This simple stir fry recipe for two is the one to learn first: tender pieces of chicken, crisp broccoli, sweet pepper and carrot, all tossed in a glossy honey and soy sauce. Once everything is cut, it cooks in about 12 minutes in one skillet, so dinner is ready faster than takeout. The method is always the same: cook the chicken, stir-fry the vegetables, then add the sauce. Learn it once, and you can swap in whatever vegetables you have. It is a nice one to cook side by side, with one person chopping while the other stirs.
Why you will like it
- Dinner for two in under half an hour.
- A pantry sauce, no bottled stir fry sauce needed.
- Crisp vegetables and juicy chicken.
- One skillet and a small bowl to wash.
What makes it work
Everything ready first. Stir-frying moves quickly, so cut the chicken and vegetables and mix the sauce before you turn on the heat.
Chicken first. Cooking the chicken on its own lets it brown, and taking it out keeps it from overcooking while the vegetables cook.
High heat. Medium-high heat keeps the vegetables crisp and bright instead of soft.
A quick sauce. A little cornstarch thickens the sauce in about a minute, so it coats everything without turning the vegetables soggy.
The simple stir fry method
Every good stir fry follows the same three-part pattern, and once you know it you barely need a recipe. First the protein is browned in a hot pan. Then the vegetables go in and cook quickly over high heat, just long enough to lose their raw edge while staying bright and crisp. Finally a small amount of sauce is added and brought to a boil so it thickens and coats everything.
The balance matters as much as the order. For two people, a little less than twice as many vegetables as chicken, and just enough sauce to coat rather than drown them, keeps the dish from turning watery. Mixing vegetables with different textures, such as tender broccoli, crunchy carrot and sweet pepper, makes each bite more interesting.
Why a small batch cooks better
Stir-frying is one of the few cooking methods where a smaller batch is genuinely easier. A home skillet only has so much hot surface, and a family-size pile of chicken and vegetables drops the temperature so much that everything steams. A two-person batch fits in a 12-inch skillet with room to move, so the chicken browns and the vegetables sear instead of stewing.
It also suits a weeknight for two: the whole dinner, rice aside, comes together in less time than a delivery order would take to arrive, and there is just one pan and one small bowl to clean.
If you ever cook it for more people, keep the same approach: brown the chicken in batches rather than piling it into the pan, and give the vegetables room. Crowding is what turns a stir fry soggy, whatever the size of the batch.
Ingredients for a simple stir fry
Most of this is in the pantry already.
- Chicken: boneless, skinless breast, cut into bite-size pieces. Thighs work too.
- Vegetables: broccoli, red bell pepper and carrot, cut small so they cook quickly.
- Sauce: low-sodium soy sauce, honey, chicken broth, toasted sesame oil and cornstarch.
- Garlic and ginger: fresh, added near the end so they do not burn.
- Oil: a neutral oil such as canola handles the high heat.
- Rice: optional, for serving.
A few small choices help. Low-sodium soy sauce and low-sodium broth keep the sauce from getting too salty as it reduces. Toasted sesame oil is used for flavor in the sauce, not for cooking, because its taste fades at high heat. Fresh garlic and ginger taste brighter than dried, and they go in near the end so they do not scorch.
How to make a simple stir fry
- Mix the sauce.
- Brown the chicken for 4 to 5 minutes and set it aside.
- Stir-fry the vegetables for 3 to 4 minutes.
- Add the garlic and ginger for about 1 minute.
- Return the chicken, add the sauce and cook until thick and glossy.
- Serve right away, over rice if you like.
Step-by-step guidance
Prep everything first. Cut the chicken and vegetables and whisk the sauce before the pan goes on the stove. Once cooking starts there is no time to chop.
Brown the chicken. Let the pan get properly hot, then spread the chicken in a single layer and leave it for a moment before stirring so it browns. After 4 to 5 minutes it should be golden and read at least 165°F. Move it to a plate so it does not overcook.
Cook the vegetables. Add the rest of the oil and the vegetables and keep them moving for 3 to 4 minutes. They are ready when the broccoli turns bright green and the carrot is just tender but still has some bite.
Add the aromatics. Stir in the garlic and ginger for about 1 minute, until fragrant but not browned.
Finish with the sauce. Return the chicken, whisk the sauce again because the cornstarch settles, and pour it in. Stir until it bubbles and turns glossy, which takes about a minute, then take the pan off the heat.
Tips for the best stir fry
- Cut the vegetables to a similar size so they finish together.
- Let the pan get hot before the chicken goes in.
- Spread the chicken in a single layer so it browns.
- Whisk the sauce again right before adding it; the cornstarch settles.
- Take the pan off the heat as soon as the sauce thickens.
Common mistakes to avoid
- Crowding the pan. Too much food at once steams instead of searing. Keep the batch small and the pieces in a single layer.
- Cooking on low heat. The vegetables go limp. Keep the heat at medium-high throughout.
- Leaving the chicken in the whole time. It dries out. Brown it, set it aside and return it at the end.
- Adding garlic too early. It burns and turns bitter. Add it just before the sauce.
- Boiling the sauce too long. The honey can scorch and the sauce turns sticky. Stop as soon as it thickens.
Easy swaps
- Chicken thighs instead of breast.
- Snap peas or mushrooms instead of broccoli.
- Brown sugar instead of honey.
- A pinch of red pepper flakes in the sauce for heat.
What to serve with stir fry
Steamed white rice is the classic partner because it soaks up the sauce, and jasmine rice works just as well. Cooked noodles are another easy option if you prefer them. Start the rice before you begin cutting the vegetables so both are ready at the same time. Serve the stir fry straight from the pan while the vegetables are at their crispest, and spoon any sauce left in the pan over the rice.
Storing and reheating leftovers
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat in a skillet or the microwave until hot all the way through, to 165°F. The vegetables will be a little softer the next day.
Mix the sauce, cut the vegetables, and a simple stir fry for two is on the table in minutes.
Frequently asked questions
What vegetables work best in a simple stir fry?
Quick-cooking vegetables with different textures, such as broccoli, bell pepper and carrot. Snap peas or sliced mushrooms can replace the broccoli in the same amount.
Do I need a wok to make stir fry?
No. A 12-inch skillet works well for a two-person batch because it gives the chicken and vegetables enough hot surface to sear.
How do I keep stir fry vegetables from getting soggy?
Use medium-high heat, keep the batch small so the pan stays hot, cook the vegetables only until crisp-tender, and add the sauce at the very end.
Print
Simple Chicken Stir Fry for Two
- Total Time: 22 minutes
- Yield: 2 servings
Description
Chicken, broccoli, bell pepper and carrot stir-fried in one skillet and tossed in a simple honey-soy sauce: an easy stir fry for two.
Ingredients
- 1 ½ teaspoons cornstarch
- 1 tablespoon cold water
- 2 tablespoons low-sodium chicken broth
- 1 ½ tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
- ⅛ teaspoon fine salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon neutral oil (such as canola), divided
- 1 ½ cups small broccoli florets
- ½ red bell pepper, cut into 1-inch pieces
- 1 small carrot, thinly sliced
- 1 garlic clove, minced
- 1 teaspoon minced fresh ginger
- Cooked white rice, for serving (optional)
Instructions
- Whisk the cornstarch and cold water in a small bowl until smooth, then whisk in the broth, soy sauce, honey and sesame oil. Set the sauce aside.
- Season the chicken with the salt and pepper. Heat half of the oil in the skillet over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes, stirring occasionally, until browned and it reads at least 165°F. Move it to a plate.
- Add the rest of the oil, then the broccoli, bell pepper and carrot. Stir-fry for 3 to 4 minutes, until bright and crisp-tender.
- Add the garlic and ginger and stir for about 1 minute, until fragrant.
- Return the chicken and any juices to the pan. Whisk the sauce again, pour it in, and stir until it bubbles and thickens, about 1 minute.
- Serve right away, over rice if you like.
Notes
Equipment: 12-inch skillet or wok, small bowl, instant-read thermometer
- Have everything cut and the sauce mixed before you start; the cooking goes quickly.
- Boneless, skinless chicken thighs can replace the breast; cook them to at least 165°F.
- Snap peas or sliced mushrooms can replace the broccoli in the same amount.
- Brown sugar can replace the honey.
- For a little heat, add a pinch of red pepper flakes to the sauce.
- Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat in a skillet or the microwave until hot all the way through (165°F); the vegetables soften a little.
- Cook the chicken to at least 165°F.
- Wash hands, board and knife after handling raw chicken.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
