This Chicken Stir-Fry with Vegetables recipe is something I often whip up during busy weeknights. It’s healthy, fast, and totally customizable to whatever veggies you have on hand.
I love how the flavors come together so quickly, making it a perfect meal when you’re short on time but still want something nutritious and delicious. It’s also a great dish to serve family-style; everyone can grab a bowl and dig in!
Recipe Overview: Chicken Stir-Fry
This dish is a classic for a reason! It combines tender chicken pieces with a colorful medley of crisp vegetables, all coated in a savory, slightly sweet sauce.
It’s incredibly versatile. You can easily swap out the protein or veggies based on what you like or what’s in season.
Serving this stir-fry over rice or noodles makes it a complete and satisfying meal. It’s also great on its own if you’re looking for a lighter option. I often make a big batch and enjoy the leftovers for lunch the next day.
It truly is one of those go-to recipes that’s always a crowd-pleaser. The combination of textures and flavors is just so satisfying!
Detailed Ingredients for Chicken Stir-Fry with Vegetables
Here’s what you’ll need to make this delicious stir-fry. Feel free to adjust amounts based on your preferences:
- Chicken: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces. You could also use chicken thighs if you prefer.
- Soy Sauce: 1/4 cup. I usually use low-sodium soy sauce to control the saltiness.
- Cornstarch: 2 tablespoons. This helps thicken the sauce and give it a nice glaze.
- Honey: 1 tablespoon. Adds a touch of sweetness that balances the savory flavors. You can substitute with maple syrup if you’d like.
- Rice Vinegar: 1 tablespoon. This adds a little tang and brightness to the sauce.
- Sesame Oil: 1 teaspoon. Adds a wonderful nutty aroma and flavor.
- Vegetable Oil: 2 tablespoons. For stir-frying. You can also use canola or another high-heat oil.
- Garlic: 2 cloves, minced. Fresh garlic is best, but you can use 1/2 teaspoon of garlic powder in a pinch.
- Ginger: 1 teaspoon, minced. Fresh ginger adds a nice warmth. You can use 1/4 teaspoon of ground ginger if needed.
- Broccoli Florets: 2 cups. Make sure they’re cut into bite-sized pieces.
- Bell Peppers (any color): 1 cup, sliced. I like to use a mix of colors for visual appeal.
- Carrots: 1/2 cup, sliced.
- Snow Peas: 1/2 cup.
- Green Onions: 2, sliced. For garnish.
Step-by-Step Instructions for the Chicken Stir-Fry
Let’s get cooking! Follow these steps for a perfect stir-fry every time:
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, cornstarch, honey, and rice vinegar until smooth. Set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until they’re browned and cooked through (about 5-7 minutes). Remove the chicken from the skillet and set aside.
- Stir-Fry the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the broccoli, bell peppers, and carrots. Stir-fry for about 3-4 minutes, until they start to soften but are still crisp.
- Add Aromatics: Add the minced garlic and ginger to the skillet. Stir-fry for about 30 seconds, until fragrant. Be careful not to burn the garlic!
- Add the Chicken & Snow Peas: Return the cooked chicken to the skillet. Add the snow peas. Stir everything together.
- Pour in the Sauce: Give the sauce another quick whisk, then pour it over the chicken and vegetables. Stir continuously until the sauce thickens and coats everything evenly (about 1-2 minutes).
- Add Sesame Oil: Stir in the sesame oil.
- Garnish and Serve: Garnish with sliced green onions. Serve immediately over rice or noodles, or enjoy it on its own!
Variations & Tips for this Recipe
- Make it Spicier: Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce for some heat.
- Add Different Vegetables: Feel free to use any vegetables you like! Mushrooms, zucchini, snap peas, and baby corn are all great options.
- Use a Different Protein: Try this recipe with shrimp, tofu, or beef instead of chicken.
- Make-Ahead: You can chop the vegetables and prepare the sauce ahead of time. Store them separately in the refrigerator until you’re ready to cook.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat leftovers in a skillet over medium heat, or in the microwave. Add a splash of water if needed to loosen the sauce.
- Serve: If serving over rice. You can cook brown or white rice or quinoa.
Key Details
- Prep time: 20 minutes
- Cook time: 15 minutes
- Total time: 35 minutes
- Servings: 4
- Equipment you’ll need: Large skillet or wok, small bowl, cutting board, knife.
Chicken Stir-Fry with Vegetables
A quick and healthy Chicken Stir-Fry with Vegetables recipe perfect for busy weeknights. Customize it with your favorite vegetables for a delicious and nutritious meal.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 2 cups broccoli florets
- 1 cup bell peppers any color, sliced
- 1/2 cup carrots sliced
- 1/2 cup snow peas
- 2 green onions sliced
Instructions
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, cornstarch, honey, and rice vinegar until smooth. Set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until they're browned and cooked through (about 5-7 minutes). Remove the chicken from the skillet and set aside.
- Stir-Fry the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the broccoli, bell peppers, and carrots. Stir-fry for about 3-4 minutes, until they start to soften but are still crisp.
- Add Aromatics: Add the minced garlic and ginger to the skillet. Stir-fry for about 30 seconds, until fragrant.
- Add the Chicken & Snow Peas: Return the cooked chicken to the skillet. Add the snow peas. Stir everything together.
- Pour in the Sauce: Give the sauce another quick whisk, then pour it over the chicken and vegetables. Stir continuously until the sauce thickens and coats everything evenly (about 1-2 minutes).
- Add Sesame Oil: Stir in the sesame oil.
- Garnish and Serve: Garnish with sliced green onions. Serve immediately over rice or noodles, or enjoy it on its own!