Chicken Stir-Fry

This vibrant chicken stir-fry brings restaurant-quality flavors to your dinner table in just minutes! Tender marinated chicken pieces are tossed with crisp vegetables in a savory-sweet sauce that perfectly balances soy, honey, and chili heat. Served over fluffy rice, this colorful dish transforms simple ingredients into an exciting weeknight meal that's both satisfying and bursting with fresh Asian flavors.

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Course: Main Course

Cuisine: Asian

Keyword: Stir Fry

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 485kcal

Equipment

Ingredients

For the Sauce:

1¼ cups chicken broth
1½ tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons sake rice wine
2 teaspoons honey
2 teaspoons chili paste with garlic
1 teaspoon dark sesame oil

For the Chicken Marinade:

1½ teaspoons cornstarch
1 tablespoon soy sauce
1 tablespoon sake
2 teaspoons honey

For the Stir-Fry:

1 lb chicken cut into 1-inch pieces
2½ tablespoons peanut oil divided
1 cup sliced green onion
2 tablespoons fresh ginger minced
4 garlic cloves minced
1 cup red bell pepper strips
¾ cup diagonally cut carrot
1½ cups snow peas trimmed
4 cups hot cooked rice

Instructions

Combine chicken broth, 1½ tablespoons cornstarch, 2 tablespoons soy sauce, 2 tablespoons sake, 2 teaspoons honey, chili paste, and sesame oil in a bowl, whisking until smooth. Set sauce aside.
In a large bowl, whisk together 1½ teaspoons cornstarch, 1 tablespoon soy sauce, 1 tablespoon sake, and 2 teaspoons honey. Add chicken pieces and toss to coat evenly.
Heat 1½ tablespoons peanut oil in a wok or large pan over medium-high heat. Add marinated chicken and sauté until cooked through and golden.
Remove chicken from pan and wipe pan clean with paper towel.
Add remaining 1 tablespoon peanut oil to pan. Stir in green onions, ginger, and garlic; sauté for 30 seconds until fragrant.
Add bell pepper and carrot; sauté for 2 minutes until slightly softened.
Add snow peas and sauté for 1 minute until bright green and crisp-tender.
Return chicken to pan and stir in the prepared sauce mixture.
Bring to a boil and cook for 1 minute, stirring constantly, until sauce thickens and coats ingredients.
Serve immediately over hot cooked rice.

Notes

Substitute snow peas with snap peas, broccoli florets, or sugar snap peas if unavailable

Rice vinegar can replace sake if needed - use the same measurements

Cut all vegetables to similar sizes for even cooking

Have all ingredients prepped before cooking as stir-frying happens quickly

For extra heat, increase chili paste or add red pepper flakes

Leftover stir-fry keeps in refrigerator for 3 days and reheats well in microwave

Double the sauce recipe if you prefer extra saucy stir-fry

Nutrition