Looking for a fast, flavorful dinner that doesn’t involve takeout? This one-pan chicken stir fry is just what you need. It’s quick, healthy, and made with simple pantry staples—juicy chicken, crunchy green beans, colorful peppers, and a savory stir-fry sauce. Ready in just 15 minutes, this is the kind of easy chicken stir fry recipe that belongs in every weeknight rotation.
I learned to love stir-fries while living in Singapore. They were fast, flavorful, and budget-friendly—perfect for a young mom juggling two kids. This chicken stir fry with green beans quickly became my go-to because it used basic pantry staples and whatever veggies I had on hand. Now, it’s one of my family’s weeknight favorites—and I hope it becomes one of yours too.
Why You’ll Love this stir-fry
- 15-Minute Dinner – It comes together faster than takeout, perfect for busy weeknights.
- One Pan, No Hassle – Less mess, less cleanup, maximum flavor.
- Healthy & Customizable – Packed with protein and veggies, plus gluten-free with easy swaps.
- Crowd-Pleaser – Kids love it, adults love it, and the leftovers are even better.
Ingredients and substitutes
- Chicken – I prefer boneless chicken thighs for flavor and tenderness, but chicken breast works just as well if you want a leaner option.
- Vegetables – I use green beans, carrots, and bell peppers. You can also add snow peas, baby corn, or mushrooms for extra color and crunch.
- Garlic & Ginger – Classic aromatics that give this stir-fry an authentic Asian flavor. Use fresh whenever possible.
- Soy Sauce – Use low-sodium soy sauce. Tamari is a great gluten-free alternative.
- Sesame Oil & Chili Oil – Adds depth and heat. Use red pepper flakes if you don’t have chili oil.
- Rice Vinegar – A touch of tang balances the savory sauce. White vinegar or mirin also works.
- Honey – Just a bit of sweetness. You can also use maple syrup or mirin for a different note.
- Cornstarch Slurry – Thickens the sauce and helps coat everything evenly.
- Green Onions or Scallions – Optional but highly recommended for freshness and color.
Step-by-step: One Pan Chicken stir fry recipe in 15 Mins
Step 1: Prep the Chicken and Veggies
Cut chicken into bite-sized pieces. Wash and chop vegetables—keep sizes even so they cook quickly and evenly.
Step 2: Cook the Chicken
In a large skillet or wok, heat oil. Sear the chicken in a single layer until golden and almost cooked through. Set aside.
Step 3: Stir Fry the Veggies
In the same pan, add more oil. Sauté garlic and ginger for 1 minute. Add green beans and carrots. Cook for 2 minutes. Add bell peppers and stir-fry just until vibrant and slightly tender.
Step 4: Assemble the Stir Fry
Return chicken to the pan. Add soy sauces, sesame oil, chili oil, rice vinegar, and honey. Stir well.
Step 5: Thicken the Sauce
Mix cornstarch with water and pour it into the pan. Toss everything to coat. Cook for one more minute until the sauce thickens.
Step 6: Garnish and Serve
Top with parsley or cilantro, and scallions if using. Serve hot over steamed rice, noodles, or cauliflower rice.
Tips for Success
- Cut everything the same size so it cooks evenly.
- Stir fry on high heat for the best flavor and texture.
- Add delicate veggies like bell peppers last to keep them crisp.
- Double the sauce if serving over noodles or rice—it soaks up beautifully.
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Frequently asked questions
A chicken stir-fry is best served as soon as it is ready, because that’s when the veggies are al dente or crunchy. But leftovers will keep in airtight containers in the refrigerator for 3 to 4 days.
Yes! Just cook it slightly less to avoid over-drying.
Absolutely. Thaw and pat them dry to prevent sogginess.
Use tamari instead of soy sauce and check your vinegar/seasonings
It’s best fresh, but leftovers reheat well. Store in an airtight container up to 3 days.
Rice, noodles, cauliflower rice, or just on its own—it’s super versatile.
Chicken Stir Fry with Veggies
When it comes to one-pan meals, this chicken recipe has it all. A simple chicken stir fry recipe is not only easy to make, but it’s also quite delicious. Made with chicken, veggies, and pantry sauces, this one gets done in less than 15 minutes.
Video
Ingredients
- 1 lb (500 g) Chicken boneless breast or thighs, cut into 2-inch pieces
- 2 tbsp Cooking oil canola or sunflower (divided
- 2 large Garlic thinly sliced
- 2 inch Ginger fresh – thinly sliced
- 1 med Onion sliced and separated
- 1 large Red chily fresh, sliced and seeds removed
- 1 cup (500 g) Green beans washed and cut into 2
- 1 cup Carrots Cut into sticks
- 2 cups Bell Peppers any colors – I used yellow, orange, green, and red
- ¼ tsp Salt to taste
- ½ tsp Pepper to taste
- 2 tbsp Soy sauce (I use low sodium)
- 1 tbsp Dark soy sauce (optional)
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 tbsp Honey
- 1 tsp Chilly oil (or ½ tsp paprika)
- 1 tbsp Cornstarch
- ¼ cup (60 ml) Water
- ½ cup Parsley (or cilantro) roughly chopped
- ¼ cup Scallions chopped at an angle (optional)
Method
- Step 1: Prep the Chicken and Veggies – Cut chicken into bite-sized pieces. Wash and chop vegetables—keep sizes even so they cook quickly and evenly.
- Step 2: Cook the Chicken – In a large skillet or wok, heat oil. Sear the chicken in a single layer until golden and almost cooked through. Set aside.1 lb Chicken
- Step 3: Stir Fry the Veggies – In the same pan, add more oil. Sauté garlic and ginger for 1 minute. Add green beans and carrots. Cook for 2 minutes. Add bell peppers and stir fry just until vibrant and slightly tender.2 tbsp Cooking oil, 2 large Garlic , 2 inch Ginger , 1 med Onion, 1 large Red chily, 1 cup Green beans, 1 cup Carrots, 2 cups Bell Peppers, ¼ tsp Salt, ½ tsp Pepper
- Step 4: Assemble the Stir Fry – Return chicken to the pan. Add soy sauces, sesame oil, chili oil, rice vinegar, and honey. Stir well.
- Step 5: Thicken the Sauce – Mix cornstarch with water and pour into the pan. Toss everything to coat. Cook for 1 more minute until the sauce thickens.2 tbsp Soy sauce , 1 tbsp Dark soy sauce , 1 tbsp Rice vinegar, 1 tsp Sesame oil, 1 tbsp Honey, 1 tsp Chilly oil , 1 tbsp Cornstarch, ¼ cup Water
- Step 6: Garnish and Serve – Top with parsley or cilantro, and scallions if using. Serve hot over steamed rice, noodles, or cauliflower rice.½ cup Parsley, ¼ cup Scallions
Notes
Tips for Success
- Cut everything the same size so it cooks evenly.
- Stir fry on high heat for best flavor and texture.
- Add delicate veggies like bell peppers last to keep them crisp.
- Double the sauce if serving over noodles or rice—it soaks up beautifully.
Equipment you will need
Nutrition
Tried this recipe?
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
I am just loving how quick and easy this recipe is. It’s perfect for busy weeknight and tastes amazing!!