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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
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.
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

5 from 5 votes
Print Pin
Author: Kim
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 5 Servings

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 oil
    1 pound chicken breasts
    Salt 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 oil
    3 tablespoon(s) minced garlic
    1 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 florets
    2 carrots
    1 ½ cups sugar snap peas
    1 red bell pepper
    ½ white onion
    2 tablespoon(s) chili paste
    ½ 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 onions
    Toasted sesame seeds
  • See post for storage options.

Suggested Equipment

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

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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