Soups & Stews
Martha Stewart’s chicken stir fry brings restaurant-quality wok-tossed crunch and velvety sauce to your kitchen with professional precision. I’ve adapted her signature technique—high heat, quick cooking, and balanced flavors—to deliver crispy chicken, vibrant vegetables, and a sauce that’s both sweet and savory.
The key lies in proper searing and sauce reduction, which transforms simple ingredients into a dish worthy of any dinner table.
This recipe delivers restaurant-quality results in under 30 minutes, making it perfect for weeknight dinners or entertaining. Martha’s method relies on a few essential techniques: searing the chicken until golden before tossing with vegetables, and building the sauce with a precise balance of soy sauce, honey, and garlic.
The result is tender chicken with crisp edges, bright vegetables, and a glossy sauce that clings perfectly to every bite.
What sets this stir fry apart is its harmony of textures and flavors—crispy chicken, crunchy bell peppers, and silky sauce all come together in one dynamic dish. The sauce is rich enough to coat each ingredient but light enough to let the natural flavors shine through.
Serve it over steamed rice or noodles for a complete meal that’s both satisfying and elegant.
For those who love Martha’s style, this recipe captures her attention to detail—from the precise timing of the stir-fry to the balanced seasoning that makes every bite delicious.
Whether you’re cooking for a crowd or treating yourself to a quick meal, this stir fry delivers foolproof results that taste like they came from a high-end restaurant. Let’s get started!
Ingredients for martha stewart chicken stir fry
Restaurant-quality stir fry begins with these precise ingredients—each chosen for texture and flavor harmony.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch strips, pounded even thickness |
| Extra-Virgin Olive Oil 🫒 | 3 tbsp | High-quality, for searing |
| Red Bell Pepper 🌶️ | 1 whole | Cut into thin strips, seeds removed |
| Yellow Onion 🧅 | 1 whole | Cut into thin slices |
| Garlic Cloves 🧄 | 4 cloves | Minced finely for sauce |
| Fresh Ginger 🌿 | 2 tbsp | Finely grated, organic preferred |
| Low-Sodium Soy Sauce 🥢 | ½ cup | Kikkoman preferred for balance |
| Honey 🍯 | 2 tbsp | Wildflower for depth of flavor |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for finishing |
| Cornstarch 🌾 | 1 tbsp | For crispy chicken coating |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | For seasoning chicken |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for heat |
| White Rice 🍚 | 1 ½ cups | Uncooked, for serving |
| Toasted Sesame Seeds 🌾 | 1 tbsp | For garnish, optional |
The chicken breast is critical for Martha's signature crisp-tender result. Look for USDA Choice or higher at Whole Foods or your local butcher for optimal tenderness. Cutting into 1-inch strips ensures even cooking, and pounding to even thickness prevents overcooking. The red bell pepper should be firm with vibrant color—avoid any with soft spots. For the onion, yellow or white works best, thinly sliced for quick cooking. Fresh ginger is non-negotiable here; organic ginger from the produce section has more punch than pre-peeled versions.
No low-sodium soy sauce? Regular soy sauce at half the amount works, but you'll need to reduce the salt in the dish. Substituting honey? Maple syrup is the closest alternative, though it has a different depth. For the sesame oil, toasted variety adds authentic flavor—Trader Joe's carries an excellent option. The cornstarch coating is essential for that crispy texture; arrowroot powder works in a pinch. If you're short on time, pre-cut stir fry vegetables from the frozen section save prep work without sacrificing quality. The garlic and ginger should be finely minced for proper sauce integration.
Store fresh ginger in the freezer for up to 3 months—it keeps its potency better than in the fridge. The chicken strips can be prepped 1 day ahead and refrigerated, but toss them with a light coating of oil to prevent drying. This stir fry reheats beautifully—3 minutes in a wok or skillet restores that crispy texture. For restaurant-quality results, use a carbon steel wok or cast iron skillet—both distribute heat perfectly for quick cooking. The sauce keeps for 5 days in the fridge, though it's best used fresh for maximum flavor impact.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s that easy—just chicken, peppers, onions, and garlic sizzling in olive oil until the chicken’s golden and the veggies hit that perfect char. No extra bowls, no mess, and honestly? I’d rather spend 10 minutes stirring than scrubbing pots.
- Garlic Kiss: That moment when the garlic cloves hit the pan and fill the kitchen with aroma? Chef’s kiss. The olive oil brings out their sweetness while the chicken stays juicy, and the bell peppers add just enough crunch to keep it from feeling heavy. It’s the kind of flavor that makes you pause mid-bite.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Slice the chicken thin, stir-fry it, and pack it with rice for days—it reheats like a dream and still tastes fresh. My kid picks out the peppers first, but she’s back for seconds anyway. (Yes, even on a Tuesday.)
- Budget-Friendly Power: Skinless chicken breast is affordable, and the rest? Pantry staples. A single onion, a few cloves of garlic, and a bell pepper stretch this recipe for leftovers that don’t skimp on taste. I’ve made it for date nights, potlucks, and lazy Sundays—no excuses, just good food.
Step-by-step instructions for Martha Stewart's chicken stir fry
Here's the method - precise, balanced, and designed to deliver that signature wok-tossed texture and harmonious sauce.
Prepare the Chicken for Optimal Texture
Begin by cutting the 1.5 lb boneless, skinless chicken breast into 1-inch strips, working quickly to maintain even thickness. I use a sharp chef's knife and cut against the grain for maximum tenderness. Place the chicken strips in a medium bowl and add the 1 tbsp cornstarch, 1 tsp diamond crystal kosher salt, and 0.5 tsp freshly cracked ground black pepper. Toss gently but thoroughly to coat each piece evenly.
This cornstarch coating creates the perfect crisp-tender texture when seared. Let the chicken marinate for 15-20 minutes while you prepare the vegetables. The cornstarch will absorb into the surface, creating a light crust that seals in juices while developing that satisfying crunch. Don't skip this step - it's what transforms ordinary chicken into wok-tossed perfection.
Build the Flavor Base with Aromatics
Heat 2 tbsp of the extra-virgin olive oil in a large wok or skillet over medium-high heat until shimmering. Add the 1 whole yellow onion cut into thin slices and the 1 whole red bell pepper cut into thin strips. Cook for 4-5 minutes until the onions soften and the peppers begin to blister slightly at the edges.
Remove the vegetables from the wok and set aside. In the same pan, add the remaining 1 tbsp extra-virgin olive oil, then the 4 cloves minced garlic and 2 tbsp finely grated fresh ginger. Cook for 30 seconds until fragrant - you should smell the garlic's sweetness and ginger's warmth. This aromatic base forms the flavor foundation for your stir fry, so don't rush this step. The vegetables will rejoin shortly to absorb these flavors.
Sear the Chicken to Crisp Perfection
Working in batches if necessary, add the cornstarch-coated chicken to the wok in a single layer. Cook undisturbed for 2-3 minutes until the chicken develops a deep golden-brown crust on all sides. This initial sear is crucial - it locks in moisture while creating that satisfying crunch. Once the chicken is browned, transfer it to a plate and tent loosely with aluminum foil to keep warm.
Here's where technique matters: don't overcrowd the pan. If you need to cook in batches, clean the wok between batches to maintain proper heat. The chicken should release easily from the pan when ready - if it sticks, your pan isn't hot enough. This crispy exterior will contrast beautifully with the tender interior and silky sauce we're about to create.
Create the Signature Sauce
Return the cooked onions and peppers to the wok along with the 0.5 cup low-sodium soy sauce and 2 tbsp honey. Stir to combine, then add the 1 tbsp toasted sesame oil. Bring the mixture to a gentle simmer and cook for 2-3 minutes until the sauce begins to thicken slightly and coats the vegetables.
This is where the magic happens - the soy sauce's umami depth combines with honey's subtle sweetness while the sesame oil adds nutty complexity. Taste and adjust seasoning if needed, though with quality ingredients, this sauce should be perfectly balanced. The vegetables should be tender-crisp with a glossy sheen from the sauce. If the sauce appears too thin, simmer for an additional minute to reduce slightly.
Finish and Serve with Crispy Garnish
Return the chicken to the wok and toss everything together for 1-2 minutes until the chicken is evenly coated with the sauce and heated through. The chicken should reach an internal temperature of 165°F. Remove from heat and transfer to a serving platter, garnishing immediately with the 1 tbsp toasted sesame seeds.
Serve this stir fry over the 1.5 cups cooked white rice, allowing each diner to create their own perfect bite. The contrast of crispy chicken, tender vegetables, and glossy sauce over fluffy rice creates the ideal balance of textures and flavors. For best results, serve immediately while the chicken maintains its crispy texture and the sauce remains vibrant.
Pro Tips For Making Martha Stewart Chicken Stir Fry
- CUT CHICKEN IN EVEN STRIPS: I learned this the hard way—uneven pieces mean some cook faster than others, leaving you with dry bits and undercooked centers. Use a sharp knife and slice the chicken breast into ¼-inch thick strips, all the same length. If you’re impatient like me, freeze the chicken for 15 minutes first—it stays straighter when cutting.
- SWEAT ONIONS UNTIL TRANSPARENT: This isn’t the prettiest method, but it’s the tastiest. Martha’s recipe calls for sautéing onions until soft, but don’t stop there—keep them cooking until they’re almost clear, not just golden. That extra minute removes the raw bite and builds flavor. (Yes, even if you’re staring at the clock.)
- DON’T OVERCROWDLE THE PAN: I used to dump everything in at once, thinking it’d cook faster. Wrong. Chicken releases moisture, and a packed pan turns your stir-fry into a sad, steamed mess. Work in two batches—cook half the chicken first, then set it aside before adding the rest. Your pan will thank you with better searing and crisp edges.
- USE GARLIC LIKE A PRO: Freshly minced garlic burns faster than you think, especially in olive oil. Here’s the move: Mince it finely, then toss it with a pinch of salt before adding to the pan. The salt draws out moisture, so it browns instead of burning. (Pro move: Add it last, right when the chicken’s almost done—just 30 seconds before serving.)
Best sauces and condiments for martha stewart chicken stir fry
Classic Soy-Ginger Sauce
The signature sauce in Martha's stir fry balances umami, sweetness, and aromatic depth. Start with ½ cup low-sodium soy sauce (I use Kikkoman for reliable flavor) and 2 tbsp wildflower honey for that perfect sweet-savory harmony. The 1 tbsp toasted sesame oil adds nutty complexity—never skip the toasting step!
Simmer this mixture for 2-3 minutes until slightly reduced, then toss with the stir fry. This sauce keeps for 5 days in the fridge, though it's best fresh. 🍯
Spicy Sesame Kick
For heat lovers, add 1 tsp sriracha or ½ tsp chili crisp to the sauce base. I like Huy Fong Sriracha for its balanced heat. For extra depth, stir in 1 tsp toasted chili oil (like Lao Gan Ma) at the end.
Garnish with red chili flakes or sliced Thai bird's eye chilies for visual pop. This version works especially well with Thai basil or cilantro as a garnish.
Sweet and Tangy Twist
Swap the honey for 2 tbsp hoisin sauce and add 1 tbsp rice vinegar to brighten the flavor. This Asian-inspired variation adds tangy complexity. For extra richness, stir in 1 tsp miso paste (white or red) during the final toss.
Serve with pickled ginger on the side for a refreshing contrast. This sauce pairs beautifully with shredded napa cabbage in the stir fry for added crunch. 🌶️
Creamy Peanut Sauce
For a nutty, creamy alternative, blend ¼ cup smooth peanut butter (like Smucker's) with 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp honey, and 1 tsp grated ginger. Thin with 2 tbsp water until pourable, then toss with the stir fry.
Garnish with crushed peanuts and cilantro. This sauce adds a luxurious texture while keeping the dish balanced. Store-bought peanut sauce works in a pinch, but homemade delivers superior flavor.
Lemon-Garlic Glaze
Brighten the dish with a zesty glaze made from 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp lemon juice, and 1 minced garlic clove. Simmer until slightly thickened, then drizzle over the stir fry just before serving.
The acidity cuts through the richness, making each bite refreshing. Pair with thinly sliced scallions and sesame seeds for a restaurant-worthy finish. This glaze works especially well with snow peas or bok choy added to the stir fry. 💡
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this recipe?
Chicken thighs work beautifully and add extra richness. Use 1.5 lb boneless, skinless thighs cut into 1-inch pieces. Since thighs are more forgiving, you can cook them for 3-4 minutes per side until golden and 165°F internally. The cornstarch coating still works, but thighs stay juicier without drying out.
What's the best way to keep the chicken crispy when reheating?
Reheat in a carbon steel wok or cast iron skillet over high heat for just 2-3 minutes, tossing constantly. The residual heat will restore that crispy texture. Avoid microwaving—it turns the chicken rubbery. For leftovers, store with sauce separated to prevent sogginess.
Can I make this stir fry gluten-free?
Yes! Replace the soy sauce with tamari or coconut aminos (use ½ cup total). For extra umami, add 1 tsp gluten-free fish sauce to the sauce. The cornstarch can stay as-is, but if avoiding all gluten, use arrowroot powder instead. Always check labels on sesame oil and rice for hidden gluten.
Why does my stir fry sauce turn out too thin?
Sauce thinning usually means it didn't reduce enough. Simmer the sauce 3-4 minutes longer until slightly thickened, or add ½ tsp cornstarch mixed with 1 tsp water as a slurry. Martha's method relies on proper reduction—never rush this step! The sauce should coat the back of a spoon.
What vegetables work best in this stir fry?
Classic choices include bell peppers, broccoli, snap peas, and carrots. For extra crunch, add shredded cabbage or water chestnuts. Avoid mushrooms—they absorb too much sauce. Pre-cut frozen stir-fry veggies work in a pinch, but fresh is always better for texture.