Summer Chicken Stir Fry Recipe 

This refreshing Summer Chicken Stir Fry is the ultimate quick and easy weeknight dinner, made with tender chicken strips, crisp broccoli, vibrant bell peppers, and savory garlic and ginger. This light, savory, and slightly sweet dish is tossed in a simple Honey-Soy Sauce that creates a beautiful glaze. It’s perfect for a fast, healthy dinner, using up all those fresh summer garden vegetables and serving 4 people.

Summer Chicken Stir Fry Ingredients

For the Honey-Soy Stir Fry Sauce:

• 1/2 cup low-sodium chicken broth or vegetable broth
• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 2 tablespoons honey (or maple syrup)
• 1 tablespoon cornstarch (this is the thickener)
• 1 teaspoon toasted sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)

For the Stir Fry:

• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
• 2 tablespoons oil with a high smoke point (such as avocado or canola), divided
• 2 cups broccoli florets, cut into bite-sized pieces
• 1 large red or yellow bell pepper, thinly sliced
• 1 large zucchini or summer squash, cut into 1/2-inch pieces
• 2 green onions (scallions), sliced for garnish
• Sesame seeds, for garnish

How To Make Summer Chicken Stir Fry

1. Prepare the sauce: In a small bowl, whisk together all the ingredients for the Honey-Soy Stir Fry Sauce until the cornstarch is completely dissolved. Set this mixture aside. Remember to whisk it again just before using, as cornstarch settles quickly.
2. Cook the chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high to high heat. Add the chicken pieces and cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned on the outside and nearly cooked through. Remove the chicken to a clean plate and set aside.
3. Stir fry the vegetables: Add the remaining 1 tablespoon of oil to the hot skillet. Add the broccoli florets and cook, stirring frequently, for about 2 minutes. Next, add the sliced bell pepper and zucchini. Continue stir frying for another 2 to 3 minutes until the vegetables are bright in color and still crisp-tender (you want a bite, not mush).
4. Thicken the sauce: Whisk the reserved Honey-Soy Sauce one last time and pour it immediately over the chicken and vegetables in the skillet.
5. Finish the stir fry: Bring the mixture to a boil, stirring constantly. Let it boil for 1 minute; the cornstarch will activate and the sauce will quickly thicken into a shiny glaze that coats all the ingredients.
6. Serve: Remove the pan from the heat. Stir in the sliced green onions. Serve the Summer Chicken Stir Fry immediately over steamed rice or noodles and sprinkle with sesame seeds.

Recipe Tips

• Prep Everything First: Stir frying is a fast cooking method, so you must have your mise en place—all ingredients chopped, measured, and the sauce mixed—ready before you turn on the heat.
• High Heat is Key: Cook your chicken and vegetables over high heat and do not crowd the pan. If the pan is overcrowded, the temperature drops, and the ingredients will steam instead of stir fry, resulting in soggy vegetables. Cook in batches if necessary.
• The Cornstarch Slurry: The cornstarch is necessary to thicken the sauce into a beautiful glaze. If the sauce doesn’t thicken, your heat was too low, or you didn’t let it boil long enough. Bring it to a rolling boil for a full minute while stirring.
• Avoid Soggy Zucchini: Vegetables with high water content, like zucchini, should be added toward the end of the vegetable cooking time to prevent them from releasing too much moisture and making your final dish watery.

What To Serve With Chicken Stir Fry

This Chicken Stir Fry is a complete meal, but it tastes best served over a base to soak up the savory, sweet glaze. The most classic sides are simple steamed white or brown rice or Asian-style egg noodles. For a low-carb option, use cauliflower rice. For side dishes, you can serve something crunchy and cool, like a simple Asian Cucumber Salad with a light rice vinegar dressing, or some quick steamed Edamame sprinkled with sea salt. Crispy vegetable spring rolls or potstickers also make a delicious appetizer.

How To Store Chicken Stir Fry Leftovers

• Refrigerate: Store leftover Chicken Stir Fry in an airtight container in the refrigerator for up to 3 days. The sauce will continue to thicken as it cools.
• Reheat: For the best results, reheat the leftovers in a skillet over medium heat, stirring frequently until heated through. You can also use a microwave, but the vegetables may lose some of their crispness. We do not recommend freezing this dish, as the vegetables will become too mushy when thawed.

Summer Chicken Stir Fry Nutrition Facts

• Calories: 300 kcal
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 65mg
• Sodium: 650mg
• Total Carbohydrate: 20g
• Dietary Fiber: 3g
• Sugars: 10g
• Protein: 25g

Frequently Asked Questions

• Can I use a different protein instead of chicken? Yes, this recipe works great with beef, shrimp, or firm tofu. If using beef, thinly slice it against the grain. If using shrimp, reduce the cooking time significantly, only cooking it for about 2 minutes until just pink before setting it aside.
• How do I cut the chicken for stir fry? Cut the chicken into uniform 1-inch cubes or thin strips against the grain. Cutting the pieces uniformly ensures they all cook at the same speed, preventing some pieces from drying out while others are still raw.
• Can I add nuts to the stir fry? Yes, cashews or peanuts add a wonderful crunch and nutty flavor. Stir them in at the very end, just before serving, or sprinkle them on top of the plated dish for the best texture.

Try More Recipes:

• Summer Vegetable Enchiladas Recipe
• Super Spicy Mac And Cheese Recipe
• Supreme Pizza Burgers Recipe