Easy Weeknight Chicken Stir-Fry Recipe
This chicken stir-fry recipe is an easy and delicious weeknight dinner that’s done in minutes!
This weeknight chicken stir-fry recipe is one of my favorite go-to family meals because it’s simple, delicious, and onlinepletely customizable. You can easily adjust the ingredients to suit your family’s tastes, or just use whatever onlinebo of meat and veggies you happen to have on hand at the moment!
Serve it on top of your favorite rice, and you’ve got a fast home-cooked meal. This is a great basic recipe that’s full of flavor and my entire family thinks that it tastes amazing!
Hip tips for making this easy chicken stir-fry recipe:
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- Feel free to substitute the veggies for the ones that your family loves. It’s also a great opportunity to use up leftover veggies from your fridge.
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- Use a stir-fry wok if you have one, but a large 12-inch skillet works too!
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- At the very end of this recipe, I made a cornstarch slurry to thicken the sauce. It’s a small additional step, but it’s worth the little bit of extra effort. It adds a great “take out” style texture to the sauce and helps the sauce to better “stick” to your meat and veggies.
Weeknight Chicken Stir-Fry Recipe
yield: 4 SERVINGS
prep time: 10 MINUTES
cook time: 20 MINUTES
total time: 30 MINUTES
Chicken and veggies get sautéed on the stove using ginger and other Asian-inspired flavors for a super easy and delicious skillet meal!
Ingredients
- 1 tablespoon coconut oil (or cooking oil of choice)
- 1 pound boneless skinless raw chicken breast, cut into 1-inch pieces
- 2 garlic cloves, minced
- 2 teaspoons ginger, minced
- 1 cup chicken broth, divided
- 3 tablespoons soy sauce
- 2 teaspoons sugar
- 2 cups veggies (I used broccoli, sugar snap peas, & bell peppers)
- 2 teaspoons cornstarch
- toasted sesame seeds (optional)
- 4 servings rice, cooked
Directions
1
Heat a large skillet or wok over medium-high heat on the stove.
2
Add chicken, garlic, and ginger to skillet.
Hip Tip: I like to keep small jars of minced garlic and ginger for those times I don't have fresh on hand.
3
Saute 5 to 6 minutes or until chicken is brown.
4
Add 3/4 cup of the broth, the soy sauce, and sugar.
5
Cover skillet with a lid and cook over medium heat for about 5 minutes, stirring twice. Add vegetables.
6
After adding the vegetables, cover and cook for about another 5 minutes, stirring occasionally, until chicken is no longer pink in center and veggies are crisp-tender.
7
Mix cornstarch with remaining 1/4 cup broth and then pour and stir into chicken mixture.
8
Cook while stirring frequently, until sauce is thickened.
9
Serve on top of rice and garnish with toasted sesame seeds if desired. Enjoy!
This chicken stir-fry recipe is a mom WIN!
This is a delicious homemade meal that my kids look forward to, and I love that they’re getting a generous serving of veggies in every bowl. Best of all, it’s an easy no-fuss dish to serve up on busy weeknights. I love how versatile this recipe is too.
Not only can you customize the veggies, but you can choose your protein as well. Sometimes I change things up and add shrimp or steak instead of chicken. That’s always a big hit with my family, and it makes this recipe feel like a brand new dish every time. YUM!
