Simple Stir Fry Recipe

Simple Stir Fry Recipe

This Simple Stir Fry is a quick and customizable dinner you can make in 20 minutes with fresh vegetables, lean protein, and a savory homemade sauce. Better than takeout and endlessly adaptable — perfect for busy weeknights, meal prep, or using up what’s in the fridge.

Prep Time15

Cook Time10

Total Time25

Servings: servings

Calories: 262kcal

Author: Stephanie Wilson

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

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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.

Nutrition