Chicken And Vegetable Stir Fry

When it comes to weeknight dinners, nothing beats a dish that comes together quickly, tastes fresh, and leaves you feeling satisfied. This chicken and vegetable stir fry hits all those marks and then some. Packed with colorful vegetables, tender chicken, and a light, flavorful sauce, it’s the kind of meal you can whip up in under 30 minutes without compromising on taste.

The beauty of this stir fry chicken and veggies recipe is how versatile it is. You can use whatever vegetables you have on hand—bell peppers, broccoli, carrots, or snap peas all work beautifully. The chicken stays juicy while soaking up the savory sauce, creating a perfect balance of protein and fresh, crisp veggies in every bite.

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For anyone trying to eat a little healthier without giving up flavor, this healthy stir fry is a winner. It’s low in fat, packed with vitamins, and the sauce adds just the right amount of richness without overwhelming the natural flavors of the ingredients. It’s one of those meals that feels indulgent while still being good for you.

Plus, the clean-up is minimal. Everything cooks in a single pan, which makes this easy stir fry an ideal option for busy evenings. Whether you’re cooking for yourself, your family, or a group of friends, it’s a chicken stir fry meal that’s sure to please everyone at the table.

Why You’ll Love It

• Quick and hassle-free – This chicken stir fry comes together in about 25 minutes, making it perfect for busy weeknights when you want a home-cooked meal without spending hours in the kitchen.
• Packed with nutrients – With a mix of colorful vegetables and lean chicken, this healthy stir fry delivers a satisfying dose of protein, fiber, and essential vitamins in every bite.
• Customizable to your taste – Swap in your favorite vegetables or adjust the sauce for extra spice, sweetness, or tanginess. It’s a stir fry chicken and veggies recipe that adapts to whatever you love.
• One-pan convenience – Everything cooks in a single skillet or wok, which means less mess, fewer dishes, and more time to enjoy your meal.
• Family-friendly and versatile – Serve it over rice, noodles, or enjoy it on its own for a lighter option. This easy stir fry works as a weeknight dinner, meal prep favorite, or a quick lunch for leftovers.

Ingredients

• For the Chicken Stir Fry:
• 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 medium carrot, thinly sliced
• 1 cup snap peas
• 3 green onions, chopped

For the Sauce:

• 1/4 cup low-sodium soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 1 tbsp honey or maple syrup
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp sesame oil
• 1/4 tsp crushed red pepper flakes (optional, for a little kick)

Ingredient Notes

• I always use fresh garlic and ginger instead of powder—it adds so much flavor and brightness to the dish.
• Don’t skip the sesame oil! A little drizzle at the end brings that classic stir fry aroma that makes this chicken stir fry meal irresistible.
• For the vegetables, feel free to mix and match—I like to use what’s in season. It keeps things colorful and fun.
• Hoisin sauce is my secret to a slightly sweet, savory depth—you’ll notice it makes the sauce taste restaurant-quality.
• If you like heat, the crushed red pepper flakes are optional, but they add a nice little kick that balances the sweetness of the honey.

Kitchen Tools Needed

1. Wok or Large Skillet: For quick, even cooking of chicken and veggies. I love using my nonstick wok; it makes tossing everything a breeze.
2. Cutting Board: Essential for slicing chicken and chopping vegetables. I keep a separate one for meat to stay safe.
3. Sharp Knife: Makes slicing chicken and veggies fast and precise. My favorite is a 8-inch Japanese-style knife.
4. Mixing Bowls: To combine the sauce ingredients before adding to the stir fry. A medium glass bowl works perfectly.
5. Wooden spoon or Spatula: For stirring and tossing the stir fry. I like a silicone spatula because it’s gentle on my pan.
6. Measuring Spoons and Cups: To ensure the sauce and seasonings are perfectly balanced.
7. Grater or Microplane (Optional): Handy for grating fresh ginger or garlic if you prefer using whole ingredients instead of pre-minced options.

Instructions

1. Prep Your Ingredients

• Slice the chicken breasts into thin, even strips. This helps them cook quickly and stay tender.
• Chop all the vegetables: bell peppers, broccoli, carrots, snap peas, and green onions. Try to keep similar sizes so everything cooks evenly.
• Mince the garlic and grate the ginger. Mixing these fresh ingredients into the sauce later is key for maximum flavor.

Pro Tip: Have everything prepped and ready before you start cooking—the stir fry moves fast!

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2. Make the Sauce

• In a small mixing bowl, combine soy sauce, hoisin sauce, oyster sauce, honey, garlic, ginger, sesame oil, and red pepper flakes (if using).
• Whisk everything together until smooth and well-blended.

Pro Tip: Taste the sauce before adding it to the stir fry—you can adjust sweetness, saltiness, or spice to suit your taste.

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3. Cook the Chicken

• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
• Add the sliced chicken in a single layer. Let it sear for 2–3 minutes without moving it to get a nice golden color.
• Stir and cook for another 2–3 minutes until the chicken is cooked through and no longer pink.
• Remove the chicken from the pan and set it aside.

Pro Tip: Don’t overcrowd the pan! Cook in batches if needed so the chicken browns instead of steams.

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4. Cook the Vegetables

• In the same skillet, add the remaining tablespoon of oil.
• Add the carrots and broccoli first since they take a little longer to cook. Stir-fry for 2 minutes.
• Add bell peppers and snap peas, cooking for another 2–3 minutes until all vegetables are crisp-tender.
• Toss in the green onions at the very end for freshness.

Pro Tip: Keep the vegetables moving in the pan to avoid burning while still achieving a slight char.

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5. Combine Chicken and Sauce

• Return the cooked chicken to the pan with the vegetables.
• Pour the prepared sauce over everything.
• Toss well to coat the chicken and veggies evenly. Let it cook for 1–2 minutes to heat through and thicken slightly.

Pro Tip: Use a spatula to fold the sauce over the chicken and veggies rather than stirring too aggressively—this keeps the chicken pieces intact.

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6. Serve and Enjoy

• Remove from heat and serve immediately over steamed rice, noodles, or enjoy it on its own for a lighter option.
• Garnish with extra green onions or a sprinkle of sesame seeds if desired.

Pro Tip: Stir fry tastes best fresh! But leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated quickly in a skillet.

Related >>>>> Cajun Shrimp Recipe

Tips and Tricks for Success

• Prep everything before cooking – Stir fry moves quickly, so having chicken, veggies, and sauce ready makes the process smooth.
• Cut ingredients evenly – Sliced chicken and veggies of similar size ensure they cook at the same rate.
• High heat is your friend – A hot skillet or wok gives vegetables a nice crisp-tender texture and prevents sogginess.
• Avoid overcrowding the pan – Cook in batches if needed so the chicken browns instead of steaming.
• Add sauce gradually – Pouring it over in stages helps coat everything evenly without making the dish watery.
• Taste as you go – Adjust seasonings, sweetness, or spice to your liking for the perfect balance.

Ingredient Substitutions and Variations

• Chicken – Swap for shrimp, beef strips, or tofu for a different protein option.
• Vegetables – Use zucchini, mushrooms, bok choy, or green beans depending on what’s in season or what you have on hand.
• Sauce – Replace hoisin with teriyaki for a slightly sweeter flavor, or use tamari for a gluten-free version.
• Sweetener – Honey can be substituted with maple syrup or brown sugar.
• Spice – Add sriracha, chili paste, or extra red pepper flakes if you like a spicier stir fry chicken and veggies.
• Noodles or Rice – Serve over rice noodles, jasmine rice, or cauliflower rice for different textures and flavors.

Related >>>>> Marry Me Chicken Pasta

Serving Suggestions

• I love serving this chicken stir fry meal over steamed jasmine rice with a sprinkle of sesame seeds—it makes the flavors pop beautifully.
• For a lighter option, serve it on a bed of cauliflower rice with a side of fresh cucumber salad—it keeps things fresh and vibrant.
• Toss it with cooked noodles for a quick weeknight dinner that feels hearty and satisfying.
• Pair with a simple miso soup or clear broth for a full Asian-inspired dinner that’s balanced and comforting.
• Add a side of spring rolls or dumplings for a fun, restaurant-style meal at home that everyone will enjoy.

Storage and Reheating Instructions

• Fridge – Store leftovers in an airtight container for up to 3 days.
• Freezer – Can be frozen for up to 1 month; thaw overnight in the fridge before reheating.
• Reheating on the stove – Warm in a skillet over medium heat for 3–5 minutes, stirring occasionally until heated through.
• Microwave – Reheat in a microwave-safe dish, covered, for 1–2 minutes, stirring halfway through for even heating.
• Tip – Add a splash of water or soy sauce when reheating to keep the chicken and veggies moist.

Related >>>>> Turkey Quinoa Stuffed Bell Peppers

Frequently Asked Questions

Can I use frozen vegetables for this stir fry?

Absolutely! Frozen veggies work fine—just make sure to thaw and drain them well, then stir fry a little longer so they don’t release too much water.

Can I make this stir fry ahead of time?

Yes! You can prep the chicken and chop the vegetables in advance. Store them separately in the fridge and toss everything together with the sauce when ready to cook.

What can I serve with chicken stir fry?

This chicken stir fry meal is delicious over steamed rice, noodles, or even cauliflower rice. You can also pair it with a simple salad or miso soup for a full meal.

How can I make this stir fry spicier?

Add extra crushed red pepper flakes, a dash of sriracha, or a little chili paste to the sauce. Adjust gradually to your heat preference.

Can I substitute the chicken for another protein?

Definitely! Shrimp, beef strips, pork, or tofu all work well. Just adjust the cooking time so your protein stays tender and juicy.

How do I keep the vegetables crisp-tender?

Cook them over high heat and avoid overcrowding the pan. Stir frequently but don’t overcook—vegetables should have a slight crunch when done.

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Did you try this recipe? Let me know in the comments how it turned out! I love hearing your tips, tweaks, and favorite ways to enjoy it.