Chicken Stir Fry Recipe

20 Minute, One Pan Stir-Fry Recipe | This family favorite Stir-Fry Recipe only needs one pan and 20 minutes! Chunks of tender chicken, fresh veggies in a deliciously unique (and easy!) homemade stir-fry sauce. Serve over rice for a family favorite dinner. #dinnerideas #dinnerrecipe #stirfry #onepot #onepanrecipe #recipeoftheday

This family favorite Chicken Stir-Fry Recipe only needs one pan and 20 minutes! Chunks of tender chicken, fresh veggies in a deliciously unique (and easy!) homemade stir-fry sauce. Serve over rice for a family favorite dinner.

Course Main Course

Cuisine American

Keyword 20 minute dinner, chicken stir fry recipe, easy dinner recipes, stir fry recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 179kcal

Author Jessica

Ingredients

Stir Fry Sauce

1/2 cup bbq sauce
1/3 cup low-sodium soy sauce
1-2 tablespoons brown sugar
1/4 cup chicken broth

Stir Fry

2 tablespoons olive oil, divided
2-3 boneless, skinless chicken breasts (about 1 1/2 - 2 lbs)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 bell peppers (red, orange, or yellow)
3 cups chopped fresh broccoli
1 onion, thinly sliced into half moon shapes (yellow, white, or sweet onion)
2 cloves garlic, minced or pressed (I use garlic paste)
2 teaspoons grated fresh ginger (I use ginger paste)

Instructions

Combine all the sauce ingredients into a small bowl and stir with a fork or whisk to combine. Set aside.
In a large skillet pan (with sides), over medium-high heat, add 1 tablespoon oil and let it heat until the pan is hot. Add the chunks of chicken and sprinkle salt & pepper over the chicken. Cook and stir occasionally for 4-5 minutes until chicken is cooked through (165 temperature).
Remove chicken to a plate and let it sit there while you cook the veggies.
In the same pan, add the remaining 1 tablespoon olive oil and the bell peppers, broccoli, and onion. Cook for 2 minutes and then add the garlic and ginger. Stir and cook for another 2-3 minutes.
Add the reserved chicken and the stir fry sauce into the pan. Cook for 3-4 minutes until veggies are at desired tenderness.
Serve the chicken stir fry over hot cooked rice, and garnish with green onions if wanted.

Notes

Because this stir fry cooks quickly it's important to have the chicken and veggies all chopped up before you start cooking.

I use the tubes of garlic paste and ginger paste. They are so much easier and you can find them in the produce section of the grocery store where the other refrigerated herbs are.

Make sure the veggies and chicken are cut into small, bite-sized pieces so they will cook quickly. If the chicken and veggies are in larger chunks, you will need to cook the stir fry longer to ensure that they are cooked enough.

Recipe calls for about 5-6 cups of fresh chopped veggies. Mix & match as you like. Add some mushrooms, thinly sliced carrots, or whatever else you want. Just make sure you stay within the 5-6 cup range of veggies.

Nutrition