Easy Chicken Stir Fry
This easy chicken stir fry is a quick meal full of tender chicken and diced vegetables in a savory garlic and ginger sauce. Ready in 30 minutes and easy to customize, this stir fry can be eaten on its own or served on rice or noodles. Leftovers heat up nicely and make a great lunch.
Perfect for busy weeknights, this quick and easy meal is ready in just 30 minutes. With tender chicken, and an assortment of vegetables in a savory sauce, this dish is easy to customize with ingredients you have on hand.
Looking for more 30-minute meals? Try our Sausage Pesto Gnocchi, or our Tomato Feta Pasta Bake.
We are always looking for quick and easy meals, especially during the week.
This stir-fry, with diced chicken and a variety of vegetables, is a favorite. It comes together in just 30 minutes, and can be eaten as is, or served with sides such as rice or noodles.
With a simple, homemade sauce, this dish is as flavorful as it is easy. And if you really want to save time, you can substitute a store-bought sauce, too.
We love the versatility of this dish. It is super easy to customize. You can use any combination of vegetables your family likes, and it’s a great way to use up whatever you have in the fridge.
The leftovers reheat well, making this a nice option for lunch the next day.
Ingredients & Substitutions
For a full list of ingredients and measurements, see the printable recipe card at the bottom of this post.
Chicken – We use boneless, skinless chicken breast for this recipe as it cooks quickly and is easy to prepare. You can use bonless, skinless chicken thighs if you prefer.
Vegetables – All you need is a mix of vegetables, we like to use mushrooms, onions, bell peppers, carrots, and zucchini. It is also great with other vegetables such as asparagus, eggplant, broccoli, or cauliflower. It is best to avoid starchy vegetables such as sweet potato and winter squash as they take longer to cook and will be underdone when the rest of the pan is ready.
Soy sauce – Soy sauce adds the savory, salty flavor to the sauce. We like to use low-sodium soy sauce, but you can use regular if you like. You could also replace this with coconut aminos if you prefer.
Honey – Honey adds a touch of sweetness to the sauce. You can replace this with brown sugar if you don’t like honey.
Sesame oil – Sesame oil adds additional flavor to the sauce, but if you don’t like the flavor of sesame you can omit this.
Corn starch – Corn starch acts as a thickening agent making the sauce glossy, and helping it to coat the vegetables and chicken. If you like thinner sauce, you can leave this out.
Storing Leftover Stirfry
Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Leftovers may also be frozen for severl months.
More 30 Minute Meals
Looking for other recipes like this? Try these:
Easy Chicken Stir Fry
Ingredients
- 2 tbsp olive oil
- 1 inch piece ginger, grated or 2 tsp minced ginger
- 2 cloves garlic minced
- 1 pound boneless skinless chicken breast diced
- 6 cups mixed, diced vegetables peppers, mushrooms, carrots, zucchini,
Stir Fry Sauce
- 1/4 cup soy sauce low sodium
- 3 tbsp honey
- 1 tbsp sesame oil
- 1/2 cup chicken broth
- 1 tbsp corn starch
- 2 tsp sriracha or to taste
Instructions
- In a small bowl, whisk together the soy sauce, honey, sesame oil, chicken broth, corn starch, and sriracha. Set aside.
- Heat a large wok or skillet over medium-high heat.
- Add the olive oil, garlic, and ginger, and cook for about 30 seconds until fragrant, then add the diced chicken.
- Cook for 7-8 minutes until the chicken is no longer pink, then add the diced vegetables.
- Cook for 5-6 minutes until the vegetables have begun to soften, then add the sauce.
- Stir well and cook for approximately 2 minutes until the sauce has thickened.
- Remove from the heat and serve as is, or over rice or noodles.
Notes
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
