Chicken & Vegetable Stir Fry Recipe

Chicken & Vegetable Stir Fry Recipe tastes savory, a little garlicky, and perfectly saucy with crisp-tender veggies and juicy chicken in every bite. It works well for busy weeknights, meal prep fans, and anyone who wants dinner on the table in under 30 minutes. I cook this on repeat when I finish work late and still want something that feels like real food, not a sad snack over the sink.

Why You Should Try This Chicken & Vegetable Stir Fry Recipe

This chicken and vegetable stir fry recipe hits that sweet spot between healthy and satisfying. You get lean protein, colorful vegetables, and a glossy stir fry sauce that clings to every bite without feeling heavy.

You cook everything in one pan, so cleanup stays easy. The recipe also uses simple pantry ingredients, so you skip any specialty-store scavenger hunt.

“This Chicken & Vegetable Stir Fry Recipe tasted better than takeout, came together in 25 minutes, and my family asked for seconds. ★★★★★”

Ingredients You’ll Need

Chicken & Marinade

• 1 pound boneless skinless chicken breast, thinly sliced
  • You can use chicken thighs if you like darker meat and extra juiciness.
• 1 tablespoon soy sauce (low sodium if you watch salt)
• 1 teaspoon cornstarch
• 1 teaspoon toasted sesame oil
• 1 teaspoon rice vinegar or apple cider vinegar

Vegetables

Use what you have, but this combo gives great color and texture.

• 1 cup broccoli florets (fresh or thawed frozen)
• 1 red bell pepper, sliced into strips
• 1 small carrot, peeled and sliced thin on a diagonal
• 1 small zucchini, halved lengthwise and sliced
• 1 cup sugar snap peas or snow peas, trimmed
• 3 green onions, sliced (white and green parts separated)
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced or grated
  • Use ginger paste from a tube as a shortcut if you like.

Stir Fry Sauce

Whisk this in a bowl before you start cooking.

• 1/3 cup low sodium soy sauce
• 1/3 cup chicken broth or vegetable broth
• 1 tablespoon oyster sauce
  • If you avoid shellfish, use hoisin sauce instead and thin with a splash of water.
• 1 tablespoon honey or brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes, optional for heat

Oil & Garnish

• 2 tablespoons neutral oil with high smoke point
  • Use canola, avocado, peanut, or vegetable oil.
• Sesame seeds, for topping
• Extra sliced green onions, for topping

Pantry Shortcuts & Substitutions

• Use a frozen stir fry vegetable blend if you want to skip chopping.
• Use pre-minced garlic and ginger from a jar if you need extra speed.
• Swap soy sauce with tamari or coconut aminos for a gluten friendly version.
• Use pre-cooked chicken strips and add them at the end if you need a super fast dinner.

Equipment List

• Large nonstick skillet or wok
• Cutting board and sharp knife
• Small bowl for marinade
• Medium bowl for sauce
• Tongs or a spatula
• Measuring cups and spoons

Tips & Tricks

• Slice the chicken thin and across the grain so it cooks quickly and stays tender.
• Pat the chicken dry before marinating so the cornstarch sticks and browns nicely.
• Pre-mix the sauce and keep it near the stove so you do not scramble during cooking.
• Heat the pan until it lightly smokes before you add oil so the chicken sears instead of stews.
• Cook the chicken in a single layer in batches if needed so it browns instead of steaming.
• Stir fry vegetables in order of hardness: carrots and broccoli first, peas and zucchini last.
• Keep vegetables crisp-tender so they keep color and bite instead of turning mushy.
• Stir the sauce again right before you pour it in because cornstarch settles at the bottom.
• Do not walk away once you add the sauce since it thickens quickly.
• Taste at the end and adjust with a splash of soy sauce, a pinch of sugar, or a squeeze of lime.

How to Make Chicken & Vegetable Stir Fry Recipe

Step 1: Prep the Chicken

Slice the chicken into thin strips, about 1/4 inch thick. Add the chicken to a small bowl with soy sauce, cornstarch, sesame oil, and vinegar. Toss until every piece looks coated, then set it aside while you prep the vegetables.

Step 2: Prep the Vegetables and Sauce

Chop all vegetables and keep them in separate piles so you add them in the right order. In a medium bowl, whisk together soy sauce, broth, oyster sauce, honey, cornstarch, sesame oil, black pepper, and red pepper flakes. Set the sauce near the stove along with the garlic, ginger, and sliced green onions.

Step 3: Sear the Chicken

Heat a large skillet or wok over medium high heat until hot. Add 1 tablespoon oil and swirl it around the pan. Add half the chicken in a single layer and cook 2 to 3 minutes per side until the pieces turn golden and cooked through, then transfer them to a plate. Repeat with the remaining chicken and another teaspoon of oil if the pan looks dry.

Step 4: Stir Fry the Vegetables

Keep the heat at medium high and add the remaining oil. Add the white parts of the green onions, garlic, and ginger, then stir constantly for about 30 seconds so they turn fragrant but not brown. Add carrots and broccoli and cook 2 to 3 minutes, stirring often. Add bell pepper, zucchini, and snap peas, then cook 2 to 3 more minutes until the vegetables turn crisp-tender.

Step 5: Add Chicken and Sauce

Return the cooked chicken and any juices from the plate to the pan. Give the sauce a quick stir, then pour it over the chicken and vegetables. Toss everything together and cook 1 to 2 minutes until the sauce bubbles and thickens and coats every piece.

Step 6: Finish and Serve

Turn off the heat and taste a piece of chicken and a vegetable. Adjust seasoning with a splash more soy sauce, a pinch of sugar, or extra red pepper flakes if you like more heat. Sprinkle with sesame seeds and the green parts of the green onions, then serve hot over rice, noodles, or cauliflower rice.

What to Serve with Chicken & Vegetable Stir Fry Recipe

Serve this chicken and vegetable stir fry over steamed jasmine rice, brown rice, or cauliflower rice if you want a lighter option. It also tastes great over cooked rice noodles or soba noodles for a more filling bowl. Add a simple side of sliced cucumbers with a little soy sauce and lime or a quick cabbage salad for crunch. A glass of iced green tea or sparkling water with citrus pairs nicely and keeps the meal fresh and light.

Storage Options

• Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
• Reheat in a skillet over medium heat with a splash of water or broth so the sauce loosens and the chicken stays tender.
• Use the microwave in short bursts, stirring between each burst, until hot all the way through.
• Freeze portions in freezer safe containers for up to 2 months, then thaw overnight in the fridge before reheating on the stove.