Best 4 Speedy Chicken Stir Fry Recipes

Craving a quick and flavorful meal? Look no further than this Speedy Chicken Stir-Fry. This delectable dish combines tender chicken, colorful vegetables, and a mouthwatering sauce, all cooked in a single pan for a hassle-free cooking experience. In just 20 minutes, you'll have a satisfying stir-fry that's perfect for busy weeknights or casual gatherings.

This recipe features a variety of stir-fry options to suit your preferences and dietary needs. Choose from classic chicken stir-fry, a vegetarian version with tofu, or a seafood stir-fry with shrimp or salmon. Each variation offers a unique flavor profile and protein source, ensuring that there's something for everyone at the table.

The secret to this speedy stir-fry lies in the flavorful sauce, made with a blend of soy sauce, rice vinegar, honey, and ginger. The sauce coats the chicken and vegetables, infusing them with a savory and slightly sweet taste. The addition of garlic, ginger, and chili flakes provides a delightful aromatic and spicy kick.

Accompanying the protein of your choice are an array of vibrant vegetables, including broccoli, red bell pepper, and carrots. These vegetables not only add color and texture to the dish but also provide essential vitamins and minerals. Feel free to customize the vegetable selection based on your favorites or what you have on hand.

To complete this speedy stir-fry, simply heat a large skillet or wok over high heat, add your choice of protein and vegetables, and stir-fry until tender. Pour in the prepared sauce, give it a quick stir, and serve over fluffy rice or noodles. Garnish with chopped green onions and sesame seeds for an extra pop of flavor and visual appeal.

With its ease of preparation, customizable options, and delicious taste, this Speedy Chicken Stir-Fry is sure to become a staple in your weekly meal rotation. So gather your ingredients, heat up your skillet, and let's get cooking!

Let's cook with our recipes!

SPEEDY CHICKEN STIR-FRY

Speedy Chicken Stir-Fry image

Serve this Speedy Chicken Stir-Fry in just 25 minutes! This savory Speedy Chicken Stir-Fry features tantalizing aromas and enticing Asian flavors.

Provided by My Food and Family

Categories Home

Time 25m

Yield 4 servings, 2 cups each

Number Of Ingredients 7

Ingredients

1/2 lb. angel hair pasta (capellini), uncooked
2 cups small broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. lite soy sauce
1/4 tsp. each ground ginger, garlic powder and crushed red pepper
1/3 cup chopped PLANTERS Dry Roasted Peanuts

Steps:

Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 to 8 min. or until done, stirring occasionally. Stir in dressing, soy sauce and seasonings; cook 1 min., stirring occasionally.
Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Serve topped with nuts.

Nutrition Facts : Calories 520, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 37 g

QUICK CHICKEN STIR-FRY

Quick Chicken Stir-Fry image

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servngs

Number Of Ingredients 14

Ingredients

1 (7-ounce) package mung bean (cellophane) noodles
1/4 cup canned low-sodium chicken broth or chicken stock
2 teaspoons cornstarch
3 tablespoons soy sauce
1 tablespoons hoisin sauce
2 teaspoons packed light brown sugar
1 teaspoon dry sherry, optional
2 tablespoons peanut or vegetable oil
3 tablespoons sliced on the bias green onions, plus more for garnish
2 cloves garlic, minced
2 teaspoons minced gingerroot
1/2 teaspoon red pepper flakes
1 pound boneless, skinless chicken breast halves, cut into thin strips
1 (14-ounce) bag frozen mixed vegetables (broccoli florets, julienne red peppers, sugar snap peas and water chestnuts), about 3 cups, thawed

Steps:

While assembling the other ingredients, soak the noodles in hot water to soften, 10 to 15 minutes. Drain and set aside.
To make the sauce, in a bowl, whisk together the chicken broth with the cornstarch. Add the soy, hoisin, sugar, and sherry, if using, whisk, and set aside.
Heat a wok over high heat. Add the oil and when hot and nearly smoking, add the green onions, garlic, ginger, and red pepper flakes and cook, stirring, for 10 to 15 seconds. Add the chicken and stir-fry until turning opaque and nearly cooked through, 3 to 4 minutes. Add the vegetables and stir-fry for 1 minute. Add the sauce, stir and toss, cooking until the chicken is all the way cooked through and the sauce is thick, about 2 minutes. Remove the chicken and vegetables from the pan. Add the noodles, toss, and cook to warm through, 30 seconds to 1 minute.
Transfer the stir-fry to a platter and garnish with additional green onions. Arrange the noodles on the side and serve immediately.

CHICKEN STIR-FRY

Chicken Stir-Fry image

A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.

Provided by Katie Sechrist

Categories World Cuisine Recipes Asian

Time 1h20m

Yield 6

Number Of Ingredients 16

Ingredients

2 cups white rice
4 cups water
⅔ cup soy sauce
¼ cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
3 skinless, boneless chicken breast halves, thinly sliced
1 tablespoon sesame oil
1 green bell pepper, cut into matchsticks
1 (8 ounce) can sliced water chestnuts, drained
1 head broccoli, broken into florets
1 cup sliced carrots
1 onion, cut into large chunks
1 tablespoon sesame oil

Steps:

Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

Nutrition Facts : Calories 699.5 calories, Carbohydrate 76.7 g, Cholesterol 161.4 mg, Fat 12.1 g, Fiber 4.9 g, Protein 67.7 g, SaturatedFat 2.7 g, Sodium 1790.4 mg, Sugar 14.3 g

QUICK CHICKEN STIR-FRY

Quick Chicken Stir-Fry image

This is a very quick dinner because of all the prepackaged ingredients it uses. I make mine with fresh garlic....it's just a personal preference. You can also toss in some thinly sliced carrots or fresh snowpeas just before adding the coleslaw to dress it up.

Provided by Love2Eat

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 boneless skinless chicken breasts (can use beef if you'd like)
2 teaspoons vegetable oil (or 1 tsp. each vegetable and sesame oil)
2 teaspoons bottled chopped ginger or 2 teaspoons garlic (or combination of both)
1/2 cup teriyaki sauce
1 (1 lb) bag Coleslaw or 1 (1 lb) bag broccoli slaw mix

Steps:

Slice chicken into thin strips.
Heat oil in a large fry pan or wok over medium heat.
Add chicken and stirfry until chicken is golden, 3-5 minutes.
Meanwhile, in a small bowl, stir ginger/garlic into teriyaki sauce.
When chicken is done, pour sauce over.
Add coleslaw nd stirfry until cabbage is as done as you like.
Can be eaten as is or over rice or noodles.

Nutrition Facts : Calories 196.5, Fat 6, SaturatedFat 0.9, Cholesterol 43.3, Sodium 1444.6, Carbohydrate 20.5, Fiber 1.9, Sugar 4.7, Protein 17.3

Tips:

Mise en place: To ensure a quick and successful stir-fry, gather and prepare all your ingredients before you start cooking. This includes slicing the chicken and vegetables, measuring out the sauce ingredients, and preheating the wok or pan.
Use a well-seasoned wok or pan: A well-seasoned wok or pan will help to prevent the chicken and vegetables from sticking. If you don't have a well-seasoned wok or pan, you can season it by heating it over high heat and adding a small amount of oil. Swirl the oil around the pan and then wipe it out with a paper towel.
Use high heat: Stir-fries are cooked over high heat, so make sure your wok or pan is hot before adding the ingredients. This will help to sear the chicken and vegetables and prevent them from becoming mushy.
Stir constantly: Stir-fries require constant stirring. This helps to evenly distribute the heat and prevent the ingredients from burning.
Don't overcrowd the wok or pan: If you overcrowd the wok or pan, the ingredients will not cook evenly. Cook the chicken and vegetables in batches if necessary.
Add the sauce at the end: The sauce is the last ingredient to be added to the stir-fry. This helps to prevent the sauce from burning and allows the flavors to meld together.

Conclusion:

Speedy chicken stir-fry is a quick, easy, and healthy meal that can be made in under 30 minutes. With its vibrant colors, tender chicken, and flavorful vegetables, this dish is sure to please everyone at the table. By following the tips above, you can make a delicious and healthy stir-fry that your family and friends will love.