Chicken Veggie Stir Fry Recipe – Quick, Healthy & Delicious!

Looking for a quick dinner idea that’s both healthy and packed with flavor? Our chicken veggie stir fry recipe is exactly what you need! Whether you’re meal prepping or just craving something fast and fresh, this dish delivers in under 30 minutes with minimal effort.

This guide will walk you through everything: from ingredient prep to cooking steps, variations, and pro tips to make your stir fry restaurant-quality every time.

Why This Chicken Veggie Stir Fry Recipe Works

Ready in under 30 minutes
Packed with protein and fiber
Customizable based on your favorite veggies
Perfect for meal prep, lunch, or dinner
Uses simple ingredients most people already have at home

Ingredients You’ll Need

For the Chicken:

2 boneless chicken breasts (or thighs), thinly sliced
1 tbsp soy sauce (low sodium preferred)
1 tbsp cornstarch (to keep chicken tender)
1 tsp sesame oil (optional)

For the Stir Fry:

1 red bell pepper, sliced
1 cup broccoli florets
1 medium carrot, julienned
1 cup snap peas or green beans
1 small onion, sliced
2 cloves garlic, minced
1 tbsp fresh ginger, grated

For the Sauce:

3 tbsp low sodium soy sauce
2 tbsp hoisin sauce (optional for sweetness)
1 tbsp rice vinegar or lime juice
1 tbsp honey or maple syrup (for vegan option)
1 tsp sesame oil
1/2 tsp red pepper flakes (optional)
2 tbsp water (adjust for consistency)

Step-by-Step Instructions

Step 1: Prep Your Ingredients

Wash and chop all vegetables. Thinly slice the chicken into bite-sized strips. Mince garlic and grate ginger.

Pro Tip: Use a mandoline or julienne peeler for evenly cut carrots and peppers for a professional look.

Step 2: Marinate the Chicken

In a bowl, combine chicken slices with soy sauce, cornstarch, and sesame oil. Let it sit for 10–15 minutes while you prepare the rest.

Step 3: Cook the Chicken

Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and fully cooked through (about 6–7 minutes). Remove and set aside.

Step 4: Sauté the Vegetables

Using the same pan, add a little more oil if needed. Toss in garlic and ginger first, sauté for 30 seconds. Then add onions, carrots, broccoli, bell peppers, and snap peas. Cook for 5–6 minutes until tender-crisp.

Step 5: Combine Everything

Return the chicken to the pan. Pour in the sauce and toss everything together. Cook for another 2–3 minutes until everything is well coated and heated through.

Step 6: Serve & Enjoy!

Serve hot over steamed rice, quinoa, cauliflower rice, or noodles like udon or ramen. Garnish with sesame seeds and chopped green onions for extra flavor and presentation.

Serving Suggestions

Rice Options: Jasmine rice, brown rice, or coconut rice
Noodles: Udon, soba, or rice noodles
Toppings: Sesame seeds, chopped cilantro, lime wedges, chili flakes
Pairings: Pair with egg rolls, miso soup, or a light Asian salad

Health Benefits of This Chicken Veggie Stir Fry

High in Protein: Chicken breast provides lean protein to keep you full and energized.
Rich in Fiber: Veggies like broccoli and carrots aid digestion and support gut health.
Low in Calories: Naturally low-calorie when using minimal oil and avoiding heavy sauces.
Packed with Vitamins: Antioxidants from colorful vegetables boost immunity and skin health.

Recipe Variations & Substitutions

Make it Vegan: Replace chicken with tofu, tempeh, or chickpeas.
Switch Up the Veggies: Try mushrooms, zucchini, baby corn, or spinach.
Different Proteins: Substitute chicken with shrimp, beef, or pork.
Gluten-Free Option: Use tamari instead of soy sauce and ensure other ingredients are GF-certified.
Spicy Kick: Add sriracha or sambal oelek to the sauce.

How to Store & Reheat

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The texture of the vegetables may soften slightly, but the flavor remains delicious.

To reheat:

Microwave: 1–2 minutes, stirring halfway.
Stovetop: Heat in a pan with a splash of water or broth to refresh.

Chef Tips for the Best Stir Fry

Use a Wok: A wok allows even heat distribution and makes tossing easier.
Prep Ahead: Chop all ingredients before starting to cook—this is key for quick stir frying.
Don’t Overcrowd the Pan: Cook in batches if necessary to avoid steaming instead of sautéing.
High Heat: Stir fry on high heat for that smoky, charred flavor known as wok he .
Cornstarch Trick: Coating chicken with cornstarch helps it stay tender and gives a silky texture.

Frequently Asked Questions (FAQs)

Q: Can I freeze this chicken veggie stir fry?

A: While stir fry can be frozen, vegetables may become softer after thawing. Freeze without sauce and add fresh sauce when reheating for better texture.

Q: What kind of oil should I use?

A: High smoke point oils like avocado oil, peanut oil, or grapeseed oil work best for stir frying.

Q: Is this recipe kid-friendly?

A: Yes! Kids love the sweet and savory sauce, and you can sneak in lots of veggies. Serve with plain rice or noodles for picky eaters.

Final Thoughts

Our chicken veggie stir fry recipe is the perfect balance of speed, nutrition, and flavor. It’s ideal for busy weeknights, meal prep, or impressing guests with minimal effort. With endless customization options, it never gets boring!

So why wait? Grab your wok and start stir-frying your way to a healthier, tastier dinner tonight!

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Chicken Veggie Stir Fry Recipe