Chicken with Mixed Vegetable Stir Fry

Sizzling, vibrant, and bursting with flavor, Chicken with Mixed Vegetable Stir Fry transforms ordinary ingredients into an extraordinary meal in minutes. The tender chicken pieces coated in savory sauce alongside crisp, colorful vegetables create a perfect harmony of textures and tastes that’s impossible to resist. This classic Chicken with Mixed Vegetable Stir Fry has stood the test of time as a weeknight favorite because it delivers restaurant-quality results with minimal effort. You’ll learn how to achieve that perfect balance of flavors and that coveted “wok hei” (breath of the wok) that makes stir-fries so irresistible.

Why You’ll Love This Recipe

This Chicken with Mixed Vegetable Stir Fry will quickly become your go-to dinner solution for countless reasons. First, it’s incredibly versatile—you can customize the vegetables based on what’s in your refrigerator, making it perfect for using up produce before it spoils. The contrast between the juicy, protein-rich chicken and the crisp-tender vegetables creates a satisfying textural experience in every bite.

What truly sets this Chicken with Mixed Vegetable Stir Fry apart is the perfect balance of flavors—savory, slightly sweet, with just enough umami depth to keep your taste buds interested. The entire meal comes together in less than 30 minutes, making it faster than takeout and infinitely more satisfying. The vibrant colors of the bell peppers, broccoli, and carrots make for a visually stunning dish that’s as beautiful as it is delicious.

Health-conscious diners will appreciate that this chicken veggie stir fry delivers a complete, nutritionally balanced meal in a single pan. With lean protein, plenty of fiber, and a rainbow of vegetables providing essential vitamins and minerals, you can feel good about serving this to your family any night of the week.

Ingredients

For this delicious Chicken with Mixed Vegetable Stir Fry, you’ll need:

• 1½ pounds (680g) boneless, skinless chicken breasts or thighs, cut into ¾-inch pieces
• 3 tablespoons vegetable oil, divided
• 1 medium onion, sliced (about 1 cup)
• 2 medium carrots, julienned (about 1 cup)
• 1 red bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced into thin strips
• 2 cups broccoli florets, cut small
• 1 cup snow peas, strings removed
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated

For the sauce:
• ¼ cup low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or brown sugar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• ¼ cup water or chicken broth

The key to an authentic mixed vegetable chicken stir fry is using fresh vegetables at their peak and high-quality chicken. Dark meat (thighs) will yield juicier results, while breast meat is leaner but requires more careful cooking to prevent drying out.

Pro Tips

Master the Velveting Technique: For restaurant-quality tender chicken in your Chicken with Mixed Vegetable Stir Fry, try velveting your meat. Mix 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 egg white with your chicken pieces, then let it marinate for 30 minutes before cooking. This creates a protective coating that seals in moisture and results in silky-smooth chicken.

Heat Management Is Critical: The secret to perfect vegetable stir fry with chicken is maintaining extremely high heat without burning your ingredients. Preheat your wok or pan until it’s smoking slightly before adding oil. Once cooking begins, keep the ingredients moving constantly. If your home stove lacks power, cook in smaller batches to maintain temperature—overcrowding the pan will cause steaming instead of stir-frying.

Prep Everything Before Firing Up the Wok: Stir-frying happens at lightning speed, so mise en place (having everything prepared and within reach) isn’t just helpful—it’s essential. Arrange your ingredients in order of cooking, with the sauce mixed and ready to go. This prevents the frustration of overcooking while you’re still chopping vegetables or measuring sauce ingredients for your Chicken with Mixed Vegetable Stir Fry.

Instructions

Step 1: Prepare the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, cornstarch, and water until smooth and well combined. This balanced blend will give your Chicken with Mixed Vegetable Stir Fry that authentic restaurant flavor. Set aside within easy reach of your cooking area.

Step 2: Prepare the Chicken
Pat the chicken pieces dry with paper towels—this helps achieve better browning. Season lightly with salt and pepper. Heat 1½ tablespoons of oil in a large wok or skillet over high heat until shimmering. Add the chicken in a single layer (work in batches if needed) and let it sear undisturbed for 1 minute before stirring. Cook until golden on the outside and just cooked through, about 3-4 minutes total. Transfer to a clean plate.

Step 3: Stir-Fry the Vegetables
Add the remaining 1½ tablespoons of oil to the same pan. When hot, add onions and carrots first, as they take longest to cook. Stir-fry for about 2 minutes until they begin to soften. Add the bell peppers and broccoli, continuing to stir-fry for another 2 minutes. Finally, add the snow peas and cook for 1 minute more. You want your vegetables crisp-tender, not mushy—they should maintain their vibrant colors.

Step 4: Add Aromatics
Push the vegetables to the sides of the pan, creating a well in the center. Add the minced garlic and grated ginger to this space, pressing them into the hot surface to release their aromas. Cook for just 30 seconds until fragrant, then mix them with the vegetables.

Step 5: Combine and Finish
Return the chicken to the pan with any accumulated juices. Give your sauce a quick stir (the cornstarch may have settled), then pour it over everything in the pan. Toss continuously as the sauce thickens and coats everything evenly, about 1-2 minutes. Your Chicken with Mixed Vegetable Stir Fry is ready when the sauce is glossy and clings to the ingredients.

Step 6: Serve
Transfer your sizzling hot Chicken with Mixed Vegetable Stir Fry to a serving platter or individual bowls. Garnish with sliced green onions and sesame seeds if desired. Serve immediately with steamed rice or noodles to capture all that delicious sauce.

Variations

Spicy Szechuan-Style: Transform your Chicken with Mixed Vegetable Stir Fry into a fiery delight by adding 1-2 tablespoons of Szechuan peppercorns (toasted and ground) and 2-3 dried red chilies to the oil before cooking. Increase the heat further with a tablespoon of chili garlic sauce in your stir fry sauce. The numbing heat of Szechuan peppercorns creates a unique taste experience that spice lovers crave.

Vegetarian/Vegan Adaptation: Skip the chicken completely and double up on vegetables, adding firm tofu (pressed and cubed) or tempeh for protein. Replace the oyster sauce with vegetarian mushroom oyster sauce or additional soy sauce with a teaspoon of mushroom powder to maintain that essential umami depth. This plant-based version of mixed vegetable stir fry retains all the textures and flavors of the original while accommodating different dietary preferences.

Thai-Inspired Twist: Give your chicken and vegetables stir fry an aromatic Thai direction by adding a tablespoon of red or green curry paste to your sauce, along with a splash of coconut milk and fresh Thai basil leaves stirred in at the very end. The fragrant herbs and creamy coconut elevate this dish to something extraordinary that will transport your taste buds straight to Southeast Asia.

Storage and Serving

Your Chicken with Mixed Vegetable Stir Fry can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers particularly delicious. For reheating, a quick stir in a hot wok or skillet is ideal to maintain the vegetables’ texture—microwave reheating tends to make them soggy. Freezing is possible but not recommended, as the vegetables will lose their crisp texture upon thawing.

For serving, present your colorful Chicken with Mixed Vegetable Stir Fry over steamed jasmine rice, which absorbs the sauce beautifully. For a lower-carb option, cauliflower rice works wonderfully without compromising flavor. Alternatively, serve over cooked noodles like lo mein, udon, or rice noodles for a different textural experience.

For a complete meal with minimal additional effort, pair with simple sides like steamed dumplings, a light miso soup, or a crisp Asian-inspired cucumber salad dressed with rice vinegar and sesame oil. The fresh, cooling elements of these sides complement the hearty warmth of the stir fry.

FAQs

Can I make this stir fry ahead of time?
While Chicken with Mixed Vegetable Stir Fry is best enjoyed immediately after cooking, you can prepare all the ingredients in advance. Chop vegetables, slice chicken, and mix the sauce up to 24 hours ahead, storing everything separately in the refrigerator. The actual cooking takes less than 10 minutes when everything is prepped.

Why is my sauce not thickening properly?
Make sure your cornstarch is fully dissolved in cold liquid before adding to the hot pan. If your sauce is still too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and add this slurry to the stir fry, cooking for another minute until thickened.

What’s the best pan to use if I don’t have a wok?
A large, heavy-bottomed skillet (preferably cast iron or stainless steel) is an excellent alternative for making Chicken with Mixed Vegetable Stir Fry. Choose the widest pan you have to maximize surface area and heat distribution.

Can I use frozen vegetables?
While fresh vegetables provide the best texture and flavor, frozen mixed vegetables can work in a pinch. Don’t thaw them first—add them directly to the hot pan and be aware they’ll release more moisture, potentially making your sauce thinner.

How can I ensure my chicken stays tender?
Don’t overcook it! Chicken breast pieces should be cooked just until they’re no longer pink inside, about 3-4 minutes total in a hot wok. The velveting technique mentioned in the Pro Tips section also works wonders for keeping chicken tender in your Chicken with Mixed Vegetable Stir Fry.

Conclusion

This Chicken with Mixed Vegetable Stir Fry is weeknight cooking at its finest — vibrant, versatile, and ready in minutes with a perfect balance of protein and vegetables in every flavorful bite. It’s the kind of dish that rescues dinner time when you’re short on time but unwilling to compromise on taste or nutrition. Master this stir fry technique, and you’ll have an infinitely adaptable meal solution in your cooking repertoire that never fails to satisfy. Whether you’re cooking for one or feeding a hungry family, this colorful one-pan wonder delivers restaurant-quality results right in your own kitchen.

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