How long it takes: 40 minutes Equipment you’ll need: sharp knife, cutting board, measuring utensils, wok or large skillet Servings: 6 Ready to eat in about 30 minutes. When it’s almost dinner time and you’re wondering what in the world you’re going to cook, turn to a stir-fry. If you’re pretty fast at chopping, you can easily have a stir-fry on the table in less than thirty minutes — which is about the same time it takes to cook the rice to go with it. Perfect! No sides necessary. Another bonus is that you won’t need to make side dishes (except for steamed rice) or salads because a stir fry includes protein and veggies. So versatile. Maybe you’re thinking you wouldn’t have everything you need. Well, the good news is that stir-fry is wonderfully adaptable. Use whatever meat you happen to have: chicken, pork, beef, and shrimp all work perfectly in a stir-fry. Skip the meat and add tofu, cashews, peanuts, or edamame. I love air fryer tofu, so easy to make, and with only one tablespoon of oil. No air fryer? Baked tofu is crispy and easy, too. Choose the veggies you have in the fridge. Take a look in your refrigerator (or freezer) and choose which vegetables you’d like in your stir-fry. Try to have at least three different kinds but you can add as many as you want. Pick the combination you like best. If you need more inspiration, take a look at my Beef and Vegetable Stir Fry, Sweet Chili Chicken Stir Fry, or Sweet and Sour Chicken Stir Fry. Prefer shrimp? Try Shrimp and Vegetable Stir Fry with Lemon and Garlic or Shrimp and Broccoli Stir Fry.
Tips for Success
Use the right pan. A wok or large skillet with sloping sides work best for a stir-fry. Have everything prepped before you begin. Like most stir-fry meals, you’ll want to have everything lined up and ready to go. Once your wok or skillet is heated up, things move fast and you won’t have time to prep ingredients. Cook over high heat. A stir fry needs to cook hot and fast. Use high heat and cook quickly, stirring constantly! Get the rice going first. Don’t worry if it gets done sooner than the stir fry. If that happens, just turn it off, keep the lid on and let it steam. It will be just fine. Rice isn’t needy; it does best if you just ignore it.
Ingredient Notes
Sauce: freshly squeezed lime juice, chicken broth, honey, grated ginger root, red pepper flakes, cornstarch for thickening. (If you love fresh ginger, be sure to try my ginger chicken thighs, too!) Chicken: Boneless skinless chicken breasts or thighs work well for this recipe. They are easily cut into bite-sized pieces and cook quickly. Toss the chunks of meat with salt, pepper, and more cornstarch. The cornstarch on the chicken will aid browning, and seal in the juices. Veggies: I recommend red onion, pea pods, and matchstick carrots.
How To Make Chicken Stir Fry
Once you have everything prepped, heat up a large skillet or wok, add a little oil, and start frying. First the chicken, then the veggies, and finish up with the sauce! It’s that easy! Don’t forget the fresh basil garnish — it adds so much flavor! I bet you won’t have to ring the dinner bell twice because everyone will already be in the kitchen, drawn to the delicious aroma.
Possible Recipe Variations
Stir fry meals are so wonderfully versatile. Here are just a few ideas for you to try:
Substitute or add other quick cooking veggies like broccoli, bell peppers, mushrooms, zucchini, summer squash, eggplant, celery, cabbage, etc. Try a different protein. No chicken in the fridge? Try thinly sliced pork, beef, or shrimp. Make it vegetarian. Leave out the meat and substitute baked tofu or air fryer tofu. Add cashews, peanuts, or edamame for extra protein. Substitute Thai basil. Purplish-colored Thai basil has a more pronounced licorice flavor and if you prefer, it can be substituted for regular basil. Add it as a garnish or stir it in right before serving. Fresh out of limes? Use lemon juice or rice vinegar instead.
Make-Ahead Ideas
Prepare the sauce up to a day in advance, cover and refrigerate. Give it a good stir before using. Prepare the veggies in the morning, put them into a self sealing bag, and refrigerate. You can do the same with the chicken.
Storage & Reheating Tips
Have leftovers? Put the rice and stir-fry into an airtight container and refrigerate for up to two days. Reheat gently in the microwave or in a skillet.
Interested in weekly meal plans that include this recipe? Take a look at my Meal Plan #27 or Meal Plan #64. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We add a new meal plan weekly.
