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.