Air fryer stir fry is a fast, healthy weeknight dinner that’s full of bright vegetables and tender, bite-sized pieces of chicken breast. The chicken soaks up a simple, three-ingredient stir fry sauce and comes out juicy and flavorful—while the air fryer keeps the dish light by using very little oil.
Pairs perfectly with Instant Pot coconut jasmine rice for a complete meal.
This recipe is designed for simplicity: a quick marinade, minimal hands-on time, and the convenience of the air fryer. Once the chicken and vegetables are prepped and added to the basket, you only need to toss them once during cooking. The result is a crisp-tender stir fry that keeps the fresh texture of the vegetables and a caramelized edge on the chicken.
Compared with deep-frying or extended pan-frying, air frying reduces added fat and prevents greasy results. The mix of bell peppers, mushrooms, broccoli, and onion gives the dish color, crunch, and nutrients—making it an easy way to get a balanced meal on the table in under 30 minutes.
Ingredients
Chicken – 1 pound boneless, skinless chicken breast, cut into bite-sized pieces (substitute thighs if preferred).
Stir fry sauce – a simple blend of hoisin sauce, soy sauce and sesame oil (see quantities in the recipe section). This also serves as the marinade for the chicken.
Seasoning – red pepper flakes (about ½ teaspoon or to taste), fresh garlic (2 cloves, finely chopped), and fresh or frozen ginger (1 teaspoon, finely chopped).
Vegetables – onion (thinly sliced), white mushrooms (sliced), bell pepper (sliced; any color), and broccoli florets cut into small pieces. These hold up well in the air fryer without getting soggy.
Optional garnishes – sliced green onions and sesame seeds. Extra soy sauce or additional stir fry sauce can be drizzled over rice or the finished stir fry.
Equipment
- Air fryer (basket style works well)
- Tongs
- Mixing bowls
- Storage containers for leftovers
Instructions
1. Prepare the sauce: In a small bowl or mason jar, combine the hoisin sauce, soy sauce and sesame oil. Stir in the red pepper flakes, minced garlic and grated or finely chopped ginger.
2. Marinate the chicken: Add the chicken pieces to a large bowl or sealable bag and pour in enough sauce to coat. Mix well so each piece is covered. Refrigerate for at least 15 minutes and up to two hours.
3. Prep the vegetables: While the chicken marinates, wash and cut the vegetables. Keep vegetables roughly the same size for even cooking. Toss them in a large bowl and season lightly with salt and black pepper. Make sure to wash any utensils that touched raw chicken before using them with the vegetables.
4. Air fryer setup: Lightly coat the air fryer basket with non-stick spray or a light mist of avocado or olive oil. Arrange the marinated chicken in a single layer in the basket, discarding excess marinade.
5. Add vegetables: Scatter the prepared vegetables around and on top of the chicken so everything cooks together.
6. Cook: Air fry at 380°F (193°C) for about 9 minutes total, tossing or shaking the basket at the halfway point to ensure even browning. The stir fry is done when the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp.
7. Finish and serve: Transfer the stir fry to serving dishes and drizzle with extra stir fry sauce or a splash of soy sauce. Garnish with sliced green onions and sesame seeds if desired.
Kitchen tips
There is no need to preheat most air fryers for this recipe—simply add the food and start the cycle. Use avocado oil or olive oil spray for a light coating. If you prefer, substitute a good-quality teriyaki sauce for the hoisin-based stir fry sauce to change the flavor profile.
Storage and reheating
Store leftovers in a covered container in the refrigerator for up to three days. For longer storage, freeze in a freezer-safe container for up to three months and thaw overnight in the refrigerator before reheating.
To reheat, warm gently in a microwave at 50% power until heated through to avoid toughening the chicken. Alternatively, reheat in the air fryer or oven wrapped in foil at 300°F until warmed through to retain the best texture.
Serving suggestions
Serve this stir fry over white rice, brown rice, basmati, cauliflower rice for a low-carb option, or enjoy it on its own. Garnish with sesame seeds and sliced green onions for added flavor and presentation.
Recipe: Quick reference
Prep time: 10 minutes. Cook time: 10 minutes. Total time: about 20 minutes. Serves 4. Approximate calories per serving: 266 kcal. This recipe makes a flavorful, balanced main dish that fits into busy schedules and is easy to scale or customize with different vegetables and sauces.