This easy Homemade Chicken Stir Fry ticks all the boxes – it’s quick, easy, healthy and, of course DELICIOUS! It can be on your table in just 15 minutes and is made using my Homemade Stir Fry Sauce.
Easy Homemade Chicken Stir Fry
What is your ‘go to’ quick and easy midweek meal? I have quite a few… but this Easy Homemade Chicken Stir Fry is definitely one of them!
I love how low effort it is – and how quickly it can be on the table! Just 15 minutes from start to finish… making it perfect for those busy weeknight evenings.
Not only is this chicken stir fry quick and easy, it’s also packed full of goodness from all those veggies and the chicken breast meat.
Make this chicken stir fry your own – adaptations to try
I have made this chicken stir fry with my Homemade Stir Fry Sauce (which has just 6 ingredients and can be made in under 5 minutes…and tastes AMAZING!) but you can use use any stir fry sauce you like with this recipe – either your own homemade stir fry sauce or a bought one.
I have used chicken in this stir fry but you can use any protein you like – fish, prawns, tofu, beef, pork, quorn, duck, lamb, turkey – it’s totally up to you! Simply cook your chosen protein first and tip it out onto a plate (as per the recipe card below), then cook your veggies and noodles separately before tossing everything together in the wok and serving.
I have used my favourite combo of veggies in this stir fry – mushrooms, tenderstem broccoli (broccolini), baby corn, spring onions, red pepper, carrots and mangetouts. But you can use whatever veggies you like. If time is short, you could use a pre-prepared bag of stir fry veg from the supermarket. A handful of beansprouts would also be a nice addition to this chicken stir fry.
Tips for making the perfect stir fry every time
A chicken stir fry is a pretty simple dish to make, but it can also go wrong pretty easily, resulting in under-cooked chicken, over-cooked veg and sloppy noodles. Here are my tips to making the perfect stir fry every time:
- Get everything prepped BEFORE you start cooking (cooking a stir fry is so quick, there’s no time to prep as you go along).
- Fry the chicken (or your chosen protein) then remove to a plate. If you try and cook the chicken and the veggies in the wok at the same time, you are likely to either get under-cooked protein or over-cooked veggies – or possibly both! Cooking them separately means you get everything cooked to perfection.
- Cook the noodles at the same time as you cook the chicken. Drain and toss with a little sesame oil. You want the noodles to be ready to go when the veggies are done – and you definitely don’t want to forget the noodles and end up with overcooked, sloppy ones! Cooking the noodles at the same time as the chicken should mean you don’t end up with any of these problems.
- Don’t throw all the veggies in at the same time – different veggies require different cooking times. That’s why I start with the veggies that need a longer cook time (mushrooms, broccoli, baby corn etc) and finish with the veggies that need very little time (mange touts and spring onions, for example).
- Serve up straight away – a stir fry is not a dish you can make ahead of time!
Can you make chicken stir fry ahead of time and reheat it later?
No! This is one of the few recipes on my site that won’t taste good reheated later. However, you can do all the prep ahead of time – make the stir fry sauce, dice the chicken, cut up the veggies… this will mean you can have the stir fry on the table in just 10 minutes when it comes to cooking time.
Can you freeze chicken stir fry?
Er… no. Chicken stir fry won’t freeze and reheat nicely – sorry!
What to serve with chicken stir fry?
I love to serve this quick and easy chicken stir fry with egg noodles (I usually use Sharwoods medium egg noodles). However, you could definitely serve this with rice, if you prefer, or another kind of noodle. Alternatively, if you want this to be low carb, simply serve on its own with no rice or noodles.
If you want to turn this Easy Homemade Chicken Stir Fry into more of a feast, you could serve it with egg fried rice on the side and add in some spring rolls, prawn crackers and any other Chinese or Asian style side dishes you like.
What to drink with chicken stir fry?
I love a crisp dry or slightly off-dry Riesling with a stir fry – the aromatic flavours in the wine work so well with the vibrant flavours of a chicken stir fry. Other aromatic whites also work well, for example Italian Pinot Grigio, Gewurztraminer from Alsace or a lovely vibrant New Zealand Sauvignon.
I’m not a big fan of red wine with a chicken stir fry, but a fruity rose from Spain or Chile would work well.
If you are making a beef, duck or pork stir fry, however, a fruity Pinot Noir from somewhere like Chile, New Zealand or California would go very well!
If you like Easy Homemade Chicken Stir Fry…
…you might like:
Easy Homemade Chicken Stir Fry
- 225 g medium egg noodles (I use 4 nests of Sharwood’s medium egg noodles)
- 1 tablespoon sesame oil
- 2 tablespoons wok oil (or rapeseed oil, or coconut oil)
- 4 small chicken breasts diced
- 3 large chestnut mushrooms sliced
- 10 florets tenderstem broccoli (broccolini) cut in half lengthways
- 10 baby corns cut in half lengthways
- 1 red pepper deseeded and sliced finely
- 2 small carrots peeled and cut into matchsticks
- 3 spring onions finely sliced (plus extra for garnish - optional)
- 1 handful mangetouts
- 1 quantity homemade stir fry sauce (or stir fry sauce of choice)
- Cook the noodles as per packet instructions, taking care to separate the noodles well during cooking.
When almost done, drain and tip back into the saucepan. Add the sesame oil and stir well to coat the noodles. Set aside until needed.
Meanwhile, place your wok over a high heat and add 1 tablespoon of wok oil. When smoking hot add in the chicken and stir fry for 3-4 minutes until browned and completely cooked all the way through.
- Tip the chicken and any juices onto a plate and return the wok to the heat. Add the remaining 1 tablespoon of wok oil.
Put the mushrooms, broccoli and baby corn into the wok and stir fry over a high heat for 1 minute. Add the red pepper and carrots and stir fry for 1 more minute. Finally add the spring onions and mangetouts and stir fry for 1 final minute.
- Add in the stir fry sauce and chicken and cook for 30 seconds, then add in the cooked noodles and mix everything together thoroughly. (I find tongs really help here).
- Serve immediately – garnished with extra spring onions, if you like!
Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.
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