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5-Ingredient Chicken Stir Fry

An easy weeknight go-to dinner idea. This Chinese style 5-Ingredient Chicken Stir Fry is made with a noodles, chicken and frozen vegetables. Take-out taste in under 15 minutes!

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This 5-ingredient chicken stir fry is impossibly good! But it is, in fact, possible. Very possible. And very easy!

Chicken, Noodles and Frozen Stir Fry Vegetables

Guys, that’s more than half the ingredients list here.

So what in the world could bring this all together? Two simple sauces. First — Stir Fry sauce. I mean, no brainer there. Second though is one of my favorite secret sauces — Sweet Chili sauce. This sauce combines beautifully with stir fry sauce to add a layer of sweet, sticky spiciness. Perfection.

5-Ingredient Chicken Stir Fry: A One-Pot Meal

You heard that right. All you need is one pot to make this dish and five main ingredients (plus oil to grease the pan if desired).

Chicken and Frozen Vegetable Stir Fry Ingredients

Cooked chicken, noodles, frozen stir fry vegetables, sweet chili sauce and stir fry sauce. Simple!

Now, you traditionally make stir fry in a wok. However, I’m taking the liberty to break free of the “right way” to do stir fry and opting for the easy way. And the do-less-dishes way. This involves using a dutch oven. Which happens to be my very favorite piece of cookware because it’s so, so versatile. Like if I could only have one kitchen item, it would probably be this and I’d just make everything else out of sticks or something.

So, if you have a dutch oven, then you can cook your stir fry noodles first, drain and leave them in the strainer. Then cook your vegetables, heat your sauce and finally toss in warm chicken (or reheat your cooked chicken). You don’t even need to rinse the pot in between because you’ll eventually stir in the noodles again too so does it really matter if there’s some noodle residue? Nah.

Don’t have a dutch oven? Shop dutch ovens on Amazon

Use rotisserie chicken, pre-cooked chicken cutlets, or leftover chicken.

What we’re looking for here is chicken that’s already cooked to save time. If you prefer to make your own chicken fresh, go for it!

When choosing a pre-cooked chicken, the more mild the seasoning, the better. However, you really can’t go wrong with the usual rotisserie chicken seasonings or the garlic or even lemon flavored chickens. All those flavors mix well with this Asian style meal. You could even use frozen chicken, or breaded chicken!

Bottom line: any type of cooked chicken works.

What type of noodles are best for stir fry?

Whatever is available is my go-to and being in somewhat of a rural area, we are limited in our options. I seem to always be able to find the Thai brand of stir fry noodles though so that’s what I go with when I’m looking for a more authentic stir fry taste and texture.

However, you can get away with other types of noodles — gluten free noodles, ramen noodles, even spaghetti noodles will do the job.

So, your choice. If you have access to a lot of different options, experiment and decide what you like best with this dish.

What ingredients are in this stir fry sauce?

This chicken and vegetable stir fry is made very easy using two bottled sauces—stir fry sauce and sweet chili sauce. But you could make your own sauce, if you want.

Here are in the main ingredients in each of these bottled sauces:

Stir Fry Sauce

I use Kikkoman stir fry sauce. It has all the basic stir fry flavors which works well when blended with the Sweet Chili sauce. The main ingredients are: soy sauce, sugar, wine, vinegar, garlic, oyster sauce, spices and salt. So you could make your own stir fry sauce using those ingredients if you want.

Sweet Thai Chili Sauce

I use the generic sweet chili sauce which has the following main ingredients: sugar, vinegar, chili paste, garlic and red pepper. Again, if you prefer to make this sauce from scratch, these are the ingredients you’ll need. I find it pretty easy to put together sauces this way (referencing store-bought sauces) and I just adjust the amounts of each ingredient to taste.

So that’s it! Just combine those two sauces and voila! What you get is a very traditional flavor of stir fry taste with a hint of sweetness and spice. Not too much. Just right!

This chicken and vegetable stir fry is just 5 ingredients so it’s not a fancy recipe or a from scratch recipe. It’s a quick and easy go-to meal for when you want something as yummy as take out, but that you can easily whip up at home.

Use noodles or rice — your choice.

Have some leftover rice you need to use up? This recipe is great with rice as well as noodles. So feel free to interchange these as you please.

Add some crunch!

Won ton strips are an easy way to add some crunch to this dish. You could even lower your carbs and make this recipe with extra vegetables, no noodles or rice and just put a few won ton strips on top to satisfy those carb cravings.

Chow Mein crunchy noodles are also a great topping for this stir fry if you’re craving some carbs and crunch.

What vegetables are in this stir fry?

I use the deluxe frozen stir fry vegetable mix which includes: broccoli, green beans, carrots, baby corn cobs, water chestnuts, and red peppers. Or the broccoli stir fry mix which includes the same veggies minus the baby corn (just regular corn kernels instead) plus cauliflower, sugar snap peas, and mushrooms. So I’m not sure why the other one is called deluxe, ha! I guess the baby corn cobs must be fancy.

Of course, you can pick and choose your own fresh vegetables and come up with your own medley but grabbing the frozen mix saves a lot of time.

The beautify of this dish is that it’s easy and also super versatile. So if there are veggies you want to add, go for it.

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This easy 5-Ingredient Chicken and Vegetable Stir Fry recipe was featured on Meal Plan Monday and South Your Mouth!

5-Ingredient Chicken Stir Fry Dinner

Easy Chicken Stir Fry Recipe

5-Ingredient Chicken Stir Fry

An easy weeknight go-to dinner idea. This Chinese style 5-Ingredient Chicken Stir Fry is made with a noodles, chicken and frozen vegetables. Take-out taste in under 15 minutes!
Author: Angela G.
5 from 2 reviews
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Course: Dinner
Cuisine: American, Asian
Skill Level: Easy
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 Servings
Yield: 4 cups


  • 2 cups cooked stir fry noodles or rice
  • 20 oz frozen stir fry vegetables
  • ¼ cup cooking oil optional*
  • ½ cup stir fry sauce
  • ¼ cup sweet chili sauce
  • 1 cup cooked chicken chopped


  • Heat oil in a large skillet, dutch oven or wok over high heat. (Oil is ready when a drop of water sizzles) *See below for notes to eliminate the need for oil
  • Carefully add vegetables and cook, stirring frequently for about 5-7 minutes or until vegetables are brightly colored and most of the water has evaporated. If you'd like some extra flavor, cook until you lightly brown the outsides of the vegetable skins.
  • Stir in cooked chicken and heat for 1-2 minutes, stirring, if needed.
  • Add sauces, then cooked noodles. Toss to coat noodles and vegetables in sauce. Keep stirring in the heated pan as long as needed to bring all cooked ingredients to desired serving temperature.



To lighten up this dish, you can fry everything without the oil. However, you'll need to use a nonstick pan and reduce the heat to medium. Be sure to stir frequently to prevent sticking or burning. You will loose a little bit of the crisp that oil would give you but if you are looking to cut calories, this might be worth it.

Nutrition Facts

Calories: 444kcal | Carbohydrates: 56g | Protein: 17g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 710mg | Potassium: 535mg | Fiber: 8g | Sugar: 11g | Vitamin A: 7444IU | Vitamin C: 20mg | Calcium: 54mg | Iron: 2mg
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