20 Minute Chicken Stir Fry – The Schmidty Wife: Quick 20 Minute Chicken Stir Fry Recipe

A Busy Night’s Best Friend

Some nights, you just need dinner fast. I get it. We all do. That’s why this stir fry is my kitchen hero. It comes together in the time it takes to set the table. I still laugh at that.

My grandson calls it “rainbow chicken.” He’s right! Look at those bright colors. Cooking should be a joy, not a chore. This recipe proves it can be both easy and wonderful. What’s your go-to meal when time is short?

The Magic is in the Jar

Let’s talk about the sauce. It’s the heart of the dish. I mix mine in a little jar. I give it a good shake. It’s ready in seconds. This matters because a great sauce makes simple ingredients sing.

Fun fact: That bit of sugar isn’t just for sweetness. It helps balance the salty soy sauce. Makes everything taste round and full. Doesn’t that smell amazing when it hits the hot pan?

A Story of Spinach

I learned a trick from my friend Marie. She always adds spinach last. I watched her once. She tossed in a huge handful. It wilted down to almost nothing in the warm sauce.

That’s the mini-anecdote. Now you know the secret too. It’s a sneaky way to get more greens into your meal. This matters because food should nourish us and make us feel good. Do you have a favorite “sneaky veggie” trick?

Cutting Your Rainbow

Cut everything into similar sizes. Matchstick carrots. Small broccoli bites. Pepper strips. This isn’t just for looks. It helps everything cook evenly. No one gets a crunchy carrot next to a mushy pepper.

I put on some music while I chop. It makes the prep time fly. Cooking is about the journey, not just the destination. What’s your favorite kitchen task? I love the chopping. It feels peaceful.

The Final Touch

Don’t skip the lemon juice at the end. Just a teaspoon or two. It’s like a bright little wake-up call for all the flavors. And those sesame seeds! They add a tiny, happy crunch.

Serve it over a fluffy bed of rice. The rice soaks up that glorious sauce. Every bite is perfect. I hope you give this a try. Tell me, what vegetable would you add to your own rainbow stir fry?

Ingredients:

Ingredient	Amount	Notes
Chicken breast, cut into strips	1 pound
Carrots	2 large
Broccoli florets	1 head (about 2 cups)
Red bell pepper	1
Fresh spinach	1-2 cups	A large handful or two; it wilts down
Soy sauce	1/2 cup	For the sauce
Sesame oil	1 teaspoon	For the sauce
Ground ginger	1/2 teaspoon	For the sauce
Sugar	1 teaspoon	For the sauce
Cornstarch	2 teaspoons	For the sauce
Lemon juice, sesame seeds, rice		For garnish and serving

My Speedy Stir-Fry Supper Story

Hello, my dear! Come sit. Let me tell you about my busy-day lifesaver. This chicken stir-fry is my go-to recipe. It feels like a big, warm hug in a bowl. And it’s ready in the time it takes to set the table. I love the sizzle and smell from the skillet. Doesn’t that smell amazing?

I learned this from my friend Marie years ago. We were both rushing to get dinner done. She showed me her “twenty-minute miracle.” I still laugh at that name. But you know what? It really works. The colors make me so happy. All those bright veggies together! Now, let’s make it.

Step 1: First, make your magic sauce. Just whisk everything in a bowl. The cornstarch makes it silky and thick. (My hard-learned tip: Use a jar with a lid instead. You can shake it and store it for later!). It’s so simple, even my grandson can do it.

Step 2: Now, chop your rainbow. Cut the carrots thin so they cook fast. Make the broccoli florets nice and small. I like my pepper in cheerful strips. See how pretty it looks already? What’s your favorite colorful veggie to add? Share below!

Step 3: Time to cook! Get your skillet nice and hot. Add the chicken strips. You just want them not pink outside. They will finish cooking with the veggies. Listen to that happy sizzle.

Step 4: Toss in your carrots, broccoli, and pepper. Keep everything moving in the pan. This is called stir-frying! Do this for a few minutes. You want them tender but still with a little crunch.

Step 5: Finally, add the spinach and your sauce. Watch the spinach wilt down like magic. The sauce will bubble and get glossy. Give it one last gentle stir. Oh, my mouth is watering.

Cook Time: 20 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Dinner

Three Fun Twists to Try

This recipe is like a best friend. It’s happy to change for you! Feel free to play with it. Here are three of my favorite ways to mix things up. They each bring a different smile to my face.

The “No-Meat” Marvel: Swap chicken for big cubes of firm tofu. It soaks up the sauce beautifully.

The “Little Kick” Version: Add a spoonful of chili paste or red pepper flakes to the sauce. It warms you right up!

The “Sweet & Crunchy” Swap: Use snap peas and pineapple chunks instead of broccoli and pepper. So tropical!

Which one would you try first? Comment below!

How to Serve Your Masterpiece

Presentation is part of the fun! I always serve this over a fluffy bed of white rice. The rice loves to catch the extra sauce. For garnish, a squeeze of lemon makes everything brighter. Then sprinkle on those sesame seeds for a little crunch.

What to drink? For a cozy night, I love hot green tea. It feels so soothing. For a special weekend, a crisp glass of Riesling wine pairs nicely. It’s a little sweet, just like the meal. Which would you choose tonight?

Storing Your Stir Fry for Later

Let’s talk about keeping your stir fry tasty for later. It stores beautifully in the fridge for three days. Just pop it in a sealed container once it’s cool.

You can freeze it for up to three months. I pack single servings in little containers. This makes a perfect quick lunch on a busy day.

I remember my first time reheating it. I used too high heat and the chicken got tough. Now I reheat it gently in a skillet with a splash of water.

Batch cooking this recipe saves your future self. It means a good meal is always ready. This matters because a nourished cook is a happy cook.

Have you ever tried storing it this way? Share below!

Stir Fry Fixes for Common Hiccups

Sometimes our cooking needs a little help. Here are three common stir fry fixes. First, if your sauce is too thin, mix a teaspoon of cornstarch with cold water.

Stir it into your skillet. It will thicken right up. I once made a very soupy stir fry before I learned this trick.

Second, if your veggies are soft but chicken isn’t done, remove the veggies. Cook the chicken alone for a minute more. This keeps everything perfect.

Third, if your food sticks, your pan might not be hot enough. Let it heat up before adding oil and chicken. Getting these steps right builds your confidence.

It also makes sure every bite is full of flavor. That is what good cooking is all about. Which of these problems have you run into before?

Your Quick Stir Fry Questions

Q: Can I make this gluten-free? A: Yes! Just use tamari or coconut aminos instead of regular soy sauce.

Q: Can I make parts ahead? A: Absolutely. Chop your veggies and mix the sauce the night before.

Q: What if I don’t have broccoli? A: Use snap peas or sliced zucchini. The recipe is very forgiving.

Q: Can I double the recipe? A: You can, but cook it in two batches. Crowding the pan steams the food.

Q: Is the sesame oil important? A: It gives a wonderful flavor. But you can use a little more ginger if needed. *Fun fact: Sesame oil is made from toasted sesame seeds!* Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings a quick, happy meal to your table. Cooking should be simple and joyful. I love hearing about your kitchen adventures.

If you give this stir fry a try, I would be delighted to see it. Share a photo of your beautiful dinner with everyone.

Have you tried this recipe? Tag us on Pinterest! Your pictures make my day. Thank you for cooking with me today.

Happy cooking!

—Anna Whitmore.