How To Make Chicken Stir Fry Sauce

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What To Add To Stir Fry For Flavor

Quick and Easy Chicken Stir Fry Recipe | On the table in 20 minutes!


  • This recipe includes broccoli, carrots, celery, onions, and bell peppers.
  • Additional options include kale, green beans, cauliflower, asparagus, snap peas,water chestnuts, and baby corn.


  • This recipe uses chicken breast, but ground turkey, ground chicken, beef tips, or sausage can also be used.


  • Garnishes include cashews, peanuts, green onions, sesame seeds, and crunchy chow mein noodles.

Sauce Additions:

  • Feel free to add 2-3 Tablespoons peanut butter to the sauce if you like peanut sauce.
  • Red pepper flakes, hot sauce, hot paprika add a nice kick.
  • Minced ginger can also be added.

What to Serve with Stir Fry:

  • Noodles and Rice pair well with this stir fry.

Do I Have To Use Oyster Sauce

If you dont have oyster sauce or prefer not to add it, feel free to leave it out. I used to be nervous about cooking with oyster sauce because I dont like the taste of oysters, but you really dont taste it in this stir-fry.

Oyster sauce just adds a subtle umami flavor to this dish. But it will still be good without. If youd like to boost flavor with something else try adding a little hoisin sauce.

Tips For The Perfect Chicken Stir Fry

  • Cut your vegetables into similar sized pieces so that theyll cook evenly. I recommend slicing the carrots very thin so that they cook quickly.
  • This recipe is for garlic lovers, with 4 cloves of garlic in the sauce. If youre not a big garlic fan, you can cut this amount in half with great results.
  • I recommend using low sodium chicken broth to help control the salt content of the dish. You can also use low sodium soy sauce if you prefer. Use a tamari sauce to make this recipe gluten free.
  • Chicken stir fry is great served over rice, quinoa, cauliflower rice or noodles.

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The Best Stir Fry Sauce

Use this Stir Fry Sauce in your favorite stir fry recipes. This homemade stir fry sauce recipe is quick and easy to make. Its so much better than store-bought sauce or takeout!

Stir fry is one of my favorite easy meals. Stir fries are healthy and so versatile. You can easily switch up the protein and veggies to keep the flavors new and interesting!

I like to make my own stir fry sauce rather than buying it at the store because I can control the ingredients and flavors. Plus, its so simple to make, there really is no reason not to make your own. Its healthier and takes no more than ten minutes.

This easy recipe is perfect for using in chicken stir fry, beef stir fry, vegetable stir fry or shrimp stir fry. Or, use tofu or chickpeas for your protein to make a vegetarian meal. Serve your stir fry over brown rice, Instant Pot white rice or Instant Pot brown rice for a wholesome and tasty meal.

Honey Garlic Chicken Stir Fry

BEST Chicken Stir Fry (how to make ahead, freeze, tips ...

This honey garlic chicken stir fry recipe is full of chicken, broccoli and carrots, all coated in the easiest sweet and savory sauce. A healthier dinner option that the whole family will love!

When Im looking for a quick meal, I turn to Asian style dishes such as chicken and green beans, chicken and asparagus stir fry and this flavorful honey garlic chicken.

So it seems like stir fries have kind of become my thing. It wasnt something I set out to do, but my stir fry recipes tend to be some of the most popular recipes on my site, and this honey garlic chicken stir fry is an all time favorite!

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How To Make A Sauce For Chicken Stir Fry

This recipe for chicken and broccoli stir fry is a classic dish of chicken sauteed with fresh broccoli florets and coated in a savory sauce. You can have a healthy and easy dinner on the table in 30 minutes!

Theres nothing better than a good stir fry, I always make honey garlic chicken stir fry, teriyaki shrimp and this easy chicken and broccoli dish.

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Theres nothing better than a quick and easy dinner recipe for when you dont have a lot of time to cook, and this chicken and broccoli stir fry definitely fits the bill. This dish tastes like something youd order at a Chinese restaurant, except its better for you .

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Soy & Chilli Chicken With Peppers & Peanuts

Try our takeaway-style soy and chilli chicken stir-fry with rice on the side or noodles. Ready in just 30 minutes, it’s a perfect Friday night treat

  • 30 mins
  • A star rating of 4.2 out of 5.115 ratings

    Who needs takeaways when you can make this low-fat Chinese-style stir-fry in half an hour?

  • 30 mins
  • A star rating of 4.5 out of 5.63 ratings

    A great, low fat flavour combination

  • 30 mins
  • A star rating of 4.4 out of 5.97 ratings

    Combine lean chicken with super-healthy broccoli, ginger and garlic for a quick and cheap, weeknight dinner

  • 30 mins
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    How Do You Make Chicken And Broccoli Stir Fry

    This recipe starts with broccoli and mushrooms, which are sauteed to tender perfection along with some garlic and ginger. After the veggies are cooked through, the chicken goes into the pan to brown. The final step is an easy sauce which gets poured over the chicken and vegetables to simmer. Add some steamed rice on the side and dinner is served!

    How Do You Make Stir Fry Chicken Tender

    How To Make Stir Fry Sauce

    If you have wondered how Chinese restaurantsattain such smooth, tender chicken, it is through a simple process called velveting. Thereare a few different techniques, but I opt for the easiest one using bakingsoda. Youcan taste the textural difference !

    Essentially, the chicken is coated in baking soda, along with splashes of soy sauce, rice wine, sesame oil and cornstarch which protect it from the high heat of stir frying. The baking soda tenderizes the chicken by breaking down the chicken fibers so the chicken emerges softer on the inside like velvet hence the name.

    And the chicken lives up to its name. You will be AMAZED at how velvety tender the chicken is just like your favorite takeout! The best part is this restaurant worthy chicken takes just a couple minutes to toss the ingredients together and then you let them rest while you chop up your veggies.

    This easy velveting technique can be used in all your favorite Chinese Chicken recipes even the ones with breading instead, skip the breading and add whatever seasonings were in the breading to the velveting mixture. This allows you to enjoy the intoxicating sauces without the hassle of breading. Try it on my General Tsos Chicken, Cashew Chicken Stir Fry, Hoisin Ginger Chicken, Honey Lemon Chicken and Honey Coconut Chicken.

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    How To Make Stir Fry Sauce

    This recipe is so easy, its as simple as combining all of the ingredients and mixing them together. I like to make stir fry sauce in a jar that has a tight-fitting lid. Then you can just shake the jar up to easily mix the ingredients together. You can also make the sauce in a small bowl and mix it using a whisk.

    How To Make The Best Classic Stir Fry

    Its no secret that stir fry is such a great mid-week meal but sometimes it can be hard to figure out exactly how to make it happen to where it turns out just right. Ive tried a lot of variations over the years, some with more success than others and this is my favorite way to make it!

    The real secret in this recipe is to use a great wok, use fresh veggies not frozen and cook it hot and fast. We are loving this wok from Frieling Diamond Lite Wok.

    You can use commercial stir fry sauce with your stir fry or check out our easy teriyaki sauce. Its quick, easy and works every single time without fail!

    To get started you will want to start your sauce if you are making one from scratch. This can bubble away in the saucepan while you work on your stir fry. Also decide whether you want to use rice or noodles as your base and get those started!

    Then you want to prep your chicken and veggies. Get everything you are going to use into bite sized pieces to make quick work. While you do that heat up your wok on high heat with a bit of coconut oil and cook your chicken quickly.

    Once that is done remove it and cook down the veggies to just al dente. If you are using a store bought sauce remove the veggies and add the sauce to the wok to warm it up. This isnt necessary if you have made a sauce from scratch.

    Then toss everything back into the wok, chicken, veggies, sauce and noodles if you are using. Cook for 1-2 minutes until nice and hot and serve immediately.

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    More Take Out Type Recipes To Make At Home

    I love being able to recreate restaurant favorites at home. They always taste better and I know exactly what Im feeding my family. My family is also more likely to eat these meals too. They have more flavor, and I can adapt them to our specific tastes. Add more or less spice, more or less vegetables, etc. And may I add it always cheaper to make it yourself. So the next time you get the craving for take out, reach for one of these tried and true recipes instead.

    Stir Fry Sauce Ingredients

    Chicken Stir Fry Recipe

    Here is a breakdown of the chicken stir frysauce ingredients. Once you haveeverything stocked , youll be ready to make this easychicken stir fry recipe at a moments notice!


    The cornstarch in the chicken stir fry sauce will thicken the sauce as it simmers with the vegetables. If you still would like a thicker sauce, then just keep simmering until it reaches desired consistency. For an even thicker sauce, make a slurry by whisking 1 teaspoon cornstarch in 2 tablespoons chicken broth then adding to the simmering sauce. Repeat this as step as desired.


    Your chicken stir fry sauce will thicken more the longer it is simmers. If it simmers to the point of too thick, dont worry! It is easy to thin by whisking in additional chicken broth.


    Stir fry sauce can be made ahead of time andstored in an airtight container or mason jar in the refrigerator for up to twoweeks. Shake it upor whisk it to recombine before using.

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    Chicken Stir Fry Recipe Tips

    • Youll brown the chicken first, and you want to cook it until its almost but not quite cooked through. It will finish cooking when you add it back to the pan with the stir fry sauce. Try not to over-cook the chicken or it will become tough.
    • Cut the broccoli into small bite-size pieces so that it will only take a few minutes to become tender. Youll also want to cut the carrots into thin matchsticks.
    • Cook the vegetables until they are just crisp-tender. You want them to have a little crunch to them, not be mushy.
    • To make 4 cups of cooked rice, youll need to cook 1 1/3 cups of dry rice. I usually cook 2 cups dry rice so that I have some extra to serve with leftover stir fry.

    For a vegetarian meal, try my vegetable stir fry next.

    Tips For The Best Stir

    Although this recipe is pretty straight forward, theres a few things to keep in mind to make this the best chicken stir-fry yet.

    • Avoid undercooked ingredients by stir-frying the chicken and vegetables separately. Trust me, it makes all the difference.
    • Avoid overcooking the vegetables by sauteing them until theyre slightly tender, yet still crisp in the third step. That way they wont become too soft as you continue cooking them with the sauce.
    • Let the sauce simmer for a good minute or so. It needs time to heat up in the pan to thicken properly.

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    How To Make Homemade Stir Fry Sauce

    Mix the ingredients. In a small bowl, whisk the stir fry sauce ingredients until theyre smooth. Get rid of all the lumps now or there will be no saving it later.

    Simmer the sauce. You can either do this in a saucepan or in the pan with your partially cooked stir fry. Over medium-high heat, the sauce will begin to thicken within 5 minutes. Make sure the stir frequently to prevent it from clumping or burning.

    If youre making the sauce ahead of time, transfer it to an air-tight container and store it in the fridge for up to a week. Or freeze for up to a month.

    Chinese Chicken Stir Fry On Your Table In Less Than 30 Minutes With Pantry Ingredients And Whatever Veggies You Have On Hand

    Chinese Chicken Tofu | Easy Chicken Stir Fry | Chicken Oyster Sauce

    This easy Chicken Stir fry recipe is better than your favorite takeout and healthier too! Its a QUICK one-skillet dinner loaded with tender chicken, garlic ginger stir fry sauce, tender-crisp veggies and crunchy peanuts or cashews. This Chicken Stir Fry recipe utilizes the easy restaurant velveting technique to produce smooth, tender, melt-in-your-mouth chicken you will have to taste to believe! Now get giddy for a wonderfully versatile, filling, healthy and satisfyingly delicious go-to chicken stir fry!

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    Ingredients & Healthy Swaps

    Soy Sauce: I like to use low sodium soy sauce to make this recipe healthier. If you need it to be gluten free, swap the soy sauce for Tamari .

    Chicken Stock : I use organic chicken stock or broth for this recipe, but if youre vegan, use vegetable broth. Its a totally easy substitution that still tastes just as good!

    Corn Starch: Many people prefer corn starch because its what they have on hand, but a healthier swap for corn starch is either Tapioca Flour or Arrowroot powder. These have fewer carbs and are excellent thickeners!

    Honey: Instead of brown sugar, I use a healthier swap like honey. If you want a vegan alternative, simply swap the honey for agave nectar.

    Sesame Seed Oil & Rice Vinegar: These are both pretty easy to find! Check your favorite local grocery store if you dont have any on hand!

    Ginger: You can use grated ginger, minced ginger, ginger paste, or even ground ginger for this recipe.

    Garlic Cloves: Use either finely grated or minced garlic.

    What Goes Into This Easy Stir

    Any great stir-fry is composed of three elements: protein, veggies and sauce! Here are our favorite stir-fry ingredients.

  • Protein: We use chicken for this recipe, but you can use virtually any protein you want. Steak and tofu both are great options!
  • Vegetables: Blistered green beans are pretty high on our favorites list, but cabbage, asparagus or red bell pepper make great alternatives.
  • Sauce: as simple as a pour of soy sauce and sesame oil, or as complex as a ten-ingredient swirl of aromatics, oils and acids. Sweet and sticky, or rich and tangy. The skys the limit with this starry sauce! Here, we opted for a simple, classic mix of garlic, ginger, soy sauce and chili paste. Its tangy, vibrant, and were in love.
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    What Aromatics Do I Use For Stir Fry Recipe

    While the veggies are flexible in this chicken stir fry recipe and most stir fries, the aromatics onions , garlic and ginger are NON-NEGOTIABLE. They are the quintessential ingredients to any good stir fry and provide the flavor base in which all other flavors are built upon.

    • Garlic pro tip: purchase the pre-bagged, already peeled garlic to save time. They are actually less expensive than whole garlic cloves .
    • Ginger pro tip: I like to freeze ginger so its always at my fingertips. To freeze ginger: grate it, spread it by the teaspoon or tablespoon on parchment paper and flash freeze until solid, about 1 hour. Transfer to an airtight container or plastic bag for up to 6 months. You can add frozen ginger directly to your stir fry.
    • Onion pro tip: invest in an onion chopper its a culinary game changer! I use mine almost every day which allows me to chop onions in 60 seconds with ZERO tears!

    How Do I Chop Vegetables For Stir Fry

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    Texture is key in a stir fry so it is important to keep thatin mind when chopping your veggies you dont want some veggies to be crunchyand some to be mushy! There are some vegetablesthat take longer to cook such as broccoli and carrots and some take less timeto cook such as zucchini and bell peppers.

    I am lazy, however, and like to stir fry as many veggies as possible at the same time. To accomplish this, chop the longer cooking vegetables smaller, and the shorter cooking vegetables larger. For example, THINLY slice the carrots, and chop the bell peppers into larger 1 chunks so they cook in the same amount of time.

    This technique will take care of most veggies, but there are some that cook in extremely short time such as snow peas, cabbage and spinach, which should always be added at the very end of cooking.

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