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.
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 vegetables to customize a stir fry including chicken tenderloin and fresh vegetables like broccoli, carrots, and snap peas.
For this chicken stir fry recipe, chicken and vegetables are cooked in a hot skillet until they are just tender, and then a sauce is added to create a flavor that is spicy, salty, and complements every ingredient.
Serve the chicken and vegetables over cooked chickpea spaghetti or your favorite noodles and you've got a perfect weeknight meal that is healthy, flavorful, and only takes 35 minutes to make!
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 healthy and 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.
Ingredients You’ll Need
- Chickpea Spaghetti Noodles - Serve the stir fry over a bed of spaghetti or your favorite noodles. We love using chickpea pasta because it's gluten-free and tastes delicious.
- Cooking Oil - Used to quickly cook the chicken and vegetables to help evenly distribute the heat.
- Chicken Tenderloins - This white meat part of the chicken is perfect for stir fry as it's naturally tender and high in protein.
- Salt and Pepper - Used to flavor the chicken tenderloins before cooking.
- Garlic and Ginger - Minced garlic and ginger paste are a classic combo for flavor in any stir fry dish adding a bold garlic flavor with a hint of natural spice.
- Stir Fry Vegetables - We used a mix of broccoli, onions, carrots, sugar snap peas, and red pepper to create a veggie variety with lots of flavor and texture.
- Sambal Oelek Chili Paste - This ingredient is key for the stir fry sauce as it provides a perfect level of heat and spice. You can find this paste in the international aisle of your grocery store.
- Soy Sauce - While optional, soy sauce gives the dish a salty umami flavor that rounds out the dish. You can also use tamari or coconut aminos.
- Garnish - Freshly chopped green onions and toasted sesame seeds add a great finishing touch to the final dish.
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.
- 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.
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.
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.
Recipe Card with Ingredient Amounts and Instructions
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
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.