Making an easy chicken stir fry is one of the best decisions I’ve made in my cooking journey. It not only brings vibrant colors and flavors to the table but also keeps me aligned with a healthy lifestyle. With everything sizzling in a single pan, this dish is a time-saver that doesn’t compromise on taste or experience.
What makes this stir fry special is the explosion of fresh vegetables paired with tender chicken, all coated in a flavorful sauce that brings everything together. Perfect for weeknight dinners or meal preps for the busy week ahead, this crowd-pleaser is for anyone wanting a quick yet satisfying meal without the fuss.
Why you’ll love easy chicken stir fry
- Quick to prepare for busy weeknights.
- Loaded with colorful, nutritious vegetables.
- One-pan recipe means fewer dishes to wash.
- Flavorful sauce brings it all together.
- Customizable to your taste preferences.
What ingredients do I need for easy chicken stir fry?
- 3 Tablespoons Oil (canola or peanut)
- 2 Chicken Breasts (cubed in 1″ pieces)
- Salt and Pepper (to taste)
- 1 Bundle Broccolini Florets (stalks removed, or broccoli florets)
- 1 Cup Matchstick Carrots
- 1 Cup Red Bell Peppers (chopped)
- 1 Cup Crimini Mushrooms
- 2 Baby Bok Choy (end removed and quartered lengthwise)
- 1 Package Yakisoba Noodles (found in the produce department and are precooked)
- 1/2 Cup Low Sodium Soy Sauce (or Tamari)
- 1/4 Cup Vegetable or Chicken Stock (We prefer to use Better Than Bouillon Chicken Base)
- 1 Tablespoon Honey
- 1 Tablespoon Brown Sugar
- 1/4 teaspoon Ground Ginger
- 1 teaspoon Garlic (minced, about 1 clove)
- 2 Tablespoons Cornstarch
- 2 Green Onions (minced for garnish)
- 1 Tablespoon Sesame Seeds (for garnish)
Ingredient notes & swaps
- Broccolini can be substituted with regular broccoli if needed.
- For a gluten-free option, use tamari instead of soy sauce and gluten-free noodles.
- Yakisoba noodles can be swapped with rice noodles or even zoodles for a lighter version.
How do I make easy chicken stir fry step-by-step?
This easy chicken stir fry comes together in just a few steps. You’ll be sautéing fresh ingredients and tossing them with a rich sauce in no time!
- Heat a seasoned cast iron skillet over high heat until it’s very hot.
- Add 1 tablespoon of oil and heat until shimmering.
- Add the cubed chicken and season with salt and pepper.
- Reduce the heat to medium and cook, stirring occasionally until the chicken is cooked through, about 4 minutes. Remove the chicken and set it aside on a plate.
- In the same skillet, add the remaining oil, then the broccolini, carrots, and red bell peppers. Cook for about 2 minutes, stirring occasionally.
- Add the mushrooms and bok choy, cooking for an additional 3 minutes until the vegetables are tender.
- Rinse the precooked yakisoba noodles under hot water to separate them, drain, and set aside.
- While the veggies are cooking, whisk together the soy sauce, stock, honey, brown sugar, ginger, garlic, and cornstarch in a bowl.
- When the vegetables are tender, add the chicken and noodles back to the pan, pour in the sauce, and toss for 1-2 minutes until everything is coated and heated through.
Pro Tip: Make sure your skillet is hot before adding the ingredients to achieve a beautiful caramelization.
Visual doneness cue: Look for bright, vibrant colors in your vegetables and ensure the chicken is opaque and no longer pink.
How should I serve it?
Serve the easy chicken stir fry hot, garnished with minced green onions and a sprinkle of sesame seeds for a touch of crunch. It pairs wonderfully with steamed rice or over a bed of fresh greens. A drizzle of additional soy sauce can also elevate the flavor profile.
Can I make it ahead? How do I store and reheat it?
Absolutely! You can prepare this stir fry ahead of time, storing it in the fridge for up to 3 days. To reheat, you can simply toss it in a hot skillet or microwave, ensuring it heats through evenly and retains its texture.
How do I fix common issues?
If your stir fry turns out dry, be sure there was enough oil or sauce added. For a bland flavor, adjust with more soy sauce or add a splash of vinegar or citrus for brightness. If it’s soggy, ensure to cook the vegetables just until tender and avoid overcooking.
What variations can I try?
Feel free to mix it up by adding other proteins like shrimp or tofu for a different taste. You can also swap in other favorite vegetables such as snap peas, cauliflower, or zucchini to keep it exciting!
FAQs
Can I use frozen vegetables?
Yes, frozen vegetables can work if you’re short on time. Just remember that they may release moisture, so adjust the cooking time to avoid sogginess.
What can I substitute for the honey?
Maple syrup or agave nectar can be used as a substitute for honey if you’re looking for a vegan option.
Is this dish gluten-free?
Not unless you use gluten-free soy sauce and noodles. Otherwise, it contains gluten due to the soy sauce and yakisoba noodles.
Can I freeze the leftovers?
Yes, you can freeze leftovers for up to 3 months, but the vegetables may lose some texture upon reheating.
Easy Chicken Stir Fry
Ingredients
Method
- Heat a seasoned cast iron skillet over high heat until it's very hot.
- Add 1 tablespoon of oil and heat until shimmering.
- Add the cubed chicken and season with salt and pepper.
- Reduce the heat to medium and cook, stirring occasionally until the chicken is cooked through, about 4 minutes. Remove the chicken and set it aside on a plate.
- In the same skillet, add the remaining oil, then the broccolini, carrots, and red bell peppers. Cook for about 2 minutes, stirring occasionally.
- Add the mushrooms and bok choy, cooking for an additional 3 minutes until the vegetables are tender.
- Rinse the precooked yakisoba noodles under hot water to separate them, drain, and set aside.
- While the veggies are cooking, whisk together the soy sauce, stock, honey, brown sugar, ginger, garlic, and cornstarch in a bowl.
- When the vegetables are tender, add the chicken and noodles back to the pan, pour in the sauce, and toss for 1-2 minutes until everything is coated and heated through.