Easy Chicken Stir Fry with Vegetables You’ll Love

ByHuma Chicken Recipes, Family Dinner

Discover the perfect harmony of taste, colour, and nutrition with this easy to make chicken stir fry. Combining tender chicken with crisp, vibrant vegetables, this dish delivers restaurant quality flavours in the comfort of your home. Its quick preparation and wholesome ingredients make it an ideal choice for busy weeknights or efficient meal prep. With a savoury sauce that lightly coats each bite, this stir fry is both satisfying and nourishing.

Ingredients

  • 1 lb boneless, skinless chicken breast, cut into bite size pieces
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil (divided)
  • 1 small onion, sliced
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 small zucchini, sliced
  • 1 cup snap peas
  • 2 cloves garlic, minced
  • 1 tsp grated ginger

For the sauce:

  • ¼ cup soy sauce
  • 1 tbsp hoisin sauce (optional)
  • 1 tbsp rice vinegar or lemon juice
  • 1 tbsp honey or brown sugar
  • 1 tsp sesame oil
  • ½ cup chicken broth or water
  • 1 tsp cornstarch (for thickening)

How to Make Chicken Stir Fry with Vegetables?

Begin by patting the chicken dry and seasoning it lightly with salt and pepper to ensure a golden sear and juicy texture. In a separate bowl, prepare a flavorful sauce by blending soy sauce, hoisin, rice vinegar, honey, sesame oil, and a cornstarch slurry to provide a rich and slightly thickened coating for the stir fry.

Heat a skillet or wok and cook the chicken until it turns golden brown and is fully cooked, then set it aside. Briefly saute minced garlic and grated ginger to release their aroma before adding the vegetables. Stir fry the vegetables until tender-crisp, return the chicken to the pan, pour in the sauce, and toss everything together until each ingredient is evenly coated and the sauce has thickened.

Cooking Time

This recipe is designed for efficiency, requiring approximately 10 minutes of preparation and 10 minutes of cooking, making it a total of around 20 minutes from start to finish.

Nutritional Information

Each serving delivers roughly 280 calories, including 28 grams of protein, 14 grams of carbohydrates, 12 grams of fat, and 3 grams of fiber. With about 650 mg of sodium per serving, this stir fry provides a balanced and nourishing meal suitable for a healthy lifestyle.

Storage and Reheating

Store the chicken stir fry in an airtight container in the refrigerator for up to three days. Freezing is not recommended, as the vegetables may lose their crispness upon thawing. For optimal texture, reheat gently in a skillet over medium heat rather than using a microwave.

Suggestions and Variations

This recipe is highly versatile and can be adapted to seasonal vegetables such as zucchini, snap peas, or baby corn for added variety. Chicken may be substituted with shrimp, beef, or tofu to suit different dietary preferences. Adding a dash of sriracha or chili flakes provides a spicy dimension, while serving it over brown rice or cauliflower rice creates a low-carb alternative.

Seasonal Relevance

Vibrant and adaptable, this stir fry is perfect throughout the year, shining especially in spring and summer when fresh vegetables are at their peak flavour. Its bright colours, crisp texture, and balanced nutrition make it a reliable choice for any season.

Chicken Stir Fry with Vegetables
Pin
Print
Print

Chicken Stir Fry with Vegetables

Recipe by Huma
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

340

kcal
Total time

30

minutes

This Easy Chicken Stir Fry with Vegetables is a quick and colorful dinner that’s packed with flavor. Tender chicken, crisp veggies, and a deliciously savory sauce make this a go to weeknight favorite. Serve it over rice or noodles for a meal everyone will love!

Ingredients

  • 1 lb boneless, skinless chicken breast, cut into bite-size pieces

  • 2 tbsp soy sauce

  • 1 tbsp cornstarch

  • 2 tbsp vegetable oil (divided)

  • 1 small onion, sliced

  • 1 red bell pepper, sliced

  • 1 cup broccoli florets

  • 1 small zucchini, sliced

  • 1 cup snap peas

  • 2 cloves garlic, minced

  • 1 tsp grated ginger

  • For the sauce:

  • ¼ cup soy sauce

  • 1 tbsp hoisin sauce (optional)

  • 1 tbsp rice vinegar or lemon juice

  • 1 tbsp honey or brown sugar

  • 1 tsp sesame oil

  • ½ cup chicken broth or water

  • 1 tsp cornstarch (for thickening)

Directions

  • Marinate Chicken: Combine chicken, soy sauce, and cornstarch in a bowl. Let it sit for 10 minutes to absorb flavor.
  • Prepare Sauce: In a separate bowl, whisk together soy sauce, hoisin sauce, vinegar, honey, sesame oil, chicken broth, and cornstarch. Set aside.
  • Cook Chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through. Remove from pan.
  • Stir Fry Veggies: Add the remaining oil to the pan. Toss in garlic, ginger, onion, bell pepper, broccoli, zucchini, and snap peas. Stir-fry for 3–5 minutes until crisp-tender.
  • Add Sauce & Combine: Return chicken to the pan, pour in the sauce, and stir well. Cook for 2–3 minutes until the sauce thickens and coats the ingredients.
  • Serve: Garnish with sesame seeds or chopped green onions and serve hot over steamed rice or noodles.

Recipe Video

Notes

  • Customize with your favorite vegetables like carrots, mushrooms, or baby corn.
  • For a spicy twist, add chili flakes or sriracha to the sauce.
  • Store leftovers in an airtight container for up to 3 days in the fridge.

More in Kitchen