Easy Weeknight Stir-Fry Recipe

Stir-fry is one of our go-to recipes for a quick and healthy dinner! We love that this stir-fry recipe uses ingredients you probably have on hand, and it’s really versatile so you can tweak it and really make it your own. It’s perfect for using up all the random veggies you have when you’re waiting for your next grocery trip. Plus, a 5-ingredient easy-as-pie stir-fry sauce!

There are about a zillion stir-fry recipes out there. And they all have something unique and delicious about them. But what I really love about this recipe is that it’s bare bones basic! It’s super easy, uses ingredients you already have on hand!

The basic ingredients:

• A few cups of chopped veggies
• Some protein
• Rice of your choice
• 5 ingredient sauce (more on this coming up next!)

It’s that simple! And if you’ve got your rice set in a rice cooker or pre-cooked, it’s even better.

How to make stir-fry sauce

You might be surprised how easy this is if you’ve never done it before. Ok here, we go:

Whisk

My husband and I love this sauce just as it is, but you can also have fun and add in other flavors for fun. You could add in some fresh ginger, drizzle in a teaspoon of sesame oil, or use rice wine vinegar instead of the regular white wine stuff. The sky’s the limit! Maybe have a running family competition to see who can make your favorite?

How to stir-fry

I like to start my stir-fry by sautéing some onions in a bit of oil over medium-high heat. Once those get a little translucent, throw in some minced garlic and chopped veggies. Sauté everything until the veggies are slightly softened (maybe 5 minutes). I found that placing a lid on top helped the veggies steam so the cooking went a bit faster.

Meanwhile, cook up your meat or tofu, if you choose to add a protein (you don’t have to). I did this in a separate pan while the veggies were cooking to save on time, but you could easily cook up the meat in the same skillet as the veggies if you want to save on dishes. If you choose this method, simply cook the meat first and then remove it onto a plate until you’re ready to add it back in.

Once your veggies start to soften, add in your protein and pour the sauce over everything. Bring to a slight boil and allow to simmer for 5-10 minutes uncovered, until the sauce thickens a bit. It may not get really thick right away, but it will thicken a bit more once it’s removed from the heat.

Serve your stir-fry over rice, or even noodles if that’s your kind of thing. As always, we recommend brown rice because it’s so nutritionally superior to white rice! But, if brown rice is a battle for you, at least you’re getting veggies and healthy protein in for your family!

What are your favorite, easy go-to weeknight meals? We’d love to hear what works for you!

Easy Chicken Stir Fry Recipe

Stir-fry is one of our go-to recipes for a quick and healthy dinner!  It’s perfect for using up all the random veggies you have when you’re waiting for your next grocery trip.

3.81 from 36 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: easy chicken stir fry

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 6

Calories: 487kcal

Ingredients

Sauce

• 1 tablespoon cornstarch
• 1/2 cup chicken broth, low-sodium
• 1/4 cup soy sauce, low sodium
• 1 tablespoon apple cider vinegar
• 3 tablespoons honey
• 3 cloves garlic minced
• 1 teaspoon fresh ginger grated or paste

Stir-Fry

• 2 tbsp oil
• 1 pound boneless, skinless, chicken thighs cut into bite size pieces
• 1 bunch broccoli about 2 cups florets
• 1 medium bell pepper, red
• 8 ounces sliced water chestnuts
• 1 cup matchstick carrots or julienne cut
• 1 cup snow peas
• 2 cloves garlic
• salt and pepper

Instructions

• The best way to make stir fry is to prep all of your ingredients before you start cooking. That way nothing gets overcooked and it goes really fast!
• In a medium bowl, whisk together the sauce ingredients and set aside.
• Cut chicken into bite size pieces, about 1" cubes. Season with salt and pepper.
• Chop broccoli and red bell pepper into even size pieces. If you didn't buy matchstick carrots, chop carrots into small even sticks.
• In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add cubed chicken and cook for 4-5 minutes. The chicken should be cooked through and beginning to brown. Remove cooked chicken and set aside.
• In the same skillet, add another tablespoon of oil. Add in the broccoli, peppers, water chestnuts, carrots, snow peas and garlic. Cook on medium-high heat for 5 minutes, stirring often. Veggies will be tender-crisp at this point – you can cook for a few more minutes if you like them softer.
• Add the chicken back to the skillet with the veggies. Give them a stir and then pour the sauce over everything. Let it cook for a minute until it starts to bubble and thicken. Stir a couple of times so that everything is coated with sauce. Remove from heat.
• Garnish with sesame seeds and serve over rice or noodles. Enjoy!

Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

Nutrition

Calories: 487kcal | Carbohydrates: 58g | Protein: 35g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 74mg | Sodium: 719mg | Fiber: 7g | Sugar: 8g