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Easy Chicken Stir Fry

This Easy Chicken Stir Fry is a delicious dinner recipe for those busy weeknights when you need a quick home cooked meal. Tender chicken is sautéed with crisp, colorful vegetables in a savory blend of spices, creating perfectly balanced flavors and textures.

I like to make this chicken stir fry with frozen vegetables to save prep time and it comes together in under 30 minutes! So much better than take-out and easy to make at home.

Chicken Stir Fry served over rice on white plate.
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Why You Will Love This Stir Fry Recipe

  • Quick and Easy Meal - Get a delicious dinner on the table in 30 minutes. The perfect busy weeknight meal.
  • So Versatile - Easy to substitute the veggies and protein to use what you have on hand.
  • Delicious - Packed full of flavor and will quickly become a family favorite.
  • One Pot Meal - Everything cooks together in one skillet for easy clean up.

If you need more Asian inspired dinner ideas try this Firecracker Chicken, Moo Shu Chicken, and Chicken Pad Thai Recipe.

Variations

Stir Fry is a versatile dish that you can change based on your preferences. You can use a variety of vegetables such as broccoli and carrots or green beans, zucchini and baby corn along with different sauces. Use fresh or frozen vegetables.

You can try different meat. This recipe uses chicken as the protein source but you can also use beef, shrimp or tofu.

Serve this savory dish over rice, noodles, or eat it on its own!

Ingredient Notes

See printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients for Chicken Stir Fry set out on counter in bowls.
  • Stir Fry Veggies - A delicious medley of broccoli, cauliflower, and other vegetables.
  • Bell Peppers - Freshly diced red and yellow peppers.
  • Sesame Seed Oil - Adds a nutty and toasty flavor.
  • Chicken Breast - Or chicken thighs.
  • Spice Mix - A flavorful mix of salt, ginger, and red pepper flakes.
  • Soy Sauce - Adds flavor and you can't have stir fry without soy sauce! You can also use coconut liquid aminos instead of the soy sauce
  • Chicken Bone Broth - Or you can use chicken stock. You can also use low sodium chicken broth.
  • Corn Starch - Thickens the broth.

Time Saving Tips For Making Stir Fry

  • Use a bag of frozen stir fry vegetables.
  • Buy pre-diced chicken like the Perdue Diced Boneless Skinless Chicken Breast.
  • Gather and prepare all of your ingredients before you start cooking.

How to Make Chicken Stir Fry

Frozen Stir Fry Vegetables in Skillet.
Yellow and Red peppers added to vegetables in skillet.

Heat oil in a pan. Add the frozen veggies and cook until thawed. Then add the bell peppers and continue cooking until the peppers are soft.

Transfer the veggies to a bowl and set aside.

Chicken and spices in skillet.
Cooked chicken in skillet.

Add the chicken in the pan with the spices and cook until cook until the middle of the chicken is no longer pink. Then add veggies, soy sauce, and bone broth to chicken.

In small bowl mix cornstarch and a little water and add to pan. Stir until fully incorporated to thicken sauce.

Serve over rice or noodles and enjoy!

Chicken Stir Fry in skillet next to bowl of white rice ready to serve.

Recipe Tips

  • This quick and easy stir fry can also be made with completely fresh veggies. I use the great value frozen stir fry mix because it makes the preparation process so much faster. The only downside to the mix is they are light on the peppers, so I like to add some extra.
  • The corn starch slurry helps to thicken the “sauce” so you aren’t left with a soupy mixture in your stir fry.
  • If you like your stir fry a little sweet, you can omit the red pepper flakes and add ¼ cup of honey at the same time as the soy sauce and bone broth.
  • Cut chicken into bite size pieces so the chicken cooks evenly. Use a meat thermometer to avoid overcooking or undercooking chicken per USDA guidelines.
  • You can store your leftover stir fry for up to 3 days in the refrigerator. Simply transfer the stir fry to an airtight container and refrigerate.

Recipe FAQs

Can I use fresh vegetables instead of frozen?

Of course! I love how much prep time is saved on this dish by using frozen vegetables, but fresh vegetables can be used as well.

What vegetables go best in a stir fry?

I like to use a variety of vegetables to add different flavors and textures. The most common used vegetables are broccoli, carrots, onions and Snow peas. Other great options are green beans, mushrooms, bell peppers, Bok choy, zucchini, yellow squash and baby corn.

Chicken Stir Fry served over rice on white plate.

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I hope you enjoy this easy Chicken Stir Fry recipe! If you try it, please come back and rate it and leave me a comment below. I love to hear from you!

Chicken Stir Fry served over rice on white plate.

Chicken Stir Fry Recipe

Author: Judy Wilson
This Easy Chicken Stir Fry is a delicious dinner recipe for those busy weeknights when you need a quick home cooked meal in under 30 minutes.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American, Asian
Servings 4
Calories 238 kcal

Ingredients
  

  • 10 ounces frozen stir fry veggies
  • 1 yellow bell pepper, diced
  • ½ red bell pepper, diced
  • 1 Tablespoon sesame seed oil
  • 1 pound chicken breast, cubed
  • 2 teaspoons garlic salt
  • teaspoons ground ginger
  • 1 teaspoon red pepper flakes
  • 3 Tablespoons soy sauce
  • ¼ cup chicken bone broth
  • 1 Tablespoon corn starch

Instructions
 

  • Heat the sesame seed oil in a large skillet or wok over medium heat. Add the frozen veggies and heat until thawed. Once the veggies are no longer frozen, add the bell peppers and cook until the vegetables are soft.
  • Remove the veggies and add the chicken and spices. Cook over medium heat until the middle of the chicken is no longer pink.
  • Add the veggies back into the pan along with the soy sauce and bone broth. In a small bowl, whisk together the corn starch with1-2 tablespoons of water. Stir the slurry into the pan.
  • Serve the stir fry over rice or on its own. Enjoy!

Notes

If you like your stir fry a little sweet, you can omit the red pepper flakes and add ¼ cup of honey at the same time as the soy sauce and bone broth.
The corn starch slurry helps to thicken the “sauce” so you aren’t left with a soupy mixture in your stir fry.
You can store your leftover stir fry for up to 3 days in the refrigerator. Simply transfer the stir fry to an airtight container and refrigerate.

Nutrition

Calories: 238kcalCarbohydrates: 16gProtein: 29gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 73mgSodium: 2146mgPotassium: 715mgFiber: 4gSugar: 1gVitamin A: 4307IUVitamin C: 82mgCalcium: 34mgIron: 2mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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