Need a weeknight dinner that’s fast, healthy, and full of flavor? You’re going to love this chicken and veggie stir fry.
This dish brings together juicy chicken, crisp-tender vegetables, and a savory stir fry sauce—all ready in just 30 minutes.
Stir fries are one of the most popular go-to meals for busy families, and for good reason. They’re customizable, satisfying, and a great way to eat more vegetables without sacrificing taste.
Let’s dive in!
Why You’ll Love This Chicken and Veggie Stir Fry
- Ready in 30 minutes
- Packed with protein and fiber
- Uses simple, everyday ingredients
- Great for meal prep or leftovers
- Easy to customize based on what you have
Ingredients You’ll Need
To make this chicken and vegetable stir fry, you’ll need:
- Chicken: Boneless, skinless chicken breasts or thighs, thinly sliced
- Vegetables: A colorful mix such as bell peppers, broccoli, carrots, snap peas, mushrooms, or zucchini
- Aromatics: Fresh garlic and ginger for bold, fragrant flavor
- Stir Fry Sauce: Soy sauce, sesame oil, garlic, ginger, a touch of honey (optional), and cornstarch to thicken
- Oil: For cooking—avocado oil or vegetable oil works well
- Optional Garnishes: Green onions, sesame seeds, crushed red pepper flakes
Step-by-Step Instructions
- Prep the Ingredients
Slice the chicken thinly and cut vegetables into bite-sized pieces. Mince the garlic and ginger. - Make the Sauce
In a small bowl, whisk together soy sauce, sesame oil, garlic, ginger, honey (if using), and cornstarch. Set aside. - Cook the Chicken
Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through. Remove from the pan and set aside. - Stir Fry the Vegetables
In the same pan, add a bit more oil if needed. Stir fry the vegetables for 4–6 minutes until tender-crisp. - Combine and Sauce
Return the chicken to the pan, pour the sauce over everything, and toss to coat. Cook for 1–2 minutes until the sauce thickens. - Serve
Serve hot over rice, noodles, or a low-carb base like cauliflower rice.
Best Vegetables for Stir Fry
You can use just about any vegetables you have on hand. Some of the best options include:
- Bell peppers (red, yellow, green)
- Broccoli florets
- Carrots (julienned or sliced thin)
- Snow peas or sugar snap peas
- Mushrooms
- Zucchini
- Baby corn or water chestnuts
Choose a variety of colors and textures for the most balanced and flavorful result.
Sauce Variations and Flavor Boosters
Want to switch things up? Try these variations:
- Spicy: Add chili flakes, sriracha, or sambal oelek
- Sweet & Savory: Add a touch of honey or hoisin sauce
- Tangy: Add a splash of rice vinegar or lime juice
- Umami-rich: Add oyster sauce or fish sauce to deepen the flavor
You can also experiment with peanut sauce or teriyaki for a totally different profile.
Tips for the Perfect Stir Fry Every Time
- Prep everything before cooking: Stir fries cook quickly, so have all ingredients ready to go.
- Use a hot pan: High heat helps get that nice sear and prevents soggy vegetables.
- Cook in batches: If your pan is small, cook chicken and veggies in separate batches to avoid steaming.
- Don’t overcook the vegetables: Keep them crisp-tender for the best texture and nutrition.
- Add sauce at the end: This prevents it from burning and gives a glossy finish.
Storage and Meal Prep Tips
This dish is great for make-ahead lunches or dinners.
- Store in an airtight container in the fridge for up to 4 days
- Reheat in a skillet or microwave until warmed through
- To freeze, cool completely and store in freezer-safe containers for up to 2 months
- Use pre-cut vegetables or rotisserie chicken to cut prep time even further
What to Serve With Chicken and Veggie Stir Fry
Pair this stir fry with:
- Steamed jasmine or brown rice
- Cauliflower rice for a low-carb meal
- Rice noodles, soba noodles, or ramen
- A simple Asian-inspired salad
- Miso soup or egg drop soup for a complete meal
Recipe FAQ’s
Can I use frozen vegetables?
Yes! Just make sure to thaw and drain them first so they don’t make the stir fry watery.
Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs are juicy and flavorful—just slice them thinly for quick cooking.
Can I meal prep this dish?
Yes, it stores well in the fridge for up to 4 days. Reheat in a skillet or microwave.
Easy Chicken and Veggie Stir Fry (Quick and Healthy)
For the stir fry:
- 1 lb (450g) boneless, skinless chicken breast or thighs thinly sliced
- 1 tbsp vegetable oil or avocado oil
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 medium zucchini halved and sliced
- 1 cup broccoli florets
- 1 medium carrot julienned or thinly sliced
- 1 cup snap peas or snow peas
- 2 cloves garlic minced
- 1 tbsp fresh ginger minced
For the stir fry sauce:
- ⅓ cup low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey optional, for a touch of sweetness
- 1 tbsp rice vinegar optional, for tang
- 1 tsp cornstarch for thickening
- 2 tbsp water
Optional garnish:
- Sliced green onions
- Sesame seeds
- Crushed red pepper flakes for heat
Mix the sauce:
-
In a small bowl, whisk together soy sauce, sesame oil, honey (if using), rice vinegar, cornstarch, and water. Set aside.
Sauté the vegetables:
-
In the same skillet, add a touch more oil if needed. Stir-fry the garlic and ginger for 30 seconds, then add the bell peppers, zucchini, broccoli, carrots, and snap peas. Stir-fry for 4–6 minutes until just tender.
Combine and stir in sauce:
Serve:
-
Remove from heat. Serve hot over rice, noodles, or a low-carb base like cauliflower rice. Garnish with green onions, sesame seeds, or red pepper flakes if desired.