A quick and easy Chicken Sausage Stir-Fry recipe made with lots of vegetables and a sweet & savory sauce all in under 20 minutes! Forget about take-out, this is the perfect weeknight dinner meal.
And if you love Chicken Sausage recipes then you gotta try this Sheet Pan Chicken Sausage, Potatoes and Brussels Sprouts recipe next!
The best part about stir-fry recipes is that they are very versatile. You can switch out the chicken sausage for turkey sausage, beef or pork sausage. And you can swap the vegetables out for your favorite ones or add more veggies if you’d like. The combinations are endless.
WHY YOU'LL LOVE THIS RECIPE
- It's a super quick 20-25 minute meal including the prep time.
- Inexpensive dinner, easy on the budget.
- Great for meal prepping lunch for the week!
- Lots of flavor, a variety of vegetables and easy to customize based on which veggies are in season, are on sale or what you currently have in the fridge!
INGREDIENTS YOU WILL NEED
Chicken Sausage - Grab fully cooked chicken sausage links for this recipe. I like using Aidells Chicken & Apple Smoked Sausage, but there are several different flavors and brands. You will need roughly 4-5 sausage links or 12-14 oz. You could also use beef or pork sausage if you prefer. Just make sure it says fully cooked on the package.
2 Bell Peppers - Two different colors of bell peppers
Red Onion - A red or yellow onion adds extra flavor and goes well with the rest of the veggies.
Zucchini - One large zucchini.
Stir Fry sauce - Soy sauce, sesame oil, brown sugar and chicken broth.
Corn starch & water - to help thicken the sauce.
Full instructions are included in the recipe card below, but here’s a quick overview:
Step One: Prep the ingredients! Chop the bell peppers, onion, zucchini and chicken sausage links. Next go ahead and make the sauce in a small bowl. Stir the sauce together and set aside.
Step Two: In a large skillet on medium heat add oil and saute the chicken sausage for 2 minutes or until lightly browned. Remove chicken sausage from the skillet and set aside.
Step Three: Add a little more oil to the skillet and toss in chopped veggies. Saute until tender, about 4-5 minutes, then add chicken sausage back in the skillet. Pour sauce over sausage and vegetables and stir until everything is evenly coated. Simmer for 2-3 minutes to allow the sauce to thicken, then remove from heat.
Step Four: Garnish with sesame seeds or green onions and serve with steamed rice. Enjoy!
Chop your veggies ahead of time to save on time. You can wash and cut up the vegetables the night before and store them in the fridge in an airtight container. When it’s time to cook dinner this step is already done!
Stir the sauce. Give the sauce another quick stir before adding it to the skillet just in case any of the ingredients have settled to the bottom.
Sausage - there are so many types of cooked sausage. This recipe calls for chicken sausage but you can certainly use beef, turkey or pork sausage. Just make sure to grab the fully cooked sausage links (usually in the deli section).
Vegetables - I like using a combination of different vegetables with different colors. It’s easy to mix things up here so use whatever veggies you like. This recipe keeps things pretty simple with a combination of bell peppers, onions and zucchini. But sliced carrots, broccoli, green beans or mushrooms would all work well in this stir-fry recipe.
MORE QUICK DINNER RECIPES
- Asian Ground Turkey Stir Fry
- Sheet Pan Chicken Sausage, Potatoes & Brussels Sprouts
- Honey Butter Garlic Chicken
- Sheet Pan Chicken Fajitas
- Creamy Italian Sausage Pasta