15 Minute Chicken Stir Fry – Easy Weeknight Dinner
Ready in just 15 minutes with chicken, vegetables, and yakisoba noodles.Homemade savory stir fry sauce that's better than takeout.Perfect for busy weeknight family dinners.
Ingredients
For the Stir Fry
- 3 tablespoons canola oil or peanut oil
- 2 chicken breasts cut into 1-inch cubes
- Salt and black pepper to taste
- 1 bundle broccolini florets or broccoli florets
- 1 cup matchstick carrots
- 1 cup chopped red bell pepper
- 1 cup sliced cremini mushrooms
- 2 baby bok choy trimmed and quartered
- 1 package precooked yakisoba noodles
For the Sauce
- ½ cup low-sodium soy sauce or tamari
- ¼ cup vegetable or chicken stock
- 1 tablespoon honey
- 1 tablespoon brown sugar
- ¼ teaspoon ground ginger
- 1 teaspoon minced garlic
- 2 tablespoons cornstarch
Garnish
- 2 green onions sliced
- 1 tablespoon sesame seeds
Instructions
- Heat a large cast-iron skillet or wok over high heat.
- Add 1 tablespoon oil until shimmering.
- Add the chicken, season with salt and pepper, then reduce heat to medium.
- Cook for about 4 minutes, stirring occasionally until fully cooked. Transfer to a plate.
- Add the remaining oil.
- Stir in broccolini, carrots, and bell peppers. Cook for 2 minutes.
- Add mushrooms and bok choy. Cook another 3 minutes until crisp-tender.
- Meanwhile, rinse the precooked yakisoba noodles under hot water to loosen them. Drain well.
- In a small bowl, whisk together soy sauce, chicken stock, honey, brown sugar, ginger, garlic, and cornstarch until smooth.
- Return the chicken to the skillet and add the noodles.
- Pour the sauce over everything and toss continuously for 1–2 minutes until thickened and evenly coated.
- Serve your 15 Minute Chicken Stir Fry immediately, garnished with green onions and sesame seeds.
Notes
- Chicken thighs can replace chicken breasts for extra juiciness.
- Rice noodles or ramen noodles work well if yakisoba isn't available.
- Fresh ginger may be substituted for ground ginger.
- Double the sauce if you enjoy extra sauce over rice.