If you’re searching for a fast, flavorful dinner that packs in nutritious veggies and tender bites of chicken, look no further than Easy Chicken Stir Fry with Veggies! This vibrant dish comes together in 30 minutes or less, delivers colorful crunch and a mouthwatering sauce, and tastes just as fantastic as your favorite takeout. Honestly, this recipe has saved so many weeknights at my house, and I truly can’t wait for you to taste the magic combination of sizzling chicken, sweet-yet-savory sauce, and fresh, crisp vegetables all in one bowl.
Ingredients You’ll Need
Here’s why I love this ingredient list: it’s short, sweet, and every item pulls its weight. Simple staples come together for deep flavor and eye-catching color, while a few classic sauces turn pantry basics into pure umami bliss.
- Boneless skinless chicken breast (1 pound, thinly sliced): Perfect for soaking up the marinade and becoming irresistibly tender in the pan.
- Soy sauce (2 tablespoons for marinade, plus 1/4 cup for sauce): Adds savory depth and classic stir-fry flavor with just a hint of saltiness.
- Cornstarch (1 tablespoon): Coats the chicken for that glossy, silky texture you love from restaurant stir fry.
- Vegetable oil (2 tablespoons, divided): Neutral in flavor, it lets the other ingredients shine and helps everything cook evenly.
- Red bell pepper (1, sliced): Bursts of sweetness and gorgeous color—plus extra crunch.
- Broccoli florets (1 cup): A classic veggie choice for stir fry, bringing nutrients and satisfying texture.
- Carrot (1, julienned): Adds a subtle earthy-sweet flavor and a pop of orange that looks amazing.
- Zucchini (1, sliced): Mild in taste and quick to cook, for mellow flavor and a fresh green accent.
- Garlic (2 cloves, minced): Essential aromatic—don’t skip for that incredible stir fry perfume.
- Fresh ginger (1 teaspoon, grated): Invites a gentle warmth and zing, really brightening up the sauce.
- Oyster sauce (2 tablespoons): This secret ingredient gives the stir fry its signature depth and umami.
- Hoisin sauce (1 tablespoon): Sweet, tangy, and a little smoky, rounding out the flavor profile beautifully.
- Honey (1 tablespoon): Just enough to bring a delicate touch of sweetness that brings the sauce together.
- Sesame oil (1 teaspoon): For a nutty, toasty note that screams “restaurant-quality!”
- Water (2 tablespoons): Loosens the sauce for perfect coating without overpowering the veggies.
- Cooked rice or noodles (for serving): Soak up all the savory sauce—choose your favorite base!
- Sesame seeds and green onions (for garnish, optional): Totally worth it for fresh flavor and crunch at the end.
How to Make Easy Chicken Stir Fry with Veggies
Step 1: Marinate the Chicken
Start by tossing your sliced chicken breast in a bowl with 2 tablespoons of soy sauce and the cornstarch. Give it all a good mix, making sure every piece gets slicked with the marinade. Let it hang out for 10 to 15 minutes—just enough time to really tenderize the meat and infuse it with bold flavor, while you prep your veggies. This step is worth every second, I promise!
Step 2: Mix Up the Stir Fry Sauce
In a small bowl, whisk together the remaining soy sauce, oyster sauce, hoisin sauce, honey, sesame oil, and water. Think of this as your secret elixir: sweet, tangy, salty, and just a little nutty. It’s the soul of Easy Chicken Stir Fry with Veggies, and it takes seconds to throw together.
Step 3: Cook the Chicken
Heat a tablespoon of oil in a large skillet or wok over medium-high. Spread out the marinated chicken and sauté for about 5 to 6 minutes, letting it brown all over and cook through. The cornstarch helps give the chicken pieces a lovely, velvety coating. Once done, scoop the chicken out and set aside (try not to eat it all straight from the pan!).
Step 4: Sauté the Vegetables
Return the pan to the heat, add that second tablespoon of oil, and toss in your red bell pepper, broccoli, carrot, and zucchini. Stir-fry for 3 to 4 minutes—just until the veggies turn vibrant but still retain some crunch. Now, add the minced garlic and grated ginger and cook for one more fragrant minute. Together, they lift the whole dish!
Step 5: Bring It All Together
Add your cooked chicken back into the pan. Pour over the luscious stir fry sauce you made earlier and stir everything together so that the meat and veggies get evenly coated. Keep it all moving for another 2 minutes until everything is glossy and bubbling, and that’s it—the Easy Chicken Stir Fry with Veggies is ready!
How to Serve Easy Chicken Stir Fry with Veggies
Garnishes
A sprinkle of sesame seeds and a handful of chopped green onions bring a wonderful crunch and fresh bite to the dish. Not only do they make your Easy Chicken Stir Fry with Veggies look restaurant-worthy, they add the sort of finishing touch that’ll have people reaching for seconds.
Side Dishes
This stir fry shines over a bed of fluffy steamed rice or a tangle of noodles, but you can also try it with brown rice, cauliflower rice, or even atop quinoa if you want something different. The beauty of Easy Chicken Stir Fry with Veggies is that it’s just as happy starring on its own as it is with classic sides.
Creative Ways to Present
For a fun twist, serve the stir fry inside large lettuce leaves for a low-carb option—think handheld, fresh, and totally playful. Or, dish it up “family style” in a big platter at the center of the table so everyone can scoop their perfect bite. Easy Chicken Stir Fry with Veggies is endlessly adaptable when it comes to presentation!
Make Ahead and Storage
Storing Leftovers
Any leftovers can be transferred to an airtight container and stored in the fridge for up to three days. The vegetables may soft en just a bit, but the flavor actually deepens, making next day lunches something to look forward to!
Freezing
If you want to get ahead, Easy Chicken Stir Fry with Veggies freezes surprisingly well. Let it cool completely before packing into a freezer-safe container. For best texture, enjoy within 2 months—just know that the veggies may lose a bit of their crunch, but all that deliciousness stays put.
Reheating
To reheat, either microwave in short bursts (stirring each time for even warming) or gently warm it in a skillet over medium until hot. If you find the sauce has thickened, add a splash of water or broth to revive that signature glossy finish.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are a fantastic swap for breast meat in Easy Chicken Stir Fry with Veggies. They’ll be just as tender and juicy—slice them thin and follow the same steps as above.
Can I make this dish gluten-free?
Yes—you can use gluten-free soy sauce (like tamari) and check that your oyster and hoisin sauces are gluten-free as well. This simple swap makes Easy Chicken Stir Fry with Veggies safe for gluten-sensitive friends.
What other vegetables work well in this stir fry?
The beauty of this recipe is its flexibility. Try snap peas, mushrooms, baby corn, snow peas, or even thinly sliced cabbage or bok choy. Use whatever you have on hand!
Can I make this vegetarian?
Definitely! Swap the chicken for firm tofu (pressed and cubed) or another plant-based protein. The sauce and veggies make Easy Chicken Stir Fry with Veggies just as satisfying meatless.
How can I add more heat?
If you crave spice, toss in some red pepper flakes, a dash of sriracha, or thinly sliced fresh chili right with the garlic and ginger. It’ll give that stir fry a fiery kick!
Final Thoughts
I hope Easy Chicken Stir Fry with Veggies becomes your new weeknight favorite like it is in my kitchen. It’s speedy, vibrant, better than takeout, and easily personalized to your taste. Give it a try, play with the veggies, and enjoy every colorful, saucy bite!
Print
Easy Chicken Stir Fry with Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Easy Chicken Stir Fry with Veggies is a quick and flavorful dish that’s perfect for busy weeknights. Tender chicken and a colorful mix of vegetables are stir-fried in a savory sauce, creating a delicious meal that pairs perfectly with rice or noodles.
Ingredients
Marinated Chicken:
- 1 pound boneless skinless chicken breast, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Stir Fry:
- 2 tablespoons vegetable oil (divided)
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 medium carrot, julienned
- 1 zucchini, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 tablespoons water
- Cooked rice or noodles for serving
- Sesame seeds and green onions for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, toss chicken with soy sauce and cornstarch. Let it marinate for 10–15 minutes.
- Prepare the Sauce: Mix soy sauce, oyster sauce, hoisin sauce, honey, sesame oil, and water in a small bowl.
- Cook Chicken: Brown marinated chicken in oil, then set aside.
- Stir-Fry Veggies: Cook bell pepper, broccoli, carrot, and zucchini until tender-crisp. Add garlic and ginger.
- Combine Everything: Return chicken to the pan, add sauce, and toss until coated and heated through.
- Serve: Serve hot over rice or noodles. Garnish with sesame seeds and green onions if desired.
Notes
- You can swap in any vegetables like snap peas or mushrooms.
- For extra heat, add red pepper flakes or sriracha.
- This recipe also works well with shrimp or tofu.
Nutrition
- Serving Size: 1 1/2 cups (without rice)
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg
