Quick and Easy Chicken and Vegetable Stir-Fry for Busy Weeknights!

Chicken and Vegetable Stir-Fry is a simple, flavorful, and nutritious meal that comes together in no time.

It’s a perfect dish for busy weeknights or meal prepping. With lean chicken and a variety of colorful vegetables, this stir-fry is packed with essential vitamins and protein.

The savory stir-fry sauce ties everything together, offering a delicious balance of sweet, salty, and umami flavors.

Whether you serve it over rice or enjoy it on its own, this recipe is sure to become a household favorite.

Ingredients

For this Chicken and Vegetable Stir-Fry, you’ll need the following ingredients:

• Boneless, skinless chicken breasts or thighs, sliced into thin strips
• A variety of fresh vegetables such as bell peppers, broccoli, carrots, and snap peas
• Soy sauce as the base for the stir-fry sauce
• Fresh garlic and ginger for aromatic depth
• A touch of honey or brown sugar to add sweetness
• Cornstarch or arrowroot powder to thicken the sauce
• Olive oil or vegetable oil for stir-frying
• Optional ingredients like chili flakes, sesame oil, or rice vinegar for extra flavor

You can also customize the vegetables based on what you have on hand or prefer.

Frozen vegetables can be used as a convenient alternative if fresh ones aren’t available.

Preparing the Chicken

Begin by slicing the chicken into thin, even strips. This ensures that it cooks quickly and evenly in the stir-fry.

Season the chicken with a pinch of salt, pepper, and a little soy sauce. For extra flavor, marinate it for 10-15 minutes.

Heat a wok or large skillet over medium-high heat and add oil. When the oil is hot, add the chicken in batches to avoid overcrowding the pan.

Cook the chicken for 3-4 minutes until browned and cooked through. Set it aside while you prepare the vegetables.

Assembling the Dish

Once the chicken is cooked, set it aside and keep it warm. In the same wok or skillet, add a bit more oil if needed and throw in your vegetables.

Stir-fry the vegetables for 4-5 minutes, making sure they remain crisp-tender.

Next, return the cooked chicken to the pan. Add the pre-made stir-fry sauce and stir everything together until the chicken and vegetables are evenly coated.

Continue to cook for another 1-2 minutes, allowing the sauce to thicken and coat the ingredients.

Garnish with sesame seeds, chopped green onions, or cilantro for added flavor and a fresh touch.

Tips for the Perfect Chicken and Vegetable Stir-Fry

For a tender and juicy chicken, ensure it doesn’t overcook. Slice the chicken thinly so it cooks quickly and evenly.

Use high heat throughout the cooking process. This helps in achieving that signature stir-fry texture — crispy vegetables and a lightly caramelized chicken.

To maintain the crispness of the vegetables, do not overcook them. Stir-fry them for just a few minutes until they are still vibrant and slightly crunchy.

If you’re making this dish ahead of time, store the chicken and vegetables separately, then combine them with the sauce when ready to eat.

For a spicier version, add chili flakes or a splash of hot sauce to the stir-fry sauce.

You can also swap out vegetables depending on the season or what you have in your fridge.

Preparing the Vegetables

Start by washing and drying all the vegetables thoroughly. This ensures that they cook evenly and retain their crispness.

Cut the vegetables into uniform sizes so that they cook at the same rate.

For example, slice bell peppers into thin strips, cut broccoli into bite-sized florets, and thinly slice carrots.

If you’re using snap peas or green beans, trim the ends before adding them to the stir-fry.

To preserve the vibrant color and texture of the vegetables, aim to keep them slightly crisp rather than overcooked. A quick stir-fry should do the trick.

If you’re using any more delicate vegetables like mushrooms or zucchini, be sure to add them later in the cooking process so they don’t become too soft.

Making the Stir-Fry Sauce

The key to a flavorful Chicken and Vegetable Stir-Fry is in the sauce. Start by combining soy sauce, which will provide a salty and savory base.

Add fresh garlic and ginger to the sauce for depth and aroma. These ingredients will give your stir-fry that signature warm, aromatic flavor.

For sweetness, include a small amount of honey or brown sugar. This helps balance out the saltiness from the soy sauce.

To thicken the sauce and make it coat the chicken and vegetables beautifully, mix in a teaspoon of cornstarch with a splash of water.

Stir this mixture into the sauce to help it achieve a glossy, thick consistency.

Optional ingredients like rice vinegar or sesame oil can be added to enhance the flavor.

The vinegar adds a slight tang, while the sesame oil provides a toasty, nutty finish.

Once combined, taste the sauce and adjust the seasoning if needed. If you prefer a spicier stir-fry, you can also add a dash of chili flakes or chili sauce.

Cooking the Stir-Fry

To begin, heat a wok or a large skillet over medium-high heat. Add oil once the pan is hot, and swirl it around to coat the bottom evenly.

Add the chicken in batches to avoid overcrowding, ensuring that it cooks evenly.

Stir-fry the chicken for about 3-4 minutes, until it’s browned and cooked through. Once done, remove the chicken from the pan and set it aside.

Next, add more oil to the pan if necessary and toss in the prepared vegetables.

Stir-fry the vegetables for 4-5 minutes, making sure they retain their crunch and color.

Once the vegetables are nearly done, add the cooked chicken back into the pan along with the stir-fry sauce.

Toss everything together until the chicken and vegetables are evenly coated with the sauce.

Allow the stir-fry to cook for another 1-2 minutes, letting the sauce thicken and absorb into the chicken and vegetables.

If you like, you can also sprinkle some sesame seeds or chopped green onions on top for an extra burst of flavor.

Conclusion

Chicken and Vegetable Stir-Fry is a quick and nutritious meal that’s as versatile as it is delicious.

The balance of tender chicken and crisp vegetables, all coated in a flavorful stir-fry sauce, makes for a satisfying dish that’s perfect for any occasion.

Whether served over rice or noodles, this recipe can easily be customized to your taste preferences.

It’s a great option for meal prepping or feeding a busy family, and it’s always a hit at the dinner table.

With just a few basic ingredients and simple steps, you can have a restaurant-quality stir-fry at home in under 30 minutes!

Frequently Asked Questions

1. Can I use frozen vegetables instead of fresh ones?

Yes, frozen vegetables can be a great alternative. Just make sure to thaw them before using to prevent excess water from being released during cooking.

2. How can I make this dish spicier?

You can add chili flakes, chili sauce, or even a sliced fresh chili to the stir-fry sauce.

Adjust the level of spice to your preference.

3. Can I make this stir-fry without soy sauce?

Yes, you can use tamari for a gluten-free option or coconut aminos for a soy-free alternative.

The flavor will be slightly different, but still delicious.

4. How do I prevent the vegetables from becoming soggy?

Cook the vegetables on high heat for a short period, stirring frequently.

This ensures they stay crisp and maintain their texture. Avoid overcooking them.

5. Can I meal prep this dish?

Absolutely! You can cook the chicken and vegetables ahead of time and store them separately in airtight containers.

When ready to eat, simply combine them with the sauce and reheat.