There’s something magical about the sizzle of chicken and vegetables hitting a hot pan, filling the air with an irresistible aroma. This Easy Chicken Stir Fry comes together in just under 30 minutes, delivering a colorful and nutritious meal that is both satisfying and quick to prepare. With a combination of fresh veggies and tender chicken, it’s a guaranteed crowd-pleaser that works effortlessly for weeknight dinners or meal prepping for the week ahead.
This recipe is perfect for busy families, health-conscious eaters, or anyone in need of a quick yet delicious meal. It’s ideal for those evenings when time is short but flavor cannot be compromised. Leftovers can be stored in the fridge and enjoyed the next day, making this dish super convenient.
Why You’ll Love This Recipe
- You’ll enjoy vibrant flavors from fresh vegetables.
- The tender chicken offers a satisfying protein boost.
- Quick cooking time makes it perfect for busy weeknights.
- One pan means easy cleanup without sacrificing flavor.
What You’ll Need
Gather these ingredients to create your stir fry masterpiece.
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)
For the Noodles and Sauce
- 1 package yakisoba noodles (found in the produce department and are precooked)
- ½ cup low sodium soy sauce (or tamari)
- ¼ cup vegetable or chicken stock (preferably Better Than Bouillon Chicken Base)
- 1 tablespoon honey
- 1 tablespoon brown sugar
- ¼ teaspoon ground ginger
- 1 teaspoon garlic (minced, about 1 clove)
- 2 tablespoons cornstarch
For Garnishing
- 2 green onions (minced for garnish)
- 1 tablespoon sesame seeds (for garnish)
Note: Tamari is a gluten-free soy sauce alternative.
Substitutions & Swaps
- Use chicken thighs for richer flavor.
- Broccoli can substitute for broccolini.
- Coconut aminos for soy sauce in dietary restrictions.
- Any stir fry vegetable mix can be used.
How to Make It
Follow these simple steps to create your chicken stir fry.
Heat the skillet
Heat a seasoned cast iron skillet over high heat. We prefer cast iron for the great flavor it lends to meals unlike nonstick, which doesn’t allow the juices to caramelize at the bottom of the pan.
Sear the 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.
Stir-fry the vegetables
Add the remaining oil to the pan and add the broccolini, carrots, and peppers. Cook, stirring occasionally for 2 minutes.
Add more veggies
Add the mushrooms and bok choy and cook an additional 3 minutes.
Prepare the noodles
Meanwhile, run the precooked noodles through hot water to separate the noodles. Drain and set aside.
Make the sauce
Whisk together the soy sauce, stock, honey, brown sugar, ginger, garlic, and cornstarch.
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 up to 3 days in an airtight container.
Freezer: No, noodles will become mushy.
Reheat: Microwave on high for 1-2 minutes.
Tips for Best Results
- Use high heat to achieve a nice sear on the chicken.
- Do not overcrowd the pan; work in batches if necessary.
- Adjust your sauce ingredients to taste for a sweeter or saltier result.
Serving Suggestions
- Serve over rice for a more filling meal.
- Pair with a side salad for extra crunch.
- Great for meal prep containers for the week.
