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quick-and-easy-15-minute-chicken-stir-fr

Chicken Stir Fry

     Prep Time: 2 mins

     Cook Time: 10 mins

     Total Time: 12 mins

Looking for quick dinner ideas for tonight but only have 15 minutes to whip together a fresh but easy meal? Try our quick and easy 15-minute chicken stir-fry 

Recipe

INGREDIENTS

INSTRUCTIONS

  • Heat a season cast iron skillet over high heat. We prefer cast iron for the great flavor it lends to meals unlike nonstick which doesn't allow the juices to caramelize at the bottom of the pan.

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  • Add 1 Tablespoon of the oil and heat until shimmering.

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  • Add the chicken and season with a pinch of salt and pepper.

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  • Turn the heat down to medium and cook, stirring occasionally until the chicken is cooked through, about 4 minutes.

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  • Remove the chicken to a plate.

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  • Add the remaining oil to the pan and add the broccolini, carrots and peppers.

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  • Cook, stirring occasionally for 2 minutes.

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  • Add the mushrooms and bok choy and cook for an additional 3 minutes.

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  • Meanwhile, run the precooked noodles through hot water to separate the noodles.

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  • Drain and set aside.

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  • Whisk together the soy sauce, stock, honey, brown sugar, ginger, garlic and cornstarch.

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  • As soon as the veggies are tender, add the chicken and noodles to the pan and pour in the sauce, toss for a minute or two and serve hot with a garnish of green onions and sesame seeds.

1 Package Yakisoba Noodles found in the produce department and are precooked

 

3 Tablespoons Oil canola or peanut

 

2 Chicken Breasts cubed in 1" pieces

 

Salt and Pepper to taste

 

1 cup Crimini Mushrooms

 

1 Bundle Broccolini florets stalks removed, or broccoli florets

 

1 Cup Matchstick Carrots

 

1 Cup Chopped Red Bell Peppers

 

2 Baby Bok Choy end removed and quartered lengthwise

 

2 Green Onions minced for garnish1 Tablespoon Sesame Seeds for garnish

For the Sauce: 

1/2 Cup Low Sodium Soy Sauce or Tamari

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1/4 Cup Vegetable or Chicken Stock (We prefer to use Better Than Bouillon Chicken

For the Base: 

1 Tablespoon Honey

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1 Tablespoon Brown Sugar

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1/4 Teaspoon Ground Ginger

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1 Teaspoon Minced Garlic about 1 clove

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2 Tablespoons Cornstarch

Tips, Tricks & Notes

1. We used broccolini in this easy stir-fry recipe, but you can also use broccoli florets. Again, whatever you have in your fridge will work! 

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2. There’s one more thing I’ll note about the veggies, though. I say ditch the boring button mushrooms, and buy some sliced cremini mushrooms instead. Cremini are a little meatier in flavour, and I find they’re not as rubbery as button mushrooms once they’re cooked. 

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3. I also recommend whisking together the stir-fry sauce before adding it to the veggie mixture, otherwise the sauce ingredients might not all dissolve (i.e. you’ll wind up with bits of partially dissolved cornstarch or brown sugar in the stir-fry). 

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4. Note: Reheat stirfry on top of the stove in a pan with a little oil

Nutrition Facts

Servings: 4 Servings | Calories Per Serving: 78.9 KCAL

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% DAILY VALUE
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  1. Fat 18 g: 28%

  2. Saturated Fat 3 g: 19%

  3. Polyunsaturated Fat: 14g

  4. Cholesterol 73 mg: 24%

  5. Sodium 1830 mg: 80%

  6. Carbohydrates 41 g: 14%

  7. Fibre 7 g: 29%

  8. Sugar 14 g: 16%

  9. Protein 35 g: 70%

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