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)
This Chicken and Veggie Stir Fry is a quick, healthy, and flavor-packed dinner that comes together in just 30 minutes. Loaded with lean protein and colorful veggies, it's perfect for busy weeknights and easy to customize with your favorite ingredients or sauces.Serve it over rice or noodles for a satisfying, balanced meal the whole family will love!
Ingredients
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
Instructions
Prepare the ingredients:
- Slice the chicken into thin strips. Wash and chop all the vegetables into bite-sized pieces. Mince the garlic and ginger.
Mix the sauce:
- In a small bowl, whisk together soy sauce, sesame oil, honey (if using), rice vinegar, cornstarch, and water. Set aside.
Cook the chicken:
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the chicken and cook until lightly browned and cooked through (about 4–5 minutes). Remove and 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:
- Return the cooked chicken to the skillet. Pour the stir fry sauce over everything. Toss well to coat. Cook for 1–2 minutes until the sauce thickens and everything is evenly glazed.
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.