Chicken stir fry with vegetables and garlic soy sauce

Okay, lean in—I’m about to spill a little kitchen secret that turns a regular chicken stir-fry into something you’ll brag about. When I discovered the trick of coating the chicken in a tiny dusting of cornstarch and using a high, hot pan, my weeknight dinners stopped tasting like leftovers and started tasting like celebration. This garlic-soy sauce? It’s the kind of sauce that smells like comfort and wakes up the whole kitchen: savory, slightly sweet, and garlicky in all the right ways. I’ll show you how to get crisp edges on the chicken, bright-crisp veggies, and a glossy sauce that clings to everything. Trust me—once you try this, you’ll want to make it every week.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes

Why This Recipe is Awesome

This chicken stir-fry hits all the good notes: crispy-edged chicken, crunchy colorful vegetables, and a glossy garlic soy sauce that tastes like it took longer than it did. It cooks fast, cleans up faster, and pairs beautifully with rice or noodles. It’s so easy even your takeout app will send an apology text. The contrast of textures—tender chicken and snappy veggies—keeps every bite exciting, and the aroma while it cooks? Pure kitchen happiness.

Ingredients

For the Main Dish:

• 1 lb boneless, skinless chicken breasts, thinly sliced across the grain
• 2 tbsp cornstarch (for a light coating)
• 1 tbsp vegetable oil (for tossing the chicken)
• 2 tbsp neutral oil (like canola or avocado, for the pan)
• 1 red bell pepper, thinly sliced
• 2 cups broccoli florets, bite-sized
• 1 medium carrot, thinly sliced on the diagonal
• 1 cup snap peas or snow peas
• 1 small yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated (or 1 tsp ground if in a pinch)
• Salt and freshly ground black pepper, to taste

For the Sauce / Garnish (if applicable):

• 1/3 cup soy sauce (use low-sodium if preferred)
• 2 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp sesame oil
• 1/4 cup chicken broth or water
• 1 tsp cornstarch mixed with 1 tbsp water (slurry)
• 2 green onions, sliced for garnish
• 1 tbsp toasted sesame seeds (optional)
• For gluten-free: substitute tamari for soy sauce

How I Make It

Step 1:

Slice the chicken thinly and toss it with 2 tbsp cornstarch, a pinch of salt, and 1 tbsp vegetable oil. This little coating creates a crispy exterior when it hits the pan. Heat a large skillet or wok over high heat until it shimmers—you want the pan screaming hot so the chicken sears instead of stewing.

Step 2:

Add 2 tbsp neutral oil and swirl. Spread the chicken in a single layer and let it cook undisturbed for about 1–2 minutes until the bottom develops golden-brown edges. I like the satisfying sizzle here—don’t crowd the pan or the chicken will steam instead of crisp. Flip and cook another 1–2 minutes until mostly cooked through, then transfer to a plate.

Step 3:

Lower the heat slightly and add a splash more oil if needed. Toss in the onion, carrot, and broccoli first; stir-fry for about 2 minutes until they start to color. Add the red pepper and snap peas, plus the garlic and ginger, and stir constantly—garlic burns fast, so keep it moving. You want bright colors and snap, not mushy veg.

Step 4:

Pour the sauce (soy sauce, rice vinegar, honey, sesame oil, and chicken broth) into the pan and scrape up any browned bits—those bits are pure flavor. Return the chicken to the pan. Add the cornstarch slurry and stir for 30–60 seconds until the sauce thickens to a glossy coating that clings to meat and veggies. Listen for the gentle bubble and smell that garlicky, slightly sweet perfume—heaven.

Step 5:

Turn off the heat, toss in the sliced green onions, and sprinkle with toasted sesame seeds. Taste and adjust salt or a pinch of sugar if you want it sweeter. Serve hot over steamed rice or noodles. Let it sit for a minute so the sauce settles, then dig in.

Pro Tips

• Pat the chicken dry before adding cornstarch—less moisture, better sear.
• Use a heavy skillet or wok and really get it hot; that high heat gives you those pleasing browned edges.
• Cut all veg to a similar size so everything cooks evenly; toss in sturdier veg first (carrots, broccoli), delicate veg last (peppers, snap peas).
• Make the sauce ahead and keep the cornstarch slurry separate until the end—no clumps, just glossy perfection.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Tofu: Use 14 oz firm tofu, pressed and cubed; toss in cornstarch and pan-fry the same way for a vegetarian version.
• Soy sauce ↔ Tamari: Use tamari for gluten-free; flavor stays similar but slightly richer.
• Honey ↔ Maple or Brown Sugar: Swap for a vegan sweetener or pantry staple—adjust to taste.
• Dairy-free note: This recipe already stays dairy-free. For a richer finish, skip butter and use a drop more sesame oil.

Variations & Tips

• Spicy twist: Add 1–2 tsp chili garlic sauce or red pepper flakes to the sauce for heat.
• Kid-friendly: Omit extra ginger and garlic intensity; use a splash more honey to soften flavors.
• Garlic lovers’ boost: Add an extra clove or finish with a drizzle of roasted garlic oil.
• Vegetable-forward: Double the veg and halve the chicken for a lighter, vegan-friendly feel (use tofu).
• Creamy twist: Stir in 2 tbsp peanut butter to the sauce for a nutty, Thai-inspired variation.
• One-pan dinner: Serve over pre-cooked rice warmed in the same pan to soak up the sauce.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prep all the vegetables and slice the chicken ahead and store separately in airtight containers for up to 24 hours. Cook fresh for the best texture, but you can refrigerate cooked stir-fry for up to 3 days and reheat quickly in a hot skillet to revive the crisp edges.

Can I double the recipe?

Sure thing. Use a larger wok or split into two pans so you don’t overcrowd. Cook in batches if needed—that preserves the sear and texture.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Chicken should have a golden exterior, no pink inside, and juices should run clear. Vegetables should look bright and still have a slight crunch—no one likes soggy broccoli. For safety, the chicken’s internal temp should reach 165°F.

What if I don’t have ingredient X?

Most swaps work fine: no rice vinegar? Use a splash of lemon juice. Out of snap peas? Try green beans. No chicken broth? Use water with a pinch of salt and a dab of soy sauce.

How I Like to Serve It

I love this over steaming jasmine rice with extra green onions and a wedge of lime on the side for brightness. It also pairs delightfully with simple noodles tossed in a little sesame oil. Serve it for a busy weeknight, a casual dinner with friends, or as a hearty lunch the next day. It feels fresh and homey any season—light summer dinner or cozy winter stir-fry.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet to revive texture.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Go on—wield that wok like a tiny magic wand and make something delicious. Now go impress someone—or just yourself—with your homemade masterpiece!