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This sausage stir fry is made with sweet chicken apple sausage, fresh veggies, and an easy homemade sauce. It's ready in just 22 minutes and can be served with white rice or gluten-free noodles.
Why You'll Love This Sausage Stir Fry
If you love quick stir fry recipes, be sure to check out my Beef and Broccoli Ramen Stir Fry and colorful Pad Pak Vegetable Stir Fry - both packed with flavor and just as weeknight-friendly.
As a busy mom and recipe developer, I’ve made dozens of gluten-free stir fry recipes over the years. But this one stands out for how quickly it comes together and how flavorful it is. The sweet chicken apple sausage brings something special to the pan, playing off the crisp veggies and a tangy homemade sauce you can use again and again. If you’re looking for something more traditional, try my Chicken and Broccoli Stir Fry next!
Mary’s Note: The best part of this dish is how the flavors come alive in every bite. The chicken apple sausage sizzles as it browns, releasing sweetness that pairs beautifully with the savory, garlicky sauce and lightly caramelized veggies. It's that sweet-savory contrast that keeps everyone coming back for seconds.
Ingredients You'll Need
- Olive oil: Helps cook everything evenly and adds a little richness.
- Chicken apple sausages: Sweet, juicy, and packed with flavor.
- Red bell pepper: Crunchy and a little sweet.
- Red onion: Adds a mild sharpness and softens when cooked.
- Zucchini: Soaks up the sauce and gives a soft bite.
- Yellow squash: Similar to zucchini and adds more color.
- Mushrooms: Add a deep, earthy flavor.
Stir-Fry Sauce Ingredients
- Olive oil: Makes the sauce smooth and coats the stir-fry well.
- Coconut aminos: Tastes like soy sauce but is gluten-free.
- Dijon mustard: Adds a little tang and helps mix the sauce.
- Hot sauce: Brings just a bit of heat.
- Garlic: Adds bold flavor.
- Onion powder: Gives an extra savory taste.
- Salt: Brings out all the other flavors.
- Crushed red pepper: Adds gentle heat.
- Arrowroot powder: Thickens the sauce without changing the taste.
How to Make Sausage Stir Fry
Looking for more stir fry ideas? This dish is also a great follow-up to my Salmon Stir Fry or my spicy-sweet Hot Honey Shrimp and Sausage Stir Fry.
Step 1: In a small bowl, mix all the stir fry sauce ingredients and whisk well.
Step 2: Set aside.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add sliced sausage and cook for 3 to 5 minutes until browned. Remove and set aside.
Step 4: Add more oil to the skillet. Add bell pepper, onion, zucchini, yellow squash, and mushrooms. Sprinkle with salt and pepper. Cook for 5 to 7 minutes until the veggies are soft but still a little crisp.
Step 5: Add the sausage back to the skillet.
Step 6: Pour in the stir fry sauce and stir well for 1 to 2 minutes until the sauce thickens slightly and coats everything.
Step 7: Serve over white rice with sliced green onions on top.
Simple Tips for Great Results
If you’re in the mood for something heartier, try my Steak Fried Rice for another easy gluten-free dinner option.
- Don't overcook the veggies. You want them crisp, not soggy.
- Use juicy sausage so it doesn't dry out (I like the Aidell’s brand).
- Mix the sauce well so it thickens just right.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in a skillet over medium heat for the best texture. Add a splash of water if the sauce has thickened too much.
- This stir fry is not ideal for freezing, as the veggies can become mushy. If you do freeze it, reheat straight from frozen in a covered skillet or microwave, and expect a softer texture.
Recipe FAQs
Arrowroot powder is your friend. Just whisk it into the sauce before adding.
Chicken apple sausage adds the perfect sweet flavor and stays juicy.
Yes. Just thaw and dry them before cooking so they don't add too much water.
Cook over high heat and stir often. Don't let them sit too long.
More Easy Asian-Inspired Dishes
Easy Chicken Apple Sausage Stir Fry Recipe
Equipment
Ingredients
- 2 tbsp olive oil
- 1 pack chicken apple sausages, Applegate or Aidell's brand – cut into ¼ inch rounds
- 1 red bell pepper, cut into 1 inch pieces
- 1 red onion, chopped
- 1 small zucchini, cut into ½ moons
- 1 small yellow squash, cut into ½ moons
- 4 oz sliced mushrooms
Stir-Fry Sauce
- 2 tbsp olive oil
- 3 tbsp coconut aminos
- 1 tbsp dijon mustard
- 2 tsp hot sauce
- 1 clove minced garlic
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp crushed red pepper
- 1 tsp arrowroot powder
Instructions
- Combine stir fry sauce ingredients in a bowl and whisk well. Set aside.
- Heat 1 tbsp olive oil in a large skillet over medium high heat. Add the chicken sausage rounds and cook for 3-5 minutes until browned. Remove and set aside.
- Add remaining tbsp olive oil along with the red bell pepper, onion, zucchini, yellow square, and mushrooms. Sprinkle with salt and pepper. Stir for 5-7 minutes until browned and softened.
- Add the chicken sausage back into the pan along with the stir fry sauce. Stir over medium high heat for 1-2 minutes until everything is coated and the sauce is slightly thickened.
- Serve over white rice topped with sliced green onions and enjoy!
Notes
- Don't overcook the veggies. You want them crisp, not soggy.
- Use juicy sausage so it doesn't dry out (I like the Aidell’s brand).
- Mix the sauce well so it thickens just right.
- Nutrition facts are for ¼ of the recipe and do not include white rice
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
YUM!! This was so good. I rarely write reviews on recipes but WOW. I made this for dinner last night and was very impressed. My husband and I both give it a 10/10! Will definitely be adding this stir fry to our dinner lineup!
Made this last night and added some roasted cauliflower! What an easy and delicious meal! Loves how fast it came together and how easy it would be to swap veggies based on what you have on hand.
As soon as I saw the recipe in my inbox I knew I had to make it tonight! It was a little spicy for us but I also didn’t do a good job measuring the pepper flakes… We will just put in a little less next time 🙂 we loved how veggie forward it is and I’m excited to try it with different ones as well. We served it over rice which was great, but I’m thinking maybe next time I air fry some potatoes and put it over that. Very very tasty!
Thank you Kiersten!