble for 30 seconds, and you’ll have a perfectly thickened sauce.

Final Thoughts

This Quick Chicken Stir Fry is more than just a meal—it’s your ticket to a delicious dinner that doesn’t demand hours in the kitchen. With its perfect balance of tender chicken, crisp vegetables, and that irresistible sweet-savory sauce, it’s bound to become a regular in your weeknight rotation. Give it a try tonight, and discover just how simple it is to create restaurant-quality flavors in your own kitchen!

Quick Chicken Stir Fry Recipe

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Author: Lisa
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main-course
Method: Stovetop
Cuisine: Chinese-inspired

Print Recipe

Description

This quick chicken stir fry is the perfect meal for when you’re short on time but craving bold, flavorful, and satisfying food. Loaded with tender chicken pieces, crunchy vegetables, and a sticky, sweet, and savory sauce, it’s a weeknight dinner winner that pairs perfectly with rice or noodles.

Instructions

Coat the Chicken:
Place the sliced chicken breast fillets onto a plate. Sprinkle over the cornflour, salt, and pepper. Toss everything together until the chicken pieces are evenly coated.
Cook the Chicken:
Heat the vegetable oil in a wok over high heat. Once the oil is smoking hot, add the coated chicken pieces. Fry for 5–6 minutes, turning occasionally, until the chicken is lightly browned and cooked through.
Add Vegetables:
Toss in the sugar snap peas, yellow pepper, and red pepper into the wok. Fry for an additional 2 minutes, stirring frequently, to keep the vegetables crisp-tender.
Prepare the Sauce:
Add the minced garlic, soy sauce, Chinese rice vinegar, brown sugar, sweet chilli sauce, and tomato ketchup into the wok. Stir well to combine the ingredients and coat the chicken and veggies. Continue cooking on high, ensuring the sauce is heated through. Check the chicken by slicing a large piece to ensure it’s no longer pink in the middle.
Finishing Touch:
Stir in the chopped spring onions and red chilli. Allow them to cook for 1 minute to retain their crunch and fresh flavor.
Serve:
Serve the stir fry hot with freshly boiled rice or noodles.

Notes

Ensure the wok is very hot before adding the chicken to achieve a good sear.
For a gluten-free alternative, use tamari in place of soy sauce.
You can swap sugar snap peas for green beans or broccoli for variation.
Adjust the spice level by adding or reducing the amount of red chilli.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated on the stovetop or microwave.