20-Minute Chicken Stir-Fry
This 20 minute chicken stir fry is all about speed and technique. High heat locks in juiciness, frozen vegetables keep prep minimal, and a simple sauce ties everything together for a balanced, budget-friendly dinner.
Servings 4 people
Calories 428kcal
Equipment
- 1 Wok or Large Non-Stick Skillet: To achieve "Wok-Hei" high-heat results.
- 1 Chef’s knife For slicing chicken into thin, uniform strips.
- 1 Small whisk For mixing the soy-ginger sauce.
Ingredients
- 1 lb chicken breast thinly sliced
- 2 cups frozen stir-fry vegetable mix
- 2 cups cooked rice for serving
- 2 tbsp soy sauce
- 1 tsp grated ginger or powder
- 2 cloves garlic minced
- 2 tbsp oil vegetable or canola
- Optional: chili flakes, sesame oil
Instructions
- Heat oil in a large pan or wok over high heat.
- Add chicken and sear quickly until golden (3–5 minutes). Remove if needed.
- Add garlic and ginger; stir for 30 seconds.
- Add frozen vegetables and cook until hot but still crisp.
- Return chicken, add soy sauce, and toss well.
- Serve immediately over hot rice.
Video
Notes
This is just a guideline video, and our recipe may vary from it.