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20 Minute Chicken Stir Fry Recipe

20 Minute Chicken Stir Fry is made with tender chicken and colorful vegetables in a savory sauce.Cook the chicken, stir fry the vegetables, then add spinach and homemade sauce.Serve over warm rice with sesame seeds for a quick family dinner.

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Prep Time 10 minutes
Course Main Course
Cuisine Asian-Inspired

Ingredients
  

  • 1 pound halal chicken breast cut into thin stir fry strips
  • 2 large carrots cut into matchsticks
  • 1 head broccoli about 2 cups florets
  • 1 red bell pepper sliced into strips
  • 1 –2 cups fresh spinach
  • 1/2 cup soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1 teaspoon sugar
  • 2 teaspoons cornstarch
  • Lemon juice optional
  • Sesame seeds for garnish
  • Cooked rice for serving

Instructions
 

  • Add the soy sauce, sesame oil, ground ginger, sugar, and cornstarch to a small bowl. Whisk thoroughly until the cornstarch is dissolved and the sauce is smooth.
  • Prepare the vegetables. Cut the carrots into thin matchsticks, separate the broccoli into small florets, slice the red bell pepper into strips, and rinse and dry the spinach.
  • Lightly grease a large skillet or wok and place it over medium-high heat. Add the chicken strips and cook for 3–4 minutes, stirring frequently, until the outside is no longer pink.
  • Add the carrots, broccoli, and red bell pepper. Stir fry for 5–8 minutes, keeping everything moving regularly, until the vegetables begin to soften but still have some bite.
  • Add the spinach and prepared sauce to the skillet. Reduce the heat to medium-low and cook for about 5 minutes, stirring frequently, until the spinach has wilted, the sauce has thickened, and the chicken is fully cooked.
  • Remove the 20 Minute Chicken Stir Fry from the heat. Stir in 1–2 teaspoons of fresh lemon juice, if desired.
  • Spoon the chicken and vegetable stir fry over freshly cooked rice and garnish with sesame seeds. Serve warm.

Notes

The stir fry sauce can be prepared ahead of time. Combine the soy sauce, sesame oil, ginger, sugar, and cornstarch in a sealed jar and refrigerate. Shake or stir thoroughly before adding it to the skillet.
Feel free to change the vegetables based on what you have available. Mushrooms, snap peas, zucchini, green beans, cabbage, baby corn, or additional bell peppers can work well.
Serve this chicken stir fry with rice for a classic meal, or pair it with brown rice or noodles for a different variation.