My chicken sausage stir fry is quick to make, super delicious, and perfect for weeknight dinners! Made from scratch with a simple stir fry sauce, lots of fresh veggies, and juicy chicken sausage, this one pan meal is ready to serve in 25 minutes. Balanced, easy, and tasty, this is one of my family’s favorite meals!
Stir Fry with Chicken Sausage and Broccoli
I’m always looking for more ways to get fresh veggies on my kids’ plates, and a stir fry is the tastiest way to do it! Chicken sausage, onion, bell peppers, and broccoli cook up together with a homemade stir fry sauce to make this healthy dinner that’s full of flavor.
I love stir-fries because they’re so versatile and super quick, and this recipe with chicken sausage is no different. It’s a great way to use up whatever veggies I have in my fridge, and everything comes together in a matter of minutes with one skillet. Everyone clears their plate without complaint!
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Make It Your Own!
It’s so easy to put your own spin on this chicken sausage stir fry. You can use other sausages (pork, beef or plant-based), and you can add in different veggies (like carrots or green beans). Then adjust the level of spice to suit your tastes by increasing or decreasing the amount of sriracha used in the stir fry sauce. Simple!
Chicken Sausage Stir Fry Recipe
My chicken sausage stir fry recipe is filled with vibrant veggies and a simple sauce, cooked in one pan in just 25 minutes!
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Serves 4 servings
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Whisk together the sauce ingredients in a bowl or shake in a jar. Set aside.
¼ cup soy sauce, ⅓ cup chicken broth, 1½ tablespoons brown sugar, 1 tablespoon sriracha, 1 tablespoon cornstarch, 2 cloves garlic, 1 (1-inch piece) fresh ginger, 1 teaspoon sesame oil
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Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Once heated, add in the chicken sausage and cook for 3-4 minutes until browned on the edges. Transfer to a plate.
1½ tablespoons olive oil, 4 pre-cooked chicken sausage links
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Add in a ½ tablespoon of oil and the onion. Cook for 2-3 minutes Then, add in the bell peppers. Sprinkle with salt. Cook for 3-4 minutes until tender-crisp.
½ onion, 2 large bell peppers, ½ teaspoon kosher salt
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Add the broccoli to the skillet. Pour in the sauce and stir to coat the veggies. Cook for a couple minutes longer until the sauce has thickened and the broccoli is bright green and tender-crisp.
2 cups broccoli florets
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Stir in the chicken sausage.
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Serve with rice and sprinkle sesame seeds and chopped green onion over the top. Drizzle chili crisp oil over the top.
sesame seeds, chopped green onion, Chili crisp oil
**Broccoli and bell peppers are great for stir-fry, but feel free to swap in whatever veggies you have on hand. Cauliflower, mushrooms, and water chestnuts, are great additions.
Becky’s Top Tips:
- Cut the peppers and onions thinly and of similar sizes so that they cook evenly.
- Don’t overcrowd the pan — this creates steam, which can make the veggies soggy.
- Be careful not to overcook the vegetables — they should still have a nice crunch to them!
Storage: Store chicken sausage stir fry in an airtight container in the fridge for 3 days, or in the freezer for 3 months.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Nutrition Facts
Chicken Sausage Stir Fry Recipe
Amount Per Serving
Calories 304
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 60mg20%
Sodium 1786mg78%
Potassium 385mg11%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 10g11%
Protein 17g34%
Vitamin A 3157IU63%
Vitamin C 151mg183%
Calcium 40mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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The quickest lunch for busy work days!
I threw this together in less than 30 minutes in the middle of my work day, and warmed up some leftover rice from the fridge. So yummy!
How to Make Chicken Sausage Stir Fry Step by Step
Prep: Gather the list of ingredients for this easy stir fry recipe. Mince the garlic and ginger; slice the onion and bell peppers; cut 4 links of pre-cooked chicken sausage into coins; and chop the broccoli into bite-sized florets.
Make the Stir-fry Sauce: In a bowl, whisk together ¼ cup of soy sauce, ⅓ cup of chicken broth, 1½ tablespoons of brown sugar, 1 tablespoon of sriracha, 1 tablespoon of cornstarch, 2 minced cloves garlic, a minced 1-inch piece of fresh ginger, and 1 teaspoon of sesame oil. Set aside. You can also add the ingredients to a jar and shake them together.
Brown the Sausage: Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Once hot, add in the sliced chicken sausage and cook for 3-4 minutes, until browned on the edges. Transfer to a plate and set aside.
Cook the Veggies: Add another ½ tablespoon of oil to the skillet, then add the ½ of a sliced onion. Cook for 2-3 minutes. Then add 2 sliced bell peppers, sprinkle with salt, and cook for 3-4 minutes, until veggies are tender-crisp. Add 2 cups of broccoli florets to the skillet.
Add the Sauce: Next, pour in the prepared sauce, and stir to coat the veggies. Cook for a couple minutes longer, until the sauce has thickened and the broccoli is bright green and tender-crisp.
Add Sausage and Finish: Stir the cooked chicken sausage into the stir fry veggies to combine.
Serve: Serve with rice, then sprinkle sesame seeds and chopped green onion on top. Drizzle chili crisp oil if desired.
How to Store, Freeze, and Reheat
Let leftover chicken sausage stir fry cool before storing in an airtight container. Keep in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat on the stovetop over medium heat with some oil, stirring consistently until warmed through.
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