Easy Chicken and Veggie Stir Fry

Sizzling in the pan with vibrant colors and aromatic spices, the Easy Chicken and Veggie Stir Fry transforms simple ingredients into a restaurant-quality meal in minutes. This quick-cooking dish combines tender chicken pieces with crisp vegetables in a savory sauce that coats every morsel perfectly. Whether you’re looking for a weeknight dinner solution or trying to incorporate more vegetables into your diet, this Easy Chicken and Veggie Stir Fry delivers both nutrition and satisfaction. You’ll learn how to create the perfect balance of flavors and textures while mastering the art of stir-frying for consistently delicious results.

Why You’ll Love This Recipe

The Easy Chicken and Veggie Stir Fry stands out as a mealtime champion for several compelling reasons. First, it’s incredibly versatile – you can customize the vegetables based on what’s in season or what’s in your refrigerator. The contrast between the tender, juicy chicken and the crisp-tender vegetables creates a delightful textural experience in every bite.

Time is precious, and this dish respects that by coming together in under 30 minutes from prep to plate. Unlike takeout versions that often leave you feeling heavy, this homemade chicken and vegetable stir fry keeps things light while still delivering deep satisfaction.

The sauce strikes the perfect balance – savory, slightly sweet, with just enough complexity to make your taste buds dance. It’s also a nutritional powerhouse, packing protein, vitamins, and minerals into one colorful dish. For parents, it’s a clever way to serve vegetables that even picky eaters tend to enjoy. The simplicity of ingredients doesn’t compromise the wow factor when you bring this vibrant dish to the table.

Ingredients

For the Easy Chicken and Veggie Stir Fry, you’ll need:

• 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 3 tablespoons vegetable oil, divided
• 1 red bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced into thin strips
• 1 cup broccoli florets, cut into bite-sized pieces
• 1 medium carrot, julienned
• 1 cup snap peas, ends trimmed
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 green onions, sliced diagonally
• 2 tablespoons soy sauce (low-sodium preferred)
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• ¼ cup water or chicken broth
• ½ teaspoon red pepper flakes (optional)

The chicken serves as the protein foundation, while fresh vegetables provide color, nutrients, and crunch. The sauce ingredients combine to create that classic stir-fry flavor that makes this quick chicken stir fry so irresistible.

Pro Tips

Use the Right Pan: For the best Easy Chicken and Veggie Stir Fry, a wok is ideal, but a large, heavy skillet works well too. The key is using a pan that can handle high heat without overcrowding. If your pan is too small, cook in batches – overcrowding steams rather than stir-fries the ingredients, resulting in soggy vegetables instead of crisp-tender ones.

Prep Before You Cook: The secret to stir-fry success is having everything ready before heating your pan. This cooking method moves quickly, so slice all vegetables, cut your chicken, and mix your sauce ingredients before turning on the heat. This preparation ensures nothing overcooks while you’re still chopping.

Perfect Your Timing: Cook ingredients in the proper order. Start with chicken to ensure it’s fully cooked, then remove it from the pan. Next, add vegetables in order of cooking time – harder vegetables like carrots and broccoli first, followed by quicker-cooking items like bell peppers and snap peas. Combining everything at the end with the sauce creates harmony without sacrificing the texture of any component.

Instructions

Step 1: Prepare the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and water (or chicken broth) until the cornstarch is completely dissolved. Set aside. This mixture will thicken as it cooks, creating that glossy coating that defines a great Easy Chicken and Veggie Stir Fry.

Step 2: Cook the Chicken
Heat 1 ½ tablespoons of vegetable oil in your wok or large skillet over medium-high heat until it shimmers. Add the chicken pieces in a single layer, being careful not to overcrowd the pan. Let them cook undisturbed for 1-2 minutes to develop a golden sear, then stir and continue cooking until the chicken is no longer pink in the center, about 4-5 minutes total. Transfer the chicken to a clean plate.

Step 3: Stir-Fry the Vegetables
Return the pan to high heat and add the remaining 1 ½ tablespoons of oil. Add broccoli and carrots first, stir-frying for about 2 minutes until they begin to soften. Add the bell peppers and snap peas, continuing to stir-fry for another 2 minutes. You want the vegetables to be vibrant in color and crisp-tender – they should still have a pleasant bite to them.

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, allowing them to cook for 30 seconds until fragrant. This quick cooking releases their essential oils without burning these delicate aromatics.

Step 5: Combine and Sauce
Return the chicken to the pan with the vegetables and add the green onions. Give the sauce mixture a quick stir (as the cornstarch may have settled), then pour it over everything in the pan. Toss continuously for 1-2 minutes as the sauce bubbles and thickens, coating all ingredients evenly. If using, sprinkle with red pepper flakes for a touch of heat.

Step 6: Serve
Transfer your completed Easy Chicken and Veggie Stir Fry to a serving dish or individual plates. For a complete meal, serve over steamed rice or noodles. Garnish with additional sliced green onions or sesame seeds if desired.

Variations

Protein Swap: The versatility of this Easy Chicken and Veggie Stir Fry extends to the protein choice. For a vegetarian version, substitute the chicken with firm tofu, pressing it first to remove excess moisture before cutting into cubes. Beef lovers can use thinly sliced flank steak instead of chicken for a heartier option. Simply adjust cooking times accordingly – beef strips will cook in 2-3 minutes, while tofu needs only to be heated through and lightly browned.

Sauce Variations: Customize the flavor profile by adjusting the sauce. For a sweeter vegetable stir fry with chicken, add 1 tablespoon of honey or brown sugar. Create a spicier version by incorporating 1-2 teaspoons of sriracha or chili garlic sauce. For a Thai-inspired twist, replace half the soy sauce with fish sauce and add a tablespoon of lime juice plus some chopped cilantro at the end of cooking.

Vegetable Options: One of this dish’s greatest strengths is its adaptability to seasonal produce. Try snow peas, zucchini, mushrooms, water chestnuts, or baby corn. In winter, heartier vegetables like Brussels sprouts (thinly sliced) or cabbage work beautifully. The key is cutting all vegetables to similar sizes for even cooking.

Storage and Serving

The Easy Chicken and Veggie Stir Fry stores beautifully, making it perfect for meal prep. Once cooled, transfer leftovers to airtight containers and refrigerate for up to 3 days. Reheat gently in a skillet with a splash of water or in the microwave until just hot to preserve the vegetables’ texture. While freezing is possible for up to 2 months, the vegetables may soften upon thawing, so it’s best enjoyed fresh or from the refrigerator.

For serving, try these delicious presentations: Spoon the stir-fry over steamed jasmine or brown rice for a classic approach. For a lower-carb option, serve with cauliflower rice or inside lettuce cups for refreshing wraps. Another fantastic serving method is over cooked rice noodles or ramen, which soak up the delicious sauce. Complete your meal with a simple side of miso soup or a crisp Asian cucumber salad to balance the flavors.

FAQs

How do I prevent my chicken from becoming tough in the stir-fry?
Cut chicken uniformly and don’t overcook it. Remove it from the pan once it’s just cooked through and return it only at the final stage to warm through and coat with sauce.

Can I use frozen vegetables for this recipe?
Yes, but for best results, thaw and drain them thoroughly before cooking to avoid excess moisture. You’ll lose some crispness compared to fresh vegetables, but the dish will still be delicious.

Why is my sauce not thickening properly?
Make sure your cornstarch is fully dissolved in cold or room temperature liquid before adding to the hot pan. Also, allow the sauce to bubble for the full 1-2 minutes to activate the cornstarch’s thickening properties.

What’s the best way to cut chicken for stir-fry?
For the most tender results, slice chicken against the grain into bite-sized pieces of even thickness. Partially freezing the chicken for 15-20 minutes makes it easier to cut cleanly.

Can I make this dish ahead of time?
You can prepare all components ahead of time: cut vegetables, slice chicken, and mix sauce up to 24 hours in advance. Store separately in the refrigerator, then stir-fry just before serving for the freshest results.

Conclusion

This Easy Chicken and Veggie Stir Fry is comfort food at its finest — vibrant, satisfying, and nourishing without weighing you down. It’s the kind of dish that brings restaurant-quality flavors to your kitchen with minimal effort, making it perfect for busy weeknights when you want something delicious without spending hours at the stove. The balance of protein, vegetables, and savory sauce creates a complete meal that’s as nutritious as it is flavorful. Master this versatile stir-fry technique, and you’ll have an endlessly customizable recipe that works with whatever ingredients you have on hand, transforming ordinary ingredients into extraordinary meals time and again.

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