Easy Chicken Stir Fry

Easy 30 Minute Chicken Stir Fry loaded with vegetables and tossed in a spicy Asian sauce.

Easy Chicken Stir Fry

Who doesn’t love a good stir fry. Crisp vegetables mixed with an Asian inspired sauce. All cooked in one pan and made in less than 30 minutes? Count me in.

This stir fry is super healthy thanks to all of the vegetables. I also added lean chicken breast for some protein. This stir fry isn’t loaded with tons of sauce making it a light weeknight meal you won’t feel guilty about eating.

Easy Chicken Stir Fry recipe

Stir fry’s are so easy. That’s why I love them. They are also very versatile and can be made in many different ways depending on what you have on hand. I made this vegetable stir fry with mushrooms, onions, broccoli and carrots.

This is a super easy meal that can be made in under 30 minutes! Everything is made in one pan making for an easy clean up.

chicken stir fry

Make this a quick vegetarian meal by omitting the chicken and the fish sauce. Non-vegetarians can mix it up and use shrimp in this stir fry.

When stir frying it is important to work with a hot pan. This way the vegetables get nice and caramelized on the outside but still have a nice crunch. You don’t need special equipment for this stir fry just a large skillet will do.

quick chicken stir fry

To make this simple Chicken Stir Fry start by sauteing chicken in a large skillet. Saute until fully cooked, about 4 minutes on each side. Take out of the pan and add the vegetables. Saute for 3-4 minutes and return the chicken back to the pan. Next add in our ingredients for our Asian inspired sauce. Soy sauce, fish sauce, sesame oil, sriracha and peanut butter are added to the pan.

It is the perfect combination of sweet and spicy. If your like me and you like a little extra spice toss in some more red pepper flakes and sriracha.

Serve this dish with a side of white or brown rice.

easy chicken stir fry

Add this Easy Chicken Stir Fry to your dinner rotation and skip takeout!

Easy Chicken Stir Fry

  • 4.8
  • 4 reviews
Prep time:
Cook time:
Total time:
Serves: 4
Easy 30 Minute Chicken Stir Fry. Loaded with vegetables and tossed in a spicy Asian sauce.

Ingredients

  • ½ tablespoon extra virgin olive oil
  • 3 lean chicken breasts
  • ½ tablespoon extra virgin olive oil
  • ½ onion, sliced
  • 2 cups broccoli
  • 1 cup carrots, julienne
  • 1 cup mushrooms, sliced
  • 2 cloves garlic, minced
  • ½ tablespoon peanut butter
  • 1 tablespoon soy sauce
  • ½ teaspoon sriracha
  • couple dashes of fish sauce
  • ¼ teaspoon sesame oil
  • ⅛ teaspoon red pepper flakes
  • ⅛ teaspoon sesame seeds

Instructions

  1. Add oil to a large skillet.
  2. Add chicken and saute until fully cooked, 4 minutes on each side. Take out of the pan and set aside.
  3. In the same pan heat another ½ tablespoon of oil.
  4. Add onions, broccoli, carrots and mushrooms. Saute for 3-4 minutes until slightly tender.
  5. Add in garlic and saute for 1 minute.
  6. Stir in peanut butter, soy sauce, sriracha, fish sauce, sesame oil, red pepper flakes and sesame seeds. Bring to a low simmer and cook for 1-2 minutes.
  7. Slice cooked chicken and add back into the pan. Toss to coat the chicken. Cook until chicken is warmed through (1-2 minutes).
  8. Garnish with extra sesame seeds and serve immediately.

Notes

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!
Only Eats

Leave a Comment

Rate this recipe:  

Comments

  • I love stir fry and this one looks colorful and delicious! Love broccoli! Would like to try it soon!

  • I am always up for a veggie-loaded chicken stir-fry! This looks sooo simple, yet so down-home, stick-to-your-ribs good! Perfect for a busy weeknight when I’m craving comfort food! Pinned.

  • Stir fries are the best! Quick, and so healthy. They’re one of the few asian meals I like better homemade over take out. Your version sounds so good! I love your stir fry sauce too. Yum!

  • Lindsey

    When do you add the chicken back in? Any other substitute for fish sauce?

    • Hi Lindsey,

      Sorry about that I thought I had mentioned that but did not in my instructions.

      “Stir in peanut butter, soy sauce, sriracha, fish sauce, sesame oil, red pepper flakes and sesame seeds. Bring to a low simmer and cook for 1-2 minutes.
      Slice cooked chicken and add back into the pan. Toss to coat the chicken. Cook until chicken is warmed through (1-2 minutes). Garnish with extra sesame seeds and serve immediately.”

      Hope this helps, please let me know if you have any other questions!

      Thanks,

      Kelley

  • Andrew

    My fiance and I love this recipe. We leave out the fish sauce (mostly because we didn’t have any on hand the first time we made it) and triple the sauce recipe, keeping the proportions the same, because we like everything to be well coated.

  • stacy

    I made this recipe the other day following it pretty much exactly as is but I doubled the sauce recipe. I also added some extra siracha and a habanero pepper because I like it really spicy! I’m glad I doubled the sauce because it would have been pretty dry had I not. Even after doubling the sauce I still added a couple of extra splashes of soy sauce. It wasn’t over sauced prepared this way at all. My only “complaint” is that it didn’t have the strong peanut sauce taste I was looking for so next time I will just add some extra PB. Otherwise this was really easy and tasty and I will definitely add this to my dinner rotation.

  • Kristel

    I made this tonight — very well received by everyone! I’ll definitely be making it again. (Like some of the others mentioned: I did double the sauce. Which was nice, I don’t like a super saucy stir-fry, but it seemed about the right amount to coat everything. I’m pretty sure I used more vegetables than called for though, so it might be just right if I’d followed your instructions exactly.)