Whip Up a Quick & Delicious Chicken Stir Fry with My 8-Ingredient Secret Sauce

Hey y'all! There's nothing like a quick, easy, and delicious meal to get you through those busy weekdays. Today, I’m sharing one of my all-time favorite go-to recipes: a savory chicken stir fry that’s packed with fresh veggies and tossed in the most amazing stir fry sauce you’ll ever taste. And the best part? It’s made with just 8 simple ingredients you probably already have in your pantry!
This recipe is perfect for those nights when you want something flavorful and satisfying, but don’t have a lot of time to spend in the kitchen. Whether you’re whipping it up after a long day or looking for a quick dish to impress guests, this chicken stir fry will hit the spot every time.
So grab your wok and let’s get cooking—this one’s a keeper!
Chicken Stir Fry for 6 with a Flavorful Stir Fry Sauce
Ingredients:
- 2 ½ lbs chicken breasts, sliced into thin strips
- 2 large onions, sliced
- 3 bell peppers (red, yellow, or green), sliced
- 2 cups mushrooms, sliced
- 3 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, minced (optional for added flavor)
- 1 batch of my Stir Fry Secret Sauce
- Cooked rice or noodles, for serving
- Optional: sesame seeds and chopped green onions for garnish
Stir Fry Sauce:
- 1/2 cup low sodium soy sauce* *Use Low-Sodium soy sauce as the saltiness of regular may be overpowering.
- 1/2 cup Kettle + Fire chicken stock bone broth
- 2 tablespoons fresh chopped ginger
- 2 cloves garlic grated or finely minced
- 1 tablespoon corn starch
- 1 tablespoon honey
- 1 teaspoon sesame seed oil
- 1 teaspoon rice vinegar
Prepare the Stir Fry Sauce:
Combine all ingredients in a bowl or mason jar, and whisk or shake until combined.
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1/2 cup low sodium soy sauce*,1/2 cup Kettle + Fire chicken stock bone broth,1 tablespoon corn starch,1 tablespoon honey,1 teaspoon sesame seed oil,1 teaspoon rice vinegar,2 tablespoons fresh chopped ginger,2 cloves garlic
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Makes 1-1/4 cups. You can use immediately, or keep refrigerated in an airtight container for 1 week.
Instructions:
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Prepare the Chicken & Vegetables:
- Slice the chicken breasts into thin strips and set aside.
- Slice the onions, bell peppers, and mushrooms. Mince the garlic and ginger (if using).
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Cook the Chicken:
- Heat 1 tablespoon of sesame oil in a large wok over medium-high heat.
- Add the chicken strips in batches, cooking until golden brown and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
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Cook the Vegetables:
- In the same skillet, add the remaining 2 tablespoons of sesame oil.
- Add the sliced onions and cook for 2-3 minutes until they start to soften.
- Add the bell peppers and cook for another 3 minutes.
- Toss in the mushrooms, garlic, and ginger, and cook for an additional 2-3 minutes until the vegetables are tender.
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Combine & Add the Sauce:
- Return the cooked chicken to the skillet with the vegetables.
- Pour the prepared Stir Fry Sauce over the chicken and vegetables. Stir everything together, ensuring the sauce evenly coats the chicken and veggies.
- Cook for another 2-3 minutes, letting the sauce thicken slightly and the flavors meld together.
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Serve:
- Serve the chicken stir fry hot over a bed of rice or noodles.
- Garnish with sesame seeds and chopped green onions if desired.
Enjoy this quick and delicious meal that’s perfect for a family dinner or a gathering with friends!