This post may contain affiliate links. Please read our disclosure policy.
30-Minute Chicken Stir-Fry 🍗
When the takeout craving hits but I want something fresher and faster than delivery, this is my answer. Tender chicken, crisp-tender vegetables, and a glossy savory-sweet sauce, all in one pan in about 30 minutes. Gabriella and Anthony devour it, I love that it is quietly loaded with vegetables, and it bends to whatever is hanging around in the fridge. Over a bowl of rice, it makes a regular weeknight feel like a treat.
As an Amazon Associate, I earn from qualifying purchases.
Equipment
- 1 Mixing Bowl
- 1 Large Pan
Ingredients
For Stir Fry Sauce
- 1 tbsp Corn starch
- 2 tbsp Water
- 1/2 cup Chicken broth
- 2 tbsp Honey
- 3 tbsp Soy sauce
- 1 tbsp Sesame oil
For Chicken
- 1 lb Chicken breast Boneless/Skinless, Cubed
- 1 tsp Salt and Pepper Season chicken
- 2 tbsp Sesame oil
- 1/2 whole White onion Or Yellow onion, Sliced
- 1 16 oz Bag of Stir Fry Vegetables
- 2 whole Garlic cloves Minced
- 2 tsp Fresh Ginger minced
Optional – Serve with: Rice, Green Onions, Seaweed
Instructions
- In a bowl, whisk together corn starch and water.
- Add remining ingredients under "For Stir Fry" and whisk to combine.
- Set aside
- In a large, deep pan on medium-high heat, add 1 tbsp sesame oil.
- Once hot, add diced, seasoned chicken breast and cook 4-5 minutes. Stirring occasionally.
- Once done, remove from pan.
- Reduce heat to medium and add 1 tbsp sesame oil.
- Add onions, then vegetables and cook for 5-7 minutes, or until they have a tender crisp.
- Add ginger and garlic and cook for another minute.
- Add chicken back into the skillet and stir to combine.
- Whisk stir fry sauce and pour over chicken and vegetables.
- Bring to a boil, stirring occasionally, and allow to boil for 1-2 minutes.
- Serve with rice, if desired.
- Enjoy!
Nutrition
Tips for Making This Recipe
High heat, keep it moving — a stir fry wants a hot pan and quick tosses so the veggies stay crisp. Prep everything first; it cooks fast and there’s no time to chop mid-way. Cook the chicken in batches so it sears instead of steams, and stir the cornstarch slurry in at the end to make the sauce glossy.
Frequently Asked Questions
What vegetables work best?
Broccoli, peppers, snap peas, carrots, mushrooms — anything that holds a little crunch. Add quick ones last.
How do I get tender chicken?
Slice it thin against the grain and don’t crowd the pan. A quick cornstarch toss keeps it silky.
Can I make the sauce ahead?
Yes — whisk it together and keep it in the fridge so dinner comes together in minutes.
What should I serve it with?
Steamed jasmine rice is classic, but it’s great over noodles or cauliflower rice too.
Never Run Out of Dinner Ideas
One new family-favorite dinner in your inbox each week, made with love.
My 5 Most-Loved Pastas, yours when you join
