30-Minute Chicken Stir Fry

Whether you’re prepping for the week ahead or looking for a quick and easy way to get dinner on the table, this 30-minute chicken stir fry makes an excellent addition to your weekly meal planning.

Happy Friday! I’ve had a tough week with long, busy days so I’m planning on taking it easy today. Like, I’ve been up for 2 hours but haven’t really left my bed. Oops. 🤷🏻‍♀️ Anyway, let’s get into the real reason why you’re all here:

30-Minute Chicken Stir Fry

In college, I made stir fries at least twice a week. A stir fry is such an easy way to eat: protein + vegetables + a carb source (noodles, rice) + some sauce and you’ve got yourself a full meal. They’re a great way to clean up the fridge and save yourself a trip – and some money – to the grocery store.

I’ve included what I put in this particular stir fry below but the possibilities are endless! We eat a lot of chicken around here so that’s what in my stir fry but a yummy thinly-sliced beef would be excellent. Or maybe tofu for some plant-based protein action? You got it!

Sauces are so easy to make on your own but feel free to buy something from the grocery store. The sauce I made is *literally* just some low-sodium soy sauce, white sugar, garlic and ginger. You can opt for honey (or hot honey!) in place of the sugar, fresh ginger or ground. Or kick up the heat with some red pepper flakes. 💃🏻

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Chicken & Veggie Stir Fry

  • Yield: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes


  • 1-lb boneless, skinless chicken thighs
  • 4 cups chopped broccoli crowns
  • 2 bell peppers
  • 2 tbsp avocado oil
  • Salt & pepper to taste (for me, 2 tsp salt, 1 tsp pepper was good!)
  • 1 tsp ground ginger
  • 1 tsp garlic powder (1-2 minced garlic cloves would be good!)
  • 1/2 cup soy sauce
  • 1 tbsp white sugar


  1. Begin cooking the rice according to package directions. I use rice from a giant costco bag and cook in a pot: 1 cup of rice with 2 cups of water. Cover and bring the pot to a boil and then simmer for 20 minutes.

  2. Heat a large pan over medium heat. While the pan is heating, chop up your vegetables into bite size pieces. Don't worry if they're not the same size, they don't need to be! Once the pan is hot, add 1 tbsp avocado oil. Saute vegetables in avocado oil and season with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp ground ginger, and 1/2 tsp garlic powder. Your veggies should be done in about 10 minutes.

  3. While your vegetables are sautéing, cut up your chicken thighs into bite size pieces and season with remaining salt and pepper. As your vegetables finish up, remove them from the pan and cook up the chicken. Since the chicken is in bite size pieces, it should cook up in 7-8 minutes.

  4. In a bowl, mix together soy sauce, remaining ginger powder, and white sugar. Combine the chicken and vegetables back into the same pan and coat with the soy sauce mixture. Serve!

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