Easy Chicken & Veggie Stir-Fry Recipe

There’s something incredibly comforting about a homemade stir-fry, especially when it’s packed with tender chicken and vibrant, fresh vegetables. Perfect for a busy weeknight dinner or a light weekend meal, this Easy Chicken & Veggie Stir-Fry is a delicious way to enjoy a healthy, satisfying meal without spending hours in the kitchen. The combination of crisp vegetables, juicy chicken, and a savory sauce makes it a crowd-pleaser for both adults and kids alike.

Inspired by classic Asian-style stir-fries, this recipe brings together the simplicity of fresh ingredients with the bold flavors of garlic, soy sauce, and a hint of ginger. It’s the kind of dish that fills your kitchen with mouthwatering aromas and leaves everyone asking for seconds. Whether you’re cooking for your family or prepping for a solo dinner, this stir-fry is a versatile, nutritious, and flavorful choice that can easily become a staple in your weekly menu.

Ingredients

• 1 lb (450g) boneless, skinless chicken breast, thinly sliced

• 2 tablespoons vegetable oil or olive oil

• 1 red bell pepper, sliced into thin strips

• 1 yellow bell pepper, sliced into thin strips

• 1 medium carrot, julienned

• 1 cup broccoli florets

• 1 small zucchini, sliced into half-moons

• 3 garlic cloves, minced

• 1 teaspoon fresh ginger, grated

• 3 tablespoons low-sodium soy sauce

• 2 tablespoons oyster sauce (optional for extra flavor)

• 1 tablespoon hoisin sauce

• 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)

• Salt and black pepper to taste

• 2 green onions, chopped for garnish

• Cooked rice or noodles for serving

Directions

1. Prepare the Chicken

Start by rinsing your chicken breast under cold water and patting it dry with paper towels. Drying the chicken is essential because it ensures the meat will sear nicely rather than steam in the pan. Next, place the chicken on a cutting board and slice it into thin, bite-sized strips, aiming for uniform pieces so they cook evenly. Thin strips will cook quickly, which is ideal for stir-frying and prevents the chicken from drying out.

Once sliced, season the chicken lightly with salt and black pepper. You can also add a pinch of garlic powder or paprika if you like extra flavor, but keep it simple to let the natural chicken flavor shine. Toss the chicken gently to coat the pieces evenly with the seasoning. This step not only enhances the taste but also helps the chicken absorb the stir-fry sauce later, making each bite flavorful and juicy.

2. Make the Sauce

While the chicken is resting, prepare the sauce that will give your stir-fry its savory, slightly sweet flavor. In a small bowl, combine the soy sauce, hoisin sauce, and oyster sauce if you’re using it. These sauces create a deep, umami-rich base that perfectly complements the fresh vegetables and chicken.

To thicken the sauce slightly, add a cornstarch slurry—simply mix 1 teaspoon of cornstarch with 2 tablespoons of cold water until smooth. Stir the slurry into the sauce mixture, ensuring there are no lumps. This will help the sauce cling beautifully to the chicken and vegetables without being overly thick or gluey. Once combined, set the sauce aside and give it a quick taste. Adjust the seasoning if needed; add a little more soy sauce for saltiness or a dash of sugar for balance if you prefer a slightly sweeter stir-fry.

3. Heat the Pan

Place a large skillet or wok over medium-high heat and allow it to become hot. Add 1 tablespoon of oil and let it shimmer but not smoke. A properly heated pan is key to achieving the signature stir-fry texture, where the chicken sears quickly, locking in its juices while developing a beautiful golden color.

Add the chicken strips in a single layer, making sure they’re not crowded. Crowding the pan causes the chicken to steam rather than sear, resulting in less flavorful, unevenly cooked meat. Cook the chicken for approximately 4–5 minutes, stirring occasionally to ensure each piece gets a nice, even golden-brown sear. The chicken should be fully cooked and opaque in the center. Once done, remove the chicken from the pan and transfer it to a plate, leaving the flavorful oils in the pan for the next step.

4. Sauté the Aromatics

With the pan still hot, add the remaining oil if needed. Add the minced garlic and grated ginger, sautéing them for about 30 seconds. Be careful not to burn the garlic, as burnt garlic can taste bitter and overpower the dish. This step is crucial because sautéing the aromatics releases their essential oils, infusing the pan with a fragrant base that enhances the flavor of the vegetables and chicken.

Take a moment to enjoy the aroma—the combination of garlic and ginger will immediately make your kitchen smell inviting and warm. Stir continuously while cooking to prevent sticking and ensure the flavors are evenly distributed throughout the oil.

5. Cook the Vegetables

Now it’s time to add the vegetables. Start with the harder vegetables, such as carrots and broccoli, which take slightly longer to cook. Add them to the pan and stir-fry for 2–3 minutes before adding the softer vegetables, such as bell peppers and zucchini. Stir-frying quickly over high heat preserves the natural crunch and vibrant color of the vegetables, keeping them fresh and appetizing.

Continue cooking for an additional 2–3 minutes until all the vegetables are tender-crisp. Be careful not to overcook; overcooked vegetables become mushy and lose their bright color, flavor, and nutrients. Stir frequently, tossing the vegetables to coat them evenly in the fragrant oils and aromatics. The result should be a colorful, texturally satisfying mix that contrasts beautifully with the tender chicken.

6. Combine Chicken and Sauce

Return the cooked chicken to the pan, spreading the pieces evenly among the vegetables. Pour the prepared sauce over the top, ensuring that every piece is coated. Stir continuously for 2–3 minutes as the sauce heats and begins to thicken, creating a glossy coating that clings to the chicken and vegetables.

This is the moment when all the flavors come together. The sweet-salty balance of the sauce, the aromatic garlic and ginger, the tender chicken, and the crisp vegetables all meld into one harmonious dish. Taste the stir-fry and adjust the seasoning if needed—sometimes a pinch of salt or a splash of soy sauce can enhance the overall flavor perfectly.

7. Garnish and Serve

Once the sauce has thickened to your liking, remove the pan from the heat. Garnish with freshly chopped green onions for a pop of color and a mild onion flavor that complements the dish beautifully.

Serve the stir-fry hot over a bed of steamed rice, fluffy jasmine rice, or your favorite noodles. The rice or noodles soak up the flavorful sauce, creating a complete and satisfying meal. For an extra touch, sprinkle a few sesame seeds on top or drizzle a tiny bit of sesame oil to add a nutty aroma and depth of flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to preserve the texture of the vegetables and the tenderness of the chicken.

Tips for the Best Chicken & Veggie Stir-Fry

1. Prep Ingredients First: Stir-fries cook quickly, so have all vegetables sliced and sauces measured before starting.

2. Use High Heat: A hot skillet or wok helps sear the chicken and vegetables quickly, preserving texture and flavor.

3. Don’t Overcrowd the Pan: Cook chicken in batches if needed to avoid steaming rather than stir-frying.

4. Customize Vegetables: Swap in snow peas, mushrooms, baby corn, or snap peas for variety.

5. Adjust the Sauce: Add more soy sauce for saltiness, a splash of rice vinegar for tang, or a pinch of red pepper flakes for heat.

Why This Recipe Works

This stir-fry is a perfect example of a balanced meal: protein-rich chicken, fiber-packed vegetables, and a savory sauce that ties everything together. The use of fresh ingredients and a simple cooking method ensures that every bite is full of flavor without being overly heavy. By stir-frying quickly over high heat, the vegetables retain their crunch and vibrant colors, making the dish visually appealing and nutritionally rich.

Unlike takeout versions that can be high in sodium and oil, making your stir-fry at home lets you control the ingredients and flavors. It’s a quick, satisfying option for anyone looking to enjoy a healthy meal with minimal cleanup.

Serving Suggestions

• Serve over steamed jasmine or brown rice for a classic meal.

• Pair with rice noodles or udon for an Asian-inspired twist.

• Add a side of miso soup or a simple cucumber salad to complete the dinner.

• Leftovers can be stored in an airtight container for up to 3 days and reheated gently on the stove or in the microwave.

Frequently Asked Questions

Q1: Can I use chicken thighs instead of breast?
Absolutely! Boneless, skinless chicken thighs are slightly more flavorful and tender than breast. Slice them thinly and adjust the cooking time, as thighs may take a bit longer to cook through.

Q2: Can I make this stir-fry vegetarian?
Yes, replace chicken with firm tofu or tempeh. Cook them until golden before adding the vegetables and sauce for a delicious plant-based alternative.

Q3: How do I make the sauce thicker?
If you prefer a thicker sauce, add a little more cornstarch slurry or simmer the sauce for an extra 1–2 minutes until it reaches your desired consistency.

Q4: Can I prepare this stir-fry in advance?
You can prep the vegetables and slice the chicken ahead of time, but it’s best to cook the stir-fry fresh to maintain the crisp texture of the vegetables. Leftovers should be stored separately from rice to prevent sogginess.

Easy Chicken & Veggie Stir-Fry Recipe

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• Author: Michelle Davis
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

There’s nothing more satisfying than a quick, flavorful stir-fry that’s both healthy and easy to prepare. This Easy Chicken & Veggie Stir-Fry is perfect for busy weeknights or casual weekend dinners, offering a colorful mix of fresh vegetables and tender chicken in a savory sauce. Inspired by traditional Asian stir-fries, it combines garlic, ginger, and soy-based sauces to create a dish that’s both comforting and nutritious. The recipe is versatile, allowing you to swap vegetables or adjust the sauce to your taste, making it a go-to for family meals or a simple solo dinner.

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Ingredients

Scale 1x2x3x

• 1 lb (450g) boneless, skinless chicken breast, thinly sliced

• 2 tablespoons vegetable oil or olive oil

• 1 red bell pepper, sliced into thin strips

• 1 yellow bell pepper, sliced into thin strips

• 1 medium carrot, julienned

• 1 cup broccoli florets

• 1 small zucchini, sliced into half-moons

• 3 garlic cloves, minced

• 1 teaspoon fresh ginger, grated

• 3 tablespoons low-sodium soy sauce

• 2 tablespoons oyster sauce (optional)

• 1 tablespoon hoisin sauce

• 1 teaspoon cornstarch mixed with 2 tablespoons water

• Salt and black pepper to taste

• 2 green onions, chopped for garnish

• Cooked rice or noodles for serving

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Instructions

• Prepare the Chicken
  Rinse the chicken and pat dry. Slice into thin, bite-sized strips. Season lightly with salt and black pepper. Toss to coat evenly.

• Make the Sauce
  In a small bowl, mix soy sauce, hoisin sauce, oyster sauce (if using), and cornstarch slurry. Stir until smooth and set aside.

• Heat the Pan
  Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook 4–5 minutes, stirring occasionally, until golden and cooked through. Remove chicken and set aside.

• Sauté the Aromatics
  Add remaining oil to the pan. Sauté minced garlic and grated ginger for about 30 seconds until fragrant, stirring continuously to prevent burning.

• Cook the Vegetables
  Add carrots and broccoli first, stir-fry 2–3 minutes, then add bell peppers and zucchini. Continue stir-frying for 2–3 more minutes until vegetables are tender-crisp. Avoid overcooking.

• Combine Chicken and Sauce
  Return chicken to the pan. Pour in the prepared sauce and stir for 2–3 minutes until everything is evenly coated and the sauce thickens slightly.

• Garnish and Serve
  Remove from heat. Garnish with chopped green onions. Serve hot over rice or noodles. Optional: sprinkle sesame seeds or drizzle sesame oil for extra flavor.

Notes

Ensure vegetables are cut uniformly for even cooking.
Use high heat for a crisp-tender texture.
Customize the vegetables based on availability or preference.
Leftovers can be stored in an airtight container for up to 3 days.
Adjust the sauce thickness with more or less cornstarch slurry as needed.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

Michelle Davis