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Chicken and Vegetable Stir-Fry

Linda M. Harris
Chicken and Vegetable Stir-Fry is a colorful, nutritious dish made with tender chicken, crisp vegetables, and a savory stir-fry sauce.
This quick and easy recipe is perfect for busy weeknights, offering a healthy balance of protein and vegetables.
The dish can be served over rice or noodles and is fully customizable based on what ingredients you have on hand.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian, Chinese-inspired
Servings 4 Servings
Calories 350 kcal

Equipment

  • 1 Wok or Large Skillet
  • 1 Knife
  • 1 Cutting Board
  • 1 small bowl (for mixing sauce)
  • 1 Tablespoon Measuring Spoon
  • 1 Teaspoon Measuring Spoon
  • 1 cup measuring cup
  • 1 spatula or wooden spoon

Ingredients
  

  • 2 boneless skinless chicken breasts (about 1 lb), sliced into thin strips
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil for stir-frying
  • 1 red bell pepper sliced into thin strips
  • 1 yellow bell pepper sliced into thin strips
  • 1 medium carrot thinly sliced
  • 1 cup broccoli florets
  • 1/2 cup snap peas
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons soy sauce for sauce
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon cornstarch optional, to thicken the sauce
  • 1 tablespoon rice vinegar optional
  • 1 tablespoon sesame oil optional
  • 1 teaspoon chili flakes optional, for spice
  • Sesame seeds optional, for garnish
  • Green onions chopped (optional, for garnish)

Instructions
 

  • Prepare the Chicken: Slice the chicken breasts into thin strips. Season with a pinch of salt, pepper, and 2 tablespoons soy sauce. Set aside to marinate for 10-15 minutes.
  • Prepare the Vegetables: Wash and dry all vegetables.
    Slice the bell peppers, carrots, and snap peas. Cut the broccoli into florets.
  • Make the Stir-Fry Sauce: In a small bowl, whisk together 2 tablespoons soy sauce, honey (or brown sugar), garlic, ginger, cornstarch, and rice vinegar (if using).
    Add sesame oil for an extra flavor boost and chili flakes for spice, if desired.
  • Cook the Chicken: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat.
    Add the chicken in batches, stir-frying for about 3-4 minutes until golden brown and cooked through. Remove the chicken and set it aside.
  • Stir-Fry the Vegetables: In the same pan, add another tablespoon of oil.
    Toss in the vegetables and stir-fry for about 4-5 minutes until they’re crisp-tender.
  • Combine and Serve: Add the cooked chicken back into the pan with the vegetables.
    Pour the stir-fry sauce over everything and stir until evenly coated. Let it cook for 1-2 more minutes to allow the sauce to thicken.
    Garnish with sesame seeds and green onions, if desired.
  • Serve: Serve immediately over rice or noodles.

Notes

  • Customizing Vegetables: Feel free to substitute or add any vegetables of your choice such as mushrooms, zucchini, or cauliflower.
  • Make Ahead: This dish can be prepared in advance. Store the cooked chicken and vegetables separately in the fridge and reheat with the sauce when ready to serve.
  • Gluten-Free Option: Use tamari instead of soy sauce for a gluten-free version.
  • Spicy Version: Add extra chili flakes or a splash of sriracha sauce to increase the heat.
Keyword Chicken and Vegetable Stir-Fry