So Simple Stir Fry
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This Simple Stir Fry is the ultimate weeknight dinner, quick, flexible, and so satisfying. With fresh vegetables, tender chicken (or your favorite protein), and a savory homemade sauce, it comes together in minutes for a meal that's better than takeout.
What I Love About This Recipe
- Fast: Dinner on the table in about 20 minutes.
- Versatile: A "use what you have" recipe - perfect for cleaning out the fridge.
- Healthier than takeout: Fresh vegetables and lean protein you can customize.
- Family-friendly: Mild enough for kids but easily spiced up for grown-ups.
When evening activities make life hectic, you want dinner to be healthy, easy, and fast. This easy stir-fry recipe is my go-to "back pocket" recipe.
Key Ingredients
- Protein: Chicken breast or thighs are classic, but shrimp, beef, tofu, or tempeh work well too.
- Vegetables: Bell peppers, broccoli, carrots, snap peas, zucchini, or mushrooms - choose 2-3 for variety.
- Aromatics: Garlic and fresh ginger build the foundation of flavor.
- Soy Sauce: Low-sodium recommended, or you can sub with tamari or coconut aminos for gluten-free options.
- Oyster Sauce (optional): Adds rich, savory depth, but you can substitute hoison or even brown sugar if desired.
- Cornstarch: Thickens the sauce so it coats the stir-fry.
- Sesame Oil: A finishing drizzle enhances flavor.
How to Make
As mentioned, this recipe is versatile and simple to make in minutes. Begin by prepping the protein and veggies. I like the vegetables to be roughly the same size so they cook at the same time.
- Mix sauce: Whisk together soy sauce, cornstarch, water, and a touch of sugar or honey.
- Cook protein: In a hot skillet or wok with oil, stir-fry protein until golden and just cooked through. Remove and set aside.
- Stir fry vegetables: Add harder veggies first (carrots, broccoli), then softer ones (zucchini, snap peas) for even cooking.
- Combine: Return protein to pan, pour in sauce, and toss until everything is coated and sauce is thickened. Finish with sesame oil and sprinkle any toppings like sesame seeds, green onions, etc, over the top of the dish.
Substitutions
- Protein: Try beef strips, shrimp, or cubed tofu instead of chicken.
- Sauce: Use coconut aminos in place of soy sauce for a slightly sweeter, gluten-free option.
- Vegetables: Frozen stir fry blends work in a pinch.
- Oil: Peanut oil or avocado oil are great for high-heat cooking.
Variations
- Spicy: Add chili flakes, sriracha, or a fresh sliced chili.
- Teriyaki Style: Swap oyster sauce for teriyaki sauce.
- Low-Carb: Serve over cauliflower rice or zucchini noodles.
- Noodle Stir Fry: Toss with cooked lo mein or rice noodles instead of rice, as we've done in our 15-minute easy lo mein recipe.
Tips for Success
- High Heat is Key: Stir fry works best with a hot skillet or wok.
- Cut Evenly: Slice vegetables and protein into similar-sized pieces for even cooking.
- Don't Overcrowd: If needed, cook in batches to keep ingredients from steaming.
- Prep First: Have everything chopped and sauce ready before cooking - stir fry moves quickly.
How to Serve
- Over steamed white or brown rice for a classic bowl.
- With fried rice for a heartier meal.
- Alongside spring rolls or Asian cucumber salad for a takeout-style spread. Or try this Asian chicken coleslaw recipe for a delicious variation.
- As a meal prep option: make ahead and portion into containers for quick lunches.
Recipe FAQs
Yes - frozen vegetables are a great shortcut. For best results, thaw them slightly and pat them dry before cooking. This prevents excess water from steaming the vegetables and keeps that crisp-tender texture you want in stir fry. I like to use frozen broccoli or mixed stir fry blends when I'm short on time.
Chicken breast or thighs are classic, but shrimp, thinly sliced beef, pork tenderloin, tofu, or tempeh all work beautifully. The key is to slice the protein into thin, uniform pieces so they cook quickly and evenly. For beef, I recommend cutting across the grain to keep it tender.
Choose an oil with a high smoke point since stir fry requires high heat. Peanut oil, avocado oil, or even a neutral vegetable oil work well. I usually avoid olive oil here because it can burn at higher temperatures.
Two tricks: (1) cook over high heat, and (2) avoid overcrowding the pan. If your pan is small, cook the protein and vegetables in batches. This helps them sear instead of steam, which makes all the difference in texture and flavor.
Yes! Stir fry makes an excellent meal prep option. Store in airtight containers in the refrigerator for up to 3 days. Reheat in a hot skillet with a splash of water or soy sauce to freshen it up. The vegetables won't be quite as crisp as the first day, but the flavors actually deepen.
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Simple Stir Fry Recipe
Equipment
- Wok or large skillet
Ingredients
- ¾ lb protein like flank steak, rotisserie chicken, or tofu, cut into bite-sized portions
- 1 tablespoon cooking oil like vegetable or avocado oil
- 3-4 cup chopped vegetables I love to use peppers, spinach, baby bok choy, onions, broccoli or buy pre-chopped in your produce section.
- cilantro as garnish
Stir Fry Sauce:
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- ¼ cup water
- 2 tablespoons white vinegar
- 2 garlic cloves minced
- ½ teaspoon freshly grated ginger
- 1 teaspoon sriracha or to taste
Instructions
- Stir Fry Sauce: Make the sauce by adding all of the ingredients into a mason jar, secure with lid, and shake. Set aside.
- Make rice or noodles to serve with stir fry.
- Meat: If using uncooked meat, cut into bite-sized pieces, add to a skillet coated with canola oil and heated over medium-high heat. Stir fry until done. Transfer to a bowl and set aside. If using rotisserie chicken, stir -ry until heated through and set aside.
- Veggies: In the same skillet, add cooking oil and chopped veggies. Stir Fry over medium-high heat until crisp-tender.
- Add the meat back into the skillet and about half of the stir fry sauce, or to taste. Swirl until meat and veggies are coated and hot. Serve over rice or noodles.
Notes
- Prep first: Stir fry moves quickly. Have all vegetables sliced, protein cut, and sauce whisked together before you begin cooking.
- High heat: Use a large skillet or wok over medium-high to high heat. This prevents soggy vegetables and gives you that crisp-tender texture.
- Batch cooking: If your pan is smaller, cook the protein and vegetables in batches to avoid overcrowding - this keeps everything seared, not steamed.
- Protein tip: For beef or pork, slice thinly across the grain to keep the meat tender. A quick toss of 1 teaspoon of cornstarch and 1 teaspoon of soy sauce also helps lock in juiciness.
- Vegetable choices: Mix colors and textures for the best stir fry. Broccoli, bell peppers, carrots, and snap peas are classic - but zucchini, mushrooms, or bok choy are delicious too.
- Finishing touch: A drizzle of toasted sesame oil right before serving adds incredible depth of flavor.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This is one of my favorite, quick and easy dinner recipes. And one that my family is always happy with. I love that it’s like a blank canvas making it versatile for whatever ingredients I might have in the fridge!