This post may contain affiliate links. See my disclosure policy.
This 30 minute Chicken Stir Fry is loaded with lean chicken, tender bok choy, and the BEST chicken stir fry sauce made with honey, sesame oil, and oyster sauce. A million times better than takeout, the whole family will love this quick and easy weeknight dinner.
Feeling inspired by my most recent bok choy recipe, I thought I would make a quick and easy chicken stir fry to share with you guys.
Filled with juicy chicken and healthy bok choy, this easy chicken stir fry is one of my favorite weeknight dinner recipes. The ingredients are simple, delicious, and can be easily modified to suit your own personal preference. The best part? It’s ready in just 30 minutes and cooks entirely in one skillet!
Similar to my Chicken Cabbage Stir Fry and Moo Goo Gai Pan Recipe, this chicken stir fry is savory, mildly spiced, and perfect for picky eaters. And, unlike many pre-packaged stir fry sauces that are loaded with added sugar and artificial ingredients, this stir fry sauce comes with less added sugar.
5-Star Reader Comments
“This recipe deserves 10 stars. Absolutely amazing!” – Sonce
“My local Chinese restaurant really fell off this last year. So, I tried this recipe. Way better than take out!! Thanks, this is going into heavy rotation.” – Michelle
“This recipe is the simply the best!! Thank you! I added a tbsp of sriracha in and next time I will cut the bok choy smaller, but gosh it was just fabulous – thank you so much… A real winner in our house…” – Robyn
Table of Contents
Key Ingredients
To make this easy chicken stir-fry, begin by gathering the following ingredients:
- Chicken: I’ve chosen to make this chicken stir fry with boneless, skinless chicken breasts, as they are lean, healthy, and cook quickly. You may also use chicken thighs for juicier, richer flavor.
- Cornstarch + Soy sauce: Tossing the chicken with soy sauce and cornstarch before cooking is a classic Chinese stir fry technique called velveting. The soy sauce seasons the meat and adds savory, umami flavor, while the cornstarch forms a thin coating that protects the chicken from the intense heat of the pan. This coating helps lock in moisture, keeping the chicken tender and juicy, and it also slightly thickens the sauce as the stir fry cooks. Even a short 10 to 15 minute rest makes a noticeable difference.
- Oil: A neutral, high-heat oil like canola, vegetable, or peanut oil works best for stir frying. Avoid olive oil.
- Aromatics (shallots, garlic, ginger, and green onions): These classic stir-fry aromatics work together to create a flavorful base. Shallots provide a mild, slightly sweet onion flavor that won’t overpower the dish, while fresh garlic adds depth and richness. Ginger offers a bright, zesty warmth that balances the savory sauce. Freshly grated is best, but pre-grated is fine if you’re short on time. Green onions add a splash of color, a mild flavor, and cook in seconds, making them perfect for finishing a quick stir-fry.
- Bok Choy: My favorite part of the whole recipe, bok choy is a type of Chinese cabbage that loves being added to soups and all your favorite stir-fry recipes.
Chicken Stir Fry Sauce
The key to making a great chicken stir fry is having a delicious stir fry sauce. This stir-fry sauce balances all the major elements: salty, sweet, sour, and umami. Here’s what you need to make it.
- Oyster Sauce: Thick, dark brown, and rich in umami, oyster sauce adds depth and richness to the stir-fry. While its flavor on its own can be intense, it blends beautifully with the other sauce ingredients to create a savory base.
- Rice Vinegar: A staple in Asian cuisine, rice vinegar offers a mild acidity that enhances the dish’s flavor. It’s less sharp than other vinegars, with a subtle sweetness that balances the savory elements.
- Sesame Oil: Added for flavor rather than cooking, sesame oil brings a warm, nutty aroma that complements the sauce. Use sparingly, as too much can overpower the dish.
- Honey: Just a touch of honey balances the salty, savory flavors from the soy sauce and oyster sauce without making the stir-fry overly sweet.
- White Pepper: Commonly used in Chinese cooking, white pepper offers a slightly sharper, earthier flavor than black pepper. If you don’t have it, black pepper works as a substitute.
How to make Chicken Stir Fry
Cooking tip: Stir fries cook quickly, so it’s best to have all your ingredients prepped and ready before you start. Chop the vegetables, prepare the sauce, and slice the chicken in advance – especially if it’s your first time making a chicken stir fry.
To start, slice the chicken against the grain into pieces approximately 1/4-inch thick.
Place the chicken in a large mixing bowl and toss to coat with the cornstarch and soy sauce mixture. Allow the chicken to rest for 15 to 30 minutes, time allowing.
As the chicken rests, whisk together the stir-fry sauce and set aside, then chop and prepare the aromatics and vegetables.
When you’re ready to start cooking, heat a large skillet over medium-high heat with a little oil. Cook the chicken in a single layer for approximately 30 seconds, or until golden, then flip and cook the other side for an additional 30 to 60 seconds. Remove to a clean plate and set aside.
The chicken will not be fully cooked. That’s ok.
Repeat with any remaining chicken as you do not want to overcrowd the pan when cooking.
Set the chicken aside and return the skillet to medium heat. Add one more tablespoon of oil to the skillet and sauté the aromatics. Start with the shallots for one minute, followed by the ginger, garlic, and half of the green onions for 30 seconds.
This part happens pretty quickly. Do not walk away:
Return the seared chicken to the skillet and mix well with the onions, garlic, and ginger. Add the stir-fry sauce and bok choy and mix well to combine.
Continue to cook until the sauce has thickened, the chicken is cooked through, and bok choy is softened (approximately 5 minutes).
Stir in the remaining sliced green onions and serve immediately over steamed rice or stir fry noodles. Enjoy!
Variations and Substitutions
- Make it vegetarian. Use vegetarian oyster sauce (made from mushrooms for the same umami flavor), swap the chicken for tofu or omit it entirely, and replace honey with agave or date syrup.
- Make it gluten-free: Use gluten-free soy sauce (tamari) or coconut aminos and ensure that your oyster sauce is gluten-free (many brands are not). Lastly, double-check that your cornstarch is certified gluten-free.
- No baby bok choy? Regular bok choy works too, but since it has thicker stems, it may need a few extra minutes to cook.
- Add your favorite vegetables. Not a fan of bok choy? Try broccoli, celery, carrots, mushrooms, bell peppers, or sugar snap peas instead.
Cooking Tips
- Slice the chicken evenly: It’s important to slice the chicken into thin, even pieces (about ¼ inch thick). This ensures quick and even cooking.
- Easier slicing trick: For thin, even pieces that cook quickly and stay tender, place the chicken breasts in the freezer for 15 to 20 minutes, until they are firm but not frozen solid. This firmness makes it much easier to slice cleanly without the meat sliding around. Always slice against the grain (across the muscle fibers) for the most tender bite.
- Marinate for extra tenderness: After slicing, toss the chicken with the soy sauce and cornstarch mixture. If you have time, let it marinate for 30 minutes before cooking. This short rest allows the cornstarch to lightly coat the chicken and the soy sauce to infuse flavor, resulting in juicy, tender pieces.
Serving Ideas
This chicken stir fry recipe is incredibly versatile!
You can keep it simple, and serve as you see it, or enjoy it with a side of steamed jasmine rice, brown rice, coconut rice, fried rice or even cauliflower rice. It’s also really delicious with noodles. I like to double the sauce and toss it with tender ramen or udon noodles.
If I’m expecting company for dinner or meal-planning for the week and want extra leftovers, I’ll serve it with 1 or 2 of the following:
Storage Tips
Store leftover chicken stir fry in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as bok choy tends to become soggy after thawing.
Reheating:
- Microwave: Place in a microwave-safe dish, cover loosely, and heat in 30 45 second intervals, stirring in between, until warmed through.
- Stovetop (best method): Heat a skillet or wok over medium heat, adding a splash of water or broth to loosen the sauce. Stir fry for 2 3 minutes until hot.
More Favorite Stir Fry Recipes
If you make this chicken stir fry recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Chicken Stir Fry Recipe
Ingredients
- 1½ pounds boneless skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 3 tablespoon vegetable oil, divided
- 2 shallots, chopped
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 4 green onions, chopped, divided
- 8 ounces baby bok choy, roughly chopped
For the sauce
- 3 tablespoon oyster sauce
- 2 tablespoon rice vinegar
- ½ teaspoon sesame oil
- 2 tablespoon water
- 2 tablespoon honey
- ½ teaspoon white pepper
Instructions
- Prepare the chicken. Slice the chicken against the grain into pieces approximately 1/4-inch thick. Transfer the chicken to a medium-sized mixing bowl and combine it with the cornstarch and soy sauce. Use your hands to coat the chicken pieces with a thin layer of the cornstarch mixture.
- Mix the sauce. Add oyster sauce, rice vinegar, sesame oil, water, honey, and white pepper to a small mixing bowl. Whisk well to combine. Set aside.
- Cook the chicken. Heat a large, heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of oil. Once the oil is hot, add the chicken pieces in a single layer and cook for approximately 30 seconds, or until the bottom is golden. Carefully flip each piece of chicken over and cook the other side for an additional 20-30 seconds. Immediately remove to a clean plate (the chicken will still be raw in the middle- that's ok).
- Sauté the aromatics. Set the skillet over medium heat. Add the remaining tablespoon of oil. Once hot, add the shallots and sauté for 1 minute, stirring frequently. Add the minced garlic, ginger, and half of the green onions to the pan. Mix well to combine and sauté for 30 seconds, or until fragrant. Return the chicken to the skillet, mixing well to combine.
- Add the sauce and bok choy. Give the sauce a final stir, then pour it directly into the skillet. Stir in the bok choy and continue to cook until the sauce has thickened, the chicken is cooked through, and the bok choy is softened. Garnish with the remaining green onions, if desired.
Notes
- Bok Choy Options: You can use baby bok choy, regular bok choy, or even napa cabbage.
- Spice it Up: Add chili flakes, sriracha, or fresh sliced red chilies for a spicy version.
- Protein Swaps: This stir-fry works well with shrimp, pork, tofu, or thinly sliced beef. Adjust cook times accordingly.
- Meal Prep: Chop the vegetables and mix the sauce ahead of time to make dinner in under 15 minutes.
- Storage Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A Healthy Chicken Stir Fry
When compared to other Chinese take-out options, this chicken stir fry recipe is very healthy. Here’s why:
- Healthy veggies and lean protein. Bok choy is low in carbs and calories, yet packed with fiber, vitamins, and other nutrients.
- No deep frying. Stir frying uses far less oil compared to deep-frying, helping keep the total amount of calories in check.
- Low in sugar. Many Chinese-American stir fries are loaded with added sugar. This recipe uses just a touch of honey for balanced, delicious flavor.
- Low in carbs. Serve it as-is for a light, low-carb meal, or pair it with rice or noodles.
OMG thanks for this wonderful recipe, it definitely hit the spot.
Thanks for the wonderful feedback and rating, Debbie 😀
Jessica this recipe is delicious – I have just finished cooking it and while I send this I’m getting my first taste! It’s awesome.
Thank you for sharing.
Thanks for the delicious feedback, Judy.
Really good and worth repeating! Often.
Thanks! For the first time ever, I actually paid attention to the grain of the chicken before slicing. I also used this corn starch & soy sauce coating. It was THE BEST stir fry chicken I’ve ever made. My poor 17-year-old has been eating my stirfy almost weekly her whole life. LOL. I learn this “trick” just as she gets ready to leave for college. 😀 😀
The bok choy was great. I sliced a few in half and seared them after the garlic, before mixing everything together, but I chopped some others and added them as your recipe instructs. 10/10, will make again, even with whatever slight substitutions my party may require.
Thank you for the BEST review and rating Kris 😀
I was going to make this tonight but I’m confused about the first step. Add chicken to the bowl with corn starch and soy sauce and coat it. Do you code it and then add the soy sauce or add the soy sauce and then coat it doesn’t make sense
Hi Rebecca,
Per the first step in the recipe card at the bottom of the post:
”
Prepare the chicken – Slice the chicken against the grain into pieces approximately 1/4-inch thick. Transfer to a medium-sized mixing bowl and combine with the cornstarch and soy sauce. Use your hands to coat the entire surface of the chicken with a thin layer of cornstarch.
”
The chicken gets coated with both the cornstarch and soy sauce 🙂
Wow just wow. This is amazing. Definitely will have this again. I had to substitute the rice vinegar with garlic rice vinegar.
Thanks for the amazing feedback Cici 🙂
Easy to make and to modify with
Veggies you like. Good taste but
A little to much on the vinegar
For me. Simple changes make it a keeper.
This was so delicious!!! I made it exactly as written. Cannot wait to try it out on guests when we are able to have guests again. Thank you so much.
I had to make a couple of small substitutions and I wasn’t sure how it would turn out…but it was a hit! Everyone liked it!!!
Will definitely be making this again and it was quick and easy!
Thank you for the kind feedback Kathryn 🙂
Is there a substitute for oyster sauce? I live in a rural area and it’s not available at my grocery store?
Hi Susan,
While it won’t be exactly the same, you can substitute the 3tbsp of Oyster Sauce with 1.5tbsp of soy sauce, with a pinch of sugar(or no sugar) 🙂
Thank you so much with your suggestion! The sauce was delicious and everything turned out great. 🙂
My pleasure Susan, I am glad you enjoyed it 🙂
I used fish sauce. we live rural too, but I had this on hand. I didn’t have the rice vinegar either.
I used white wine vinegar and it turned out great!
This is SO GOOD. Asian takeout near my office does a Ginger Chicken with Bok Choy that is amazing and I’ve been looking for a recipe that recreates it. This wins!