There’s nothing quite like the aroma of a sizzling stir fry to elevate a weeknight meal. Quick and delicious, this Easy Chicken Stir Fry comes together in just about 30 minutes, making it the ideal choice for busy evenings when you crave something wholesome. The combination of vibrant vegetables and tender chicken brings an irresistible freshness to your dinner.
This recipe is perfect for families needing a healthy meal or anyone looking to get a nutritious dish on the table fast. Simply store any leftovers in the fridge for a tasty lunch the next day.
Why You’ll Love This Recipe
- It’s a one-pan meal, making clean-up a breeze.
- The crisp-tender vegetables add delightful texture.
- Flavored with a savory sauce that’s easy to whip up.
- Quick cooking time allows for a speedy dinner.
What You’ll Need
Gather the following ingredients for this delicious stir fry:
For the 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 cremini mushrooms, sliced
- 2 baby bok choy, end removed and quartered lengthwise
- 1 package yakisoba noodles (found in the produce department and are precooked)
For the Sauce
- ½ cup low sodium soy sauce (or tamari)
- ¼ cup vegetable or chicken stock (Better Than Bouillon Chicken Base recommended)
- 1 tablespoon honey
- 1 tablespoon brown sugar
- ¼ teaspoon ground ginger
- 1 teaspoon garlic, minced (about 1 clove)
- 2 tablespoons cornstarch
For Garnish
- 2 green onions, minced
- 1 tablespoon sesame seeds
Yakisoba noodles can be substituted with any thin noodle.
Substitutions & Swaps
- Chicken breasts can be replaced with tofu for a vegetarian option.
- Broccolini works well, but you can use any green vegetable.
- Honey can be swapped for maple syrup for a vegan alternative.
How to Make It
Let’s get cooking!
1. Heat
Heat a seasoned cast iron skillet over high heat. We prefer cast iron for the great flavor it lends to meals.
2. Cook Chicken
Add 1 tablespoon of oil and heat until shimmering. Add the chicken and season with a pinch of salt and pepper. Turn the heat down to medium and cook, stirring occasionally until the chicken is cooked through, about 4 minutes. Remove the chicken to a plate.
3. Sauté Vegetables
Add the remaining oil to the pan and add the broccolini, carrots, and peppers. Cook, stirring occasionally for 2 minutes.
4. Add More Veggies
Add the mushrooms and bok choy and cook an additional 3 minutes.
5. Prepare Noodles
Meanwhile, run the precooked noodles through hot water to separate them. Drain and set aside.
6. Whisk Sauce
Whisk together the soy sauce, stock, honey, brown sugar, ginger, garlic, and cornstarch.
7. Combine and Serve
As soon as the veggies are tender, add the chicken and noodles to the pan and pour in the sauce. Toss for a minute or two and serve hot with a garnish of green onions and sesame seeds.
How to Store It
Fridge: Store for up to 3 days in an airtight container.
Freezer: No, stir fry does not freeze well due to texture loss.
Reheat: Microwave on medium for 2-3 minutes or until heated through.
Tips for Best Results
- Cook the chicken in batches for better browning.
- Use fresh vegetables for the best crunch.
- Don’t overcook the sauce; it should thicken without boiling.
- Prepare ingredients ahead of time for quick assembly.
Serving Suggestions
- Serve over steamed jasmine rice for a filling meal.
- Pair with a side of egg rolls for a complete feast.
- Great as a quick lunch option served cold in a wrap.
