Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Chicken and Veggie Stir Fry (Quick & Healthy)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: saadia
  • 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

Units Scale
  • 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

  1. In a bowl, toss chicken strips with soy sauce, oyster sauce, sesame oil, and cornstarch. Let marinate 5–10 minutes.
  2. 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.
  3. Add remaining vegetable oil to the pan. Stir‑fry garlic and ginger until fragrant, about 30 seconds.
  4. Add bell peppers, broccoli, carrot, and zucchini. Stir‑fry for 3–4 minutes, until vegetables are crisp‑tender.
  5. Return chicken to the pan. Add chicken broth and toss everything together until heated through and sauced, about 1–2 minutes.
  6. 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