Easy Veggie Stir Fry with Chicken

I’ve been making this Veggie Stir Fry with Chicken for years, and it never fails to save my busy weeknights!

When I’m racing against the clock but still want my family to eat something nutritious and delicious, this colorful dish is exactly what I reach for.

I’m always amazed at how the tender chicken and perfectly crisp vegetables come together in that incredible savory sauce, even my most stubborn veggie-avoiders ask for thirds!

Why This Veggie Stir Fry with Chicken Is My Go-To for Healthy Comfort Food

This recipe is pure magic in a skillet! I adore how the fresh vegetables stay perfectly crisp while the chicken becomes incredibly tender.

The sauce brings everything together with just the right balance of savory and sweet flavors.

Plus, you can have this nutritious meal ready in under 25 minutes, making it perfect for busy nights when you want something wholesome without the fuss.

Ingredients for Veggie Stir Fry with Chicken

For the Chicken and Vegetables:

• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• 2 cups fresh broccoli florets (frozen works too, but fresh gives the best crunch)
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 cup snap peas, trimmed
• 1 medium carrot, julienned or thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons vegetable oil, divided
• Salt and black pepper to taste

For the Stir Fry Sauce:

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons oyster sauce (adds incredible depth of flavor)
• 1 tablespoon honey or brown sugar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/4 teaspoon red pepper flakes (optional)

Pro tip: I always prep all my ingredients before I start cooking—stir frying happens fast, and you don’t want to be chopping vegetables while your chicken is cooking!

This Veggie Stir Fry with Chicken always brings a smile to my face, just like my Easy Homemade Baked BBQ Chicken Tenders and Marry Me Chicken Pasta Bake. You’ve got to try them next!

How to Make Veggie Stir Fry with Chicken

Step 1: Prepare the Sauce In a small bowl, whisk together soy sauce, oyster sauce, honey, and sesame oil. In another small bowl, mix cornstarch with cold water until smooth, then add this to your sauce mixture. Whisk everything together and set aside—this sauce is what makes the whole dish incredible!

Step 2: Cook the Chicken Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Season your chicken pieces with salt and pepper, then add them to the hot pan. Cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through. I always make sure my chicken gets a nice sear for extra flavor. Remove chicken and set aside.

Step 3: Stir Fry the Vegetables Add the remaining tablespoon of oil to your pan. Add the carrots first since they take longest to cook, followed by the broccoli and bell peppers. Stir fry for 3-4 minutes until vegetables are bright and crisp-tender. Add snap peas, garlic, and ginger, cooking for another minute until fragrant.

Step 4: Bring It All Together Return the chicken to the pan and give everything a good stir. Pour your prepared sauce over the chicken and vegetables, then stir constantly for 1-2 minutes until the sauce thickens and coats everything beautifully. The sauce should be glossy and cling to every piece!

Step 5: Serve and Enjoy Remove from heat immediately to keep your vegetables crisp. I love serving this over steamed jasmine rice or brown rice, but it’s also fantastic over noodles or even on its own.

Simple Tricks That Take This Stir Fry from Good to Great

The secret to perfect stir fry is high heat and quick cooking—your vegetables should stay vibrant and crisp! I always cut my chicken into uniform pieces so everything cooks evenly.

Don’t overcrowd your pan; if you need to, cook the chicken in batches.

My favorite trick is to have all ingredients prepped and ready before I start cooking because once you begin, everything happens quickly!

My Favorite Ways to Serve Veggie Stir Fry with Chicken

I absolutely love serving this Veggie Stir Fry with Chicken over fluffy white rice or nutty brown rice for a complete meal.

It’s perfect for busy weeknight dinners when you want something healthy and satisfying. My family also enjoys it over rice noodles or even quinoa for extra protein.

This dish is wonderful for meal prep too—I often make a double batch on Sunday for easy lunches throughout the week!

Print

Can I use frozen vegetables for this stir fry?

You absolutely can! Just make sure to thaw and drain them well first.

Frozen vegetables tend to release more water, so I recommend patting them dry with paper towels before adding them to your hot pan.

What’s the best oil for stir frying?

I prefer vegetable oil or peanut oil because they have high smoke points and neutral flavors.

Avoid olive oil for this recipe since it can burn at the high temperatures needed for proper stir frying.

Can I make this recipe ahead of time?

While stir fry is best served immediately, you can prep all your ingredients earlier in the day.

The cooked stir fry will keep in the refrigerator for 2-3 days, though the vegetables won’t be quite as crisp when reheated.

---

How do I prevent my stir fry from being watery?

Make sure your pan is hot before adding ingredients, don’t overcrowd it, and pat any wet vegetables dry.

Also, add your sauce at the very end and let it cook just until it thickens—this prevents everything from becoming soggy.