Easy Chicken Stir Fry

When you take a bite of a well-cooked chicken stir fry, the combination of tender chicken, crisp vegetables, and a flavorful sauce sings on the palate. This Easy Chicken Stir Fry comes together in just about 30 minutes, making it a perfect weeknight meal that delights with every bite. The secret is in using a high-heat method that locks in flavors and creates a fantastic caramelization.

This recipe is for anyone who craves a wholesome, quick dinner option that’s both satisfying and colorful. Perfect for busy evenings or meal prep, it stores well and tastes just as good after a day in the fridge, allowing you to enjoy the magic of stir fry twice.

Why You’ll Love This Recipe

• It’s a quick dish that takes only 30 minutes from start to finish.
• The use of fresh vegetables adds vibrant color and crunch.
• The combination of sauces creates an irresistible umami flavor.
• It features classic stir-fry techniques for perfectly cooked chicken and veggies.

What You’ll Need

Gather these ingredients to whip up your stir fry.

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, precooked)
• ½ cup low sodium soy sauce (or Tamari)
• ¼ cup vegetable or chicken stock (use 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 Garnish

• 2 green onions, minced
• 1 tablespoon sesame seeds

Yakisoba noodles provide great texture and flavor, but you can swap for udon or rice noodles if preferred.

Substitutions & Swaps

• Use olive oil instead of canola or peanut.
• Substitute chicken with tofu for a vegetarian option.
• Broccoli can replace broccolini if unavailable.
• Tamari works well as a gluten-free soy sauce alternative.

How to Make It

Follow these simple steps to create your stir fry.

Heat the skillet

Heat a seasoned cast iron skillet over high heat until hot. Using cast iron enhances flavor by allowing juices to caramelize.

Cook the chicken

Add 1 tablespoon of the 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.

Sauté the vegetables

Add the remaining oil to the pan and add the broccolini, carrots, and peppers. Cook, stirring occasionally for 2 minutes.

Add mushrooms and bok choy

Add the mushrooms and bok choy and cook for an additional 3 minutes.

Prepare the noodles

Meanwhile, run the precooked noodles under hot water to separate them. Drain and set aside.

Whisk the sauce

Whisk together the soy sauce, stock, honey, brown sugar, ginger, garlic, and cornstarch in a small bowl.

Combine and serve

As soon as the veggies are tender, add the chicken and noodles to the pan and pour in the sauce. Toss everything for a minute or two and serve hot, garnishing with green onions and sesame seeds.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the veggies won’t freeze well.
Reheat: Microwave for 1-2 minutes or stir-fry on medium heat.

Tips for Best Results

• Cut the chicken into evenly-sized pieces for uniform cooking.
• Be careful not to overcook the vegetables; they should be tender but still crisp.
• Run the noodles under hot water just before adding for best texture.

Serving Suggestions

• Pair with steamed jasmine rice for a heartier meal.
• Serve alongside a fresh cucumber salad for a nice crunch.
• Perfect for entertaining guests on a busy weeknight.