Why You’ll Love This Recipe
Easy Chicken and Veggie Stir Fry is a fast, flavorful, and nutritious dish that’s perfect for busy weeknights. Packed with lean protein and colorful vegetables, it comes together in under 30 minutes and offers a satisfying meal without the guilt. The savory sauce ties everything together, making it a go-to for healthy eating.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breastbroccoli bell peppers (red, yellow, or green)carrotssnap peasgarlicginger soy saucesesame oilcornstarcholive oilsalt and pepper
directions
Cut the chicken into bite-sized pieces and season lightly with salt and pepper.
In a small bowl, mix soy sauce, sesame oil, minced garlic, grated ginger, and cornstarch. Set aside.
Heat olive oil in a large skillet or wok over medium-high heat.
Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
In the same skillet, add a bit more oil if needed and stir-fry the vegetables starting with carrots and broccoli, then adding bell peppers and snap peas. Cook for 4-6 minutes until just tender.
Return the chicken to the skillet and pour in the prepared sauce.
Toss everything together and cook for another 2-3 minutes until the sauce thickens slightly and everything is coated evenly.
Serve hot over rice, noodles, or on its own for a low-carb option.
Servings and timing
This recipe serves 4 people.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes
Variations
Use boneless chicken thighs for a juicier option.
Add mushrooms or zucchini for more variety.
Swap soy sauce for coconut aminos for a gluten-free version.
Spice it up with red pepper flakes or sriracha.
Use pre-cut frozen vegetables to save time.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a skillet over medium heat or in the microwave until warmed through.This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
FAQs
Can I use frozen vegetables?
Yes, just make sure to thaw and drain them before cooking to avoid excess moisture.
What if I don’t have sesame oil?
You can skip it or substitute with a neutral oil like canola or peanut oil.
How do I prevent the vegetables from getting mushy?
Stir-fry on high heat and don’t overcrowd the pan to maintain their crunch.
Is this dish keto-friendly?
It can be, especially if served without rice or noodles and with low-carb vegetables.
Can I make this ahead?
Yes, it’s great for meal prep. Cook and store in portions for the week.
Can I use other proteins?
Absolutely—try shrimp, beef, or tofu for a different twist.
Do I need a wok?
No, a large skillet will work just fine.
How do I make the sauce thicker?
Add a bit more cornstarch to the sauce mixture.
Can I add nuts?
Yes, cashews or peanuts add a great crunch and flavor.
Is this kid-friendly?
Yes, just adjust the garlic and spice level to suit younger palates.
Conclusion
Easy Chicken and Veggie Stir Fry is the perfect blend of speed, taste, and nutrition. Whether you’re trying to eat healthier or just need a quick dinner, this dish is sure to become a staple in your kitchen. Customizable and meal-prep friendly, it makes healthy eating both delicious and convenient.
Print
Easy Chicken and Veggie Stir Fry (Quick & Healthy)
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stir‑Fry
- Cuisine: Asian‑Inspired
- Diet: Low Fat
Description
A quick, healthy stir-fry featuring tender chicken and a colorful mix of fresh vegetables, perfect for busy weeknights.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breast, cut into 1″ strips
- 2 tbsp low‑sodium soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 2 tsp cornstarch
- 2 tbsp vegetable oil, divided
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 medium carrot, julienned
- 1 small zucchini, sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1/4 cup low‑sodium chicken broth (or water)
- Salt and pepper to taste
Instructions
- In a bowl, toss chicken strips with soy sauce, oyster sauce, sesame oil, and cornstarch. Let marinate 5–10 minutes.
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium‑high heat. Add chicken and stir‑fry until cooked through and lightly browned, about 4–5 minutes. Remove chicken and set aside.
- Add remaining vegetable oil to the pan. Stir‑fry garlic and ginger until fragrant, about 30 seconds.
- Add bell peppers, broccoli, carrot, and zucchini. Stir‑fry for 3–4 minutes, until vegetables are crisp‑tender.
- Return chicken to the pan. Add chicken broth and toss everything together until heated through and sauced, about 1–2 minutes.
- Season with salt and pepper to taste. Serve immediately over rice or noodles if desired.
Notes
- Swap in your favorite veggies—snap peas, mushrooms, or baby corn work great.
- For extra flavor, top with sliced green onions or sesame seeds.
- Adjust sauce amounts to taste or make it spicier with a dash of chili garlic sauce.
- To make it gluten‑free, use tamari or coconut aminos instead of soy sauce.
Nutrition
- Serving Size: 1 serving (about 1¼ cups)
- Calories: 280
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
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