Quick & Easy Stir fry is a hearty and healthy family dinner that uses whatever veggies and meat that you have on hand. Simple and delicious!
One of our favorite ways to enjoy a variety of vegetables and eat a little healthier is this Quick and Easy Stir Fry. It is completely customizable to what your family likes and to what you have on hand. A perfect healthy weeknight choice.
We love this with chicken, but it is also great with shrimp. Any assortment of fresh stir fry veggies will work but we always add in water chestnuts and baby corn so it’s just a little more like takeout!
What you’ll need to make Quick & Easy Stir Fry
- cornstarch
- fresh grated ginger (or ground ginger)
- garlic
- brown sugar
- soy sauce
- rice wine vinegar
- sesame oil
- chicken broth
- chicken, shrimp, beef, or any other protein
- salt & pepper
- olive oil
- 6-8 cups assorted stir fry veggies
- cooked rice, chopped green onions and sesame seeds if desired, for serving
Which vegetables should i use in a stir fry?
- Broccoli florets
- Cauliflower
- Celery
- Green onions
- Mushrooms
- Carrots
- Snow peas or snap peas
- Peppers
- Bok choy
- Bean sprouts
- Baby corn
- Water chestnuts
- Anything else you want!
What protein is good in a stir fry?
- Chicken
- Shrimp
- Beef
- Edamame
- Pork
- Tofu
How to make Quick & Easy Stir Fry
In our house, a stir fry is a delicious and healthy way to use up all of the things in the crisper that need to get used before they get thrown out. Add some chicken or shrimp and whip together a simple stir fry sauce and create a great weeknight dinner that everybody loves!
In a medium size bowl, whisk together Simple Stir Fry Sauce Ingredients and set aside or refrigerate for later.
Heat one tablespoon of olive oil over medium high heat in a wok or large skillet.
Season chicken with salt and pepper and add to skillet. Cook for 3 to 5 minutes, stirring occasionally, until no longer pink. Remove the chicken from the skillet and set aside.
Reduce heat to medium and add remaining tablespoon of oil to the skillet.
Add stir fry veggies and cook, stirring occasionally, just until veggies are crisp tender, about 5 minutes.
Add chicken and any accumulated juices back into the skillet and stir.
Whisk stir fry sauce so it is well blended then pour over the contents of the skillet. Stir gently until everything is evenly coated.
Heat to a boil and allow to cook for at least 3 minutes, stirring occasionally to allow the corn starch to thicken the sauce.
Serve immediately over rice. Sprinkle with chopped green onions and sesame seeds if desired. Refrigerate any leftovers in an airtight container for up to a week. Enjoy!
Other Easy Weeknight Recipes You might like
Creamy Chicken Linguine with Brie – chicken and creamy pasta with hints of fennel and lemon.
Easy Instant Pot Mongolian Beef – This is a delicious take on traditional Mongolian Beef that takes a fraction of the time and has delicious results!
Simple Weeknight Meatloaf – Simple and easy comfort food that is a throwback to childhood and a piece of cake to throw together on a weeknight. You can make it the night before and just pop it in the oven too!
Weeknight Chili – This is a basic chili recipe with few ingredients but sometimes uncomplicated is the most delicious!
Spaghetti Pie – With Italian sausage and spinach hidden inside this is an unexpectedly good (and super easy!) weeknight creation that the entire family will love.
Quick & Easy Stir Fry
Ingredients
Simple Stir Fry Sauce
- 1 tbsp cornstarch
- 1 tbsp fresh grated ginger 2 tsp ground ginger
- 1 tsp minced garlic 2 cloves
- 1 tbsp brown sugar packed
- 1/3 cup soy sauce
- 2 tsp rice wine vinegar
- 1 tsp sesame oil
- 1 cup chicken broth
Quick & Easy Stir Fry
- 1 pound boneless, skinless chicken breast cut to bite sized pieces (or 1 pound any meat or seafood)
- Salt & pepper to taste
- 2 tbsp olive oil divided
- 6-8 cups assorted stir fry vegetables cut to bite sized pieces
- chopped green onions and sesame seeds if desired, for garnish
Instructions
- In a medium size bowl, whisk together Simple Stir Fry Sauce Ingredients and set aside or refrigerate for later.
- Heat one tablespoon of olive oil over medium high heat in a wok or large skillet.
- Season chicken with salt and pepper and add to skillet. Cook for 3 to 5 minutes, stirring occasionally, until no longer pink. Remove the chicken from the skillet and set aside.
- Reduce heat to medium and add remaining tablespoon of oil to the skillet.
- Add stir fry veggies and cook, stirring occasionally, just until veggies are crisp tender, about 5 minutes.
- Add chicken and any accumulated juices back into the skillet and stir.
- Whisk stir fry sauce so it is well blended then pour over the contents of the skillet. Stir gently until everything is evenly coated.
- Heat to a boil and allow to cook for at least 3 minutes, stirring occasionally to allow the corn starch to thicken the sauce.
- Serve immediately. Sprinkle with chopped green onions and sesame seeds if desired. Refrigerate any leftovers in an airtight container for up to a week. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
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