Easy 30-Minute Chicken Stir Fry Recipe
Craving a quick, healthy, and delicious meal? This Easy 30-Minute Chicken Stir Fry Recipe is your answer! Perfect for busy weeknights, this dish packs flavor, protein, and veggies into one simple pan. Stir-frying has been a staple in Asian cuisine for centuries—originating in China as a fast, high-heat cooking method to preserve texture and nutrients. Today, it’s a global favorite for its versatility and speed. With lean chicken, crisp vegetables, and a savory sauce, this recipe is a balanced, low-calorie option that’s ready in half an hour. Let’s get cooking!
Why You’ll Love This Recipe
- Quick & Easy: Ready in 30 minutes—perfect for hectic schedules.
- Healthy: Packed with protein and veggies, customizable to your diet.
- Budget-Friendly: Uses simple, affordable ingredients.
- Meal-Prep Ready: Stores well for lunches or quick dinners.
Easy 30-Minute Chicken Stir Fry Recipe
Ingredients
- 1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced (substitute: shrimp, tofu, or beef)
- 2 tbsp vegetable oil (or sesame oil for extra flavor)
- 3 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas—fresh or frozen)
- 3 garlic cloves, 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 (or apple cider vinegar)
- 1 tsp cornstarch (optional, for thicker sauce)
- 1/2 tsp red pepper flakes (optional, for heat)
- Cooked rice or noodles, for serving
- Green onions and sesame seeds, for garnish
Step-by-Step Instructions
- Prep the Chicken: Slice chicken into thin, even strips for quick cooking. Pat dry with paper towels to ensure a good sear.
- Make the Sauce: In a small bowl, whisk soy sauce, honey, rice vinegar, cornstarch (if using), and red pepper flakes. Set aside.
- Cook the Chicken: Heat 1 tbsp oil in a large wok or skillet over high heat. Add chicken and cook for 4–5 minutes until no longer pink. Remove and set aside.
- Sauté Aromatics: In the same pan, add remaining oil, garlic, and ginger. Stir for 30 seconds until fragrant.
- Add Vegetables: Toss in veggies and stir-fry for 3–4 minutes until crisp-tender (adjust time for softer or crunchier preferences).
- Combine Everything: Return chicken to the pan, pour sauce over, and stir well. Cook for 1–2 minutes until sauce thickens slightly.
- Serve: Spoon over rice or noodles, garnish with green onions and sesame seeds, and enjoy!
Recipe Details
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 mins | 20 mins | 30 mins | 4 |
Nutrition Info (per serving)
| Calories | Carbs | Protein | Fat |
|---|---|---|---|
| 320 | 25g | 28g | 12g |
Tips for the Best Stir Fry
- High Heat is Key: Stir-frying requires a hot pan to avoid soggy veggies.
- Prep Ahead: Chop all ingredients before cooking—it’s fast-paced!
- Don’t Overcrowd the Pan: Cook in batches if needed for even browning.
- Customize It: Swap veggies or protein based on what’s in your fridge.
- Fresh vs. Frozen Veggies: Frozen work fine—just thaw and pat dry first.
FAQ
1. Can I make this stir fry ahead of time?
Yes! Store in an airtight container for up to 3 days. Reheat in a skillet to maintain texture.
2. What’s the best substitute for soy sauce?
Try coconut aminos (lower sodium) or tamari (gluten-free). Both add umami flavor.
3. How do I prevent my chicken from drying out?
Don’t overcook! Remove it from the pan as soon as it’s no longer pink, and slice against the grain for tenderness.
There you have it—a foolproof, Easy 30-Minute Chicken Stir Fry Recipe that’s as flexible as it is delicious. Happy cooking!
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