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One-Pan Chicken Stir-Fry: Quick & Simple

Prep 10 min Cook 12 min Difficulty 2/5

Simple one-pan chicken stir fry for 3, with quick sauce and crisp-tender veggies.

Why this recipe works

This recipe is a quick, weeknight-friendly chicken stir-fry cooked in one pan. It’s ideal for those who want a fast, practical meal with protein, vegetables and a glossy soy-honey glaze.

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Key takeaways

One-pan cooking saves cleanup time.
Thinly sliced chicken cooks quickly and evenly.
Adjust sauce thickness with cornstarch as needed.

Recipe guide

This recipe is a quick, weeknight-friendly chicken stir-fry cooked in one pan. It’s ideal for those who want a fast, practical meal with protein, vegetables and a glossy soy-honey glaze.

A fast, clean, and tasty dinner in one pan.

  • One-pan cooking saves cleanup time.
  • Thinly sliced chicken cooks quickly and evenly.
  • Adjust sauce thickness with cornstarch as needed.

Overview and servings

A straightforward, single-pan chicken stir-fry designed for 3 servings. Uses common ingredients and a quick sauce for a weeknight meal.

How to cook (step-by-step)

1) Whisk soy sauce, honey, rice vinegar and cornstarch. 2) Pat dry chicken, season lightly. 3) Stir-fry chicken until golden; set aside. 4) Sauté garlic and ginger, add vegetables. 5) Return chicken, add sauce; simmer until glossy. 6) Finish with spring onions and serve with rice or noodles.

Tips for perfect results

Keep ingredients in contact with the pan; don’t overcrowd. Slice chicken thinly for even cooking. Mix sauce until smooth before cooking. Adjust sauce thickness with cornstarch slurry if needed.

Ingredients

  • 400 g chicken breast, thinly sliced
  • 2 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 1 red bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1 medium carrot, julienned
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch
  • 2 spring onions, sliced
  • Cooked rice or noodles to serve (optional)

Instructions

  1. Combine soy sauce, honey, rice vinegar and cornstarch in a small bowl and whisk until smooth.
  2. Pat chicken dry and toss with a pinch of salt and pepper.
  3. Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat.
  4. Add chicken in a single layer and stir-fry until golden and cooked through, about 4–6 minutes; remove from pan and set aside.
  5. Add a splash of oil if needed, then add garlic and ginger and stir 30 seconds until fragrant.
  6. Add carrot and broccoli and stir-fry 2–3 minutes until starting to soften.
  7. Add red bell pepper and continue stir-frying 1–2 minutes until vegetables are crisp-tender.
  8. Return chicken to the pan and pour in the sauce, tossing to coat and cooking 1–2 minutes until sauce thickens and glazes the ingredients.
  9. Stir in sliced spring onions and remove from heat.
  10. Serve immediately over cooked rice or noodles if desired.

FAQs

Can I substitute chicken breast with thighs? Yes, but adjust cooking time; thighs may stay juicier and require slightly longer.
What can I serve with this dish? Cooked rice or noodles are traditional; you can add extra veggies or sesame seeds for garnish.
How long does this keep? Best eaten fresh, but refrigerated 1–2 days; reheat gently to avoid dryness.