Easy 30-Minute Chicken Stir Fry Recipe
Looking for a quick, flavorful, and healthy dinner? This easy 30-minute chicken stir fry recipe is your answer! Perfect for busy weeknights, this dish combines tender chicken, crisp veggies, and a savory sauce—all cooked in one pan for minimal cleanup. Stir-frying is a traditional Chinese cooking technique that locks in flavors and nutrients, making it a great choice for a balanced meal. Plus, it’s highly customizable—swap in your favorite veggies or adjust the spice level to suit your taste. Ready in just 30 minutes, this recipe is a lifesaver for anyone craving a delicious homemade meal without the fuss.
Ingredients for Easy 30-Minute Chicken Stir Fry
- 1 lb (450g) boneless, skinless chicken breasts or thighs, thinly sliced (substitute with tofu for a vegetarian option)
- 2 tbsp vegetable oil (or sesame oil for extra flavor)
- 3 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas, or your favorites)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp honey (or maple syrup for vegan)
- 1 tbsp rice vinegar
- 1 tsp sriracha (optional, for heat)
- 1 tbsp cornstarch (to thicken the sauce)
- 1/4 cup water or chicken broth
- Sesame seeds and green onions for garnish
How to Make Easy 30-Minute Chicken Stir Fry
- Prep the ingredients: Slice the chicken into thin strips, chop the vegetables into bite-sized pieces, and mince the garlic and ginger. Having everything ready before cooking ensures a smooth process.
- Make the sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sriracha (if using), cornstarch, and water. Set aside.
- Cook the chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-6 minutes until no longer pink. Remove and set aside.
- Sauté the veggies: Add the remaining oil to the pan. Stir-fry the garlic and ginger for 30 seconds until fragrant, then add the vegetables. Cook for 4-5 minutes until crisp-tender.
- Combine everything: Return the chicken to the pan, pour in the sauce, and stir well. Cook for 2-3 minutes until the sauce thickens and coats everything evenly.
- Garnish and serve: Sprinkle with sesame seeds and green onions. Serve hot over rice, noodles, or quinoa.
Recipe Details
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 4
Nutrition Information (per serving)
| Calories | Carbs | Protein | Fat |
|---|---|---|---|
| 280 | 18g | 25g | 10g |
Tips for the Best Chicken Stir Fry
- Cut ingredients evenly: This ensures everything cooks at the same rate.
- Use high heat: Stir-frying is fast—keep the pan hot to avoid soggy veggies.
- Don’t overcrowd the pan: Cook in batches if needed for better browning.
- Prep ahead: Chop veggies and make the sauce in advance for even quicker cooking.
- Customize it: Swap proteins or veggies based on what’s in your fridge.
Frequently Asked Questions
Can I use frozen vegetables?
Yes! Just thaw and pat them dry to avoid excess water in the stir fry.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave.
Is this recipe gluten-free?
Use tamari instead of soy sauce and ensure all other ingredients are gluten-free.
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