Easy Chicken and Veggie Stir Fry Recipe
This Easy Chicken and Veggie Stir Fry Recipe is a quick, colorful, and delicious weeknight dinner made in just one pan! Juicy chicken pieces are tossed with crisp vegetables in a flavorful homemade stir fry sauce that’s slightly sweet, savory, and perfectly balanced. Serve it over rice or noodles for a healthy, satisfying meal that’s ready in under 30 minutes.
Ingredients
- 2 boneless chicken breasts thinly sliced
- 1 red bell pepper sliced
- 1 zucchini halved and sliced
- 1 cup broccoli florets
- 1 carrot peeled and thinly sliced
- 1 small onion sliced
- 2 cloves garlic minced
- 1 tbsp oil canola, avocado, whatever isn’t motor oil
Stir Fry Sauce:
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp oyster sauce optional but highly encouraged
- 1 tsp honey or brown sugar
- 1 tsp cornstarch
- 1/4 cup water
- Crushed red pepper flakes to taste
- Pro Tip: Mix the sauce ingredients before you start cooking. That way, you’re not scrambling mid sizzle. Been there. Regret that.
Instructions
Step 1: Slice and Prep Like You’re on a Cooking Show
- Cut everything before the heat hits the pan.
- Trust me, this stir fry moves fast once you start.
- Want to level up? Toss the chicken in a little soy sauce and cornstarch while you chop. Instant marinate.
Step 2: Sear the Chicken
- Heat your oil in a large skillet or wok over medium high heat.
- Add chicken, spread it out, and don’t touch it for a minute or so. Let it get that golden crust.
- Stir it around until fully cooked, about 5–6 minutes.
- Remove from pan and set aside. Don’t worry, we’re not done with it yet.
Step 3: Stir Fry the Veggies
- In the same pan, toss in the harder veggies first: carrots, broccoli.
- Give them 2–3 minutes, then add the rest: bell pepper, zucchini, onion.
- Stir frequently. Veggies should stay a little crisp no soggy sadness allowed.
Step 4: Bring It All Together
- Add garlic last so it doesn’t burn (because burnt garlic = tragedy).
- Toss the chicken back into the pan.
- Pour in your stir fry sauce and stir like you mean it.
- Let it simmer for 2–3 minutes until the sauce thickens and coats everything beautifully.
Step 5: Serve It Like a Pro
- Pile it over steamed rice, noodles, or even cauliflower rice if you’re feeling… responsible.
- Garnish with green onions or sesame seeds if you want to look fancy (with minimal effort).
Video
Notes
📝 Notes
- Chicken Choice: Boneless, skinless chicken breast works best for a lean option, but thighs add extra juiciness and flavor.
- Vegetables: Use a colorful mix like broccoli, bell peppers, carrots, and snap peas. Fresh or frozen both work great.
- Sauce Tip: Adjust the soy sauce or add a splash of rice vinegar for a tangy kick. A little honey balances the savory flavors beautifully.
- Cooking Tip: Stir-fry over high heat for just a few minutes to keep veggies crisp and chicken tender. Don’t overcrowd the pan.
- Serving Idea: Serve over jasmine rice, noodles, or even cauliflower rice for a low-carb option.
- Make-Ahead: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet to preserve texture.
🍽️ Nutrition Facts (Per Serving)
Calories: 285 kcal |Carbohydrates: 22 g |
Fiber: 4 g |
Sugars: 6 g |
Protein: 28 g |
Fat: 9 g |
Saturated Fat: 1.5 g |
Cholesterol: 75 mg |
Sodium: 580 mg |
Potassium: 640 mg |
Calcium: 45 mg |
Iron: 1.8 mg