This chicken stir fry recipe has been a go-to for me on busy weeknights. It’s not only quick—ready in about 20 minutes—but each bite is bursting with vibrant flavors and textures. Perfect for those who crave a satisfying meal without spending hours in the kitchen.
What makes this dish truly special is its beautiful mix of tender chicken and crunchy vegetables, all coated in a delightful savory sauce. It’s a fantastic choice for anyone looking to whip up a healthy, fulfilling dinner that the whole family will enjoy.
Why you’ll love chicken stir fry
- Quick and easy to prepare.
- Packed with fresh vegetables.
- Budget-friendly meal option.
- Versatile for various dietary preferences.
- Great for meal prep and leftovers.
What ingredients do I need for chicken stir fry?
- 1 lb chicken breast, sliced
- 2 cups mixed vegetables (bell peppers, broccoli, snap peas)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- Salt and pepper to taste
- Cooked rice or noodles for serving
Ingredient notes & swaps:
- Use any combination of vegetables you have on hand.
- For a gluten-free version, substitute soy sauce with tamari.
- Vegan alternative: replace chicken with tofu or tempeh.
How do I make chicken stir fry step-by-step?
To make chicken stir fry, you’ll quickly sauté garlic and ginger, add sliced chicken until cooked, toss in your vegetables, and finish with soy sauce for flavor. It’s a straightforward, rewarding process that results in a delicious dish.
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add minced garlic and ginger, and sauté for about 30 seconds.
- Add sliced chicken and cook until no longer pink, about 5-7 minutes.
- Add mixed vegetables and stir-fry for an additional 3-5 minutes until tender-crisp.
- Pour soy sauce over the mixture and stir to combine. Season with salt and pepper to taste.
- Serve hot over cooked rice or noodles.
Pro Tip: Make sure not to overcrowd your pan while cooking; it helps achieve the perfect stir-fry texture.
How should I serve it?
Serve your chicken stir fry over a bed of fluffy rice or noodles. For an extra touch, top with sesame seeds or sliced green onions. It’s a vibrant, colorful dish that looks as great as it tastes.
Can I make it ahead? How do I store and reheat it?
Absolutely! You can store the chicken stir fry in the refrigerator for up to three days. To reheat, simply warm it in a skillet over medium heat until heated through, adding a splash of water or broth if needed to revive the sauce.
How do I fix common issues?
If your stir fry turns out dry, it may need a splash more soy sauce or broth. For a bland dish, try adjusting the seasoning with more salt or pepper. If it’s too soggy, ensure your vegetables are crisp before adding the sauce.
What variations can I try?
Feel free to experiment with different proteins such as shrimp or beef. You can also add a splash of lime juice for a zesty twist, or incorporate other vegetables like carrots or snap peas for added nutrition.
FAQs
Can I use frozen vegetables for this dish?
Yes, frozen vegetables can work well in a stir fry; just be sure to sauté them until heated through and slightly crisp for the best texture.
How do I know when the chicken is cooked through?
The chicken should be white all the way through with no pink center. You can also use a meat thermometer; it should read at least 165°F.
Can I use a different type of oil?
Absolutely! While sesame oil adds a nice flavor, you can also opt for vegetable, canola, or even olive oil if that’s what you have on hand.
Chicken Stir Fry
Ingredients
Method
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add minced garlic and ginger, and sauté for about 30 seconds.
- Add sliced chicken and cook until no longer pink, about 5-7 minutes.
- Add mixed vegetables and stir-fry for an additional 3-5 minutes until tender-crisp.
- Pour soy sauce over the mixture and stir to combine. Season with salt and pepper to taste.
- Serve hot over cooked rice or noodles.