Quick and Easy Stir Fry

4.91 from 11 votes

This post may contain affiliate links. Please read our disclosure policy.

I love this quick and easy stir fry recipe so much! It tastes amazing and it’s so much healthier than take-out. This is the perfect recipe for hectic nights when you want something flavor-filled but don’t want to spend an hour cooking!

With a few simple ingredients and a delectable sauce, you’ll love how easy this stir fry is to make and how delicious it is to eat!

stir fry chicken and vegetables with white rice in a white bowl
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Straightforward and Simple Stir Fry

I got this recipe from my sister (hi, Lachelle!), and it is so very delicious. The idea is that you cook up a little chicken, and at the same time, throw all of the ingredients for the sauce in a mason jar and give it a shake. Then you just add the sauce to the chicken, add some frozen veggies (Costco has a fabulous organic frozen stir-fry vegetable medley that we love), and then serve it all over hot rice.

It takes less than a half-hour to throw together, and the whole family loves it. It’s always a winner in our house, and the recipe is one that will go in your quick meal rotation with ease. I can’t get over the flavors and simplicity; you’d think it was takeout when you eat it but it’s even better! Enjoy and pin it for later!

stir fry chicken and vegetables in a skillet next to chopsticks and bowls of white rice
stir fry chicken and vegetables with white rice in a white bowl closeup

How can I make stir fry spicier?

If you’d like the sauce a bit spicier, make it a few hours ahead of time with the red pepper flakes. Let the sauce rest in the fridge and re-shake it before you are ready to use. Letting the pepper flakes sit in the sauce will give them time to release more of their heat.

How do I prevent lumps from forming in the sauce?

To ensure there are no cornstarch lumps in the sauce, I recommend combining the corn starch and the cold water and shaking those together well before adding the additional ingredients.

What else can I serve stir fry with?

If you don’t want to make rice or want to try something else, other great options for a stir-fry is to serve it with salad, fruit, steamed veggies, egg rolls or dumplings,  or noodles. You can even change your rice to fried rice if you want to try something different!

To make fried rice, heat a tablespoon of olive oil in a skillet over medium heat and add the cooked rice. Let the rice sit and cook for about a minute before stirring it a couple of times every minute or so for 10 minutes. (Letting it sit for a bit will allow some rice pieces to get crispy.) Move the rice to one side of the pan and crack an egg into the bare side of the pan. Scramble the egg in the pan using a spatula, and once the egg is cooked, mix it into the rice. Stir in your chicken, sauce, and veggies, and voila! Fried rice!

4.91 from 11 votes

Quick and Easy Stir-fry

I love this quick and easy stir fry recipe so much! It tastes amazing and it’s so much healthier than take-out. This is the perfect recipe for hectic nights when you want something flavor-filled but don’t want to spend an hour cooking!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6

Ingredients 

  • 2 pounds chicken, cut into bite-sized pieces
  • 3 tablespoons olive oil
  • 1 package frozen stir fry vegetables
  • Hot cooked rice, about 6 cups cooked

For the sauce:

  • 3 tablespoons cornstarch
  • 1/2 cup cold water
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/3 cup honey
  • 1/2 cup soy sauce
  • 1/4 cup vinegar
  • 1 cup chicken broth
  • 1 pinch of red pepper flakes, optional
Save This Recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Heat a large nonstick or cast iron skillet over medium to medium-high heat. Add the oil and heat for 30 seconds. Add the chicken and cook until the chicken is cooked through and no longer pink in the center.
  • While the chicken is cooking, add all of the sauce ingredients to a quart mason jar, add a lid, and shake well to combine.
  • When the chicken is cooked through, reduce the heat to medium and pour the sauce over the chicken. Stirring continuously, cook until the sauce thickens and the color changes from a muddy brown to a cleaner, reddish color. This should take about 3 minutes.
  • Add the frozen vegetables, and cook until the veggies are heated through.
  • Serve the chicken, sauce, and veggie mixture over hot cooked rice, and garnish with chopped green onion and sesame seeds if desired. Enjoy!

Notes

  • Feel free to use fresh chopped veggies if you’d like; frozen ones just make things really easy. This is an easy recipe to use what veggies and meat you like or have on hand. It’s very flexible.

Nutrition

Serving: 1 of 6 servings, Calories: 530kcal, Carbohydrates: 65g, Protein: 39g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 98mg, Sodium: 1404mg, Potassium: 681mg, Fiber: 1g, Sugar: 16g, Vitamin A: 55IU, Vitamin C: 2mg, Calcium: 31mg, Iron: 2mg
Like this recipe? Rate and comment below!

More Asian Inspired Recipes:

More Quick Dinners:

This post was originally published in 2013 and has been updated and rephotographed in January 2020.

This veggie and chicken stir fry takes less than thirty minutes and feeds your family something delicious with lots of vegetables and chicken.

About Melissa

You May Also Like:

4.91 from 11 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




28 Comments

  1. Rosemary Lindle says:

    Really, really good!! I regularly make Asian dishes, but I was really tired and wanted something that I could pull together quickly! I used ingredients that I had on hand, zucchini, red peppers, mushrooms, onions and tofu. I also added sambal olek and dry sherry to the sauce. It was so very good….def going to use it again even with frozen veggies!!!

  2. Sallee says:

    5 stars
    This was fantastic & so quick! Wish I’d read the comments & halved the sauce, but will do that next time. Will make this again, for sure. I used coconut aminos instead of soy sauce…best stir fry sauce I’ve made! Thanks!

  3. April says:

    5 stars
    OMG!! So delicious!!! My husband’s first bite was followed by “Mmmm!” which I took as a win! Cooked a chicken in the crock pot all day and used that meat with frozen stir fry veggies. Super easy & quick!!! Thank you for this!!!

  4. Pamela Young says:

    4 stars
    I think this made too much sauce but my family loved it. I think I may 1/2 the sauce next time so the veggies and meat aren’t swimming in it. I used 2 packages of Birds Eye 10.8 oz frozen vegetables (broccoli, carrots, sugar snap peas and water chestnuts).

  5. Mel says:

    5 stars
    I made this tonite. I halfed the recipe since I had about 1 lb of chicken. The sauce does change right before your eyes from muddy brown to glossy and gorgeous! I’ll be making this again for sure. Super easy and fantastic!

  6. HR Woods says:

    5 stars
    Made this tonight, it was delicious! Excited to try allllllll the things here, thanks so much!

  7. Mark says:

    I have the Costco bag, it’s 5.5lbs. When you say “1 package frozen stir fry vegetables” do you really mean 16oz, like other recipes call for? Or is this really meant for the 5.5lb bag.

    Thanks!

    1. Melissa says:

      LOL, definitely more like 16 ounces. I’ll note that in the recipe.

  8. Casey says:

    5 stars
    Love this recipe! It’s now in our rotation of family favorites. I did change one thing and that was to cut the amount of cornstarch in half (but all of the other sauce ingredients I used in the full amount in the recipe). I felt like the sauce wasn’t “saucy” enough with the full amount of cornstarch, but that is definitely personal preference. If you want a quick and easy stir fry recipe, this one is great!

    1. Melissa says:

      Great tip on how to make the sauce a little more “saucy” thank you for commenting and sharing! It’s always so welcome, helpful, and appreciated!

    2. Z says:

      I did the cornstartch in half and it was way too runny, like watery. Would not recommend.

  9. Susan says:

    5 stars
    This is a delicious, no-fuss stir fry that is quick to make. I used white wine vinegar, a pinch of red pepper flakes and put the marinade in the fridge as suggested. It turned out wonderfully. My family loved it!

    1. Melissa says:

      So glad that you liked it! Thank you for coming back to let me know!