Jamielyn Nye
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This chicken stir fry is loaded with fresh veggies and coated in a flavorful stir-fry sauce. It’s an easy 30-minute meal better than takeout and perfect for weeknights!
If you love 30-minute meals, try my honey sesame chicken and fried rice with pineapple, too!
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Table of Contents
- Easy Chicken Stir Fry Recipe
- Key Ingredients
- Substitutions and Variations
- How to Make Chicken Stir Fry
- Cooking Tips
- 5 star review
- Recipe FAQs
- More Dinner Recipes
- Chicken Stir Fry Printable Recipe
Easy Chicken Stir Fry Recipe
A stir fry is one of my go-to weeknight dinners, along with kung pao chicken, Mongolian beef and Korean ground beef bowls. Everything cooks together in one skillet, and it’s super quick too. This and chow mein chicken are my kind of meals!
Just add in your favorite veggies and serve over Instant Pot rice or chow mein noodles. You could even keep it low-carb and serve it over steamed vegetables, cauliflower rice or zucchini noodles. So many ways to make this chicken stir fry recipe perfect for you!
Key Ingredients
This easy stir fry recipe is loaded with fresh vegetables, chicken, and a delicious sweet and savory sauce that adds easy flavor to this dish!
Find the fullprintable recipewith specific measurements below.
- Olive oil: This will heat up in a pan to prevent ingredients from sticking. Use sesame oil if preferred.
- Onion and garlic: Diced onion and minced garlic will be added to the olive oil to enhance the flavors.
- Vegetables: Chop and slice carrots, all colors of bell peppers, and broccoli floret into bite-sized pieces. These raw vegetables bring so much color, texture, and flavor to this easy stir-fry recipe.
- Chicken: Cube your boneless skinless chicken breasts into 1-inch pieces that are bite-size to eat easier. This will help cook your chicken evenly.
- Yoshida’s Gourmet Sauce: There are two types of Yoshida’s Gourmet Sauce; teriyaki and original. I used the original stir fry sauce but either one will work great for this recipe!
Substitutions and Variations
This easy chicken stir fry recipe is great as is but here are some ideas to add to stir fry for flavor. From what vegetable to put in stir fry to type of protein, create the best stir fry you love!
- Veggies. I like to use a mix of chopped bell peppers, carrots, and broccoli, however, feel free to add any extra veggies like mushrooms, onions, squash, and snow peas. Frozen chopped veggies make it easier.
- Meat. Swap the chicken with beef or shrimp (the cooking time may vary depending on what type of meat you use). I would stay away from using chicken thighs or meat with the bone in them.
- Sauce. Make your own homemade teriyaki sauce for the chicken and veggies or try a simple sauce with broth, low sodium soy sauce, honey and cornstarch.
- Extras. Sometimes I’ll add in a handful of raw cashews for an added crunch or some diced pineapple for a hint of sweetness.
- Spicy. Sprinkle some red pepper flakes or a dash of sriracha into the sauce for a little heat.
How to Make Chicken Stir Fry
This easy stir fry with chicken is a simple and delicious dinner! All you need are your favorite vegetables, cooked chicken, and a stir fry sauce.
- Veggies. Cook vegetables in an oiled skillet (or wok pan) until tender. You want them to be tender enough to eat but still have a crunch. This usually takes about 5 to 10 minutes on medium heat. Once cooked, transfer to a plate.
- Chicken. Add in the diced chicken and cook until the center is no longer pink about 5 to 6 minutes. Make sure to flip the meat over about halfway through so that both sides get lightly golden.
- Sauce. Add the cooked vegetables back into the pan with the chicken, then pour in the stir-fry sauce.
- Simmer. Let the mixture simmer for about 5 minutes until the sauce thickens up. Then serve over rice and enjoy!
Cooking Tips
Learn all the ways to make this chicken stir fry even easier with these quick and simple tips.
- Dice evenly. Make sure to cut the chicken and vegetables into similar-sized pieces so that they cook evenly in the skillet.
- Cook veggies first. If you’re adding in lots of vegetables, it’s best to cook the veggies first. Then set them aside on a plate while the chicken cooks. This way the pan won’t be overcrowded.Once the chicken is done, toss the vegetables back in with the sauce.
- Don’t overcook. You want to cook the vegetables until they’re tender, but still have a crunch. If you cook them too long, they’ll become mushy when simmering in the sauce.
- Rice. If you’re making rice on the stove, start it prior to cooking the chicken. It takes about 20 minutes to make, so you want it to be done around the same time as the stir fry is done.
- Topping it off. Sprinkle sesame seeds, bean sprouts, peanuts or chopped green onions on top of the stir fry chicken when you are ready to serve.
- What to serve with stir fry. This dish tastes delicious served over coconut rice, fried rice, cooked quinoa, or cauliflower rice. Don’t forget a side of homemade egg rollsor cream cheese wontons!
5 star review
“I made this stir fry and my family loved it 💖”
-Karen
Recipe FAQs
What are three important steps in a good stir-fry?
Using a wok works the best and heating it at a high temperature. Make sure the chicken and vegetables have room to be cooked so that they are not overcrowded in the pan. Lastly, make sure that your chicken is not overcooked.
How to cook this easy stir fry recipe with frozen veggies?
If you are not able to use fresh vegetables, frozen vegetables work well too. You do not need to thaw the frozen vegetables before adding them to the skillet. Just add them directly to the heated skillet and begin cooking. They tend to cook quicker and maybe a little more soft compared to fresh vegetables.
Why is my chicken rubbery and chewy?
This usually means that your chicken was overcooked. The protein fibers have lost their elasticity and create a rubbery texture on the outside and inside. Using a meat thermometer does help if you are worried about overcooking or undercooking your chicken.
How to store leftovers?
Store leftovers in an airtight container in the refrigerator up to 3 days. I don’t recommend freezing leftovers as the vegetables will become mushy when thawed.
More chicken breast recipes to try include chicken and broccoli stir fry, sheet pan chicken and veggies and sweet and sour chicken.
More Dinner Recipes
Browse all- Baked Teriyaki Chicken Bowl
- Slow Cooker Honey Garlic Chicken
- EASY Veggie Beef Ramen
- PF Chang’s Lettuce Wraps
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Chicken Stir Fry
4.96 from 44 votes
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Author: Jamielyn Nye
This chicken stir fry is loaded with fresh veggies and coated in a flavorful stir-fry sauce. It's an easy 30-minute meal better than takeout and perfect for weeknights!
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Servings: 5
Ingredients
- 1-2 Tablespoons olive oil (more if needed)
- 1 small onion (diced)
- 2 teaspoon minced garlic
- 1 cup carrots (chopped)
- 3 bell peppers (chopped, I used 1 red, 1 orange, 1 yellow)
- 1 head broccoli (chopped)
- 1 pound chicken (cut into 1 inch pieces)
- ⅓ cup Yoshida’s Gourmet Sauce (more as needed)
Optional: sliced mushrooms, snap peas, bok choy or any extra veggies you want to throw in
For serving: Rice
Instructions
If serving with rice, start cooking it prior to beginning the chicken since it will take the longest to cook.
Place the olive oil in a large skillet or wok pan over medium heat. Add the onions and cook for a couple of minutes. Add the vegetables and garlic to the pan and cook until tender (5-10 minutes). Place the veggies on a plate.
Add more olive oil if needed. Then add the chicken to the pan, flipping once the bottom is lightly browned. Salt and pepper to taste. Cook until the center is no longer pink, about 5-6 minutes.
Once the chicken is cooked, add the vegetables and sauce to the pan. Let simmer for about 5 minutes over medium heat, or until the sauce has thickened.
Serve over rice or noodles.
Notes
Homemade stir fry sauce: Whisk together 1/4 cup chicken broth, 1/4 cup lite soy sauce, 3 Tablespoons honey and 1 Tablespoon corn starch. Add a few red crushed red pepper flakes if desired for a little heat.
Nutrition
Calories: 352kcal | Carbohydrates: 26g | Protein: 23g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 794mg | Potassium: 808mg | Fiber: 5g | Sugar: 16g | Vitamin A: 7395IU | Vitamin C: 202.6mg | Calcium: 81mg | Iron: 2.1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Course: Main Dish
Cuisine: Chinese
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 30 Minute Meals, 30 Minute Meals, Asian, Chicken, Dairy-Free, Dinner, Meal Prep, One Pot, One Pot, Stovetop
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
More about Jamielyn Nye
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Add a comment
46 comments
- Abby
So delicious and quick to make. The whole family loved it. Will make again.
- Reply
- I Heart Naptime Community
I’m glad you liked the stir fry Abby!
- Reply
- Doreen T
Simple to make and delicious. I honestly can’t believe my picky 14 year old not only asked for seconds, but asked me to make it again! WIN!
- Reply
- I Heart Naptime Community
That’s amazing Doreen! So glad you and your family enjoyed the recipe :)
- Reply
- Jen
I made this for dinner. Even though fresh veggies take forever to wash clean and slice, it was a good recipe. The flavor was very mild but good. I will jazz it up next time now that I’ve made once to get the feel of the recipe. I will cook my rice in a chicken broth next time for added flavor too.
- Reply
- I Heart Naptime Community
Chicken broth is a great idea Jen! I’m glad you enjoyed the stir fry :)
- Reply
- Natalie B. Rayla
Thank you for this recipe..my family like it very much..so delicious..
- Reply
- Darren
It’s the most basic recipe I’ve seen which starts from the fundamentals and I see myself building it up over time. I couldn’t find any sauce in the shop but bought sweet and sour sauce which contains half of the fresh ingredients but I’m still going to use the core ingredients and add a bit of the sauce and will try to source some stir fry sauce.
- Reply
- Lora
Which sauce of the Yoshida’s Gourmet sauce are you suppose to use for this recipe. Original or teriyaki?
- Reply
- Jamielyn Nye
I typically use the original, but either will work :)
- Reply
- Sandy C
Yummy! I used a leftover sauce from a previous Chinese recipe but it was oh so good! Quick and easy too!
- Reply
- Taylor @ I Heart Naptime
Sounds delicious! Glad it worked out great for you, Sandy :)
- Reply
- Karen
I made this stir fry and my family loved it 💖
- Reply
- I Heart Naptime
So happy to hear it was a success, Karen!
- Reply
- Ashley
So easy and delicious. My family loves anything with an Asian flare. Will add this to monthly meal plan.
- Reply
- I Heart Naptime
Glad they loved it! :)
- Reply
- Raquel
This was really good and easy to make! I did end up adding a little bit extra sauce for more flavor
- Reply
- Jen
Love how easy this is to get on the table! Perfect way to change up our boring chicken dinner routine.
- Reply
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