This 20-Minute Chicken Stir-Fry is your answer to a fresh, colorful dinner on even the busiest nights. Tender strips of chicken, crisp-tender veggies, and a light, savory sauce come together in one pan with minimal prep. It’s fast, versatile, and perfect for piling over a bowl of hot rice or noodles.
Ingredients
- 1 pound boneless, skinless chicken breast, sliced into thin strips
- 2 tablespoons soy sauce (low-sodium if preferred)
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 3 green onions, chopped (divided, white and green parts)
- Salt and black pepper, to taste
- Cooked rice or noodles, for serving
Instructions
- In a medium bowl, combine the sliced chicken, soy sauce, and cornstarch. Toss until the chicken is evenly coated and let marinate for about 5 minutes while you prep the vegetables.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until hot and shimmering.
- Add the marinated chicken in an even layer. Stir-fry for 5–7 minutes, stirring frequently, until the chicken is cooked through and lightly browned at the edges. Transfer the chicken to a plate and set aside.
- In the same skillet or wok, add the remaining 1 tablespoon of vegetable oil. Add the red bell pepper, yellow bell pepper, broccoli florets, and julienned carrot.
- Stir-fry the vegetables for 3–4 minutes, or until they are bright in color and crisp-tender.
- Add the minced garlic, minced ginger, and the white/light green parts of the green onions. Stir-fry for 1 minute more, until fragrant.
- Return the cooked chicken and any accumulated juices to the skillet. Toss everything together until well combined and heated through, 1–2 minutes.
- Taste and season with salt and black pepper as needed. Remove from heat.
- Garnish with the remaining sliced green onion tops and serve hot over cooked rice or noodles.
Variation
- Swap the chicken for thinly sliced beef, pork, or shrimp, adjusting cook time so the protein just cooks through without overcooking.
- Use whatever vegetables you have—snap peas, snow peas, mushrooms, zucchini, baby corn, or cabbage all work well in this stir-fry.
- Turn it into a spicy stir-fry by adding red pepper flakes, a drizzle of sriracha, or sliced fresh chili along with the garlic and ginger.
Cooking Notes
- A very hot pan is key to good stir-fry flavor—preheat your skillet or wok until the oil shimmers before adding chicken or vegetables.
- Avoid overcrowding the pan; if your skillet is smaller, cook the chicken in two batches so it sears instead of steaming.
- Stir-fry times are quick; the vegetables should stay crisp-tender and bright, not soft and dull.
Serving Suggestions
- Serve over steamed jasmine or brown rice for a classic take, or spoon over noodles like lo mein or rice noodles.
- Top each bowl with extra green onions, toasted sesame seeds, or a squeeze of lime for freshness.
- Pair with a light side such as cucumber salad, miso soup, or simple steamed edamame for a complete meal.
Tips
- Slice chicken while it’s slightly chilled; it’s easier to cut into neat, thin strips that cook evenly.
- Dry vegetables well after washing so they stir-fry instead of steaming in excess moisture.
- If you prefer more sauce, double the soy sauce and whisk it with 1–2 extra teaspoons of cornstarch and a few tablespoons of water, then pour in during the last minute of cooking.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 30 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless thighs work very well and stay extra juicy. Just slice them thinly and cook until no longer pink and juices run clear. - Can I make this stir-fry ahead of time?
This dish is best fresh, but you can prep and slice the chicken and vegetables up to a day ahead. Store them separately in the fridge, then cook just before serving. - How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat quickly in a skillet over medium heat with a splash of water or broth, or microwave in short bursts until heated through. - Is this recipe gluten-free?
It can be if you use certified gluten-free soy sauce or tamari and ensure all other ingredients are gluten-free. Serve with rice instead of wheat-based noodles.
Conclusion
This 20-Minute Chicken Stir-Fry delivers tender chicken, vibrant veggies, and savory flavor in a single pan—perfect for nights when you need dinner fast but still want something fresh and satisfying. With simple ingredients, endless variations, and minimal cleanup, it’s a weeknight staple you’ll come back to again and again.
Print
20-Minute Chicken Stir-Fry
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
This 20-Minute Chicken Stir-Fry is your answer to a fresh, colorful dinner on even the busiest nights. Tender strips of chicken, crisp-tender veggies, and a light, savory sauce come together in one pan with minimal prep. It’s fast, versatile, and perfect for piling over a bowl of hot rice or noodles.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, sliced into thin strips
- 2 tablespoons soy sauce (low-sodium if preferred)
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 3 green onions, chopped (divided, white and green parts)
- Salt and black pepper, to taste
- Cooked rice or noodles, for serving
Instructions
- In a medium bowl, combine the sliced chicken, soy sauce, and cornstarch. Toss until the chicken is evenly coated and let marinate for about 5 minutes while you prep the vegetables.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until hot and shimmering.
- Add the marinated chicken in an even layer. Stir-fry for 5–7 minutes, stirring frequently, until the chicken is cooked through and lightly browned at the edges. Transfer the chicken to a plate and set aside.
- In the same skillet or wok, add the remaining 1 tablespoon of vegetable oil. Add the red bell pepper, yellow bell pepper, broccoli florets, and julienned carrot.
- Stir-fry the vegetables for 3–4 minutes, or until they are bright in color and crisp-tender.
- Add the minced garlic, minced ginger, and the white/light green parts of the green onions. Stir-fry for 1 minute more, until fragrant.
- Return the cooked chicken and any accumulated juices to the skillet. Toss everything together until well combined and heated through, 1–2 minutes.
- Taste and season with salt and black pepper as needed. Remove from heat.
- Garnish with the remaining sliced green onion tops and serve hot over cooked rice or noodles.
Notes
- Slice the chicken into thin, even strips so it cooks quickly and stays tender.
- Have all ingredients chopped and measured before you start—stir-fry moves fast once the pan is hot.
- Use low-sodium soy sauce if you’re watching your salt intake; you can always add more to taste at the end.
- Adjust the vegetable mix based on what you like or have on hand, keeping total volume similar.
- For a saucier stir-fry, add a splash of chicken broth and an extra teaspoon of cornstarch mixed with water at the end.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry, Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal (approx.)
- Sugar: 5 g (approx.)
- Sodium: 650 mg (approx., will vary with soy sauce brand)
- Fat: 12 g (approx.)
- Saturated Fat: 2 g (approx.)
- Unsaturated Fat: 9 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 20 g (approx., without rice or noodles)
- Fiber: 3 g (approx.)
- Protein: 30 g (approx.)
- Cholesterol: 85 mg (approx.)
Keywords: 20-minute chicken stir-fry, quick chicken stir fry, easy weeknight dinner, healthy chicken and vegetables, stir fry over rice