Garlic Soy Marinated Chicken Stir Fry

This Chinese Stir Fry Marinated Chicken with vegetables is bright, savory, and slightly sweet from honey. The marinade — made with soy sauce (or coconut aminos), garlic, ginger, rice vinegar, and a touch of chili garlic sauce — doubles as the finishing sauce so every bite is coated in flavor. It’s quick to cook, family friendly, and works great served over rice or noodles for an easy weeknight dinner.

This marinade infuses the chicken and becomes the sauce that glazes the vegetables. Marinating for a few hours improves depth of flavor, but if you’re short on time you can let the chicken sit for at least 30 minutes and still enjoy a very tasty stir fry.

Why You’ll Love This Recipe

• Marinating the chicken adds depth and tenderness to a quick stir fry.
• The same mixture used to marinate becomes the finishing sauce, so nothing goes to waste.
• Plenty of vegetables make the dish colorful, nutritious, and satisfying.
• Flexible recipe: swap in different proteins or vegetables based on what you have.
• Kid-friendly, dairy-free by default, and can be made gluten-free with tamari or coconut aminos.
• Serve over steamed rice or noodles that soak up the sauce for maximum flavor.

Ingredients & Substitutions

• Chicken broth: Can be swapped for vegetable broth.
• Chili garlic sauce: Adds heat and texture; if you don’t have it use 1/4–1/2 teaspoon dried red pepper flakes.
• Cornstarch: Important for thickening the sauce so it clings to chicken and vegetables.
• Chicken: Boneless thighs or breasts both work well; dice to bite-size pieces for quick cooking.
• Toasted sesame oil: Offers a nuttier flavor than regular sesame oil — use toasted for the most authentic taste.
• Vegetables: Use what you have: broccoli, green beans, carrots, sugar snap peas, bell pepper, zucchini, mushrooms, baby corn, cabbage, or bok choy all work great.

Full ingredient amounts are provided in the recipe card below.

How to Make Stir Fry Marinated Chicken

Quick Overview

• Whisk the sauce (leave the cornstarch out).
• Marinate the diced chicken in part of the sauce.
• Pan-fry the chicken to develop color, then sauté the vegetables.
• Add the reserved sauce mixed with cornstarch and simmer until thickened.
• Serve the finished stir fry over rice or noodles.

Step-by-Step Instructions

Step 1: In a bowl or measuring cup, combine the chicken broth, soy sauce (or coconut aminos), rice vinegar, honey, brown sugar, garlic, chili garlic sauce, ground ginger, and onion powder. Do not add the cornstarch yet.

Step 2: Place diced chicken in a bowl or zip-top bag and pour about 1/3 cup of the marinade over it. Toss to coat and marinate 2–12 hours for best flavor. If short on time, marinate at least 30 minutes.

Step 3: When ready to cook, heat 1 tablespoon toasted sesame oil and 2 tablespoons butter in a large skillet or wok over medium-high heat until hot.

Step 4: Remove chicken pieces one at a time, shaking off excess marinade, and place them in a single layer in the hot pan. Avoid overcrowding so the chicken browns instead of steaming — brown bits add flavor.

Step 5: Sear until browned on one side, then flip and cook 5–7 minutes total or until cooked through. Remove chicken from the pan and set aside.

Step 6: Add sliced onion, bell pepper, and 2–3 cups of your chosen vegetables to the pan. Sauté 3–4 minutes until almost tender, then reduce heat to medium-low.

Step 7: Mix 1 tablespoon cornstarch with the remaining marinade until smooth, then pour it into the pan with the chicken and vegetables. Bring to a simmer and cook until the sauce thickens and evenly coats the ingredients. Add a splash of water if you need to thin the sauce.

Recipe Serving Suggestions

Serve the stir fry over steamed rice (basmati, jasmine, or white rice) or over rice noodles. The grain or noodles will absorb the sauce and make each bite more satisfying. For an easy side, pair with crispy frozen egg rolls or spring rolls prepared in an air fryer.

Expert Tips & Variations

• Marinate enough, but not too long: 2–12 hours is ideal; very long marinades can change texture.
• Reserve most of the marinade: Use only about 1/3 cup for marinating and save the rest for finishing the stir fry so it thickens and coats everything.
• Brown the chicken: Use tongs to add pieces individually so they brown instead of steaming, which improves texture and flavor.
• Don’t overcook veggies: Add them toward the end so they remain crisp-tender.
• Gluten-free option: Substitute soy sauce with tamari or coconut aminos.

Recipe FAQs

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