If you’re in the mood for something quick, delicious, and packed with color and flavor, you’re going to love this Easy Chicken Stir Fry with Veggies Recipe. It’s one of those dishes that I turn to when I want a home-cooked meal without spending hours in the kitchen. The balance of tender chicken, crisp veggies, and that sweet-savory sauce is just irresistible—plus, it comes together in about 20 minutes. Stick around and I’ll show you exactly how to make it like a pro!
Why You’ll Love This Recipe
- Super Quick: You’ll be amazed how fast this stir fry comes together, perfect for busy weeknights.
- Packed with Veggies: It’s loaded with fresh broccoli, bell peppers, and carrots, making it as nutritious as it is tasty.
- Balanced Flavors: The sauce strikes a perfect harmony between sweet honey, savory soy, and a touch of heat from chili flakes.
- Family-Friendly: My family goes crazy for this dish, and it’s easy to customize to suit your tastes.
Ingredients You’ll Need
I love how simple and fresh the ingredients are here—no complicated sauces or obscure veggies. You probably have a good number of these already in your fridge, which makes this dish even easier to whip up on a whim.
- Boneless, skinless chicken breast: Cubed evenly so it cooks through quickly and stays juicy.
- Broccoli florets: They add that satisfying crunch and vibrant green color to your stir fry.
- Yellow and red bell peppers: For sweetness and beautiful, fresh colors.
- Baby carrots: Slice them thin so they soften just right during cooking.
- Minced ginger and garlic: These aromatics really lift the entire dish with that fresh, zesty punch.
- Olive oil: Divided use helps in getting that perfect sear on the chicken and veggies.
- Corn starch and cold water: For thickening the sauce just so it clings to everything.
- Low sodium chicken broth: Keeps the sauce tasty but not overwhelming with salt.
- Low sodium soy sauce: Adds the umami depth you’re looking for without making it too salty.
- Honey: To balance the savory soy with a touch of sweetness.
- Toasted sesame oil: This finishing touch gives the stir fry that classic nutty fragrance.
- Crushed red pepper flakes: Just a pinch for a gentle kick — you can adjust to taste.
Variations
I like to mix things up depending on the season, what’s in my fridge, or the mood of my family. The beauty of this easy chicken stir fry with veggies recipe is how adaptable it is—you can make it your own in so many ways.
- Use different veggies: Broccoli is great, but I’ve also swapped in snap peas, mushrooms, or even zucchini with fantastic results.
- Try chicken thighs: I used to always use breasts, but thighs give a richer flavor and stay juicy even if slightly overcooked.
- Make it spicy: Add a splash of sriracha or a pinch more red pepper flakes to kick things up a notch.
- Go gluten-free: Swap soy sauce for tamari and use a cornstarch alternative to keep it safe for gluten-sensitive folks.
How to Make Easy Chicken Stir Fry with Veggies Recipe
Step 1: Prep Your Ingredients
This might sound obvious, but prepping everything before you turn on the heat makes all the difference. Cube your chicken into even pieces so they cook evenly, chop the veggies to similar bite sizes, and mince your garlic and ginger. Having your sauce ingredients ready to go in a small bowl will help you move smoothly through cooking without scrambling for measurements.
Step 2: Cook the Chicken
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Season the chicken with salt and pepper, then add it to the pan. Stir it gently and cook for about 5-6 minutes until the pieces are golden and cooked through. Don’t overcrowd the pan so the chicken sears nicely instead of steams. Once done, remove it from the pan and set aside.
Step 3: Sauté the Veggies
In the same pan, add the remaining olive oil and toss in the broccoli, bell peppers, and carrots. Stir-fry for about 4 minutes, until the veggies are tender-crisp. Then add your minced ginger and garlic, stirring constantly to release their fragrances—about 30 seconds is perfect.
Step 4: Make the Sauce and Combine
Stir together the corn starch and cold water in a small bowl to make a slurry. In another bowl, whisk the chicken broth, soy sauce, honey, toasted sesame oil, and red pepper flakes. Pour the sauce mixture over the veggies, then add the slurry. Stir well, and when the sauce thickens and coats the veggies nicely (usually 1-2 minutes), toss the chicken back in and combine everything.
Step 5: Final Touches and Serve
Give everything a final stir so the chicken and veggies soak up that glossy, flavorful sauce. Taste and adjust salt or spiciness if needed. Then it’s ready to dish up!
Pro Tips for Making Easy Chicken Stir Fry with Veggies Recipe
- Don’t Skip the Hot Pan: Cooking chicken and veggies over high heat ensures they cook quickly and keep their texture instead of getting soggy.
- Slice Veggies Consistently: Cutting everything to similar sizes helps them cook evenly and look beautiful on the plate.
- Make the Sauce in Advance: Mixing your sauce ingredients beforehand saves time and keeps your cooking process smooth.
- Avoid Overcrowding the Pan: Cooking in batches prevents steaming and lets you get that nice sear and stir-fry bite.
How to Serve Easy Chicken Stir Fry with Veggies Recipe
Garnishes
I often sprinkle toasted sesame seeds and a handful of chopped green onions on top for that extra pop of flavor and texture. Sometimes I add a drizzle more toasted sesame oil just before serving—I love how that enhances the nutty aroma.
Side Dishes
This goes beautifully with steamed jasmine or brown rice to soak up all that sauce. If I’m feeling lazy, I might skip the rice and just serve it over cauliflower rice or even noodles for a twist. A simple cucumber salad on the side is a nice refreshing complement, too.
Creative Ways to Present
For a dinner party, I like to plate this dish spooned over a bed of rice in individual bowls, topped with fresh herbs like cilantro or Thai basil and a lime wedge for a little zing. It instantly looks vibrant and makes everyone feel special!
Make Ahead and Storage
Storing Leftovers
Leftover stir fry keeps really well in an airtight container in the fridge for up to 3 days. I find the veggies stay nice and crisp, and the chicken stays tender—sometimes even tastes better the next day as the flavors have melded together.
Freezing
I usually don’t freeze this stir fry because the veggies can get a bit mushy after thawing, but if needed, freeze the cooked chicken and sauce separately from the veggies and combine everything fresh when reheating.
Reheating
To reheat, I toss leftovers in a hot skillet just until warmed through to keep the veggies bright and crisp. Microwaving works too but I recommend covering loosely and stirring halfway through to avoid soggy spots.
FAQs
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Can I use chicken thighs instead of chicken breast in this Easy Chicken Stir Fry with Veggies Recipe?
Absolutely! Chicken thighs are a great choice because they stay juicy and have richer flavor. Just make sure to cut them into similar-sized pieces and adjust cooking time slightly if needed.
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What can I substitute for broccoli if I don’t have any on hand?
If you don’t have broccoli, snap peas, green beans, or even asparagus work beautifully in this stir fry. Just adjust the cooking time so they stay crisp and don’t overcook.
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Is it possible to make this recipe vegetarian?
Definitely! Swap out the chicken for firm tofu or tempeh for a plant-based alternative. Use vegetable broth instead of chicken broth and you’re good to go.
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How do I prevent the veggies from getting soggy?
Cooking over high heat and avoiding overcrowding the pan are key. Also, stir-fry the veggies just until tender-crisp—they should still have some snap when you bite into them.
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Can I prepare the sauce ahead of time?
Yes! Mixing up the sauce ahead of time saves valuable cooking minutes and lets the flavors meld together even better by the time you cook.
Final Thoughts
Honestly, this Easy Chicken Stir Fry with Veggies Recipe has become one of my absolute go-to meals whenever I want something satisfying but fuss-free. I love that it’s flexible enough to fit any weeknight schedule and that it keeps my family happily munching veggies without complaints. If you try it once, I’m pretty sure it will earn a spot in your weekly rotation too—so grab your skillet and give it a go, you won’t regret it!
Print
Easy Chicken Stir Fry with Veggies Recipe
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Fat
Description
A quick and healthy Chicken Stir Fry loaded with fresh vegetables and a flavorful sauce made from honey, soy sauce, and toasted sesame oil. Ready in under 20 minutes, this dish combines tender chicken breast with crunchy broccoli, bell peppers, and carrots for a nutritious meal perfect for family dinners.
Ingredients
Chicken and Seasoning
- 1 lb boneless, skinless chicken breast (cut into 1 inch cubes)
- Salt and pepper (to taste)
Vegetables
- 2 cups broccoli florets
- 1/2 yellow bell pepper (cut into 1 inch pieces)
- 1/2 red bell pepper (cut into 1 inch pieces)
- 1/2 cup baby carrots (sliced)
- 2 tsp minced ginger
- 2 garlic cloves (minced)
Sauce
- 1 tbsp corn starch
- 2 tbsp cold water
- 1/4 cup low sodium chicken broth
- 3 tbsp low sodium soy sauce
- 1/4 cup honey
- 1 tbsp toasted sesame oil
- 1/2 tsp crushed red pepper flakes
- 2 tbsp olive oil (divided)
Instructions
- Prepare Chicken: Season the cubed chicken breast with salt and pepper. This will add basic flavor and help tenderize the chicken as it cooks.
- Heat Oil and Cook Chicken: In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Vegetables and Aromatics: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the broccoli florets, yellow and red bell peppers, and sliced baby carrots. Stir-fry for 3-4 minutes until vegetables are crisp-tender. Add minced ginger and garlic and cook for an additional 1 minute until fragrant.
- Make Sauce Mixture: In a small bowl, whisk together the cornstarch and cold water until smooth. Then add chicken broth, low sodium soy sauce, honey, toasted sesame oil, and crushed red pepper flakes to the cornstarch mixture and stir well.
- Combine and Thicken Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the sauce mixture over the chicken and vegetables. Stir constantly as the sauce cooks and thickens, about 2 minutes.
- Finish and Serve: Once the sauce has thickened and evenly coats the stir fry, remove from heat. Serve immediately over rice or noodles if desired.
Notes
- This easy Chicken Stir Fry recipe is loaded with fresh veggies and the most delicious sauce made with honey, soy sauce, and toasted sesame oil!
- This healthy recipe takes about 20 minutes to make, making it perfect for quick weeknight dinners.
- Feel free to swap vegetables based on seasonality or preference.
- Using low sodium soy sauce keeps the sodium content moderate.
- Serve with steamed rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 343 kcal
- Sugar: 19 g
- Sodium: 570 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 72 mg
