Name: Chicken Stir fry (30 minute meal!)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 tablespoons olive oil; 8-10 cups veggies, chopped in roughly 1-1 ½ inch pieces (ideas- broccoli, cauliflower, carrots, snow peas, mushrooms, zucchini, bell peppers, water chestnuts,; ½ pound raw chicken breasts cut into bite-sized strips; 2 packages of top ramen noodles (or glass noodles), cooked without the seasoning packet; 1 cup low sodium soy sauce; ½ cup chicken or veggie stock; ¼ cup packed brown sugar; 3 tablespoons honey; 1 ½ tablespoons fresh ginger, minced or ½ teaspoon ground ginger; ½ teaspoon garlic powder; 4 tablespoons corn starch

Chicken stir fry doesn’t have to be intimidating or something that takes a long time. This literally takes 30 minutes or less, especially if you meal prep and cut all the veggies up earlier in the day or even up to a few days earlier. This meal is a great way to get your kids to eat veggies because it’s mixed with noodles and a delicious sauce.

If you’re looking for another delicious asian-inspired meal, try this fried rice, or this delicious sesame chicken!

Chicken Stir fry (30 minute meal!)

Print Recipe

100% homemade stir fry. Easy and quick to make and so delicious. A great way to get all those veggies you need every day while still enjoying noodles and a sauce.

Prep Time: 15 minutes (depending on how fast of a chopper you are)
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: feeds 8 1x

Ingredients

Scale

3 tablespoons olive oil

8–10 cups veggies, chopped in roughly 1-1 ½ inch pieces (ideas- broccoli, cauliflower, carrots, snow peas, mushrooms, zucchini, bell peppers, water chestnuts,

½ pound raw chicken breasts cut into bite-sized strips

2 packages of top ramen noodles (or glass noodles), cooked without the seasoning packet

Sauce-

1 cup low sodium soy sauce

½ cup chicken or veggie stock

¼ cup packed brown sugar

3 tablespoons honey

1 ½ tablespoons fresh ginger, minced or ½ teaspoon ground ginger

½ teaspoon garlic powder

4 tablespoons corn starch

Instructions

Cook noodles to package directions, drain and set aside.

In a large pan or wok heat oil over medium high heat. Add the veggies that take longer to cook (like carrots, broccoli, snow peas, etc), and the cut up raw chicken and cook for about 5-6 minutes. The chicken won’t be totally cooked yet and the veggies not done either. Add in the rest of the veggies that don’t take quite as long to cook (peppers, mushrooms, zuchinni, etc) and cook for another 5-6 minutes till chicken is cooked through and veggies are done to your liking.

In a small mixing bowl, whisk together the sauce ingredients. Pour into the pan on the stove and cook till sauce thickens, about 2 minutes.

Add noodles and using tongs, mix everything together.

Notes

This is one of my husbands favorite meal and we are really big on leftovers so the excess food that this makes isn’t a bad thing for us. But, it does feed a crowd so if you aren’t feeding at least 6 people or don’t like to eat off leftovers for a while, then half the recipe.

Keywords: stir fry, Chicken stir fry, 30 minute meal, quick dinner, fast dinner