Easy Chicken Stir-Fry

easy chicken stir fry - www.confessionsofacookingdiva.com

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We love to have Chinese take-out on Friday nights. Nothing sounds more relaxing at the end of a long week than ordering take-out and watching a movie.  But, let’s face it, it can get expensive. So I decided it was time to come up with my own version of our favorite chicken stir-fry.
This is it. This was so simple to put together and just packed with flavor, a little sweet and a bit spicy. All you need is some chicken, some spices and sauces and a bag of frozen stir-fry vegetables. We like to keep a bag of stir-fry vegetables in the freezer. You can do so many things with them.
For this recipe I used frozen chicken tenders that I thawed and then chopped up. I always keep a large bag of these in the freezer too.
Do you have a favorite Chinese dish? If so, please share in the comments. I’d love to hear what you like.
Easy Chicken Stir-Fry
  • 2 cups white rice
  • 1 bag frozen stir-fry vegetables
  • 4 to 5 chicken tenders, chopped or 3 chicken breasts, chopped
  • ⅔ cup soy sauce
  • ¼ cup brown sugar
  • 1 tbsp cornstarch
  • 1 tsp dried ginger
  • 1 tbsp minced garlic
  • ¼ tsp red pepper flakes
  • 2 tbsp sesame oil, divided
  1. Chop up your chicken and set aside.
  2. Prepare and cook rice according to package directions.
  3. Combine the soy sauce, brown sugar, cornstarch, ginger, garlic and red pepper flakes in a medium sized bowl. Add the chicken and let the chicken marinate for 15 minutes in the sauce in the refrigerator.
  4. Heat 1 tbsp of sesame oil in a large skillet over medium-high heat. Add your bag of frozen vegetables and cook until just tender. Around 5 to 7 minutes. Remove the vegetables from the skillet.
  5. Add another 1 tbsp of sesame oil to the skillet, keep the heat to medium-high.
  6. Remove the chicken from the marinade. Cook in the skillet till slightly pink in the middle, about 2 minutes per side.
  7. Add the vegetables back into the skillet as well as the reserved marinade.
  8. Bring to a boil and cook until the chicken is no longer pink and vegetables are tender. Around 5 to 7 minutes.
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  1. This looks delicious and I love that it’s so quick and simple to put together. I could probably eat Asian food almost every single day!

  2. I never use the frozen stir fry veggie mix. Is there one you like best? It would totally save me some time!

  3. Love me a good stir fry! Thanks for linking up to the Weekend re-Treat Link Party!

  4. I haven’t had stir fry in forever. Looks good!


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