Chicken Stir Fry

A Weeknight Favorite! 🍜🥢

When you need a quick, healthy, and delicious meal, nothing beats a good chicken stir fry! This one-pan wonder is packed with tender chicken, vibrant vegetables, and a perfectly balanced homemade stir-fry sauce. Plus, it's so much better than takeout!

What makes this recipe even easier? You can use precooked or shredded chicken to cut down on cook time! Just toss it in at the end, and you’ve got dinner in minutes.

Whether you serve it over rice, noodles, or even cauliflower rice, this meal is fast, nutritious, and perfect for meal prep!

Why You’ll Love This Chicken Stir Fry

✔ Quick & Easy – Ready in under 30 minutes!✔ Customizable – Use your favorite veggies or swap in different proteins.✔ Better Than Takeout – Fresh, homemade, and free of additives.✔ Meal Prep-Friendly – Stores and reheats well for easy lunches.✔ Can Use Precooked Chicken – A huge time saver!

The Recipe: Quick & Flavorful Chicken Stir Fry

Ingredients

For the Chicken & Vegetables:

• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes (or use 2 cups precooked shredded chicken!)

• Salt & pepper, to taste

• 2 tbsp olive oil, divided

• 2 cups broccoli florets

• ½ yellow bell pepper, cut into 1-inch pieces

• ½ red bell pepper, cut into 1-inch pieces

• ½ cup baby carrots, sliced

• 1 small zucchini, sliced into half-moons

• ½ cup pineapple chunks (fresh or canned in juice, drained)

• 1 small onion, sliced

• 3 garlic cloves, minced

For the Stir Fry Sauce:

• 1 tbsp cornstarch

• 2 tbsp cold water

• ¼ cup low-sodium chicken broth

• 2 tbsp low-sodium soy sauce

• 1 tbsp rice vinegar (for balance)

• 1 tbsp honey

• 1 tbsp toasted sesame oil

• ½ tsp crushed red pepper flakes (optional, for heat)

• 1 tsp fresh grated ginger (adds a deeper, fresher flavor!)

• 1 tbsp oyster sauce (optional, for extra umami depth)

Instructions

1. Make the Stir Fry Sauce

• In a medium bowl, whisk together the cornstarch and cold water until dissolved.

• Add the chicken broth, soy sauce, rice vinegar, honey, sesame oil, fresh ginger, and red pepper flakes.

• If using, stir in the oyster sauce for a more complex flavor.

• Whisk until well combined and set aside.

📌 Pro Tip: This sauce thickens quickly, so whisk it again just before adding it to the stir fry!

2. Cook the Chicken (or Use Precooked Chicken!)

• If using raw chicken, heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.

• Add the chicken and season with salt and pepper.

• Cook for 3–5 minutes, stirring occasionally, until golden brown and cooked through.

• Remove from skillet and set aside.

📌 Time-Saver Tip: Using precooked shredded chicken? Skip this step and add the chicken in Step 4 when combining everything.

3. Cook the Vegetables

• Reduce heat to medium and add the remaining 1 tablespoon of olive oil.

• Add the onion, carrots, broccoli, bell peppers, zucchini, and pineapple.

• Cook for 3–4 minutes, stirring occasionally, until the veggies are crisp-tender.

• Add the garlic, and cook for 1 more minute until fragrant.

4. Combine Everything & Thicken the Sauce

• Add the cooked chicken (or precooked shredded chicken) back into the skillet and stir to combine.

• Whisk the stir fry sauce one more time, then pour it over the chicken and vegetables.

• Stir gently and bring to a boil, letting it cook for 1–2 minutes until thickened.

📌 Pro Tip: If the sauce gets too thick, add a splash of water or broth to loosen it up.

5. Serve & Enjoy!

• Serve hot over rice, noodles, or quinoa.

• Garnish with sesame seeds or chopped green onions for extra flavor.

Nutritional Information (Per Serving)

(Serving size: 1 cup stir fry, without rice)

• Calories: ~275

• Protein: 30g

• Carbohydrates: 22g

• Fats: 9g

• Fiber: 5g

• Sugar: 11g

📌 Note: Nutritional values may vary based on exact ingredients used.

How to Meal Prep & Store Leftovers

🥡 Make Ahead: Cook the stir fry and store in airtight containers 

🔥 To Reheat: Warm in a skillet over medium heat or microwave in 30-second intervals.❄️ To Freeze: Freeze cooled stir fry in portions for up to 3 months. Thaw in the fridge overnight before reheating.

📌 Pro Tip: For meal prep, store the stir fry separately from rice to prevent sogginess.

Why This Stir Fry is a Must-Try

This easy one-pan chicken stir fry is a quick, flavorful, and healthier alternative to takeout. With tender chicken (or the convenience of precooked chicken), crisp vegetables, and a perfectly balanced sauce, it’s a meal you’ll want to make again and again!

If you try this recipe, tag me on Instagram @Weeknight_Homemaker—I’d love to see your delicious stir fry!

Happy cooking!

Lauren 💕