This is the kind of recipe people say they can cook, but rarely actually get right. Stir fry is supposed to be fast, bold, and full of flavour, yet so often it turns out watery, bland, or weirdly soggy. This one doesn’t. This is the chicken stir fry that finally behaves the way it should.
The Ultimate Chicken Stir Fry
A good stir fry should feel immediate. You should hear it hitting the pan, smell it almost straight away, and have dinner on the table before you’ve had time to get bored. When it works, it’s one of the best ways to cook quickly without sacrificing flavour.
When it doesn’t, it’s usually because something small was missed.
This recipe exists to fix that.
The ultimate chicken stir fry isn’t about exotic ingredients or restaurant-only tricks. It’s about a handful of smart decisions that change everything. Thinly sliced chicken coated lightly in cornflour so it browns instead of steams. A hot pan that stays hot. Vegetables added in the right order so they keep their crunch. A sauce that hits sweet, salty, tangy, and savoury all at once, thickening naturally as it boils.
Nothing here is complicated. But every step matters.
Why most homemade stir fries fall flat
The biggest mistake people make with stir fry is treating it like a stew. Too much chicken in the pan. Not enough heat. Sauce added too early. The result is moisture, not caramelisation.
A proper stir fry needs space and confidence. The chicken needs room to colour. The vegetables need heat so they soften slightly without collapsing. The sauce needs to hit the pan last so it reduces and coats instead of pooling at the bottom.
This recipe is built around those principles, which is why it tastes like something you’d happily order rather than something you rushed together.
The role of cornflour
Cornflour isn’t just there for crispiness. It’s there for control.
Coating the chicken lightly in cornflour helps it brown quickly, protects it from drying out, and gives the sauce something to cling to once it’s added. It also means the sauce thickens naturally without needing to be cooked down for ages.
This is a classic takeaway technique for a reason. It works.
Building flavour fast
Stir fry flavour doesn’t come from long cooking times. It comes from contrast and balance.
Soy sauce brings salt and umami. Sweet chilli sauce adds gentle heat and sweetness. Tomato ketchup gives body and acidity. Brown sugar rounds everything out and helps the sauce glaze. Vinegar cuts through the sweetness and keeps the whole thing sharp and lively.
Individually, these ingredients might seem basic. Together, they create something far more interesting than the sum of their parts.
Add garlic at the right moment, let the sauce boil hard for a minute, and suddenly everything in the pan tastes intentional.
Vegetables that stay vibrant
The vegetables here are simple and deliberate. Sugar snap peas for crunch and freshness. Red and yellow peppers for sweetness and colour. Spring onions added at the end so they stay sharp and aromatic.
Nothing gets overcooked. Nothing turns grey or soggy. That’s the difference between a stir fry you tolerate and one you actually enjoy eating.
This is weeknight food done properly
One of the biggest strengths of this recipe is how reliable it is.
It doesn’t rely on perfect timing or specialist equipment. A wok is great, but a large frying pan works just as well. The ingredients are easy to find. The method is forgiving as long as you keep the heat up and don’t overcrowd the pan.
It’s the kind of meal you can cook half on autopilot once you’ve made it once, which is exactly what you want from a go-to dinner.
Ingredients
2 chicken breasts
2 tbsp cornflour
80 g sugar snap peas
1 yellow pepper, sliced
1 red pepper, sliced
2 cloves of garlic, minced
4 tbsp soy sauce
2 tbsp cider vinegar
2 tbsp sweet chilli sauce
2 tbsp tomato ketchup
40 g soft brown sugar
80 g spring onions, sliced
1 red chilli, sliced
How to make The Ultimate Chicken Stir Fry
Slice the chicken breasts into thin strips. Put them into a bowl, add the cornflour, and mix until fully coated.
Heat some oil in a wok or large frying pan over a medium to high heat. Add the chicken and fry until golden on both sides. Cook in batches if needed so the pan stays hot.
Add the sugar snap peas, yellow pepper, and red pepper. Stir fry for a few minutes until the peppers start to soften but still keep their shape.
Add the garlic and stir fry for another minute until fragrant.
Add the soy sauce, cider vinegar, sweet chilli sauce, tomato ketchup, and soft brown sugar. Stir well and bring everything to the boil.
Let the sauce bubble for a minute so it thickens and coats the chicken.
Stir through most of the spring onions, then remove the pan from the heat.
Serve immediately with rice or egg noodles, finishing with the remaining spring onions and sliced red chilli.
How to serve it
This works equally well with plain steamed rice or egg noodles. If you want to bulk it out, add extra veg like broccoli or mushrooms, but keep the pan hot and don’t overload it.
Leftovers keep well for lunch the next day, though stir fry is always best straight from the pan.
FAQs
Can I use chicken thighs instead of breast?
Yes. Boneless thighs work well and stay juicy, but slice them thinly so they cook quickly.
Why did my stir fry turn watery?
The pan wasn’t hot enough or it was overcrowded. Cook in batches if needed.
Is this very spicy?
It’s mild with a gentle kick. Add more chilli if you want heat.
Can I swap the vegetables?
Absolutely. Just keep the cooking times in mind so nothing overcooks.
Can I make the sauce ahead of time?
Yes. Mix it in advance and keep it in the fridge for up to a few days.
This is the kind of recipe that earns its “ultimate” title not by being flashy, but by being dependable. Fast, flavour-packed, and genuinely satisfying, it’s proof that stir fry at home doesn’t have to be a letdown. Once you’ve cooked it this way, it’s very hard to go back.
The Ultimate Chicken Stir Fry
Ingredients
- 2 Chicken breasts
- 2 tbsps Cornflour
- 80 g Sugar snap peas
- 1 Yellow pepper sliced
- 1 Red pepper sliced
- 2 Cloves of garlic minced
- 4 tbsps Soy sauce
- 2 tbsps Cider vinegar
- 2 tbsps Sweet chilli sauce
- 2 tbsps Tomato ketchup
- 40 g Soft brown sugar
- 80 g Spring onions sliced
- 1 Red chilli sliced
Instructions
- Slice the chicken breast into thin strips. Place the chicken into a bowl, then add the cornflour and mix it until it's fully coated.
- Heat some oil in a wok or a large frying pan over a medium to high heat. Pan fry the chicken until it's golden brown on both sides.
- Add in the sugar snap peas, yellow pepper and red pepper. Stir fry for a few minutes until the peppers start to soften
- Add in the garlic and stir fry for one more minute before adding in the sauce ingredients.
- Add the soy sauce, cider vinegar, sweet chilli sauce, tomato ketchup and soft brown sugar. Stir the ingredients together and bring to the boil.
- Stir through most of the spring onions, then take it off the heat.
- Serve the chicken with either rice or egg noodles. Finish with the remaining sliced spring onion and red chilli.
- Enjoy!
22 comments on “The Ultimate Chicken Stir Fry”
Delicious! I love being able to make my own sauces, rather than using jars. The sauce had loads of flavour and the chicken and veg were yummy as a result. I’m printing this off to make again!!
I find cooking such a chore so was delighted to find Jon’s recipes. My family absolutely love this dish and it is so easy to follow. Have made this a couple of times now which has turned out to perfection.
Delicious. It’s so easy to make. Im not a very creative cook. This was easy to follow and very tasty.
LOVED this recipe!! Both me and my husband raved about it and managed to make some for extra that week. Will definitely be making this again. Love all your recipes and can’t wait to try more out 🙂
Amazing, quick midweek meal. Fresh healthy, ingredients. This will be a regular meal in our household so tasty. I’ve saved lots of Jon’s recipes on Instagram and I can’t wait to cook more.
Super easy and super tasty. Even my “chefy”son loved it 😊
Love this recipe sooo easy for a poor cook like me, I have started following Jon On Instagram and I will be trying and reviewing more of his delightful recipes.
Absolutely gorgeous, quick to make too. This was a big hit in my house. Thank you. 😁
Really tasty and easy to make! Thank you so much, I am going to make a different one this evening!😁
Made this a few weeks ago, was a huge hit in my house. Think will have to try the crispy honey chilli chicken soon too 😍
Loved it! Dead quick and easy to make, didn’t cost the earth for ingredients and the sauce was better then any jar I’ve had.
Will definitely make again and would recommend you giving it a try!
Made this tonight really tasty and easy to cook. Ideal for a midweek dinner. 👍
Made this for the first time and clean plates all round. Lovely and tasty and new family favourite 😍
Absolutely loved this recipe, one family one meal, very rare in our house due to autism and very rigid eating preferences, many thanks can’t wait to cook more. You’ve deffo inspired a non cook to cook 👩🍳 🤩
Made this for dinner last night. Unbelievably tasty. They even asked for seconds! The chicken was so tender and the sauce is so nice.
Tried this recipe for a midweek family dinner. It was easy to make and really delicious. 2 picky kids loved it too – so much so I have it prepped for tea tomorrow evening again!! Have recommended this to my hairdresser and her client too.
I made this last week, it was delicious and tasted much nicer than a takeaway. Really easy and quick to make will definitely be making it again!
Absolutely delicious! Simple and straightforward to make!
Love this recipe, it goes down an absolute treat at home, and it’s great served with rice too 😍
Really enjoyed cooking this, super tasty and a big hit in our household.. served it with homemade egg fried rice, can’t wait to cook it again.. thanks for the recipe
Absolutely stunning, made it last week, so quick, easy and super tasty. Another firm favourite 👌
Tried this recently .. absolutely yummy . So easy to make and the flavours 😋