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–+ servings
Quick Chicken Stir Fry

Quick Chicken Stir Fry ready in 20 minutes Perfect for busy weeknights Packed with veggies and flavor Easy and adaptable recipe
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.25 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 4 cups mixed fresh vegetables (bell peppers, broccoli, snap peas, carrots, onions)
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce or teriyaki sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 tablespoons of water
  • 3 cloves garlic, minced
  • 1 thumb-sized piece ginger, minced or grated
  • 2 tablespoons vegetable oil or canola/peanut oil
  • 8 oz noodles (optional) e.g., rice noodles, egg noodles, udon

Equipment

  • Wok or large skillet
  • Cutting board
  • Knife
  • Mixing bowl
  • Measuring spoons

Method
 

  1. Cut chicken into uniform, bite-sized pieces and marinate in soy sauce, garlic, ginger, and cornstarch for at least 15 minutes.
  2. Prepare vegetables by slicing them thinly into similar sizes for even cooking.
  3. Heat a wok or large skillet over high heat until hot.
  4. Add 2 tablespoons of oil, swirling to coat the pan.
  5. Cook marinated chicken in a single layer for 3-4 minutes until browned; remove from pan.
  6. Add more oil if needed, then stir-fry hard vegetables (e.g., carrots, broccoli) for 2 minutes.
  7. Add medium-density vegetables (e.g., bell peppers, onions) and stir-fry for another minute.
  8. Toss in quick-cooking vegetables (e.g., snap peas) and stir-fry for an additional 1-2 minutes.
  9. Return chicken to the pan, pour in the sauce mixture, and stir to combine quickly until the sauce thickens.
  10. If using, add cooked noodles and toss gently to heat through and coat with the sauce.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 900IUVitamin C: 35mgCalcium: 40mgIron: 2mg

Notes

Feel free to substitute any vegetables based on personal preference or what's available in your fridge. To keep the dish healthy, consider using lower-sodium sauces and adding more vegetables. Leftovers can be stored in the fridge for up to three days, but fresh stir fry is always best. This dish is highly adaptable; try adding different proteins or switching up the sauce for variety.
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