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5 from 39 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.
Prep Time2 hrs
Cook Time15 mins
Total Time2 hrs 15 mins
Course: Main
Cuisine: Asian
Diet: Gluten Free, Low Fat
Servings: 4 people
Calories: 373kcal
Author: Brianna May



  • 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*


  • 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


  • 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.


  • 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.


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