If you’re on the hunt for a fantastic dinner that comes together in a snap but never skimp on flavor, you’re going to love this Quick Chicken Stir Fry Recipe. It’s my go-to when I want something wholesome, colorful, and packed with that perfect balance of tender chicken and crunchy veggies. Plus, it’s easy enough for any night of the week, even those crazy busy ones!
Why You’ll Love This Recipe
- Speedy Prep and Cook Time: You’ll have dinner ready in about 30 minutes flat, which is a lifesaver after a long day.
- Perfect Flavor Balance: The tang of rice wine vinegar plus a touch of heat really wakes up the dish without overwhelming it.
- Crunchy, Colorful Veggies: I love how the carrots, snap peas, and bell peppers give this stir fry so much life and nutrition.
- Flexible and Crowd-Pleasing: You can easily swap veggies or nuts to suit your taste, making it great for family dinners or meal prep.
Ingredients You’ll Need
These ingredients come together like a dream, creating a sauce that clings beautifully to the chicken and vegetables. When you shop, look for fresh veggies and good-quality chicken breast to make sure your stir fry turns out crisp and flavorful.
- Soy Sauce: This is the salty backbone of the sauce—choose a low-sodium version if you’re watching salt.
- Cornstarch: This thickens the sauce to a glossy finish, so don’t skip it!
- Rice Wine Vinegar: Adds a bright tang that balances the richness of the sauce.
- Freshly Grated Ginger: Always fresher than pre-minced—it lifts all the flavors with a little zing.
- Garlic: Mince it finely or grate to infuse the sauce with that classic aroma.
- Red Pepper Flakes: A gentle heat that you can adjust to your preference.
- Black Pepper: A little extra spice depth.
- Chicken Breast: Thinly sliced for quick, even cooking—this makes all the difference.
- Ghee (or other high heat fat): Adds richness and stands up to the hot pan without burning.
- Carrot: Cut into coins for quick cooking and a satisfying crunch.
- Red Bell Pepper: Stripped thinly for color and sweetness.
- Snap Peas: These pop with freshness and snap—perfect stir fry addition.
- Scallions: Sliced thinly to add brightness and crunch right at the end.
- Baby Corn: Adds a unique crunch and subtle sweetness.
- Water Chestnuts: For a crisp texture that stays firm when cooked.
- Toasted Cashews: Or peanuts if you prefer—bring a nutty crunch and richness.
- Chicken Stock: To loosen the sauce if it gets too thick or dry during cooking.
Variations
I love that this quick chicken stir fry recipe is such a flexible base. Feel free to swap out veggies or protein to suit what you’ve got in the fridge or your dietary preferences—you really can’t go wrong.
- Vegetarian Version: Replace chicken with firm tofu or tempeh—press and marinate them just like the chicken for fantastic flavor.
- Spice it Up: Add extra red pepper flakes or a drizzle of chili garlic sauce if you like a punch of heat. My family loves this fiery twist.
- Seasonal Veggies: Swap in broccoli, zucchini, or mushrooms depending on what’s fresh or on sale.
- Gluten-Free: Use tamari instead of soy sauce, and check cornstarch specs to make this allergy-friendly.
How to Make Quick Chicken Stir Fry Recipe
Step 1: Prep Everything Before You Heat the Pan
This is the golden rule of stir frying. I can’t emphasize enough how many times I’ve ruined a stir fry by trying to cut veggies mid-cook or scramble to mince garlic. Slice the chicken thinly, chop all your vegetables, and measure out your sauce ingredients. When you’re ready, everything moves fast—like a dance in your kitchen!
Step 2: Marinate the Chicken
Toss the thin chicken slices with soy sauce, cornstarch, rice wine vinegar, freshly grated ginger, garlic, red pepper flakes, and black pepper. Let it sit about 5 minutes—this helps tenderize the chicken a bit and infuses serious flavor, which I discovered makes all the difference compared to just dumping it into the pan.
Step 3: Sauté the Chicken in Batches
Heat your skillet over medium-high heat until hot, then add a tablespoon of ghee. When it shimmers, add half the chicken in a single layer. Let it sit for 30-60 seconds to get that gorgeous caramelized sear, then stir and toss until mostly cooked through, about another minute or so. Transfer to a plate and repeat with the remaining chicken. This step ensures your chicken cooks evenly and stays juicy—crowding the pan makes it steam instead of fry.
Step 4: Stir Fry the Vegetables
Add the last tablespoon of ghee to the skillet, toss in the carrots, bell peppers, and snap peas. Cook for about 3 minutes, stirring frequently so they soften just enough but maintain some crunch. Then, add the scallions, baby corn, and water chestnuts and cook for 2 more minutes. I love that the mix gives so much contrast—from tender-crisp to juicy bites.
Step 5: Combine and Finish
Return the cooked chicken and its juices to the pan, add the toasted cashews, and toss everything together for about 1 minute. If it feels dry, add a splash of chicken stock or water to loosen things up, cooking for an additional minute. Do a quick taste test, check that the chicken is fully cooked, and then you’re ready to serve!
Pro Tips for Making Quick Chicken Stir Fry Recipe
- Preheat Your Pan Thoroughly: My biggest ‘aha’ moment was realizing the importance of a super-hot pan to get that quick sear and prevent sogginess.
- Don’t Skip the Marinate Time: Even a few minutes lets the chicken soak up those vibrant flavors, making every bite pop.
- Cook Proteins Separate From Veggies: This avoids steaming and helps maintain the texture contrast I love so much.
- Add Stock Sparingly: Start with a little if the stir fry seems dry; you can always add more but too much can water down the flavors.
How to Serve Quick Chicken Stir Fry Recipe
Garnishes
I usually sprinkle a handful of extra sliced scallions or chopped fresh cilantro on top for brightness. Sometimes I add a squeeze of lime juice for a fresh zing, or a drizzle of toasted sesame oil to amp up the nutty depth. These little touches really elevate the dish.
Side Dishes
This stir fry pairs perfectly with steamed jasmine rice, cauliflower rice for a low-carb option, or even over a bed of fluffy quinoa. On busy nights, I just scoop it onto warm rice noodles—it’s a comfort hit!
Creative Ways to Present
For special occasions, I like to serve the stir fry family-style in a big colorful platter, surrounded by bowls of sides like pickled veggies and spicy dipping sauces. You can also wrap portions in lettuce cups for a fun, hands-on meal that’s always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
I store leftover stir fry in an airtight container in the fridge for up to 3 days. The vegetables hold up well, and the chicken stays juicy because of the sauce. Just make sure to cool it completely before sealing the container to keep textures fresh.
Freezing
Freezing works too, but I learned the veggies do get a bit softer after thawing. If you plan to freeze, I recommend undercooking veggies slightly so they don’t turn mushy when reheated. Freeze in portion-sized containers for quick, easy meals later.
Reheating
The best way to reheat is gently in a skillet over medium heat to bring everything back to life without drying out the chicken. Adding a splash of water or chicken stock helps maintain that fresh stir-fried texture.
FAQs
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Can I use chicken thighs instead of chicken breast in this stir fry?
Absolutely! Chicken thighs will add a bit more richness and stay juicy. Just slice them thinly like the breasts and adjust the cooking time slightly if needed (they might cook a bit faster). I’ve made it this way when I want a more tender, flavorful protein.
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What’s the best oil or fat to use for stir frying?
I prefer ghee because it has a high smoke point and adds a lovely nutty flavor. But avocado oil or refined coconut oil also work great if you want a neutral taste. Avoid olive oil here since it burns at high heat.
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Can I prep this recipe in advance?
Yes! You can slice the chicken and chop the veggies the day before, and keep everything sealed in the fridge. The marinade is best tossed on right before cooking since the cornstarch begins thickening sauce quickly, but the rest of your prep saves a ton of time on cook day.
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How spicy is this Quick Chicken Stir Fry Recipe?
It has a gentle kick from the red pepper flakes—enough to be warming but not overpowering. You can always adjust by adding more flakes or a dash of your favorite hot sauce if you want to turn up the heat.
Final Thoughts
I absolutely love how this Quick Chicken Stir Fry Recipe turns out every time—it’s simple, fresh, and bursting with flavor without any fuss. When I first tried making stir fry at home, I struggled with timings and soggy veggies, but this method changed everything for me. Give it a try and you’ll see how such a quick meal can feel like a special feast. Trust me, your fam will go crazy for it and you’ll have a new weeknight hero in your recipe box!
Print
Quick Chicken Stir Fry Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
This Chicken Stir Fry recipe delivers a colorful, flavorful, and quick-to-make meal featuring tender chicken breast and a vibrant mix of vegetables tossed in a savory soy-ginger sauce. Perfect for a busy weeknight, it strikes a great balance between protein and veggies with a touch of heat and crunch from cashews.
Ingredients
Marinade & Sauce
- 1/4 cup soy sauce
- 1 tbsp cornstarch
- 1 tbsp rice wine vinegar
- 1 tsp freshly grated ginger
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/4 tsp black pepper
Protein
- 1.5 lbs chicken breast, thinly sliced (about 3 breasts)
Vegetables & Nuts
- 1 large carrot, cut into coins (3/4 cup)
- 1 small red bell pepper, cut into strips (1 cup)
- 4 ounces snap peas (about 1 heaping cup)
- 4 scallions, sliced (1/2 cup)
- 15 oz can baby corn (dry weight 7 oz)
- 8 oz can water chestnuts (dry weight 5 oz)
- 1/2 cup toasted cashews or peanuts
Fats & Liquids
- 3 tbsp ghee or other high heat cooking fat, divided
- 1/4 cup chicken stock or water (optional, if needed)
Instructions
- Prepare Ingredients: Have all ingredients ready before you start cooking. Thinly slice the chicken, cut vegetables as directed, mince garlic, grate ginger, and measure out sauces and spices. This prep ensures quick cooking later.
- Marinate Chicken: In a large bowl, whisk together the soy sauce, cornstarch, rice wine vinegar, ginger, garlic, red pepper flakes, and black pepper. Add the sliced chicken and toss well to coat. Let this marinate for 5 minutes to absorb flavors.
- Cook Chicken – First Batch: Heat a 12-inch skillet over medium-high heat. Add 1 tbsp of ghee and wait until it shimmers. Add half of the chicken in an even layer and let it sear without stirring for 30 to 60 seconds to develop a browning crust. Then toss and stir the chicken for another minute until about 80% cooked through. Remove chicken to a bowl.
- Cook Chicken – Second Batch: Add another tablespoon of ghee to the skillet, then cook the remaining chicken using the same method. Remove cooked chicken to the bowl with the first batch.
- Cook Vegetables: Add the final tablespoon of ghee to the skillet, then immediately add the carrot coins, red bell pepper strips, and snap peas. Stir frequently and cook for about 3 minutes until vegetables are slightly softened but remain crisp.
- Add Remaining Vegetables: Stir in the sliced scallions, baby corn, and water chestnuts. Continue to cook, stirring frequently for 2 more minutes to warm them through.
- Combine and Finish: Return the cooked chicken and any accumulated juices to the pan along with the toasted cashews. Toss everything together for 1 minute. If the stir fry looks dry, pour in the chicken stock or water and stir for an additional minute. Ensure the chicken is fully cooked through before serving.
Notes
- For best results, have all ingredients prepped and ready before starting the cooking process as stir frying happens quickly over high heat.
- You can substitute ghee with other high smoke-point oils like avocado or grapeseed oil if preferred.
- Add more or less red pepper flakes depending on your desired spice level.
- Feel free to swap out vegetables based on seasonality or preference — broccoli or mushrooms would also work well.
- This recipe makes a balanced meal with ample protein, veggies, and healthy fats for a quick weeknight dinner.
Nutrition
- Serving Size: 1 serving
- Calories: 343 kcal
- Sugar: 5 g
- Sodium: 1054 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 129 mg
