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Chicken Stir Fry

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.

Skillet filled with stir fry.

Easy Chicken Stir Fry

A stir fry is typically a quick-cooked meal that is made with a small amount of oil and a variety of fresh vegetables. You can use any variety of meats and veggies to customize a stir fry including chicken or pork and fresh vegetables like broccoli, carrots, and snap peas.

For this recipe, chicken and vegetables are cooked in spicy, salty sauce that compliments every ingredient. Serve this chicken stir fry over cooked chickpea spaghetti or your favorite noodles and you’ve got a perfect weeknight meal that is packed with flavor and only takes 35 minutes to make!

How To Make Chicken Stir Fry

  1. Heat a medium skillet over low-medium heat. Add the cooking oil and allow it to heat up and become shiny in the skillet.
  2. 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.
  3. 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.
  4. 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 chili paste and soy sauce (if using).
  5. 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.
Collage showing how to make chicken stir fry.

Recipe Tips

  1. If you don’t have sambal oelek chili paste, you can substitute with sriracha sauce or red pepper flakes.
  2. 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.
  3. 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.

Variations

Bump up the vegetables: Try using other types of stir fry vegetables in this dish including mushrooms, zucchini, bok choy, water chestnuts, and snow peas.

Make it spicy (Or not!): If you like things spicy, try adding more chili paste or red pepper flakes to the dish. If you don’t like spice, you can omit it completely and add hoisin sauce, fish sauce, or oyster sauce to flavor the dish.

Change the protein: Add tofu, shrimp, lean pork, or beef to the stir fry to switch up the protein.

Make it vegetarian: Omit the chicken and double up on the vegetables. You can also add tofu or tempeh for extra protein.

Gluten free chicken stir fry in a pan.

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.

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Top down view of chicken stir fry.

Chicken Stir Fry

Yield: About 10 Cups
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This easy Chicken Stir Fry is made with tender chicken, fresh vegetables, and a spicy and salty homemade stir fry sauce.

Ingredients

  • 1 pound of chickpea spaghetti noodles, cooked according to package directions
  • 3 tablespoons cooking oil, divided
  • 1 pound chicken breasts or tenderloins, cut into cubes
  • Salt and pepper, to season chicken
  • 3 tablespoons minced garlic
  • 1 tablespoon ginger paste
  • 2 cups of broccoli florets
  • 2 large carrots, cut into ¼ inch rounds
  • 1 ½ cups sugar snap peas
  • 1 red bell pepper, cut into strips
  • ½ white onion, diced
  • 2 tablespoons sambal oelek chili paste
  • Optional: ½ cup low-sodium soy sauce or coconut aminos
  • Green onions, for garnish
  • Toasted sesame seeds, for garnish

Instructions

  1. Heat a medium pan over low-medium heat. Add the cooking oil and allow to heat. While the oil heats, season the chicken with salt and pepper then add it to the pan. Cook until the chicken is no longer pink and cooked through. Remove the chicken from the pan and set aside.
  2. 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.
  3. 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).
  4. Return the cooked chicken and cooked pasta to the pan mixing until incorporated.
  5. Top with sliced green onions and toasted sesame seeds. Serve hot. 
  6. 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.

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Nutrition Information:
Yield: 5 Serving Size: 2 cups
Amount Per Serving: Calories: 589Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 93mgSodium: 1424mgCarbohydrates: 54gFiber: 13gSugar: 12gProtein: 49g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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