Chicken & Vegetable Stir Fry Recipe hits that perfect spot between takeout cravings and weeknight sanity, with tender chicken, crisp veggies, and a glossy, savory sauce that clings to every bite. It uses simple, budget-friendly ingredients that stretch a couple of chicken breasts into a full family dinner in under 35 minutes. I first threw this together on a Tuesday when my fridge looked sad and my energy looked worse, so I feel you if that describes your evening too.
Reasons To Try This Chicken & Vegetable Stir Fry Recipe
This Chicken & Vegetable Stir Fry Recipe tastes savory, slightly sweet, and a little garlicky, with vegetables that stay crisp-tender instead of soggy. The sauce coats everything in a shiny glaze, and the chicken stays juicy because you cook it quickly over high heat.
You also cook everything in one pan, so cleanup stays simple and fast. The recipe works for meal prep, picky eaters, and anyone who wants a healthier version of takeout without mystery ingredients.
“This Chicken & Vegetable Stir Fry Recipe tastes better than our local takeout and hits the table faster than delivery ★★★★★”
Ingredients You Need
Chicken and Vegetables
- 1.25 to 1.5 pounds boneless skinless chicken breast, thinly sliced against the grain
- 1 tablespoon cornstarch (for coating chicken)
- 1 tablespoon soy sauce (for marinating chicken; use low sodium if you prefer)
- 1 tablespoon neutral oil (canola, avocado, or grapeseed)
- 1 red bell pepper, sliced into thin strips
- 1 yellow or orange bell pepper, sliced
- 1 small broccoli crown, cut into small florets
- 1 medium carrot, peeled and sliced on a diagonal
- 1 small zucchini, halved lengthwise and sliced
- 1 cup sugar snap peas or snow peas, strings removed
- 3 green onions, sliced (white and green parts separated)
You can swap in frozen stir fry vegetable blends if your crisper drawer looks empty. Just thaw slightly and pat dry so they do not steam too much.
Aromatics
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 1 teaspoon crushed red pepper flakes (optional, for heat)
You can use jarred minced garlic and ginger paste when you feel tired or rushed. I keep both in my fridge for nights when I move at half speed.
Stir Fry Sauce
- 1/3 cup low sodium soy sauce or tamari
- 1/3 cup chicken broth or vegetable broth
- 2 tablespoons oyster sauce (for depth; skip for a shellfish allergy)
- 1 tablespoon hoisin sauce or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1.5 tablespoons cornstarch
Whisk this sauce in a measuring cup so you pour it easily into the pan. If you use a salty soy sauce brand, taste and add a splash more broth to balance.
Optional Garnishes
- Toasted sesame seeds
- Extra sliced green onions
- Lime wedges for squeezing over the top
- Chili crisp or sriracha for extra heat
Equipment List
- Large nonstick skillet or wok (12 inch works best)
- Cutting board and sharp chef’s knife
- Small bowl for marinating chicken
- Measuring spoons and cups
- Whisk and heatproof spatula or wooden spoon
Tips
- Slice chicken thin and evenly so it cooks quickly and stays tender.
- Pat chicken dry before you coat it with cornstarch so the coating sticks well.
- Cut vegetables into similar sizes so they cook at the same rate.
- Keep the pan hot; crowding the pan cools it and causes steaming instead of searing.
- Stir the sauce again right before you pour it in because cornstarch settles at the bottom.
- Cook chicken in batches if needed so each piece browns instead of stews.
- Add softer vegetables like zucchini and snap peas later so they stay crisp.
- Taste the finished stir fry and adjust with a splash of soy sauce, vinegar, or a pinch of sugar.
How to Make Chicken & Vegetable Stir Fry
1: Prep chicken and sauce
Slice the chicken into thin strips, about 1/4 inch thick. Add it to a bowl with 1 tablespoon soy sauce and 1 tablespoon cornstarch, then toss until every piece looks coated. Set it aside while you chop vegetables so the chicken soaks up flavor.
In a measuring cup, whisk together soy sauce, broth, oyster sauce, hoisin or brown sugar, rice vinegar, sesame oil, and cornstarch until smooth. Keep this near the stove so you can pour it in quickly when the vegetables finish cooking.
2: Sauté veggies and aromatics
Heat 1 tablespoon oil in a large skillet or wok over medium high heat. Add the carrots and broccoli first and cook 3 to 4 minutes, stirring often, until they start to soften but still feel firm. Add bell peppers and the white parts of the green onions, then cook 2 to 3 minutes more.
Stir in garlic, ginger, and red pepper flakes and cook about 1 minute, until they smell fragrant. Add zucchini and snap peas and cook 2 more minutes, just until they turn bright and crisp-tender. Transfer all vegetables to a large bowl and keep them nearby.
3: Cook the chicken
Return the skillet to medium high heat and drizzle in a little more oil if the pan looks dry. Add the marinated chicken in a single layer and let it sit for 1 minute so it sears. Stir and cook 4 to 5 minutes, until the chicken turns opaque and the edges brown.
If your pan feels crowded, cook the chicken in two batches so it browns nicely. Check a thicker piece and make sure no pink remains in the center.
4: Add sauce and finish
Give the sauce a quick whisk, then pour it into the pan with the cooked chicken. Stir constantly as the sauce heats and thickens, about 1 to 2 minutes, until it turns glossy. Add the cooked vegetables back into the pan along with the green parts of the green onions.
Toss everything together until the sauce coats all the chicken and vegetables. Taste and adjust seasoning with a bit more soy sauce for salt, vinegar for brightness, or a pinch of sugar if it tastes too salty. Remove from heat so the vegetables keep their texture.
Different Ways to Try It
- Use tamari and certified gluten free oyster sauce or skip oyster sauce to keep the stir fry gluten free.
- Swap chicken for extra firm tofu cubes, tempeh, or chickpeas for a vegetarian or vegan version.
- Skip the rice and serve over cauliflower rice or shredded cabbage for a low carb option.
- Add mushrooms, baby corn, or water chestnuts for extra crunch and flavor.
- Stir in a spoonful of peanut butter and a splash of water for a peanut style sauce.
- Add pineapple chunks for a sweet and savory twist that kids usually love.
How to Serve Chicken & Vegetable Stir Fry
Serve this Chicken & Vegetable Stir Fry Recipe over hot steamed jasmine rice, brown rice, or simple white rice. You can spoon it over noodles like rice noodles or thin spaghetti if your family loves pasta nights. I also like to serve it with a side of sliced cucumbers or a quick cabbage slaw for a cool, crunchy contrast. Finish each bowl with sesame seeds, extra green onions, and a squeeze of lime for brightness.
Make-Ahead and Storage Success
Store leftover Chicken & Vegetable Stir Fry Recipe in an airtight container in the fridge for up to 4 days. Reheat it in a skillet over medium heat with a splash of water or broth so the sauce loosens and the chicken stays tender. You can also pack it into individual meal prep containers with rice for grab-and-heat lunches. If you freeze it, cool it completely first, then freeze up to 2 months and reheat gently so the vegetables keep some texture.
Chicken & Vegetable Stir Fry Recipe
Ingredients
Instructions
- In a medium bowl, combine the sliced chicken with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Toss to coat evenly and let marinate for 10 minutes while you prepare the vegetables and sauce.
- In a small bowl, whisk together 3 tablespoons soy sauce, oyster sauce, rice vinegar, honey, chicken broth, and 1 1/2 teaspoons cornstarch until smooth. Set the stir fry sauce aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and stir fry for 4 to 5 minutes, or until the chicken is just cooked through and lightly browned. Transfer the chicken to a plate and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the bell peppers, broccoli, carrot, and snow peas. Stir fry for 3 to 4 minutes, or until the vegetables are crisp-tender.
- Add the minced garlic and ginger to the vegetables and cook, stirring constantly, for 30 seconds until fragrant, being careful not to burn them.
- Return the cooked chicken and any accumulated juices to the skillet. Give the prepared stir fry sauce a quick stir, then pour it into the pan. Toss everything together and cook for 2 to 3 minutes, or until the sauce has thickened slightly and evenly coats the chicken and vegetables.
- Remove from heat and stir in the sesame oil if using. Taste and adjust seasoning with a splash of soy sauce if needed.
- Garnish with sesame seeds and sliced green onions if desired. Serve hot over cooked rice.
Notes
Approximate per serving (without rice): 290 calories; fat 11 g; saturated fat 2 g; carbohydrates 19 g; fiber 3 g; sugars 9 g; protein 28 g; sodium 720 mg. Values will vary based on specific ingredients, brands, and portion size.