Easy 20-Minute Chicken & Veggie Stir-Fry
(Inspired by trying to use up what I had in my fridge and a conversation with ChatGPT about what I could make for supper) Here’s what we came up with.
Busy weeknights call for quick, healthy meals that the whole family will love! This easy chicken and veggie stir-fry comes together in just 20 minutes, using simple ingredients you probably already have on hand. Plus, it’s a great way to use up cooked chicken and give your leftovers a fresh take that your family will love.
It’s packed with colorful vegetables, lean protein (I used leftover chicken), and a flavorful homemade sauce that tastes like something your favorite restaurant might make.
Why You’ll Love This Recipe:
✔️ Fast & Easy – Ready in 20 minutes!
✔️ Healthy – Loaded with fresh veggies and lean protein.
✔️ Kid-Friendly – Mild, slightly sweet, and packed with flavor.
✔️ Customizable – Use any vegetables or protein you have! (Really any combo of veggies that are in your fridge.)
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Ingredients:
For the Stir-Fry:
2 cups cooked chicken (shredded or cubed)
1 red bell pepper, sliced (yellow or orange work too)
1 cup cauliflower florets
1 large carrot, sliced
2 celery stalks, sliced
3 green onions, chopped
2 cups cooked rice (for serving)
For the Garlic Ginger Sauce:
¼ cup soy sauce (or tamari for gluten-free) — I used Braggs Liquid Aminos
1 tablespoon honey (or brown sugar)
1 tablespoon rice vinegar (or apple cider vinegar)
1 teaspoon sesame oil (optional but adds great flavor)
2 teaspoons cornstarch (for thickening)
½ cup water or chicken broth
1 teaspoon fresh grated ginger (or ½ teaspoon ground ginger)
2 cloves garlic, minced
½ teaspoon red pepper flakes (optional – Spicy is not my favorite so add at your own preference)
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How to Make It:
1. Prep the veggies and start the stir fry. That way, they can cook while you prep the sauce.
2. Whisk together the sauce ingredients in a small bowl until smooth (Soy sauce, honey, rice vinegar, sesame oil, chicken broth and cornstarch)
3. Sauté garlic & ginger: Make room in the center of the pan and add a little oil (if needed). Add the garlic and ginger, stirring for about 30 seconds until fragrant.
4. Pour the sauce into the center and let it begin to simmer. Once it starts to thicken mix in with the veggies.
5. Add in chicken (or protein). Toss in the cooked chicken. Stir well, letting it cook for 2-3 minutes until the sauce thickens and coats everything.
6. Serve & enjoy: Sprinkle with green onions and serve over warm rice.
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Time-Saving Tips for Busy Parents:
⏳ Use Pre-Cooked Chicken: Rotisserie chicken or leftover grilled chicken makes this even faster.
⏳ Chop Ahead: Pre-cut veggies the night before to save time.
⏳ Double the Sauce: Make extra sauce and store it in the fridge for an even quicker meal later in the week!
This quick and easy stir-fry answers the “what to make for supper” question on busy nights—simple, delicious, and packed with good-for-you ingredients. Let me know if you try it!
What’s your favorite go-to weeknight dinner? Drop it in the comments!
Life is Your Style 