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    Bites with Bri » Asian » Stir Fry Marinated Chicken

    Stir Fry Marinated Chicken

    Published: Aug 23, 2022 · Modified: May 11, 2023 by Brianna May · This post may contain affiliate links.

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    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. 

    Stir fry marinated chicken and veggis over rice in a bowl.

    This simple marinade is going to add so much flavor to your chicken stir fry. It also doubles as a finishing sauce. 

    No time for marinating? Try my Teriyaki Chicken Rice Bowls instead.

    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 & my Healthy Chicken Tikka Masala.

    Curious what tools, equipment, & cookware I used? Shop my Amazon Storefront!

    Jump to:
    • Why You’ll Love This Recipe
    • Ingredients & Substitutions
    • How to Make Stir Fry Marinated Chicken
    • Recipe Serving Suggestions
    • Expert Tips & Variations
    • Recipe FAQs
    • More Asian Recipes
    • Stir Fry Marinated Chicken

    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

    Ingredients needed for stir fry chicken marinade and veggies.
    • 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

    A 2 photo collage showing how to make the marinade.

    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.

    A 4 photo collage showing adding the cornstarch and frying the diced 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.

    A 4 photo collage showing chicken stir fried and sauce thickened.

    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.

    Recipe Serving Suggestions

    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. 

    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.
    Chicken stir fry over rice in a bowl with chopsticks.

    Recipe FAQs

    How do I cook marinated chicken?

    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. 

    How long should you marinate chicken?

    I recommend as little as 2 hours and up to overnight. Do not marinate for too long or the chicken will break down. 

    What is the secret to a good stir-fry?

    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. 

    What can I add to stir-fry for flavor?

    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

    • What To Serve With Orange Chicken - 15 Easy Side Dishes
    • Brown Sugar Garlic Chicken
    • Ground Chicken Lettuce Wraps
    • Egg Rolls vs Spring Rolls

    If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.

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    5 from 191 votes

    Stir Fry Marinated Chicken

    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.
    Servings4 people
    Prep2 hours hours
    Cook15 minutes minutes
    Total2 hours hours 15 minutes minutes
    Course: Main
    Cuisine: Asian
    Author: Brianna May

    Equipment:

    • Tongs
    • Meat Thermometer

    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.

    NUTRITION:

    Calories: 373kcal | Carbohydrates: 36g | Protein: 30g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 1169mg | Fiber: 5g | Sugar: 18g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    Reader Interactions

    Comments

    1. Steven

      May 02, 2023 at 1:44 pm

      4 stars
      Very nice. I would like it with a bit more spice and a bit more juice when served over rice. Will make this recipe again. Thanks@

      Reply
      • Brianna May

        May 09, 2023 at 8:30 am

        Thank you!

        Reply
    2. Claire

      March 05, 2023 at 3:34 pm

      5 stars
      Such a great recipe. So much better than ordering in!

      Reply
      • Brianna May

        March 08, 2023 at 9:18 am

        Thank you Claire!!

        Reply
    3. Martha Lyke

      February 18, 2023 at 5:06 pm

      5 stars
      This was delicious! Though I did add 2 Tbsp of oyster sauce - my favorite. Thanks!

      Reply
    4. Cathy

      February 14, 2023 at 7:45 am

      5 stars
      Excellent stir-fry recipe. I made it with chicken thigh meat. Sauce was delicious. I ditched my wok, made it in cast iron skillet, and had great results.

      Reply
      • Brianna May

        February 16, 2023 at 7:56 am

        Sounds perfect!

        Reply
    5. Carol

      February 06, 2023 at 12:41 pm

      I'm about to make your stir fry chicken and notice that it called for 2-3 cups of vegetable oil, but you don't indicate how or when it to be used. Can you help?

      Reply
      • Brianna May

        February 06, 2023 at 12:47 pm

        The recipe calls for 2-3 cups of vegetables. See Step 8.

        Reply

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    Hi, I'm Bri!

    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

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