Print

Chicken Stir Fry with Veggies

Chicken Stir Fry with Veggies
Print Recipe

Quick, wholesome, and flavor-packed Chicken Stir Fry with Veggies featuring tender chicken breast or thighs and fresh, colorful vegetables tossed in a savory-sweet sauce. Perfect for busy nights, this flexible one-pan dish delivers a nutritious and balanced meal in under 30 minutes with minimal cleanup.

Ingredients

Scale

Protein

  • 1 lb boneless chicken breasts or thighs, sliced into thin bite-sized strips

Vegetables

  • 1 cup bell peppers (red, yellow, or green), sliced
  • 1 cup broccoli florets
  • 1 cup carrots, sliced
  • 1 cup snap peas or green beans
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced

Sauce

  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 teaspoon sesame oil
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)

Cooking

  • 2 tablespoons vegetable or canola oil (or peanut oil for high heat)

Instructions

  1. Prep Your Ingredients: Slice the chicken into thin, bite-sized strips to ensure quick cooking. Chop all your vegetables into uniform pieces so everything cooks evenly. Mince the garlic and ginger for that fresh aromatic base.
  2. Make the Sauce: In a small bowl, whisk together soy sauce, a splash of sesame oil, honey or brown sugar, and the cornstarch slurry. This combination will create a perfect sweet-savory glaze that thickens beautifully.
  3. Cook the Chicken: Heat the cooking oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry until golden brown and just cooked through, about 4 to 5 minutes. Remove the chicken from the pan and set aside.
  4. Stir Fry the Vegetables: In the same pan, add a little more oil if needed and toss in the minced garlic and ginger to sizzle briefly. Then add the chopped vegetables and stir-fry for 3 to 4 minutes until tender-crisp and vibrant.
  5. Combine and Glaze: Return the cooked chicken to the pan and pour the prepared sauce over everything. Stir constantly so the sauce thickens and evenly coats the chicken and vegetables, creating a glossy finish.
  6. Serve Hot: Remove the stir fry from heat and serve immediately to enjoy the fresh textures and flavors at their best.

Notes

  • Prep all ingredients and sauces before cooking to keep the process smooth and efficient.
  • Avoid overcrowding the pan; cook in batches if necessary to maintain high heat and ensure even cooking.
  • Use oils with a high smoke point like vegetable, canola, or peanut oil to prevent burning.
  • Cut vegetables uniformly to ensure even cooking and optimal texture.
  • Adjust sauce consistency by adding cornstarch slurry gradually to avoid lumps.
  • For a vegetarian version, swap chicken for firm tofu or tempeh.
  • Make it gluten-free by using tamari instead of soy sauce.
  • Add chili flakes or fresh sliced chili peppers for a spicy kick.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
  • Reheat gently on the stovetop, adding a splash of water or broth if dry; avoid microwaving to preserve vegetable texture.

Nutrition

Keywords: chicken stir fry, quick dinner, healthy stir fry, easy chicken recipe, gluten free stir fry, vegetables, one-pan meal, weeknight dinner

Find it online: https://recipesemilly.com/chicken-stir-fry-with-veggies/