Easy Chicken Stir Fry

Easy 30 Minute Chicken Stir Fry loaded with chicken, broccoli, carrots and mushrooms! 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!

Easy Chicken Stir Fry | chefsavvy.com

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.

How to make Chicken Stir Fry

  • Stir fry chicken: Start by sautéing 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: Take out of the pan and add the vegetables. Saute for 3-4 minutes and return the chicken back to the pan.
  • Make the chicken stir fry sauce: Meanwhile, 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.
  • Serve!: Immediately with sesame seeds for garnish!

Step by Step photos of chicken stir fry recipe | chefsavvy.com

Tips for making the Best Stir Fry

  • 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.
  • I’ve made this recipe with both chicken breasts and chicken thighs and both work great!
  • 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.

Chicken Stir Fry | chefsavvy.com

What to serve with this Stir Fry

Here are more Easy Takeout Inspired Recipes to make at home!

Easy Chicken Stir Fry

4.8 from 5 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Easy 30 Minute Chicken Stir Fry. Loaded with vegetables and tossed in a spicy Asian sauce.

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 julienne
  • 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

Images:
  • 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 Facts
Easy Chicken Stir Fry
Amount Per Serving
Calories 241 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 81mg27%
Sodium 428mg19%
Potassium 591mg17%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 4g4%
Protein 20g40%
Vitamin A 5687IU114%
Vitamin C 45mg55%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Asian
Keyword: Asian Recipes, Chicken Breast, Chicken Stir Fry, Easy Recipe

 

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Comments - page 2/3

  • 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.

  • Jan

    Why are you rating a recipe that you haven’t even tried yet?

  • 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.

  • 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.

  • 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.)

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