Looking for a quick, delicious, and wholesome dinner that doesn’t leave you with a pile of dirty dishes? This 30-Minute Chicken Stir Fry is the answer to your weeknight dinner prayers. Packed with tender chicken, crisp-tender vegetables, and a savory homemade stir fry sauce, this dish brings all the vibrant flavors of your favorite Asian takeout—without the extra oil or MSG.
This one-pan recipe is ideal for busy families, working professionals, or anyone short on time. With just a handful of fresh ingredients and pantry staples, you can whip up a satisfying meal in 30 minutes flat. Plus, it’s easy to customize. Use your favorite vegetables or whatever is in your fridge.
Whether you’re new to stir frying or a seasoned home cook, this recipe makes the process simple and rewarding. It’s a healthy and colorful way to get a balanced dinner on the table. Serve it over steamed rice, noodles, or enjoy it low-carb with cauliflower rice. One bite and you’ll understand why this dish is a go-to favorite!
2. Ingredients
For the Stir Fry:
- 1 lb boneless, skinless chicken breast (thinly sliced)
- 2 tbsp vegetable oil (divided)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 cup broccoli florets
- 1 carrot (thinly sliced)
- 1 zucchini (sliced)
- 3 garlic cloves (minced)
- 1 tbsp fresh ginger (grated)
For the Stir Fry Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce (or hoisin sauce)
- 1 tbsp sesame oil
- 2 tsp cornstarch
- 1 tbsp honey or brown sugar
- 1/4 cup chicken broth or water
- Red pepper flakes (optional, for heat)
Optional Garnishes:
- Sesame seeds
- Green onions (sliced)
3. Directions
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, honey, and chicken broth. Set aside.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and cook for 5-6 minutes until browned and fully cooked. Remove from the pan and set aside.
- In the same pan, add remaining oil. Sauté garlic and ginger for 30 seconds until fragrant.
- Add the vegetables (starting with carrots and broccoli, followed by bell peppers and zucchini). Stir fry for about 4-5 minutes until they are slightly tender yet crisp.
- Return the chicken to the pan.
- Pour the stir fry sauce over everything and stir well to coat.
- Cook for another 2-3 minutes until the sauce thickens and everything is evenly coated.
- Remove from heat and garnish with sesame seeds and green onions, if desired.
- Serve hot over rice or noodles.
4. How to Prepare
Begin by slicing your chicken into thin strips—this helps it cook quickly and evenly. Marinate if you have extra time, but it’s not necessary thanks to the flavorful sauce. Next, chop all your vegetables uniformly so they cook at the same rate.
Heat oil in a wok or deep skillet until shimmering, then cook your chicken in batches to avoid overcrowding. Once browned and cooked through, set it aside and sauté your aromatics—garlic and ginger—for that signature Asian flavor base.
Add your harder vegetables like carrots and broccoli first since they take longer to cook. After a few minutes, toss in quicker-cooking veggies like peppers and zucchini. Once slightly softened, return the chicken and pour in the sauce. Stir everything together and cook just until the sauce thickens.
This quick cooking method locks in flavor and texture—your veggies stay vibrant, your chicken juicy, and your kitchen mess-free!
5. Preparation Time
- Prep Time: 10 minutes (slicing chicken and veggies, mixing sauce)
- Cook Time: 20 minutes
- Total Time: 30 minutes
6. Servings
- Serves: 4
7. FAQs
Q1: Can I use frozen vegetables for this recipe?
Yes! Frozen stir fry veggie mixes work great. Just sauté them slightly longer to evaporate extra moisture.
Q2: What other proteins can I use?
You can substitute chicken with shrimp, beef strips, tofu, or tempeh. Adjust cooking time based on the protein.
Q3: Can I make this stir fry low carb?
Absolutely. Serve with cauliflower rice or eat as-is for a low-carb, high-protein meal.
Q4: How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
Q5: Is it gluten-free?
Use tamari or a certified gluten-free soy sauce to make the recipe gluten-free.
8. Conclusion
This 30-Minute Chicken Stir Fry is your ticket to a fast, flavorful, and family-approved dinner. It’s a brilliant way to bring a satisfying Asian-inspired dish to your table without the hassle of takeout. The one-pan convenience keeps cleanup minimal while maximizing taste and nutrition.
Whether you’re meal prepping for the week or rushing to feed your family, this stir fry adapts easily to what you have on hand. It’s budget-friendly, loaded with fresh veggies, and bursting with umami flavor. Best of all, you control the ingredients—making it a healthier choice.
Once you try this quick and easy recipe, it’s bound to become a weekly staple. Enjoy it with fluffy rice, soba noodles, or even in lettuce wraps. No matter how you serve it, this colorful, saucy chicken stir fry delivers comfort and bold flavors in every bite.
Ready in just 30 minutes, it’s the perfect dish for when life gets busy—but dinner still matters.