Easy Chicken Stir Fry
Stir fries have a little something for everyone – healthy veggies, filling protein, and plenty of flavor! This version uses Member’s Mark™ Crushed Red Pepper for a kick of heat – use as much or as little as you’d like!
How to Stir Fry Chicken
Totally get this—stir-fry chicken goes from perfect to rubbery in seconds. Here are the high-impact tips that actually prevent overcooking:
Cut it right
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Slice thin (¼ inch) and against the grain
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Keep pieces uniform so they finish at the same time
Velvet the chicken (game changer)
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Toss with 1 tsp cornstarch + 1 Tbsp soy sauce + 1 tsp oil
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This locks in moisture and protects the meat from high heat
Use high heat—but short time
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Pan should be hot before chicken goes in
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Chicken only needs 2–3 minutes total in a stir-fry
Don’t overcrowd the pan
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Crowding = steaming = dry chicken
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Cook in batches if needed (worth it)
Pull it early
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Remove chicken when it’s just barely cooked
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Slightly pink in the thickest piece is OK—it’ll finish cooking later
Let it sear first
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Add chicken in a single layer
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Don’t stir for 30–45 seconds
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Browning = flavor + moisture retention
Add it back at the end
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Cook chicken first → remove
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Stir-fry veggies
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Return chicken for 30–60 seconds with sauce only
Sauce timing matters
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Sauce goes in at the very end
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Long simmering = overcooked chicken
If you like precision
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Pull chicken at 155–160°F
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It’ll carryover to safe temp while resting
Bonus pro move
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Chicken thighs are more forgiving than breasts if you’re nervous about timing
Easy Chicken Stir Fry
Ingredients
For the Sauce
- 1 tbsp Corn starch
- 2 tbsp Cold water
- ¼ cup Low sodium chicken broth
- 3 tbsp Low sodium soy sauce
- ¼ cup Honey
- 1 tbsp Toasted sesame oil
- ½ tsp Member's Mark™ Crushed Red Pepper or more if desired
For the Stir Fry
- 2 tbsp Member's Mark™ 100% Pure Olive Oil divided
- 1 lb Boneless, skinless chicken breasts cut into 1-inch cubes or into 1/4-inch strips
- Member's Mark™ Black Peppercorn Grinder to taste
- Member's Mark™ Himalayan Pink Salt Grinder to taste
- 2 cup Broccoli florets
- ½ Yellow bell pepper cut into 1-inch pieces
- ½ Red bell pepper cut into 1-inch pieces
- ½ cup Baby carrots sliced
- 2 tsp Fresh ginger minced
- 2 Garlic cloves minced
Instructions
For the Sauce
- In a medium bowl, whisk together corn starch and water. Add chicken broth, soy sauce, honey, sesame oil, and Member's Mark™ Crushed Red Pepper; whisk to combine. Set aside.
For the Stir Fry
- In a large skillet or wok, add 1 tbsp Member's Mark™ 100% Pure Olive Oil and heat over medium-high heat.
- Add chicken (in batches if necessary) and season with Member's Mark™ Black Peppercorn Grinder and Member's Mark™ Himalayan Pink Salt Grinder. Cook for 3-5 minutes, or until cooked through. Remove from skillet.
- Reduce heat to medium and add remaining 1 tbsp Member's Mark™ 100% Pure Olive Oil to the skillet. Add broccoli, bell peppers, and carrots, stirring occasionally, just until tender. Add ginger and garlic; cook for an additional minute. Add chicken back into the skillet and stir to combine.
- Whisk stir fry sauce and pour over chicken and vegetables. Stir gently to combine.
- Bring to a boil, stirring occasionally. Let boil for 1 minute.
- Remove chicken and vegetables from skillet and serve over rice.
Easy Chicken Stir Fry
Ingredients
For the Sauce
- 1 tbsp Corn starch
- 2 tbsp Cold water
- ¼ cup Low sodium chicken broth
- 3 tbsp Low sodium soy sauce
- ¼ cup Honey
- 1 tbsp Toasted sesame oil
- ½ tsp Member's Mark™ Crushed Red Pepper or more if desired
For the Stir Fry
- 2 tbsp Member's Mark™ 100% Pure Olive Oil divided
- 1 lb Boneless, skinless chicken breasts cut into 1-inch cubes or into 1/4-inch strips
- Member's Mark™ Black Peppercorn Grinder to taste
- Member's Mark™ Himalayan Pink Salt Grinder to taste
- 2 cup Broccoli florets
- ½ Yellow bell pepper cut into 1-inch pieces
- ½ Red bell pepper cut into 1-inch pieces
- ½ cup Baby carrots sliced
- 2 tsp Fresh ginger minced
- 2 Garlic cloves minced
Instructions
For the Sauce
- In a medium bowl, whisk together corn starch and water. Add chicken broth, soy sauce, honey, sesame oil, and Member's Mark™ Crushed Red Pepper; whisk to combine. Set aside.
For the Stir Fry
- In a large skillet or wok, add 1 tbsp Member's Mark™ 100% Pure Olive Oil and heat over medium-high heat.
- Add chicken (in batches if necessary) and season with Member's Mark™ Black Peppercorn Grinder and Member's Mark™ Himalayan Pink Salt Grinder. Cook for 3-5 minutes, or until cooked through. Remove from skillet.
- Reduce heat to medium and add remaining 1 tbsp Member's Mark™ 100% Pure Olive Oil to the skillet. Add broccoli, bell peppers, and carrots, stirring occasionally, just until tender. Add ginger and garlic; cook for an additional minute. Add chicken back into the skillet and stir to combine.
- Whisk stir fry sauce and pour over chicken and vegetables. Stir gently to combine.
- Bring to a boil, stirring occasionally. Let boil for 1 minute.
- Remove chicken and vegetables from skillet and serve over rice.