Chicken Stir Fry
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This easy Chicken Stir Fry is made with tender chicken, fresh vegetables, and a spicy and salty homemade stir fry sauce. It’s quick and easy to make, and perfect for an easy weeknight meal!
This easy stir fry dish is perfect for an easy dinner. A few of our other favorite pasta and veggie recipes are Chicken Mushroom Broccoli Pasta, Sausage and Peppers Pasta, and Lemon Linguine with Asparagus.
Why You’ll Love This Recipe
- The entire dish is whipped up in just 35 minutes making it a great weeknight option.
- This chicken stir fry is packed with protein and vegetables.
- It’s a one-skillet meal which means less clean-up!
- The sauce is made with pantry staples that you probably already have on hand.
How To Make Chicken Stir Fry
- Heat the cooking oil: Heat a medium skillet over low-medium heat. Add the cooking oil and allow it to heat up and become shiny in the skillet.
- Cook the chicken: Season the chicken with salt and pepper on both sides then add it to the pan. Cook until the chicken is no longer pink and cooked through. This should take 3-4 minutes per side. Remove from the pan and set aside.
- Cook the garlic and ginger: Add the remaining oil to the pan along with the garlic and ginger paste. Cook for 30 seconds to 1 minute until the garlic is fragrant. Make sure you don’t burn.
- Add the vegetables: To the pan with the garlic and ginger, add the broccoli, carrots, snap peas, bell pepper, and onions. Saute until the vegetables begin to soften then add the chile paste and soy sauce (if using).
- Assemble the stir fry: Return the cooked chicken to the skillet with the vegetables. Add the pasta and toss it together until everything is mixed together. Top with sliced green onions and toasted sesame seeds. Serve hot.
Recipe Tips
- If you don’t have sambal oelek chili paste, you can substitute with sriracha sauce or red pepper flakes.
- To make this dish gluten-free, be sure to use gluten-free soy sauce, coconut aminos or tamari. Another option is to omit the soy sauce completely.
- If you don’t have chickpea pasta, any type of noodle will work for this recipe. Try rice noodles, soba noodles, or even regular spaghetti.
Storing and Freezing
Storing: To store any leftovers, place them in an airtight container and store in the fridge for up to four days.
Freezing: Place cooled portions in a freezer-safe container or bag. Remove as much air as possible and freeze for up to three months. When you’re ready to eat, thaw in the fridge overnight then reheat on the stovetop in a skillet until warmed through.
Ingredients
For the Chicken
- 1 tablespoon(s) cooking oil, or other neutral tasting oil
- 1 pound chicken breasts, boneless, skinless (cut into cubes)
- Salt and pepper, to season chicken
For the Vegetables and Sauce
- 2 tablespoon(s) cooking oil, or other neutral tasting oil
- 3 tablespoon(s) minced garlic
- 1 tablespoon(s) ginger paste
- 2 cups broccoli florets
- 2 carrots, large, cut into ¼ inch rounds
- 1 ½ cups sugar snap peas
- 1 red bell pepper, cut into strips
- ½ white onion, diced
- 2 tablespoon(s) chili paste, sambal oelek
- ½ cup soy sauce, low-sodium
- 1 pound chickpea spaghetti noodles, cooked according to package directions
- green onions, for garnish
- Toasted sesame seeds, for garnish
Instructions
For the Chicken
- Heat a medium pan over low-medium heat. Add 1 tablespoon of cooking oil and allow to heat. While the oil heats, season the chicken with salt and pepper then add it to the pan.1 tablespoon(s) cooking oil1 pound chicken breastsSalt and pepper
- Cook until the chicken is no longer pink and cooked through. Remove the chicken from the pan and set aside.
For the Vegetables and Sauce
- Add the remaining oil to the pan along with the garlic and ginger paste. Cook for 30 seconds to 1 minute until the garlic is fragrant.2 tablespoon(s) cooking oil3 tablespoon(s) minced garlic1 tablespoon(s) ginger paste
- To the pan, add the broccoli, carrots, snap peas, bell pepper, and onions. Cook until the vegetables begin to soften then add the chili paste and soy sauce (if using).2 cups broccoli florets2 carrots1 ½ cups sugar snap peas1 red bell pepper½ white onion2 tablespoon(s) chili paste½ cup soy sauce
- Return the cooked chicken and cooked pasta to the pan mixing until incorporated.1 pound chickpea spaghetti noodles
- Top with sliced green onions and toasted sesame seeds. Serve hot.green onionsToasted sesame seeds
- See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of chicken stir fry. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Photos courtesy of E.N.S. Photography.
Nutrition
Serving: 2cupsCalories: 597kcalCarbohydrates: 64gProtein: 56gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 77mgSodium: 1593mgPotassium: 603mgFiber: 16gSugar: 12gVitamin A: 4694IUVitamin C: 58mgCalcium: 135mgIron: 11mg