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Why This $20 Chicken Stir Fry Is a Total Winner

Sometimes the best dinners are the simplest. This chicken stir fry dish is one of those magical meals that doesn’t take much to pull together but delivers BIG on flavour.

Here’s why I’m obsessed:
  • Ready in 20 minutes – faster than scrolling Uber Eats.
  • Costs around $20 – for 4 generous servings!
  • Heaps of veg – fresh or frozen, whatever you’ve got.
  • Customisable – noodles, rice, or just veg and protein.
  • Way healthier than takeaway – and still just as satisfying.
This isn’t just any quick midweek dinner — this is homemade chicken stir fry that feels like a treat. With tender chicken (thanks to a clever velveting trick), a glossy, umami-rich sauce, and bouncy hokkien noodles, it hits every note: sweet, salty, savoury, and a little spicy (if you like).
You don’t need anything fancy to nail this chicken stir fry recipe, but a few good-quality staples will take it up a notch:

Chicken:

Use diced chicken breast or go for thighs if you want extra juiciness. Just don’t skip the bicarb soda trick (more on that below!).

Noodles:

I love hokkien noodles for their texture and ease — just soak in hot water for a minute and they’re good to go. You can swap with rice noodles or even soba if that’s what you’ve got.

Veggies:

A stir fry veg pack is perfect (hello convenience), or mix your own with capsicum, carrot, broccoli, snow peas, and bok choy. Frozen veg also works a treat!

The Sauce:

This is what makes it shine:

  • Light soy sauce for saltiness.
  • Sweet soy sauce (kecap manis) for that sticky sweetness.
  • Oyster sauce for umami depth.
  • Rice wine vinegar for a tangy kick.
  • Cornflour to thicken.
  • White pepper for a subtle heat.
Ever wondered how Chinese takeaway gets their chicken so tender? It’s all about velveting — marinating the chicken briefly with bicarb soda before cooking. It breaks down the fibres and gives you that signature silky texture. Just remember to rinse it off well before cooking, or it’ll taste metallic.
It’s one tiny extra step that makes a HUGE difference.
The beauty of this dish is that it comes together so quickly. Here’s the basic flow:
  • Prep everything first – sauce, noodles, veggies, chicken.
  • Velvet the chicken – 10–15 minutes with bicarb soda.
  • Make your sauce – whisk it all together in one bowl.
  • Sear the chicken – hot pan, quick cook.
  • Add aromatics – crushed garlic and ginger = instant flavour bomb.
  • Toss in veggies – cook till just-tender.
  • Add noodles and sauce – toss to coat, cook till thick and glossy.
Done. Dinner on the table in less time than it takes to argue about what to order.
  • Don’t crowd the pan – cook in batches if needed so everything sears, not steams.
  • Use sesame oil for rich, toasty flavour — a little goes a long way!
  • Add a splash of water if the sauce thickens too much before everything is coated.
  • Double the sauce if you love things extra saucy.
  • Top with chilli oil, sesame seeds, or fried shallots for a fancy finish
This chicken stir fry dish is perfect on its own, but here are a few extras to round out the meal:
  • Steamed jasmine rice if you want to swap out the noodles.
  • Prawn crackers for a fun, crunchy side.
  • Asian cucumber salad or quick pickled veggies to refresh the palate.
  • Pair with a cold beer, sparkling water with lime, or a light white like Riesling or Pinot Grigio.
Let’s be honest — stir fry is one of those dishes that somehow tastes even better the next day. Here’s how to keep it fresh:

In the Fridge:

  • Store in an airtight container for up to 3 days.
  • Reheat in a frypan or microwave with a splash of water to loosen the sauce.

In the Freezer:

  • Yep, it freezes well! Portion into containers, label, and freeze for up to 2 months.
  • Defrost overnight in the fridge and reheat until steaming hot.
Tip: The noodles may soften a bit after freezing, but the flavour? Still amazing.
If this chicken stir fry recipe is your new obsession (same!), here are a few other easy and affordable meals you’ll love:

Wrapping It Up

This homemade chicken stir fry is the kind of recipe you can lean on again and again. It’s affordable, adaptable, and always a crowd-pleaser. Whether you’re feeding a family, meal prepping for the week, or just craving a killer noodle bowl, this dish has got your back.
With just $20, 20 minutes, and one wok — you’ve got dinner sorted. And not just any dinner, but one that’s better than takeaway.
Tried this $20 Chicken Stir Fry? I’d love to see it! Snap a pic and share it with me on Instagram at @steph_cooks_stuff — your kitchen creations honestly make my day!
Chicken Stir Fry
Steph de Sousa

Chicken Stir Fry

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This $20 Chicken Stir Fry is fast, flavour-packed, and easy on the budget — ready in just 20 minutes with tender chicken, crisp veggies, noodles, and a rich, glossy sauce. It’s quicker and cheaper than takeaway, and guaranteed to be a family favourite!
Print Recipe
prep time Prep Time 10 minutes
setting time Setting Time
 10 minutes
Servings: 4
Course: Recipes
Cuisine: Asian
Calories: 372
dish icon Ingredients Equipmentcook book Methodhealt Nutritionvideo icon Video

Ingredients
 

  • 500 g Diced Chicken Breast
  • 1 Tsp Bicarbonate of Soda
  • 1 Pkt Hokkien Noodles
  • 400 g Stir Fry Vegetables
  • 1/4 Cup Light Soy Sauce
  • 2 Tbsp Sweet Soy Sauce
  • 2 Tbsp Oyster Sauce
  • 2 Tbsp Rice Wine Vinegar
  • 1/2 Tsp White Pepper or Black Pepper
  • 1/2 Cup Water
  • 2 Tsp Cornflour
  • 1 Tbsp Crushed Garlic
  • 1 Tbsp Crushed Ginger
  • 2 Tbsp Sesame Oil

Equipment

Method
 

  1. Mix the chicken with bicarbonate of soda and set aside while you prep.
  2. Whisk together soy sauce, sweet soy, oyster sauce, rice wine vinegar, pepper, water, and cornflour to make your sauce.
  3. Heat a wok or frying pan until very hot. Add sesame oil then the chicken, sear until just sealed.
  4. Add garlic and ginger, stir well.
  5. Toss in vegetables and cook for a couple of minutes.
  6. Add noodles and pour over the sauce. Toss everything together until the sauce thickens and coats the chicken and veggies.

Nutrition

Calories: 372kcalCarbohydrates: 30gProtein: 32gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 80mgSodium: 1880mgPotassium: 741mgFiber: 4gSugar: 9gVitamin A: 5116IUVitamin C: 13mgCalcium: 49mgIron: 2mg

Video

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Frequently Asked Questions

Can I use tofu or beef instead of chicken?
Definitely! Swap in firm tofu (pressed and pan-fried) or thinly sliced beef for a delicious variation. Just adjust the cooking time
Rice noodles, egg noodles, or even vermicelli work well. Or ditch the noodles entirely and serve with rice or cauliflower rice.
Not by default! But you can easily add heat with chilli flakes, sriracha, or chilli oil to suit your spice level.
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