Most times, I want dinner fast, really quick and easy, so this chicken sausage stir-fry is my go-to lately—made with lots of vegetables and a sweet savory sauce in under 20 minutes, it beats take-out and works as a perfect, versatile weeknight meal where I can switch turkey, beef, or pork, swap favorites, or add more veggies with endless combinations.
I like using smoked sausage with each vegetable, letting them stir and fry into a complete dish in one pan in less than no time; amazing flavors are created with just a few ingredients, especially when loaded with crunchy, colourful, succulent bites—always delicious and satisfying.
Stir Fry with Sausage and Vegetables-The Short Answer
Why This Recipe Is Special
- In my routine, Stir fry is a super, quick go-to—a 20 to 25 minute meal, including prep time, perfect for dinner that’s easy and inexpensive on the budget.
- It’s a great meal for meal prepping, and I often use it for lunch across the week.
- You still get lots of flavor with a variety of vegetables, and you can customize it based on veggies in season, on sale, or what’s currently in the fridge.
Ingredients Overview & Measurement
Sausage & Base Choices
- I keep my chicken sausage stir fry simple with Chicken sausage that is fully cooked in sausage links, often from a package like Aidells Chicken & Apple Smoked Sausage for rich flavors across trusted brands
- I use 4 sausage or 5 links (about 12 to 14 oz), though beef sausage or pork sausage also works (variation: try spicy or honey garlic)
Vegetables & Prep Balance
- I use vegetables like 1 red bell pepper, 1 yellow bell pepper, ½ medium yellow onion or purple onion, and 1 medium Italian zucchini (around 2 cups)
- This combination of bell peppers, red onion, and zucchini keeps veggies versatile, evenly cooked, and saves time (variation: add 2 ribs celery or 2 small carrots julienned for extra colour)
Sauce & Cooking Measurements
- I mix a quick stir fry sauce with 2 tablespoons soy sauce or less sodium soy sauce, 1 tablespoon sesame oil or toasted sesame oil, brown sugar, and ¼ cup chicken broth or vegetable broth (variation: use cold water for lighter taste)
- I add minced garlic using 1 garlic clove or 3 cloves garlic, plus minced fresh ginger, sriracha, and rice wine vinegar (variation: increase heat if needed)
- To thicken the sauce, I combine 1 tablespoon cornstarch with 2 tablespoons water, then balance with 2 teaspoons and 1.5 tablespoons honey or extra brown sugar to adjust to taste
- I cook in 2 tablespoons cooking oil, light flavored olive oil, or vegetable oil, sometimes divided to grease the wok
- I add 1 pound smoked sausage or pork sausage, sliced thinly at an angle into bite sized chunks or keep 4 sausage pieces
- Veggies go in as thin strips, ¼ inch strips, or ⅓ inch strips, with extras like 1 red pepper, 2 bell peppers, and 2 ears with corn kernels removed from the cob
- I season with ¼ teaspoon fine sea salt, ½ teaspoon kosher salt, and black pepper or freshly ground pepper
- I finish with 2 green onions sliced, and this sausage stir fry is ready for serving, optional with cooked rice or noodles (variation: choose your side)
Step-by-Step Instruction
Make the Sauce First
- I usually start by making the stir fry sauce first because it saves time later.
- In a small bowl add cornstarch and water and mix until it is dissolved.
- Then add soy sauce, brown sugar, sesame oil, chicken broth, and minced garlic.
- Mix everything until fully combined then set it to the side.
- You can also use a small measuring cup or mixing bowl to whisk in garlic, ginger, sriracha, rice wine vinegar, and honey, making sure to mix well so the honey settle does not happen.
Prep the Ingredients
- Now prep your ingredients.
- Wash, chop, and dice the bell peppers, red onion, and zucchini.
- Slice the zucchini into half moon shapes and cut the chicken sausage links into ½-inch rounds.
- You can also keep extra veggies like celery, carrots, squash, and corn ready so everything cooks smoothly.
Cook the Sausage
- Next warm a very large skillet or large frying pan on medium heat or medium-high heat.
- Add 1 tablespoon of oil and saute or sauté the chicken sausage for 2-4 minutes until lightly browned.
- Keep stirring frequently so it cooks evenly.
- Then remove it from the skillet and place it on a separate plate or paper towel-lined plate to drain excess grease.
- You can also wipe any crispy sausage bits if needed.
Cook the Vegetables
- In the same pan add oil again using another tablespoon or even 1.5 tablespoons of vegetable oil.
- Toss in chopped veggies like yellow onion, bell pepper, and more.
- Season with salt and pepper then saute and cook while stirring often for 4-5 minutes until tender yet slightly crisp or tender-crisp.
- Sprinkle a little extra seasoning, taste, and adjust as needed while the vegetables become slightly wilted.
Combine and Finish
- Finally add the sausage back and pour the sauce over the vegetables.
- Stir until everything is evenly coated and let it simmer for 2-3 minutes until the sauce starts to thicken and becomes reduced and thickened.
- Make sure the cooked sausage is heated through.
- Then remove from heat, garnish with sesame seeds and green onions, and serve with steamed rice or noodles.
- If using a wok, use paper towels with 1 teaspoon of oil to rub and grease it first.
- Enjoy your Sausage Stir-Fry with rich Stir-Fry Sauce while still warm.
Expert Tips
Prep and Cooking Flow
- I always keep everything prepped and ready before starting; this small step keeps the process fast and smoothly done, even on busy days.
- I chop, wash, and cut veggies and vegetables ahead of time, sometimes the night before, then store them in the fridge in an airtight container to save effort.
- When I cook dinner, it already feels done because all ingredients are set.
- Start cooking in a skillet over medium-high heat, add sausage, and keep stirring regularly so nothing burn or overcook—that crunchy texture is the best part.
Sauce and Flavor Balance
- I always give the sauce a quick stir before adding it, just in case anything has settled at the bottom.
- I recommend using low sodium soy so the dish isn’t overly salty.
- You can add less or swap it with chicken or vegetable broth for balance.
- In a rush, a pinch of garlic powder or ground ginger works, but I prefer freshly sliced or minced for a more flavourful result.
- For extra flavour, grating gives a more pungent taste than slicing—this is how the recipe becomes real deliciousness you’ll want to devour sooner.
Storage, Reheat, and Flexibility
- I’ve made this with thawed, frozen, or canned corn—just drain excess water and follow what’s written.
- It makes 4 generous servings, which is perfect for a weeknight supper.
- For leftovers, properly store them in the refrigerator and enjoy within 3 days.
- To reheat, place in a frying pan over medium heat, stirring occasionally until heated through, or use a microwave in a microwave-safe dish with 30-second intervals and pauses between.
- It makes a great lunch, and just note that appliances vary, so prep and cooking times are only estimates.
Serving Suggestions
I usually serve this stir-fry with fluffy rice, and I love using Jasmin or basmati, but whatever you have will work. If you’re in the mood, you can mix it into noodles or put it over them—either way tastes great, and you can pick what feels best for you.
For a lighter alternative, I try cauliflower rice to keep it lower in carb, or simply serve it as is. You could also put it on top or not—that’s the thing I enjoy, the variety. But no matter how you use them, this dish always feels like the best choice.
My Best Homemade Recipes
If you love quick skillet dinners like Stir Fry with Sausage and Vegetables in 20 Minutes, there are plenty of easy chicken recipes worth trying next. For a hearty one-pot dinner, Spanish Chicken Rice & Beans – Easy 30-Min 1-Pot combines bold flavors with simple ingredients for a satisfying family meal. If crispy comfort food is more your style, Honey Butter Fried Chicken: Double Fried for Crisp & Juicy delivers crunchy texture with a rich sweet-and-savory glaze.
For more flavorful dinner ideas, Authentic Jamaican Curry Chicken Recipe (Step-by-Step) brings warm Caribbean spices and tender chicken together in one comforting dish. You can also enjoy Lemon Chicken Spinach Orzo Soup (1-Pot, 30-Minute Recipe) when you want a lighter yet cozy meal packed with fresh ingredients. And for a healthy weeknight option, Ground Chicken Stir Fry Healthy Recipe (Under 30 Minutes) is a fast and protein-packed recipe perfect for busy evenings.
Nutrition Insight
When I cook this dish, I keep the Nutrition clear by focusing on one Serving or 1serving at a time. For a lighter version, the values line up like this: Calories are 332kcal, Protein is 16g, Carbohydrates are 19g, Fiber is 2g, and Sugar is 10g. The richness comes from Fat at 23g, while Cholesterol is 60mg and Sodium reaches 1436mg. Keeping each number next to its label makes it much easier to understand and compare.
For a richer variation, I usually see slightly higher values, and it helps to map them cleanly:
- Calories: 389kcal, Protein: 15g, Carbohydrates: 6g
- Fat: 34g, including Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 17g
- Cholesterol: 81mg, Sodium: 1258mg, Potassium: 389mg
- Fiber: 1g, Sugar: 2g, Vitamin A: 207IU, Vitamin C: 26mg, Calcium: 22mg, Iron: 1mg
These values are automatically calculated as an approximation, but they still provide useful information when adjusting ingredients or portion size.
