Dreams really do come true: a weeknight stir fry for toddlers that even the littlest ones can enjoy; you’ll like it just fine, too. The flavors: gentle, appealing; the textures: soft, toothsome. The whole process, from cooking to feeding: easy, effortless. A stir fry that feels familiar rather than “new,” helping toddlers engage with Asian flavors in a low-pressure, approachable way--but still most definitely a stir fry. Everybody wins.
This toddler-friendly stir fry uses small, evenly cut chicken breast and a short list of familiar vegetables—onion, celery, and bell pepper—chosen for their ability to soften quickly without losing structure. The sauce is built on chicken broth thickened lightly with cornstarch, keeping flavors savory but gentle. Eggs are cooked directly into the stir fry, adding richness and protein while helping bind everything together into soft, cohesive bites that are easy for toddlers to manage.
This recipe follows a simple, forgiving stir-fry sequence that works well on a busy weeknight:
The result is a soft, lightly sauced stir fry that pairs naturally with rice or noodles and can be easily adjusted for different family preferences.
Can I make this lower in sodium for younger toddlers?
Yes. Use the lower soy sauce amount (1.5 tbsp), or substitute half the soy sauce with additional chicken broth. You can also rely on table sauces for adults instead of seasoning the base more heavily.
Why are the eggs cooked directly in the pan?
Cooking the eggs in the stir fry helps bind the ingredients together and creates softer textures throughout the dish, which many toddlers find easier to eat than separate components.
Can I swap the vegetables?
Yes. The green-bean adaptation you included works especially well. The key is cutting vegetables to the same size as the chicken and cooking them until fully tender.
Is this freezer-friendly?
It’s best fresh, but leftovers can be refrigerated for 2–3 days. If reheating, add a small splash of broth or water to loosen the sauce and prevent drying.
What’s the best way to serve this to a picky eater?
Serve the stir fry alongside rice rather than mixed in, and keep portions small. Many toddlers prefer being able to separate bites at first.
This stir fry for toddlers is a perfect gateway into Asian cooking for young kids. Featuring soft textures and gentle soy-ginger-garlic flavors, the whole family will find it nutritious and delicious!
Cut chicken into small piece of roughly the same size and shape. Chop onion, celery, pepper, and garlic into small pieces.
To a small bowl, add the chicken stock, cornstarch, soy sauce, ginger and garlic paste; stir until fully mixed, with no cornstarch left on the bottom or in clumps in the liquid. Set aside. In a separate small bowl, beat eggs until whites and yolk are mixed together.
Heat a wok (or large skillet) to Medium High; add enough oil–roughly 1-2 tablespoons–to coat the bottom of the pan.
Cook chicken in the pan, stirring often, until no longer pink, roughly 5 minutes. Remove from pan.
Add additional oil to the pan as needed, then add onion and pepper; stir fry until soft, roughly 4 minutes. Add celery and garlic pieces and stir-fry for another minute.
Re-mix the broth-soy-cornstarch mixture, then pour all over the pan; cook for one minute. Add chicken back to the pan and toss with everything else; cook until chicken is heated through, roughly 1-2 minutes.
Push vegetables to the edges of the pan. Add a splash of oil to the center, then drop in the eggs; cook, stirring occasionally, until nearly set–about 90-120 seconds. While still slightly runny, mix the vegetables with the egg.
Place stir fry on top of or besides rice or noodles–whichever you typically offer when having similar dishes or flavors. Since the sauce is quite gentle, put soy, hoisin, and/or oyster sauces on the table for diners to add to their bowls.
For a saucier version, add an quarter or half cup of broth + ½ tbsp each of cornstarch and soy to the sauce. If your child is not a fan of the vegetables in this recipe, replace them with cut green beans: par-boil them for two minutes, then chop them into pieces the same size as your chicken; cook the green beans for 3-5 minutes in the pan after you cook the chicken, then follow the directions as written to finish up the dish.
Servings 6
Serving Size 1 small bowl with rice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
