Easy 30 Minute Chicken Stir Fry is loaded with chicken, vegetables, and so much flavor! The veggies and chicken get tossed in a tangy and spicy Asian inspired peanut sauce. Serve over brown or white rice to complete the meal!
Love stir fry? Then try my Honey Garlic Chicken Stir Fry, Easy Rainbow Noodle Stir Fry and Thai Basil Chicken Stir Fry!
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The Best Chicken Stir Fry
Who doesn’t love a good chicken and broccoli stir fry?! Tons of veggies mixed in an Asian inspired peanut sauce. Plus everything gets cooked in one pan AND it can be made in less than 30 minutes? Count me in!
In my house we love making stir fry’s at least once a week. They are a great way to use up leftover vegetables before they go bad. I’ve made this recipe with everything from bell peppers to bok choy, celery, onions and cauliflower. The possibilities are endless!
This easy chicken stir fry recipe is super healthy thanks to all of the vegetables. I also added chicken 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. Feel free to double the sauce if you want the dish to be a bit saucier.
The best thing about this chicken stir fry recipe is the sauce. It’s the perfect combination of sweet and spicy with tons of peanut flavor. If your like me and you like a little extra spice toss in some more red pepper flakes, sriracha or chili garlic sauce.
Ingredients
This easy chicken stir fry is made with simple, whole ingredients with a delicious sauce. Here’s what you’ll need:
- Chicken: You can use chicken breast or boneless, skinless chicken thighs if you prefer. Both work great in this recipe.
- Vegetables: For the veggies, I used onion, broccoli, carrots, mushrooms and garlic. Feel free to add or omit veggies depending on your preference and what you have readily available.
- For the Sauce: This savory and tangy sauce uses peanut butter, soy sauce, sriracha, fish sauce, and sesame oil. I like to use low sodium soy sauce to but back on the salt.
- To Season: Red Pepper Flakes and Sesame Seeds for garnish, if desired. If you don’t like spice, then omit the red pepper flakes.
How to Make Chicken Stir Fry
- Pan fry chicken: Start by sautéing the chicken in a large skillet. Stir fry until fully cooked, about 6-7 minutes. Take out of the pan and set aside.
- Stir fry vegetables: Add the vegetables to the same pan. Sauté for 3-4 minutes and return the chicken back to the pan.
- Make the sauce: While the veggies are cooking, make the sauce. In a small bowl whisk together peanut butter, soy sauce, sriracha, fish sauce, sesame oil and red pepper flakes.
- Mix together & serve: Toss the sauce into the pan along with the chicken and veggies. Toss to coat. Once everything is warmed through, serve with sesame seeds for garnish and enjoy!
Tips for Success
- I recommend using low sodium soy sauce in this recipe to keep the sauce from being too salty. If you only have regular soy sauce substitute some of the soy sauce for water.
- Chicken breast or thighs? I’ve made this stir fry recipe with both chicken breasts and chicken thighs and both work great! This is just down to your own personal preference.
- Don’t eat meat? Make this a quick vegetarian meal by omitting the chicken and the fish sauce.
- You can substitute the chicken for beef, shrimp, pork or tofu! This easy stir fry is super versatile, so make it exactly how you like it!
Frequently Asked Questions
What other vegetables are good in stir fry?
Lots of vegetables actually go great with this easy chicken stir fry! You can try adding cauliflower, bell peppers (any color), cabbage or bok choy, broccolini, corn, and zucchini. Classically, stir fry has broccoli, onions and carrots and these are my favorite!
Can I cook my chicken and vegetables at the same time?
I don’t recommend cooking the chicken and vegetables as the same time. The chicken will taste best if you sauté and brown it first, and then cook the veggies. If you cook it all together you could end up with undercooked ingredients.
What to Serve with Stir Fry
- White or brown rice are my favorites to go with this dish!
- For a low carb option try cauliflower rice or quinoa.
- Chow mein noodles
- Lo mein
- Vegetable Fried Rice
- Cauliflower Fried Rice
- Healthier Egg Rolls
Here are more Easy Takeout Inspired Recipes to make at home!
- Authentic Chicken Lo Mein
- Chicken Chow Mein
- Sweet and Sour Chicken
- Easy Beef Fried Rice
- Honey Garlic Chicken Stir Fry
Easy Chicken Stir Fry
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 3 chicken thighs or breasts, cut into bite size pieces
- 1/2 onion, sliced
- 2 cups broccoli
- 1 cup carrots, diced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon peanut butter
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sriracha
- couple dashes of fish sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes
- sesame seeds for garnish, if desired
Instructions
- Add 1 tablespoon of oil to a large skillet and heat over high heat. Add chicken and stir fry until fully cooked, about 6-7 minutes. Take out of the pan and set aside.
- In the same pan heat the remaining 1 tablespoon of oil. Add onions, broccoli, carrots and mushrooms. Saute for 3-4 minutes until slightly tender. Add in garlic and saute for 1 minute.
- In a small bowl whisk together peanut butter, soy sauce, sriracha, fish sauce, sesame oil and red pepper flakes.
- Add the sauce to the pan along with the chicken. Toss to coat the chicken and veggies.
- Serve immediately with sesame seeds for garnish, if desired
Nutrition Information
Did you make this?
I'd love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don't forget to follow @thechefsavvy.
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.
Kelley
Glad you enjoyed it Stacy! Thanks!
Kelley
Anne C. Campbell
I loved this dish! This stir fry is so good. I did add more soy sauce and sirache. It still tasted great! Thanks! I’ll be making this again.
Kelley
So glad to hear you loved it Anne!
Thank you!
Kelley
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.)
Kelley
So glad you enjoyed it Kristel!!
Thank you,
Kelley
Amber
Wow! This is now my fav stir fry recipe. Better than take out. My husband and I loved it and will probably eat it almost weekly. I omitted the red pepper flakes because I got too excited with the siracha.
Kelley
So glad you enjoyed this!!
Krista
This recipe was okay. I really had to add more sauce to get any sort of flavor. (And I had originally doubled the sauce). I added eggs and white rice as well at the end.
Frances
I’m making your recipe and so far so good except that you said “julienne carrots” which are long thin strips, similar to matchsticks and yours are cut into circles. Did you mean circles instead of julienne?
Kelley Simmons
Hi Frances,
Sorry for the confusion! I made this recipe originally 7 years ago and the photos had matchstick carrots. I remade the recipe for new prettier photos and cut my carrots into slices. I will update the recipe accordingly.
Thanks for pointing it out! Hope you enjoy!
Kelley
Rhonda
So delicious! Loved this recipe and how simple and flexible it was. The stir fry sauce is amazing!
Kelley Simmons
So glad you enjoyed this recipe Rhonda! Thanks so much for sharing!
Kathy
Thank you so much for this DELICIOUS RECIPE! I doubled the recipe, used boneless skinless chicken thighs and served on riced cauliflower. This recipe was a hit and a keeper! Yum!
Kelley Simmons
Yah that makes me so happy to hear! Thank you so much Kathy!
Lee
Great recipe. I didn’t have any fish sauce and used oyster sauce instead, the family demolished it. This will be a regular for the family ☺️
Kelley Simmons
Yah I am so happy to hear this!!