This Chicken Stir Fry is a quick and easy weeknight meal that’s packed with flavor and perfect for busy days. Tender chicken and vibrant vegetables are cooked to perfection in a savory sauce, creating a delicious and satisfying dish that’s ready in just 30 minutes.
Why You’ll Love This Recipe
- Fast and Flavorful: This stir fry is a fantastic option for a quick and healthy meal that doesn’t compromise on taste.
- Versatile: You can easily customize this recipe with your favorite vegetables and protein.
- Perfect for Meal Prep: Make a big batch and enjoy it throughout the week for lunch or dinner.
Ingredients
Here’s what you’ll need to make this Chicken Stir Fry:
- Olive oil: Used for stir-frying the vegetables and chicken.
- Onion: Diced, adds a savory base to the stir fry.
- Garlic: Minced, adds a fragrant aroma and flavor.
- Carrots: Chopped, adds sweetness and color.
- Bell peppers: Chopped (use a variety of colors for visual appeal), adds sweetness and crunch.
- Broccoli: Chopped into florets, adds texture and nutrients.
- Chicken: Cut into bite-sized pieces, the protein source for the stir fry.
- Yoshida’s Gourmet Sauce: Adds a rich, savory flavor to the dish.
Optional:
- Sliced mushrooms
- Snap peas
- Bok choy
- Any other vegetables you like
For Serving:
- Rice or noodles
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make Chicken Stir Fry
Step 1: Cook the Rice
If serving with rice, start cooking it according to package directions before you begin the stir fry.
Step 2: Stir Fry the Vegetables
Heat the olive oil in a large skillet or wok over medium heat. Add the diced onion and cook for a couple of minutes until softened. Add the carrots, bell peppers, broccoli florets, and minced garlic to the pan. Cook until the vegetables are tender-crisp, about 5-10 minutes. Remove the vegetables from the pan and set aside.
Step 3: Cook the Chicken
Add more olive oil to the pan if needed. Add the chicken pieces and cook until they are golden brown and cooked through, about 5-6 minutes. Season with salt and pepper to taste.
Step 4: Combine and Simmer
Add the cooked vegetables and Yoshida’s Gourmet Sauce to the pan with the chicken. Let simmer for about 5 minutes over medium heat, or until the sauce has thickened.
Step 5: Serve
Serve the chicken stir fry over cooked rice or noodles. Enjoy!
Pro Tips for Making the Recipe
- Cut the ingredients evenly: This will ensure that everything cooks evenly.
- Don’t overcook the vegetables: You want them to be tender-crisp, not mushy.
- Adjust the sauce: Add more Yoshida’s Gourmet Sauce or a splash of soy sauce if needed to adjust the flavor.
How to Serve
- Main Course: This Chicken Stir Fry is a delicious and satisfying main course on its own.
- Side Dish: Serve it with a side of rice or noodles for a complete meal.
- Lunchbox Friendly: Pack it in lunch containers for a healthy and convenient lunch.
Make Ahead and Storage
Storing Leftovers
Store leftover chicken stir fry in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat the stir fry in a skillet or microwave until warmed through.
FAQs
Can I use a different protein?
Yes, you can substitute the chicken with shrimp, beef, pork, or tofu. Adjust the cooking time accordingly.
Can I use frozen vegetables?
Yes, you can use frozen vegetables. Add them to the pan frozen and cook until heated through.
Can I make my own stir fry sauce?
Absolutely! There are many recipes available online for homemade stir fry sauces.
How can I make this dish spicier?
Add red pepper flakes, sriracha, or your favorite hot sauce to the stir fry.
Print
Chicken Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian-inspired
Description
This vibrant and flavorful Chicken Stir Fry is a quick and easy weeknight meal that’s packed with healthy vegetables and tender chicken. Tossed in a savory sauce, this dish is perfect for a satisfying and nutritious dinner. Serve over rice or noodles for a complete meal.
Ingredients
- 1–2 tablespoons olive oil (more if needed)
- 1 small onion, diced
- 2 teaspoons minced garlic
- 1 cup carrots, chopped
- 3 bell peppers, chopped (different colors for visual appeal)
- 1 head broccoli, chopped
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/3 cup Yoshida’s Gourmet Sauce (more as needed)
- Salt and pepper, to taste
Optional:
- Sliced mushrooms
- Snap peas
- Bok choy
- Other vegetables of your choice
For serving:
- Cooked rice or noodles
Instructions
- Cook Rice: If serving with rice, start cooking it according to package directions before beginning the stir fry.
- Stir Fry Vegetables: Heat olive oil in a large skillet or wok over medium heat. Add onion and cook for a couple of minutes. Add carrots, bell peppers, broccoli, and garlic; cook until tender (5-10 minutes). Remove vegetables from the pan.
- Cook Chicken: Add more olive oil if needed. Add chicken to the pan, season with salt and pepper, and cook until no longer pink (5-6 minutes).
- Combine and Simmer: Add the cooked vegetables and Yoshida’s sauce to the pan. Simmer for about 5 minutes, or until the sauce thickens.
- Serve: Serve the chicken stir fry over rice or noodles.
Notes
- For a homemade stir fry sauce, whisk together ¼ cup chicken broth, ¼ cup lite soy sauce, 3 tablespoons honey, and 1 tablespoon cornstarch. Add red pepper flakes for heat (optional).
- Feel free to add any other vegetables you like to the stir fry.
- Adjust the amount of sauce to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
