Homemade Chicken Marinade for Stir Fry

I’ve been making this stir fry chicken marinade for years, and it never gets old – the combination of soy sauce and sesame oil creates such an incredible depth of flavor that my family asks for it at least twice a week. The best part is that it takes just a few minutes to whisk together, and the chicken soaks up all those savory, slightly sweet flavors while you prep your vegetables. Trust me, once you try this marinade, you’ll want to keep the ingredients stocked in your pantry at all times!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 130-150 g
• Fat: 55-65 g
• Carbohydrates: 35-45 g

Ingredients

For the marinade:

• 1/4 cup soy sauce
• 2 tbsp lemon juice
• 2 tbsp monk fruit powder
• 1 1/2 tsp garlic powder
• 1 tbsp sesame oil
• 2 tsp rice vinegar
• 1/2 tsp ginger powder
• 1/4 tsp pepper
• 1/4 tsp xanthan gum (optional for thickening)

For the stir fry:

• 2 lb chicken thighs
• 2 zucchini (increased for volume)
• 1 yellow squash
• 2 bell peppers
• 1 medium onion
• 2 tbsp olive oil
• salt to taste
• pepper to taste

Step 1: Prepare the Marinade and Season the Chicken

• 1/4 cup soy sauce
• 2 tbsp lemon juice
• 2 tbsp monk fruit powder
• 1 1/2 tsp garlic powder
• 1 tbsp sesame oil
• 2 tsp rice vinegar
• 1/2 tsp ginger powder
• 1/4 tsp pepper
• 1/4 tsp xanthan gum
• 2 lb chicken thighs

In a bowl, whisk together soy sauce, lemon juice, monk fruit powder, garlic powder, sesame oil, rice vinegar, ginger powder, and pepper until the monk fruit powder dissolves completely.

I find whisking for about 30 seconds ensures the sweetener doesn't clump up in the marinade.

If using xanthan gum for a thicker sauce, sprinkle it in while whisking continuously to avoid lumps.

Pat the chicken thighs dry with paper towels, then place them in a bowl or zip-top bag and pour about three-quarters of the marinade over them, reserving the remaining marinade for finishing the stir fry.

Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor development.

Step 2: Prepare All Vegetables While Chicken Marinates

• 2 zucchini
• 1 yellow squash
• 2 bell peppers
• 1 medium onion

While the chicken marinates, prepare your vegetables for efficient cooking.

Trim the zucchini and yellow squash, then slice them into half-moons about 1/4-inch thick.

Core the bell peppers, remove seeds, and cut them into 1-inch strips.

Dice the onion into bite-sized pieces.

I like to keep the vegetables slightly larger than you might expect because they'll shrink as they cook, and this ensures they stay tender-crisp rather than mushy.

Arrange all prepped vegetables on a cutting board or in separate piles so they're ready to go when you need them.

Step 3: Sear the Chicken Until Cooked Through

• 1 tbsp olive oil
• marinated chicken thighs from Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.

Remove the chicken from the marinade, allowing excess liquid to drip back into the bowl, then place the thighs in the skillet in a single layer.

Don't move them around—let them develop a golden-brown crust for 5-7 minutes on the first side, then flip and cook for another 5-7 minutes until the internal temperature reaches 165°F.

Transfer the cooked chicken to a clean plate and set aside.

Step 4: Stir-Fry the Vegetables Until Tender-Crisp

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 bell peppers, sliced
• 2 zucchini, sliced
• 1 yellow squash, sliced
• salt to taste
• pepper to taste

Add the remaining 1 tablespoon of olive oil to the same skillet over medium-high heat.

Add the onion first since it takes longest to cook, stirring occasionally for about 2 minutes.

Then add the bell peppers and cook for another 2-3 minutes, followed by the zucchini and squash.

Season everything with salt and pepper to taste, and continue cooking for 3-4 minutes until the vegetables are tender but still have a slight bite to them.

The skillet should remain hot enough that you hear a sizzle when ingredients hit the pan.

Step 5: Combine Everything and Finish with Reserved Marinade

• cooked chicken thighs from Step 3, sliced
• cooked vegetables from Step 4
• reserved marinade from Step 1

Slice the cooked chicken into bite-sized pieces and return it to the skillet with the vegetables.

Pour in the reserved marinade from Step 1, stirring everything together gently.

Cook for 2-3 minutes over medium heat, allowing the flavors to meld and the sauce to coat the chicken and vegetables lightly.

If the mixture seems dry, you can add a splash of water—I like to have a little sauce to coat everything rather than a dry stir fry.

Taste and adjust seasoning with additional salt and pepper if needed before serving.

Homemade Chicken Marinade for Stir Fry

Delicious Homemade Chicken Marinade for Stir Fry recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Calories: 1225

Ingredients Method

Ingredients

  

For the marinade

• 1/4 cup soy sauce
• 2 tbsp lemon juice
• 2 tbsp monk fruit powder
• 1 1/2 tsp garlic powder
• 1 tbsp sesame oil
• 2 tsp rice vinegar
• 1/2 tsp ginger powder
• 1/4 tsp pepper
• 1/4 tsp xanthan gum (optional for thickening)

For the stir fry

• 2 lb chicken thighs
• 2 zucchini (increased for volume)
• 1 yellow squash
• 2 bell peppers
• 1 medium onion
• 2 tbsp olive oil
• salt to taste
• pepper to taste

Method

 

1. In a bowl, whisk together soy sauce, lemon juice, monk fruit powder, garlic powder, sesame oil, rice vinegar, ginger powder, and pepper until the monk fruit powder dissolves completely. I find whisking for about 30 seconds ensures the sweetener doesn't clump up in the marinade. If using xanthan gum for a thicker sauce, sprinkle it in while whisking continuously to avoid lumps. Pat the chicken thighs dry with paper towels, then place them in a bowl or zip-top bag and pour about three-quarters of the marinade over them, reserving the remaining marinade for finishing the stir fry. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor development.
2. While the chicken marinates, prepare your vegetables for efficient cooking. Trim the zucchini and yellow squash, then slice them into half-moons about 1/4-inch thick. Core the bell peppers, remove seeds, and cut them into 1-inch strips. Dice the onion into bite-sized pieces. I like to keep the vegetables slightly larger than you might expect because they'll shrink as they cook, and this ensures they stay tender-crisp rather than mushy. Arrange all prepped vegetables on a cutting board or in separate piles so they're ready to go when you need them.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Remove the chicken from the marinade, allowing excess liquid to drip back into the bowl, then place the thighs in the skillet in a single layer. Don't move them around—let them develop a golden-brown crust for 5-7 minutes on the first side, then flip and cook for another 5-7 minutes until the internal temperature reaches 165°F. Transfer the cooked chicken to a clean plate and set aside.
4. Add the remaining 1 tablespoon of olive oil to the same skillet over medium-high heat. Add the onion first since it takes longest to cook, stirring occasionally for about 2 minutes. Then add the bell peppers and cook for another 2-3 minutes, followed by the zucchini and squash. Season everything with salt and pepper to taste, and continue cooking for 3-4 minutes until the vegetables are tender but still have a slight bite to them. The skillet should remain hot enough that you hear a sizzle when ingredients hit the pan.
5. Slice the cooked chicken into bite-sized pieces and return it to the skillet with the vegetables. Pour in the reserved marinade from Step 1, stirring everything together gently. Cook for 2-3 minutes over medium heat, allowing the flavors to meld and the sauce to coat the chicken and vegetables lightly. If the mixture seems dry, you can add a splash of water—I like to have a little sauce to coat everything rather than a dry stir fry. Taste and adjust seasoning with additional salt and pepper if needed before serving.