Chicken Stir Fry Recipe: Easy 20-Minute One Pan Meal with Vegetables

chicken stir fry recipe easy 20 minute one pan meal

Introduction

This chicken stir fry recipe is everything you want in a weeknight dinner: fast, healthy, packed with vegetables, and absolutely delicious. We’re talking 20 minutes, one pan, and a homemade stir fry sauce that is so much better than anything from a jar or a takeout box.

Whether you use a wok or a regular skillet, this easy chicken stir fry comes together in minutes and can be customized with whatever vegetables you have on hand.

Why You’ll Love This Recipe

  • Ready in 20 minutes from start to finish
  • Uses one pan  less washing up
  • Packed with protein and vegetables
  • Cheaper and healthier than takeout
  • Completely customizable with your favorite veggies

The Homemade Stir Fry Sauce

The sauce is the soul of any great chicken and vegetable stir fry. Here’s the simple formula:

Stir Fry Sauce Ingredients:

  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp honey (or brown sugar)
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 2 tsp cornstarch
  • 3 tbsp water
  • 1/2 tsp chili flakes (optional)

Mix all ingredients together in a small bowl before you start cooking. Having it ready to pour is key in wok cooking because everything moves fast.

Ingredients

(Serves 3–4)

For the chicken:

  • 500g (1 lb) chicken breast or thighs, sliced thin against the grain
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1/2 tsp white pepper

For the stir fry:

  • 2 tbsp vegetable oil (divided)
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 medium carrot, julienned
  • 1 cup snap peas or green beans
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 3 spring onions, sliced

Step-by-Step Instructions

Step 1: Marinate the chicken Toss chicken slices with cornstarch, soy sauce, and white pepper. Let sit for 5–10 minutes while you prep vegetables. The cornstarch creates a light coating that makes the chicken silky and helps the sauce cling.

Step 2: Prepare the sauce Mix all stir fry sauce ingredients in a bowl. Set aside.

Step 3: Cook the chicken Heat 1 tbsp oil in a wok or large skillet over high heat until it just starts to smoke. Add chicken in a single layer. Do not stir for 60 seconds let it sear. Then stir fry 2–3 more minutes until cooked through. Remove chicken from pan.

Step 4: Stir fry the vegetables Add remaining oil to the same pan. Add harder vegetables first (carrots, broccoli) and stir fry for 2 minutes. Add bell pepper and snap peas, cook 1 minute more. Add garlic and ginger, cook 30 seconds until fragrant.

Step 5: Combine everything Return chicken to pan. Pour sauce over everything. Toss and cook 1–2 minutes until sauce thickens and coats everything. Add spring onions.

Step 6: Serve immediately Serve over steamed rice or noodles. Garnish with sesame seeds and extra spring onions.

chicken stir fry recipe quick vegetable one pan dinner

Best Vegetables for Chicken Stir Fry

You can use almost any vegetable in this one pan dinner recipe. Here are the best options:

Fast-cooking (add last):

  • Bell peppers
  • Snap peas
  • Baby corn
  • Mushrooms
  • Spinach

Slower-cooking (add first):

  • Broccoli
  • Carrots
  • Zucchini
  • Green beans
  • Cauliflower

Protein Swaps

This Asian chicken recipe works with many proteins:

  • Beef (thinly sliced sirloin)
  • Shrimp (cooks in 2 minutes)
  • Tofu (press and cube first)
  • Pork tenderloin (sliced thin)

Serving Suggestions

  • Steamed jasmine rice  classic and absorbs the sauce beautifully
  • Noodles  use any noodle: rice, udon, or spaghetti in a pinch
  • Cauliflower rice  for a low-carb option
  • Fried rice  toss leftover rice in the same pan after the stir fry

Tips for the Best Stir Fry

  • High heat is everything  a cold pan makes soggy stir fry
  • Don’t overcrowd  cook in batches if needed
  • Prep everything before you start  once you start cooking there’s no time to chop
  • Slice chicken thin and against the grain for tender pieces
  • Use vegetable or peanut oil  they handle high heat better than olive oil

Frequently Asked Questions

Can I make this chicken stir fry ahead of time?

It’s best fresh, but you can prep all the ingredients and sauce up to a day ahead. Store separately and cook when ready.

What’s the difference between a wok and a pan for stir fry?

A wok has sloped sides that push food up away from direct heat, which is ideal for wok cooking. However, a large, heavy skillet works just as well at home.

How do I thicken my stir fry sauce?

The cornstarch in the sauce thickens it as it cooks. If you want it thicker, mix 1 extra tsp cornstarch with 1 tbsp water and add to the pan.

Can I use frozen vegetables?

Yes! Thaw them first and pat dry. Frozen stir fry vegetables work well in this recipe.

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