Easy Chicken Stir Fry: A Fast, Flavorful Weeknight Winner

If you’re searching for a quick and irresistible dinner, this easy chicken stir fry is your answer! Bursting with juicy chicken, crisp vegetables, and a glossy stir-fry sauce, this one-pan recipe is better than takeout. It’s the kind of meal that can be tossed together with fridge staples—making dinnertime fast, healthy, and stress-free. Whether you’re a busy parent, home cook, or meal prepper, you’ll love how customizable and crowd-pleasing this recipe is.

Why You’ll Love This Chicken Stir Fry

• 30-minute recipe: Perfect for weeknights
• Healthy and colorful: Packed with protein and vegetables
• Customizable: Swap in your favorite veggies or leftovers
• One skillet: Minimal cleanup, maximum flavor
• Family favorite: Loved by picky eaters and adults alike

Ingredients You Need

For the best chicken stir fry, gather these simple groceries:

• Olive oil or sesame oil
• Onion and garlic
• Bell peppers in any color (red, yellow, orange for extra color!)
• Carrots, broccoli, snap peas, or your favorite produce
• Boneless, skinless chicken breasts or thighs
• Stir-fry sauce (Yoshida’s or your preferred brand!)
• Rice or noodles for serving

Optional veggies include mushrooms, bok choy, or water chestnuts. Personalize your stir fry to suit your taste and fridge contents.

Step-by-Step Instructions

1. Cook the Rice or Noodles:
   Begin prepping rice or noodles so your base will be ready when stir fry finishes.
2. Stir-Fry Vegetables:
   Heat two tablespoons of oil in a large skillet or wok over medium-high heat. Add diced onion, garlic, carrots, bell peppers, and broccoli florets. Stir frequently and sauté for 5–10 minutes until tender-crisp. Remove veggies and set aside.
3. Cook the Chicken:
   Add a bit more oil if necessary, then toss cubed chicken into the pan. Season lightly with salt and pepper. Cook for 5–6 minutes, turning occasionally, until golden and cooked through.
4. Combine Ingredients:
   Add the vegetables back to the pan with the cooked chicken. Pour in stir-fry sauce and toss to coat. Simmer for 5 minutes until everything is glazed and heated through.
5. Serve:
   Spoon the stir fry over steamed rice or noodles. Garnish with sesame seeds, chopped green onions, or crushed peanuts for extra crunch and flavor.

Tips for a Perfect Chicken Stir Fry

• Cut evenly: Chop chicken and vegetables into similar sizes to ensure everything cooks uniformly.
• Don’t overcook: Keep veggies crisp—you want crunch, not mush!
• Switch up flavors: Add sriracha, chili flakes, or extra garlic for a kick.
• Plan ahead: For meal prep, portion leftovers into containers for easy lunches.

Nutrition Highlights

Chicken stir fry delivers lean protein, fiber, and an abundance of vitamins. Colorful vegetables bring antioxidants, and a balanced sauce keeps sodium in check compared to takeout. It’s a wholesome dinner everyone can feel great about.

Serving Suggestions

Pair this stir fry with jasmine rice or brown rice, or toss with noodles. For a lighter option, serve over cauliflower rice. Leftovers work wonderfully in wraps or as a topping for salads the next day.

Storing Leftovers

Cool completely, then store in airtight containers in the fridge up to 3 days. Reheat gently on the stove with a splash of water or in a microwave for a next-day meal that tastes as good as fresh.

More Delicious Dinners
If you loved this chicken stir fry, you’ll want to try these favorites:

• Chicken Chow Mein: Classic noodle stir-fry with cabbage, carrots, and chicken—always a crowd-pleaser.
• Mongolian Beef: Savory skillet beef with a sweet soy-based glaze—quick to prep and so satisfying.

Recipe Card: Easy Chicken and Vegetable Stir Fry

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5

Ingredients:

• 1–2 tablespoons olive or sesame oil
• 1 small onion, diced
• 2 teaspoons garlic, minced
• 1 cup carrots, chopped
• 3 bell peppers, chopped
• 1 head broccoli, cut into florets
• 1 pound chicken breast, cubed
• ⅓ cup stir-fry sauce (Yoshida’s or similar)
• Rice or noodles, for serving
• Optional veggies: mushrooms, snap peas, bok choy, water chestnuts

Instructions:

1. Cook rice or noodles as directed.
2. Heat oil in a skillet. Add onion, garlic, carrots, bell peppers, and broccoli. Sauté 5–10 minutes until just tender.
3. Remove veggies; add chicken. Sauté until browned and cooked through, about 5–6 minutes.
4. Add veggies and sauce back in. Simmer 5 minutes until sauce thickens.
5. Serve hot over rice or noodles, garnished as desired.

FAQs

Can I use frozen vegetables?
Yes! Add a few extra minutes to cook through.

How do I make it spicy?
Add sriracha, chili garlic sauce, or a pinch of chili flakes to the stir fry.

Vegetarian version?
Substitute chicken with tofu and use vegetable broth-based sauce.

Final Thoughts

This chicken and vegetable stir fry is a lifesaver for busy nights—simple to make, packed with flavor, and nutritious. Celebrate home cooking with a dish that rivals any restaurant, using everyday ingredients for a satisfying homemade meal.