This Chinese Stir Fry Marinated Chicken with veggies is loaded with soy sauce, garlic, ginger, and honey. It is super simple, family friendly, and healthy. Serve the chicken over rice or noodles and dinner is ready.
This simple marinade is going to add so much flavor to your chicken stir fry. It also doubles as a finishing sauce.
I always serve the stir fry over my Perfect Instant Pot Basmati Rice. You can also serve it with rice noodles.
Another easy side dish is my Frozen Egg Rolls in Air Fryer or Frozen Spring Rolls in Air Fryer. They both come out so crispy.
Looking for a low carb alternative with the same flavors? Try my Ground Chicken Lettuce Wraps.
If you love this marinade, you have to try my Greek Yogurt Chicken.
Curious what tools, equipment, & cookware I used? Shop my Amazon Storefront!
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Why You’ll Love This Recipe
- Marinating the chicken adds another layer of flavor to a simple stir fry.
- The chicken is tender and smothered in stir fry sauce.
- This stir fry is loaded with flavorful veggies.
- This recipe is super versatile. Use whatever protein or veggies you have on hand.
- It is kid friendly and a great weeknight dinner idea.
- This recipe is dairy-free and can be made gluten-free.
- The rice in the bottom of the bowl soaks up all of the sauce.
Ingredients & Substitutions
- Chicken Broth: Substitute for vegetable broth.
- Chili Garlic Sauce: This is Asian condiment (with a green lid) that can be found at most supermarkets. Substitute for ¼-1/2 teaspoon dried red pepper flakes.
- Cornstarch: This is crucial to thicken the sauce, which makes it stick to the vegetables and chicken.
- Chicken: Both thighs and breasts will work.
- Toasted Sesame Oil: Compared to regular sesame oil, toasted has a darker color and nuttier flavor. Be sure to use toasted for the correct flavor.
- Vegetables: Use whatever you have in the fridge. I recommend broccoli, green beans, squash, zucchini, mushrooms, baby corn, carrots, sugar snap peas, cabbage, or bok choy.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Stir Fry Marinated Chicken
Quick Overview
- Make the sauce.
- Marinate chicken.
- Fry the chicken & veggies.
- Add the sauce & thicken.
- Serve over rice & enjoy!
Step by Step Instructions
Do not add the cornstarch until after the marinade has been added to chicken.
Step 1: In a small bowl or measuring cup, mix together all of the ingredients for the sauce, EXCEPT for the cornstarch.
Step 2: Place the diced chicken in a small bowl or zip top bag. Pour ⅓ cup of the marinade over the chicken.
Do not move the chicken around too much so it can brown better.
Step 3: Toss until completely coated. Marinate for 2-12 hours.
Step 4: In a large skillet or wok, heat the sesame oil and butter over medium high heat.
Step 5: Using tongs remove the pieces of chicken one by one, shaking off excess marinade, and place in a single layer in the hot pan.
Step 6: Fry until browned.
If you need to thin out the sauce, just add a splash of water.
Step 7: Flip and repeat. Sauté for about 5-7 minutes or until cooked through.
Step 8: Add the vegetables to the chicken.
Step 9: Sauté until almost cooked to your liking (about 3-4 minutes). Reduce the heat to medium low.
Step 10: Pour in the sauce & cornstarch mixture. Bring to a simmer until thickened. Remove from the heat once desired consistency is reached.
Expert Tips & Variations
- Marinate the chicken. This allows the sauce to begin to infuse into the chicken.
- Reserve the sauce. Be sure to only use about ⅓ cup of the marinade on the chicken. Save the rest for finishing the stir fry. It will thicken and coat the chicken and veggies.
- Fry the chicken. Do not dump the chicken and marinade into the oil. Use tongs to grab each piece out of the bag or bowl. This allows the chicken to fry and develop color, instead of steam in the liquid. The brown bits add even more flavor to the sauce.
- Do not over cook the vegetables. Add the veggies once the chicken is almost done so they do not soften too much or become mushy.
- Use cornstarch. This thickens the sauce and prevents the stir fry from getting watery.
- Serve over steamed rice or noodles. These will soak up all of the excess sauce from the chicken and veggies.
Recipe FAQs
It can be cooked using the same methods as plain chicken. Try grilling, searing, baking, pressure cooking, or slow cooking. Since this recipe is a stir fry, the chicken is sautéed over high heat. Boiling would be the only cooking method to avoid because the marinade would be lost in the water.
I recommend as little as 2 hours and up to overnight. Do not marinate for too long or the chicken will break down.
The answer is a good sauce! This is what will flavor the protein and veggies. This sauce is sweet, tangy, salty, and a little spicy.
Soy sauce is a great starting point if you feel the stir fry is bland. Next I would recommend adding more honey.
More Asian Recipes
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Stir Fry Marinated Chicken
Equipment:
Ingredients:
Marinade/Sauce
- ⅓ cup chicken broth*
- ¼ cup soy sauce or coconut aminos
- 2 Tablespoons rice vinegar
- 2 Tablespoons honey
- 2 Tablespoons brown sugar
- 6 cloves garlic, pressed or minced finely
- 1-2 teaspoons chili garlic sauce*
- 1 teaspoon ground ginger
- 1 teaspoon onion powder
- 1 Tablespoon cornstarch*
Chicken
- 1 pound boneless diced chicken*
- 1 Tablespoon toasted sesame oil*
- 2 Tablespoons salted butter
- 1 medium yellow onion, sliced
- 1 bell pepper, sliced
- 2-3 cups vegetables
Instructions:
- In a small bowl or measuring cup, mix together all of the ingredients for the sauce, EXCEPT for the cornstarch.
- Place the diced chicken in a small bowl or zip top bag. Pour ⅓ cup of the marinade over the chicken.
- Toss until completely coated. Marinate for 2-12 hours.
- In a large skillet or wok, heat the sesame oil and butter over medium high heat.
- Using tongs remove the pieces of chicken one by one, shaking off excess marinade, and place in a single layer in the hot pan.
- Fry until browned.
- Flip and repeat. Sauté for about 5-7 minutes or until cooked through.
- Add the vegetables to the chicken.
- Sauté until almost cooked to your liking (about 3-4 minutes). Reduce the heat to medium low.
- Pour in the sauce & cornstarch mixture. Bring to a simmer until thickened. Remove from the heat once desired consistency is reached.
Notes:
- Chicken Broth: Substitute for vegetable broth.
- Chili Garlic Sauce: This is Asian condiment (with a green lid) that can be found at most supermarkets. Substitute for ¼-1/2 teaspoon dried red pepper flakes.
- Cornstarch: This is crucial to thicken the sauce, which makes it stick to the vegetables and chicken.
- Chicken: Both thighs and breasts will work.
- Toasted Sesame Oil: Compared to regular sesame oil, toasted has a darker color and nuttier flavor. Be sure to use toasted for the correct flavor.
- Vegetables: Use whatever you have in the fridge. I recommend broccoli, green beans, squash, zucchini, mushrooms, baby corn, carrots, sugar snap peas, cabbage, or bok choy.
- Fry the chicken. Do not dump the chicken and marinade into the oil. Use tongs to grab each piece out of the bag or bowl. This allows the chicken to fry and develop color, instead of steam in the liquid. The brown bits add even more flavor to the sauce.
- Do not over cook the vegetables. Add the veggies once the chicken is almost done so they do not soften too much or become mushy.
- Serve over steamed rice or noodles. These will soak up all of the excess sauce from the chicken and veggies.
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