Quick + Easy Chicken Stir Fry Recipe
Easy, quick, and delicious chicken stir fry. This delicious dinner is easy and filled with broccoli, carrots and snow peas!
I love all the flavors of this stir fry. We love it over rice or noodles with cream cheese ravioli or egg rolls! It’s easy and perfect for dinner.
Asian food has always been one of my favorite types. Our family has Asian recipes that we make a lot like orange chicken and beef with broccoli. However, I realized I don’t have a stir fry recipe! This sesame chicken stir fry recipe is the first I’ve found and tried to make myself!
Since then, we’ve made other delicious stir-fry recipes, including chicken and edamame, pork and broccoli, and even lemon chicken and asparagus!
This recipe has a lot of ingredients, but it’s still simple. For those who like simple and delicious Asian dishes, I recommend giving it a try. I admit that even my hubby who doesn’t like Asian food said it was delicious and the chicken was tender. Kids aren’t huge fans of broccoli, but they still love it, which is always a bonus. 😉
Done in less than 30 minutes
I know this looks like a long list of ingredients, but most are simple sauces or seasonings. This recipe isn’t complicated, so don’t be too intimidated!
Sauce. Just whisk together cornstarch, broth, soy sauce, salt, and ground ginger in a small bowl. Stir until smooth and set aside.
Chick. Heat the oil over medium heat and add the diced chicken. Cook for about 5 minutes. Place chicken in a bowl and set aside.
combine. Add the soy sauce, minced garlic, stir fry the mixed vegetables (vegetables) in the pan and cook for a few minutes, stirring constantly. Return the chicken to the pot with the stir-fry sauce. Cook over medium heat until the sauce thickens (about 4-5 minutes), stirring constantly.
Serve. Add salt and pepper if desired and serve over rice or noodles of your choice!
What is chowder? Buying a “sauté” combo that includes fresh broccoli, carrots, and peas can save you a lot of time. However, you can chop any combination of your favorite vegetables, including asparagus and bell peppers. Just weigh out 12 ounces (about 1.5 cups) and follow the recipe.
Can I use frozen sautéed vegetables? Yes, but you have to cook it a little longer with soy sauce and minced garlic. Make sure the chicken and tahini are fully heated before adding them.
Which vegetables are best for stir-frying?
There are so many great vegetables that are perfect for stir-frying. Just use about 3-4 cups of chopped fresh vegetables. These are our favorites to use in this recipe:
- Fried vegetables: Bell peppers, zucchini, carrots, broccoli, yellow or white onions, green onions, pea pods, cabbage, spinach.asparagus, mushrooms
A great make-ahead meal
You can make mealtimes easy for yourself by prepping ingredients ahead of time or making freezer meals for later use.
Prepare in advance. You can prepare all the ingredients 1-2 days in advance and store them in separate containers in the refrigerator until you are ready to cook them all. You can also store them in individual freezer bags and freeze for 2-3 months.
Freezer meal. If you are freezing the ingredients, you will need to blanch the vegetables first (instructions below). When you’re ready to use, let the chicken thaw in the refrigerator and cook according to the recipe instructions. You can cook frozen vegetables with just a few extra minutes in the skillet.
bleach. If you’re freezing these ingredients for later use, blanching will help give vegetables, especially broccoli, their vibrant, attractive color and preserve vitamins. If you don’t know how to blanch vegetables, it’s easy.
- Bring a pot of water to a boil.
- Add chopped vegetables. The water should reboil after 1 minute. At this point cook for another 2-3 minutes depending on the size of the vegetables. You don’t want to overcook them or they will become mushy.
- Drain and immediately place vegetables in cold water.
- Once they are cool, remove from cold water and dry. At this point, they are ready to be placed in a bag to freeze.
What to serve with stir fry?
For more stir-fry recipes, check out:
Prep time 10 minutes
Cook Time 15 minutes
Total time 25 minutes
Serving Size 4
Calories 168 kcal
by Lil’ Luna
- 1 1/2 teaspoons cornstarch
- 3 teaspoons rice vinegar
- 1/4 cup chicken stock
- 3 tablespoons soy sauce
- 2 teaspoons sugar
- 2 teaspoons sesame oil or olive oil
- 1 teaspoon minced garlic
- 2 tablespoons vegetable oil
- 4 medium chicken breasts
- 12 ounces fresh mixed stir-fry, unfrozen
- 2 teaspoons minced garlic
- 2 tablespoons soy sauce
- salt and pepper
Whisk the cornstarch and rice vinegar in a small bowl to make a tahini paste. Toss the remaining ingredients and set aside.
For chicken, heat oil over medium heat and add chicken. Cook for about 5 minutes. Pour chicken into a bowl and set aside.
Add soy sauce and minced garlic to frying pan (or the remaining oil if you have it). Add the stir-fry mix and cook for a few minutes, stirring constantly.
Return the chicken to the pot with the stir-fry sauce. Cook over medium heat until the sauce thickens (about 4-5 minutes), stirring constantly. Add salt and pepper if desired.
Serve with rice or noodles. Please enjoy!