Mom's Best Recipes
Recipe

Easy Stir Fry Recipe

A fast, flexible chicken and veggie stir fry with a glossy ginger-garlic sauce. Weeknight-friendly, meal-prep ready, and built for crisp edges and big flavor.

Author By Matt Campbell
4.8
A real photograph of a skillet or wok on a stovetop filled with glossy chicken and colorful stir-fried vegetables, with steam rising and a bowl of rice in the background
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Stir fry is my favorite kind of kitchen chaos. You chop a little, crank the heat, and suddenly you have a full dinner that tastes like you actually planned your life. This one is quick, healthy, and very forgiving. It is the kind of recipe that welcomes whatever is hanging out in your fridge drawer and still delivers that takeout-style, glossy sauce situation.

The secret is not fancy. It is hot pan, dry ingredients, and a sauce you mix before you start cooking. From there, you just keep things moving, taste as you go, and let the edges get a little bold. That is where the flavor lives.

A real photograph of sliced bell peppers, broccoli florets, and snap peas on a cutting board next to small bowls of soy sauce and minced garlic

Why It Works

  • Fast dinner math: prep the sauce first, then cook in stages so nothing turns soggy.
  • Bright, balanced sauce: soy sauce, ginger, garlic, and a touch of honey for that sweet-salty snap.
  • Crisp vegetables: high heat plus short cook time keeps everything colorful and snappy.
  • Healthy but satisfying: lean protein, lots of veggies, and you can dial in the sodium and sweetness to your taste.
  • Flexible: swap chicken for tofu, shrimp, pork, or leftover rotisserie chicken.

Pairs Well With

Pairs Well With

Think of this stir fry as the main event, then pick your cozy carb or crunchy side.

  • Steamed jasmine rice or brown rice for a classic base.
  • Cauliflower rice if you want it extra light.
  • Rice noodles or ramen noodles for a slurpier, saucier vibe.
  • Quick cucumber salad with rice vinegar and sesame for something cool and crisp.
  • Frozen potstickers when you want the meal to feel like Friday.

A real photograph of a bowl of chicken stir fry served over fluffy white rice with sesame seeds and sliced green onions

Storage Tips

Cool and store safely: Let leftovers cool a bit, then refrigerate within 2 hours. If you want to help the veggies stay perky, spread the stir fry on a plate for 5 to 10 minutes first, then transfer to containers.

  • Fridge: Store in an airtight container for 3 to 4 days.
  • Freezer: Freeze for up to 2 months for best quality. It stays safe longer if kept continuously frozen, but texture is best in that window. Broccoli and bell pepper hold up best.
  • Reheat (best method): Warm in a skillet over medium-high with a splash of water, 2 to 4 minutes, tossing until hot.
  • Microwave method: 60 to 90 seconds, stir, then another 30 to 60 seconds. Add a tiny splash of water to loosen the sauce.

Meal prep tip: Keep rice and stir fry in separate containers so the rice does not soak up all the sauce.

Common Questions

What vegetables work best in stir fry?

Go for quick-cooking vegetables that stay crisp: broccoli, bell pepper, snap peas, green beans, carrots (thin sliced), mushrooms, zucchini, and bok choy. If using tougher veggies like carrots, slice them thin and start them first.

How do I keep stir fry from getting watery?

Three things: (1) dry your chicken and veggies, (2) cook in batches so you do not crowd the pan, and (3) make sure the pan is hot before anything goes in. Crowding causes steaming, and steaming makes puddles.

Can I make this gluten-free?

Yes. Use tamari or certified gluten-free soy sauce. Double-check your cornstarch and any add-ins like chili crisp.

Can I use frozen vegetables?

You can, and it is still tasty. Expect a softer texture. Cook frozen veg straight from frozen over high heat, and do not cover the pan. If there is a lot of ice, cook in batches and pour off excess water if needed.

What protein swaps work?

Shrimp (usually cooks in 2 to 4 minutes), thin-sliced pork, flank steak, tofu, or even scrambled eggs. Just adjust cook time and do not overcook.

Any allergy notes?

This recipe contains soy (soy sauce or tamari) and sesame (sesame oil and optional sesame seeds). Swap in a neutral oil if needed, and use a soy-free alternative if that works for you.

How can I lower the sodium or sugar?

For lower sodium, use low-sodium soy sauce or tamari and add an extra tablespoon or two of water plus more ginger, garlic, or vinegar for punch. For lower sugar, start with 1 tablespoon honey (or skip it) and lean on vinegar and chili for balance.

This is the dinner I make when I want something that feels like takeout but I also want to like myself afterward. The first time I tried to “wing it” with stir fry, I threw everything into the pan at once and basically invented steamed salad with chicken. Still edible. Not cute.

Now I treat it like a tiny, delicious assembly line. Sauce mixed first. Protein browned hard. Veggies in stages. Then everything reunites in a glossy, gingery hug. It is the kind of cooking that rewards you for paying attention, but it also forgives you if you are dancing around the kitchen in socks while the rice cooker does the heavy lifting.