Chicken Stir Fry is a delicious go-to whenever you’re feeling like takeout.
Who can resist deliciously juicy browned chicken thighs, sautéed broccoli, savory brown mushrooms, crisp water chestnuts and bamboo shoots, and a crazy good stir fry sauce? Not me.Jump to Recipe
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What’s a stir fry?
Stir frying is a cooking technique that originated in China. It typically consists of cooking small pieces of meat and vegetables with a little bit of high temperature oil in a wok, while stirring or tossing frequently. It is said that this technique keeps food at its freshest and tastiest, as the ingredients are only cooked for several minutes.
That being said; if you have a wok, use it.
If you do not have a wok, you can use a regular frying pan (like I did because I don’t own a wok yet hehe).
Great Stir Fry Additions:
Part of the reason stir fry’s are so great is because you can pretty much add whatever you want to them and they turn out delicious every time.
Not sure what to add? Try any combination of the following:
- baby corn
- variety of mushrooms
- bamboo shoots
- water chestnuts
- carrot “coins” or slices
- bell pepper chunks
- bean sprouts
- snow or snap peas
- green onion (as a topping)
Notes on Chicken Stir Fry:
- Add whichever combination of vegetables you like; I kept it simple and chose broccoli, brown mushrooms, water chestnuts, and bamboo shoots.
- Don’t skimp on the sauce. The sauce is arguably the best part.
- If you’re eating gluten-free, be sure that all of your ingredients have gluten-free labels; such as the soy sauce, oyster sauce, and sesame oil. I buy San-J Organic Tamari GF Reduced Sodium Soy Sauce from Thrive Market because it’s both certified gluten free and organic. (Get 40% off your first order at Thrive Market + sometimes a free gift.)
- Serve over white rice, or serve with fried rice on the side.
- If making for meal prep (like I did), keep your rice in separate containers and add to the meal at each serving. Otherwise, it becomes oversaturated in the sauce.
Looking for More Healthy Recipes?
Chicken Stir Fry with Broccoli, Mushrooms, and Water Chestnuts
For the Stir Fry:
- 1 1/2 – 2 lbs. boneless skinless chicken thighs
- 1 large head of broccoli - cut into florets
- 8 oz. baby bella mushrooms - sliced
- 2 cans whole water chestnuts
- 1 can bamboo shoots
- 2 tbsp. vegetable oil
For the Stir Fry Sauce:
- small 1" knob of ginger, minced - (about 4 teaspoons)
- 3 tsp minced garlic
- 3/4 cup low sodium chicken broth
- 3/4 cup oyster sauce
- 3 tsp honey
- 5 tsp toasted sesame oil
- 3 tsp soy sauce
Corn Starch Slurry to thicken sauce:
- 2 tsp corn starch
- 2 tbsp. cold water
- Prep: Cook rice and keep warm in a lidded saucepan until serving. Wash and clean veggies; chop into bite-sized pieces. Mince ginger and garlic (if using fresh). Set off to the side. In a separate area, trim chicken thighs and chop into bite-sized pieces. Season with pepper.
- Over medium heat, warm oil in a large frying pan. Sauté the broccoli and mushrooms several minutes, stirring frequently. Cook until bright in color and just until tender. Remove to a bowl and set aside.
- Drain any excess liquid from the frying pan. Sear chicken thighs until golden brown on every side and until you see no more pink (I aim for the chicken to be around 160 degrees or higher at this point, as it will cook some in the sauce). Tip: Do not overcrowd the pan. If your pan is too small, you may need to cook the chicken in batches.
- Meanwhile, to make the stir fry sauce; add your minced garlic and ginger to a bowl along with the rest of the ingredients. Whisk until combined. Prepare the cornstarch slurry in a separate, smaller bowl.
- Add the cooked vegetables back into the pan with the chicken, along with the water chestnuts and bamboo shoots. Pour the sauce mixture overtop and stir. Bring to a simmer and slowly stir in the cornstarch mixture. Let simmer several minutes until thickened. Serve over white rice.
- You may replace fresh ginger with ground ginger, but the flavor will be mild. You may need to add more and adjust to your liking.