Easy Stir Fry Chicken Marinade Recipe
on Oct 11, 2021, Updated Jan 16, 2024
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Using fresh vegetables, spices, and a tangy stir fry chicken marinade, you’ll want this easy dinner recipe at the top of your meal plan.
This recipe is an easy crowd-pleaser the whole family loves.
Serve alone, with noodles, or over rice for a delicious Asian-inspired meal.
My family loves stir fry in many variations, whether it’s take-out, homemade, or on the grill while camping.
Stir fry recipes are one of my favorite quick and easy comfort meals. They also make great freezer meals if you like to prep ahead of time.
Table of Contents
Why I Love This Recipe
- Easy weeknight dinner
- Makes a great freezer meal for later
- Perfect camping recipe on the grill or Blackstone
- Full of healthy vegetables
Ingredients Needed
For this easy stir fry, you can use whatever vegetables you like or need to use up. This easy recipe calls for the following items.
See the recipe card below for a full list of ingredients and instructions.
Additional Ingredients
Serve with some or all of these added ingredients to create a satisfying and delicious meal.
- Udon Noodles
- Rice (brown or white)
- Sesame seeds
- Green onions
- Red Pepper Flakes
- Sriracha
- Water Chestnuts
- Bamboo
How to Make It
To cook, use a large non-stick pan on the oven, a Blackstone grill outside, or my favorite when cooking at home; a countertop griddle.
I love my electric skillet because it’s so much bigger than even my largest pan, it’s nonstick and super quick and easy to clean.
Cook your rice on the stove while you prepare the teriyaki chicken breast and veggies in the griddle and dinner is done in under 40 minutes!
Step 1: In a medium bowl, whisk cornstarch and water together until smooth.
Step 2: Whisk soy sauce, ¼ cup chicken broth, honey, ginger, sesame oil and of course garlic for the garlic lovers into the mix until well combined.
Step 3: Cut chicken breast filets into bite-size pieces and add to marinade. Then set aside.
Step 4: Cut peppers, broccoli, mushrooms, and carrots into thin slices and set aside. *Feel free to use whatever veggies you like.
Step 5: Heat a large skillet to medium-high with 1 tablespoon oil and add the chicken and sauce. Cook for 5-7 minutes or until chicken is no longer pink.
Step 6: Remove cooked chicken and add vegetables to the skillet with the remaining oil. Cook until soft.
Step 7: Add chicken broth and continue cooking until teriyaki sauce is reduced. Stir cooked chicken pieces back into the pan for 3-5 minutes or until liquid is reduced to the consistency you like and serve with your desired sides.
Recipe Tips
If adding Mushrooms or green onions to this recipe, add them at the end as they will cook faster.
Spice it up with Sriracha or red pepper flakes to taste. So good!
Common Questions
Yes, you can easily make this marinade for chicken or a vegetarian dish. Simply leave out the meat and use vegetable broth instead of chicken broth.
To freeze this recipe for meal prep, I recommend preparing the chicken stir fry marinade and adding the chicken pieces to the sauce in a freezer-safe bag and freeze. Then thaw and cook with fresh vegetables as desired. Or cook the entire meal and freeze for quick reheating later.
Yes, you can double this recipe. Depending on the size of your pan, you may need to work in batches. Chicken stir fry makes a great freezer meal if you want to save it for later.
More Easy Dinner Ideas
If you loved this recipe, please leave a star rating and/or comment below! 🌟
This easy stir-fry chicken makes a great easy dinner or make-ahead meal for weekday lunches.
Marinated Chicken Stir Fry
Ingredients
- 1 tablespoon cornstarch
- 1 tablespoon water
- ¼ cup soy sauce
- ¼ cup chicken broth
- 2 tablespoons honey or light brown sugar
- 1 tablespoon minced fresh ginger or ¼ teaspoon ground ginger
- ½ teaspoon sesame oil
- 1 pound boneless skinless chicken breasts or thighs
- 2 tablespoons canola or vegetable oil
- ½ red pepper, sliced thinly
- ½ yellow pepper, sliced thinly
- 2 cups broccoli florets
- 1 bag, 6 oz snow peas
- 1 large, 1 cup carrot, sliced thinly on diagonal
- 1 package, 8 oz baby bella mushrooms, cleaned and sliced
- ½ – 1 cup chicken broth
- 1 ½ cup brown rice, prepared as directed on bag
Instructions
- In a small bowl, whisk cornstarch and water together until smooth
- Add soy sauce, ¼ cup chicken broth, honey, ginger and sesame oil and whisk until well combined
- Cut chicken into bite size pieces and add to marinade
- Let chicken set while cutting vegetables
- Cut peppers, broccoli, mushrooms and carrots, set aside
- To a large skillet, add 1 tablespoon oil and heat to medium high
- Add chicken and marinade, cook 5-7 minutes or until chicken is no longer pink
- Remove chicken from pan and transfer to bowl
- Add remaining tablespoon oil to skillet
- Cook peppers, broccoli and carrots over medium high heat 5-7 minutes or until they begin to turn soft
- Add mushrooms and snow peas to pan and cook 3-5 minutes or until all vegetables are soft
- Add chicken broth and continue cooking. Note: the amount will depend on how thick you want your stir fry
- Continue cooking until broth is reduced
- Add chicken mixture back to pan and continue cooking 3-5 minutes or until liquid is reduced to consistency you like
- Serve immediately with rice and garnish with green onions and sesame seeds if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used frozen stir fry veggies, but the star of this show was the marinade. The chicken turned out tender as butter, and was so flavorful and tender, fantastic! Many thanks for this keeper! 🤗❤️