Quick and Easy 15 Minute Chicken Stir-Fry for Jennifer
Jennifer from Ohio, this one’s for you! You asked for a quick and tasty meal that won’t break the bank. Your 15-minute chicken stir-fry is here to save your wallet and your schedule. No more $40 takeout nights when you work late!

This recipe is super easy and way cheaper than ordering in. You’ll love how fast it comes together after a long day. Plus, it’s packed with veggies and protein to keep you going. Let’s ditch the grilled cheese and whip up something fresh and yummy in just 15 minutes!

Exact Ingredients List
Here’s everything you’ll need for your quick and easy chicken stir-fry, Jennifer:
For the stir-fry:
- 3 tablespoons oil (canola or peanut)
- 2 chicken breasts, cut into 1-inch cubes
- Salt and pepper to taste
- 1 bundle broccolini florets (or broccoli florets)
- 1 cup matchstick carrots
- 1 cup red bell peppers, chopped
- 1 cup crimini mushrooms
- 2 baby bok choy, quartered lengthwise
- 1 package yakisoba noodles
For the sauce:
- 1/2 cup low sodium soy sauce
- 1/4 cup vegetable or chicken stock
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1/4 teaspoon ground ginger
- 1 teaspoon minced garlic
- 2 tablespoons cornstarch
For garnish:
- 2 green onions, minced
- 1 tablespoon sesame seeds
You can find yakisoba noodles in the produce section of your grocery store. They’re pre-cooked, which saves you time!

Instructions
Heat a cast iron skillet over high heat. Add 1 tablespoon oil and let it get hot.
Put the chicken cubes in the pan. Sprinkle with salt and pepper. Cook for about 4 minutes, stirring now and then.
Take the chicken out and put it on a plate. Add more oil to the pan.
Toss in the broccolini, carrots, and peppers. Stir-fry for 2-3 minutes until they start to soften.
Add the mushrooms and bok choy. Cook for another 2 minutes.
Put the chicken back in the pan. Add the yakisoba noodles.
Pour in the sauce mixture. Stir everything together and cook for 1-2 minutes until the sauce thickens.
Sprinkle green onions and sesame seeds on top. Your quick and yummy stir-fry is ready to eat!

Possible Substitutes List & Recipe Variations
You can easily switch up this stir-fry to suit your tastes or use what’s in your fridge. Try these swaps:
Protein:
- Tofu cubes
- Sliced beef
- Shrimp
Veggies:
- Snow peas
- Zucchini
- Cauliflower
- Snap peas
Don’t have yakisoba noodles? No problem! Use rice noodles, lo mein, or even spaghetti in a pinch.
For the sauce, you can get creative too. Add a splash of rice vinegar for tang or sriracha for heat. Love garlic? Toss in an extra clove or two.
Want to make it gluten-free? Use tamari instead of soy sauce and rice noodles instead of yakisoba.
Short on time? Buy pre-cut veggies from the produce section. It’ll save you precious minutes on busy nights.
Remember, stir-fries are flexible. Feel free to use whatever veggies are in season or on sale. The key is to cut them into similar-sized pieces so they cook evenly.

Tips, Tricks & Storing
Make this stir-fry your own! Try different veggies like snap peas, zucchini, or water chestnuts for a fun twist.
Short on time? Use pre-cut veggies from the grocery store. They’ll save you precious minutes in the kitchen.
Don’t overcook your veggies. You want them crisp-tender for the best texture and flavor.

Cook your chicken in batches if needed. Overcrowding the pan can make it steam instead of getting that nice golden color.
Got leftovers? Store them in an airtight container in the fridge. They’ll stay fresh for up to 3 days.
To reheat, simply zap in the microwave or toss in a hot pan for a few minutes. Add a splash of water if it seems dry.
Freeze portions for quick future meals. Just thaw in the fridge overnight before reheating.
Make extra sauce and keep it in the fridge. It’s great for jazzing up other meals during the week.
Try using chopsticks for a fun eating experience. It’s a great way to slow down and enjoy your meal.