Ever stood in front of your fridge at 6 PM, hungry and tired, wishing dinner would just magically appear? We’ve all been there. That’s exactly why this chicken sausage stir-fry skillet deserves a permanent spot in your recipe arsenal. It’s quick, it’s nutritious, and most importantly, it actually tastes good enough that you won’t feel like you’re sacrificing flavor in the name of convenience. It’s basically your weeknight dinner superhero, swooping in to save you from another sad bowl of cereal or expensive takeout order.
Why This Recipe is Awesome
Let’s talk about why this chicken sausage stir-fry skillet is about to become your new BFF. First off, it’s ready in about 20 minutes flat—less time than it takes to decide what to order for delivery, wait for the driver to arrive, and then feel mild regret about spending $30 on something you could have made at home.
The real genius lies in using chicken sausage as your protein. Unlike raw chicken that needs to be carefully handled and cooked to the perfect temperature, chicken sausage comes pre-cooked (in most cases), meaning you’re just heating it through and getting some nice caramelization. Plus, it’s already seasoned, which means half the flavor work is done for you. It’s like having a sous chef who handled all the hard stuff.
Another major win? This dish is what I call “macro-friendly”—high in protein, moderate in carbs (which you can easily adjust up or down), and relatively low in fat compared to traditional sausage dishes. Translation: it fits into almost any healthy eating plan while still being satisfying enough that you don’t feel like you’re eating “diet food.”
And did I mention the versatility? This recipe is basically the culinary equivalent of that friend who gets along with everyone. Swap vegetables based on what’s in your fridge, adjust the spice level to your preference, serve it over different bases—it’s endlessly adaptable to your mood and what you have on hand.
Chicken Sausage Stir-Fry Skillet
Ingredients
- 12 oz 4 links pre-cooked chicken sausage, sliced into rounds (Italian, garlic, or apple flavored all work well)
- 2 tablespoons olive oil divided
- 1 medium onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 2 cups broccoli florets
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- ½ teaspoon red pepper flakes adjust to your spice preference
- 2 green onions sliced (for garnish)
- 1 tablespoon sesame seeds for garnish
- Optional: 2 cups cooked brown rice quinoa, or cauliflower rice for serving
Instructions
- Prepare the sauce by mixing together soy sauce, honey, rice vinegar, and red pepper flakes in a small bowl. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken sausage and cook for about 5 minutes, turning occasionally, until nicely browned on multiple sides. The goal here is good caramelization, which equals flavor. Remove sausage to a plate and set aside.
- In the same skillet, add the remaining tablespoon of oil. When hot, add the onions and cook for 2 minutes until they begin to soften.
- Add the bell peppers and broccoli to the skillet. Stir-fry for about 4-5 minutes until the vegetables are crisp-tender. You want them to still have some bite—nobody likes mushy vegetables.
- Create a small space in the center of the skillet by pushing the vegetables to the sides. Add the minced garlic and grated ginger to this space and cook for about 30 seconds until fragrant. This quick cooking prevents them from burning while still releasing their aromatics.
- Return the browned sausage to the skillet and toss everything together.
- Pour the prepared sauce over the mixture and stir to coat evenly. Let it simmer for 1-2 minutes until the sauce slightly thickens and everything is heated through.
- Remove from heat and garnish with sliced green onions and sesame seeds.
- Serve immediately over brown rice, quinoa, or cauliflower rice if desired, or enjoy it on its own for a lower-carb option.
Notes
- For meal prep, this recipe keeps well in the refrigerator for up to 4 days. Store the stir-fry separate from any grain base for best results.
- The stir-fry itself reheats beautifully in a microwave or quickly in a skillet with a splash of water.
- Feel free to add a sprinkle of crushed peanuts for extra crunch or a squeeze of lime juice for brightness.
- If you prefer a saucier stir-fry, double the sauce ingredients.
- For an extra nutritional boost, toss in a handful of spinach or kale in the last minute of cooking.
Calories & Nutritional Info
- Calories: Approximately 290 per serving (without rice)
- Protein: 22g per serving
- Carbs: 18g per serving
- Fat: 16g per serving
- Fiber: 4g per serving
- Sodium: Moderate (primarily from the soy sauce and chicken sausage)
Common Mistakes to Avoid
- Overcrowding the pan. This leads to steamed rather than stir-fried vegetables. Cook in batches if needed for proper caramelization.
- Not pre-heating the pan enough. A hot pan is essential for stir-frying to get that nice sear without overcooking.
- Cutting vegetables inconsistently. Try to make all pieces similar in size so they cook at the same rate.
- Adding garlic too early. It burns easily and can turn bitter. Always add it toward the end of cooking.
- Stirring too frequently. Let the sausage and vegetables sit undisturbed for a bit to develop those delicious browned edges.
Alternatives & Substitutions
- Protein options: Turkey sausage works great, as does plant-based sausage for a vegetarian version. In a pinch, you could even use sliced chicken breast, though you’ll need to adjust cooking time to ensure it’s fully cooked.
- Vegetable variations: This is a great “clean out the fridge” recipe. Zucchini, mushrooms, snow peas, carrots, or cauliflower all work well. Aim for about 4-5 cups total vegetables.
- Sauce alternatives: For a different flavor profile, try teriyaki sauce, sweet chili sauce, or even a tablespoon of pesto for an Italian twist.
- Serving suggestions: Beyond the typical grain bases, try serving over zucchini noodles, in lettuce cups, or stuffed into a whole grain wrap.
- Make it spicier: Add a diced jalapeño with the bell peppers or substitute chili garlic sauce for the red pepper flakes.
FAQs
Is chicken sausage healthier than regular sausage?
Generally, yes. Chicken sausage typically contains less fat and fewer calories than pork or beef sausage while still providing plenty of protein. However, sodium content can still be high, so look for varieties labeled “lower sodium” if that’s a concern.
Can I make this recipe ahead of time?
Absolutely! It’s perfect for meal prep. The flavors actually develop nicely after a day in the refrigerator. Store it in airtight containers for up to 4 days.
What’s the best type of chicken sausage to use?
Pre-cooked chicken sausage comes in many flavors. Italian, garlic, or apple flavored all work well in this recipe. Choose based on your preference or what complements your vegetables. Brands like Aidells, Al Fresco, or Trader Joe’s offer good options.
How can I make this recipe even faster?
Use pre-cut vegetables from the produce section or frozen stir-fry vegetable mix (thawed and patted dry). You can also keep minced garlic and ginger in your freezer – they thaw almost instantly when added to a hot pan.
Is this recipe suitable for specific diets?
With minor adjustments, this recipe can fit many dietary plans. It’s naturally gluten-free if you use tamari instead of soy sauce. For keto, substitute the honey with a sugar-free sweetener and serve over cauliflower rice. For paleo, use coconut aminos instead of soy sauce and skip the rice.
Final Thoughts
This chicken sausage stir-fry skillet is what I call “real life cooking”—it acknowledges that most of us want healthy, tasty food but don’t have hours to spend in the kitchen on a typical weeknight. It’s the culinary equivalent of comfortable jeans that somehow also make you look put-together: practical, versatile, and reliable without sacrificing style (or in this case, flavor).
Whether you’re cooking for a family that needs dinner on the table ASAP, meal prepping for a busy week ahead, or just trying to eat healthier without feeling deprived, this recipe has your back. So next time you’re tempted to reach for the takeout menu after a long day, give this quick stir-fry a try instead. Your wallet, your schedule, and your taste buds will all thank you.
