As with most chicken dishes, the sauce and the other ingredients in the stir-fry dictate the pairing. Here are three ways to approach it.
With savory, gingery stir-fries
Many chicken stir-fries rely on umami-rich condiments, like oyster sauce and soy sauce and often have a slight heat thanks to ginger. The deep flavors in these dishes really let fruity reds and whites shine. For a white wine try an appley Pinot Blanc or unoaked styles of Chardonnay. For reds, go for juicy, low-tannin, wines, like Beaujolais from France or California Pinot Noir.
With green vegetable-rich stir-fries
The exception to the above rule is when your stir-fry includes a lot of green vegetables, including asparagus or green bell peppers. The veggies can overpower the rest of the dish and clash with most reds so you’ll want to match the wine to them. Look for whites that have a similar type of green or herbal flavor, including Sauvignon Blanc (those from New Zealand are especially good with Asian food) as well as inexpensive versions of Austrian Grüner Veltliner.