It’s a busy weeknight, and the last thing I want to do is spend hours in the kitchen. I remember the first time I made One Pan Chicken Stir Fry—a quick meal that filled my home with the rich scents of garlic and ginger. As I discovered how easy it was to whip up this dish, I felt a sense of accomplishment. This recipe is not only about feeding the family but also about bringing comfort and warmth after a long day. With just one pan to clean, it makes my evening a little easier. This One Pan Chicken Stir Fry is special because it combines flavorful ingredients with minimal hassle, leaving you with plenty of time to relax and enjoy your meal.
why make this recipe
One Pan Chicken Stir Fry is a perfect choice when you need something quick and delicious. With just one pan, you save time on cooking and cleaning. The colorful vegetables and tender chicken create a nutritious meal that’s both satisfying and healthy. Plus, it’s easily customizable, allowing you to use whatever vegetables you have on hand. This dish is not just about convenience; it’s also about enjoying a hearty meal with your loved ones.
how to make One Pan Chicken Stir Fry
Ingredients:
- 1 lb chicken breast, sliced
- 2 cups mixed Asian vegetables (like bell peppers, broccoli, and snap peas)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Cooked rice or noodles for serving
Directions:
- Heat sesame oil in a large pan over medium-high heat.
- Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Stir in the garlic and ginger, cooking for an additional minute.
- Add the mixed vegetables and soy sauce, stir-frying for another 3-5 minutes until the vegetables are tender but still crisp.
- Season with salt and pepper to taste.
- Serve over cooked rice or noodles.
how to serve One Pan Chicken Stir Fry
Serve this dish over a bed of fluffy rice or toss it with noodles for a delightful meal. It’s also great with a sprinkle of sesame seeds or chopped green onions on top for an extra crunch.
how to store One Pan Chicken Stir Fry
To store leftovers, allow the stir fry to cool completely. Place it in an airtight container in the fridge for up to three days. You can also freeze it for up to two months. Just make sure to reheat it thoroughly before serving.
tips to make One Pan Chicken Stir Fry
- For added flavor, marinate the chicken in soy sauce, garlic, and ginger for about 30 minutes before cooking.
- Feel free to swap the vegetables based on what you like or have on hand.
- If you enjoy spice, add some red pepper flakes or sriracha to give it a kick.
variation
You can easily turn this stir fry into a vegetarian dish by replacing the chicken with tofu or tempeh. Use any variety of vegetables like carrots, snap peas, and bok choy for different textures and flavors.
FAQs
Can I use frozen vegetables?
Yes, frozen vegetables work well in this recipe. Just add them to the pan directly without thawing.
What if I don’t have sesame oil?
You can substitute with vegetable oil or olive oil, though the flavor will be slightly different.
Can I make this ahead of time?
Yes, you can make this dish ahead of time. Reheat it on the stove or in the microwave when you’re ready to serve.
Print
One Pan Chicken Stir Fry
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A quick and delicious one-pan meal featuring tender chicken and colorful vegetables, perfect for busy weeknights.
Ingredients
- 1 lb chicken breast, sliced
- 2 cups mixed Asian vegetables (like bell peppers, broccoli, and snap peas)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- Heat sesame oil in a large pan over medium-high heat.
- Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Stir in the garlic and ginger, cooking for an additional minute.
- Add the mixed vegetables and soy sauce, stir-frying for another 3-5 minutes until the vegetables are tender but still crisp.
- Season with salt and pepper to taste.
- Serve over cooked rice or noodles.
Notes
For added flavor, marinate the chicken in soy sauce, garlic, and ginger for about 30 minutes before cooking. Feel free to swap the vegetables based on what you like or have on hand.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg