Easy Chicken Stir Fry

There’s something incredibly satisfying about the aroma of fresh vegetables sizzling in a hot pan, and the vibrant colors of this dish make it a feast for the eyes as well. This Easy Chicken Stir Fry can be prepared in under 30 minutes, making it perfect for busy weeknights. Its quick cooking method allows the ingredients to maintain their freshness and crunch, delivering a delicious and nutritious meal.

This recipe is ideal for anyone looking for a simple yet flavorful dish to whip up for family dinners or meal prep. It’s great for busy evenings and can be easily stored for next-day lunches.

Why You’ll Love This Recipe

• Quick to prepare, taking only about 30 minutes from start to finish.
• Versatile with colorful vegetables that add nutrients and texture.
• The use of Yakisoba noodles makes it a unique twist on traditional stir fry.
• A perfect balance of sweet and savory in every bite.

What You’ll Need

Here’s everything you need to make this delightful stir fry.

For Cooking

• 3 tbsp oil (canola or peanut)
• 2 chicken breasts, cubed in 1" pieces
• Salt and pepper, to taste

For the Vegetables

• 1 bundle broccolini florets (stalks removed, or broccoli florets)
• 1 cup matchstick carrots
• 1 cup red bell peppers, chopped
• 1 cup cremini mushrooms, sliced
• 2 baby bok choy, end removed and quartered lengthwise

For the Noodles and Sauce

• 1 package yakisoba noodles (found in the produce department and are precooked)
• ½ cup low sodium soy sauce (or tamari)
• ¼ cup vegetable or chicken stock (we prefer to use Better Than Bouillon Chicken Base)
• 1 tbsp honey
• 1 tbsp brown sugar
• ¼ tsp ground ginger
• 1 tsp garlic, minced (about 1 clove)
• 2 tbsp cornstarch

For Garnish

• 2 green onions, minced
• 1 tbsp sesame seeds

Note: Tamari is a gluten-free alternative to soy sauce.

Substitutions & Swaps

• Chicken can be replaced with tofu for a vegetarian option.
• Broccolini can be substituted with regular broccoli.
• Yakisoba noodles may be exchanged for rice noodles.
• Honey can be replaced with maple syrup.

How to Make It

Let’s get cooking with these straightforward steps.

Heat the skillet

Heat a seasoned cast iron skillet over high heat until very hot. The cast iron imparts great flavor and allows for caramelization.

Sauté the chicken

Add 1 tablespoon of oil and heat until shimmering. Add the chicken cubes and season with a pinch of salt and pepper. Turn the heat down to medium and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Remove the chicken to a plate.

Cook the veggies

Add the remaining oil to the pan. Add the broccolini, carrots, and peppers, cooking while stirring occasionally for 2 minutes.

Add mushrooms and bok choy

Incorporate the mushrooms and bok choy to the pan, cooking for an additional 3 minutes until tender.

Prepare the noodles

Meanwhile, run the precooked noodles under hot water to separate them. Drain and set aside.

Make the sauce

Whisk together the soy sauce, stock, honey, brown sugar, ginger, garlic, and cornstarch in a bowl until well combined.

Combine and serve

As soon as the veggies are tender, add the chicken and noodles back to the pan. Pour in the sauce, toss everything for a minute or two until heated, and serve hot, garnished with green onions and sesame seeds.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the noodles can become mushy.
Reheat: Microwave for 1-2 minutes until hot throughout.

Tips for Best Results

• Ensure your skillet is hot enough for a good sear on the chicken.
• Don’t overcrowd the pan with veggies; cook in batches if necessary.
• Adjust the levels of soy sauce and honey to suit your taste preferences.
• Always rinse the noodles under hot water to avoid clumping together.

Serving Suggestions

• Serve over a bed of rice for a heartier meal.
• Pair with a side of spring rolls for an Asian-inspired feast.
• Great for meal prep and can be taken for lunch the next day.