Stir-Fried Chicken with Vegetables

The Stir-Fried Chicken with Vegetables recipe makes a simple and quick healthy dinner filled with colorful and crunchy veggies with juicy chicken pieces. It takes only a few minutes to blend all the ingredients using the delicious stir-fry sauce hence, it is recommended for use during Hair Giddy weekdays.

What Makes This Recipe Special?

1. Colorful & Nutritious: Loaded with a rainbow of vegetables, this dish provides essential nutrients and a visual feast.
2. Customizable: You can mix and match veggies based on what’s in season or your personal preference.
3. Quick & Easy: A perfect choice for days when time is short but your taste buds demand something exciting.
4. Balanced Flavor: The blend of savory, slightly sweet, and umami flavors from the stir-fry sauce ensures that every bite is satisfying.

Stir-Fried Chicken with Vegetables

This quick and healthy Stir-Fried Chicken with Vegetables is packed with vibrant veggies, tender chicken, and a flavorful sauce, making it a perfect choice for busy weeknights. Serve it with rice or noodles for a complete meal.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner

Servings 4

Ingredients

  

• 2 boneless skinless chicken breasts (thinly sliced)
• 1 tablespoon soy sauce low-sodium preferred
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil or any neutral oil
• 1 red bell pepper thinly sliced
• 1 yellow bell pepper thinly sliced
• 1 small broccoli head cut into florets
• 2 carrots julienned or thinly sliced
• 1 onion thinly sliced
• 3 garlic cloves minced
• 1 tablespoon fresh ginger minced (optional)

For the stir-fry sauce

• ¼ cup soy sauce low-sodium
• 2 tablespoons oyster sauce optional but recommended
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 tablespoon honey or brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch for thickening
• ¼ cup water or chicken broth

Instructions

 

Marinating the Chicken:

• In a convenient mixing bowl, place the sliced chicken and sprinkle with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Leave it for about 10-15 minutes while cutting the vegetables. This helps retain the moisture in the chicken during stir-frying.

Preparation of stir-fry sauce

• In a small bowl, add and mix soy sauce, oyster sauce, rice vinegar, honey (brown sugar), sesame oil, and cornstarch mixed with water/chicken broth. Keep aside.

Stir-frying the chicken

• Warm up one tablespoon of vegetable oil in a substantial wok or skillet over medium-high heat. Then pour in the chicken and continue stir-frying for about 4-5 minutes until the chicken is golden brown and fully cooked. Remove the chicken from the wok and place it to the side..

Stir-fry the vegetables

• In the same wok, add the other 1 table spoon of oil. Then, add the chopped garlic and ginger (if using) and stir for about thirty seconds. Then add sliced onions, bell peppers, broccoli and carrots. Stir fry for approximately 4-5 minutes or until vegetables are tender-crisp.

Combine and finish

• After that, chicken is put back into the pan and stir – fry sauce is poured into the chicken and vegetables. Combine everything and viscosity of the sauce is increased after 2-3 minutes of stirring and much heating and coating the insides of the mixture with warmth.

Serve

• When cooked, take from the fire and transfer in plates to serve. You may sprinkle with sesame seeds or green on top as you wish.

Keyword Stir-Fried Chicken with Vegetables

Nutrition Highlights of Stir-Fried Chicken

This Stir-Fried Chicken with Vegetables isn’t just a quick, tasty meal—it’s a nutritional powerhouse packed with lean protein, vibrant veggies, and minimal fuss. Here’s what you’re getting per serving (about ¼ of the recipe):

• Calories: ~250–300
• Protein: ~20–25g (from chicken)
• Total Fat: ~12g (mostly from vegetable oil, with trace amounts from chicken)
• Carbohydrates: ~15g (from veggies and cornstarch)
• Fiber: ~4g (thanks to broccoli, peppers, and carrots)
• Vitamin C: ~100–120% of daily value (bell peppers and broccoli are stars here)
• Vitamin A: ~60–70% DV (carrots and peppers)
• Sodium: ~300–400mg (varies with soy sauce and added salt)

Tips for the Perfect Stir-Fry Chicken

Stir-frying is all about speed and sizzle. follow these pro tips to create a flawless chicken and veggie combo:

1. Prepare Ahead:
   • Chop, slice, and measure everything before you start cooking. Stir-frying moves quickly, so have your ingredients ready to go—no time to chop during the cook! Lay out your marinated chicken and prepped veggies for a smooth flow.
2. Cook on High Heat:
   • Turn the burner to high (or medium-high for strong stoves) for that signature stir-fry sear. The hot pan locks in chicken juices and gives veggies like broccoli and peppers a crisp-tender bite. Use a wok or large skillet to maintain heat.
3. Don’t Overcrowd the Pan:
   • Avoid overloading the pan—this steams instead of fries, leading to soggy veggies and rubbery chicken. If your pan is small, cook in batches: stir-fry the chicken first, then the veggies. Aim for a single layer of ingredients for even cooking.
4. Cut Evenly:
   • For uniform cooking, slice chicken breasts thinly (about ¼-inch thick) and chop veggies consistently. This ensures that every piece cooks evenly, with no raw or overdone bits.
5. Velvet the Chicken:
   • Corstarch in the marinade coats the chicken, keeping it juicy and tender under high heat. Let it sit for 10–15 minutes if you have time—it makes a big difference!
6. Keep It Moving:
   • Stir constantly with a spatula or toss the pan (if you’re feeling fancy). This prevents sticking, ensures even oil distribution, and lets the garlic and optional ginger bloom perfectly.

Health Benefits of Stir-Frying

Stir-frying isn’t just fast and tasty—it’s one of the healthiest ways to cook. Here’s why this chicken and veggie stir-fry is a guilt-free win:

1. Retains Nutrients:
   • The quick, high-heat method preserves more vitamins and minerals compared to slower cooking methods like boiling. Broccoli retains its vitamin C, carrots keep their beta-carotene, and bell peppers are packed with antioxidants.
2. Low in Fat:
   • Using just 2 tablespoons of vegetable oil keeps the dish light, around 250–300 calories per serving (depending on portion size). No deep-frying or heavy sauces—just crisp, flavorful chicken and veggies.
3. Encourages Vegetable Consumption:
   • With a mix of red and yellow bell peppers, broccoli, carrots, and onions, this stir-fry makes it easy to enjoy a variety of vegetables, packed with fiber, vitamins, and minerals.
4. Boosts Protein Intake:
   • Thinly sliced chicken provides 20–25g of lean protein per serving, ideal for muscle repair and keeping you satisfied. Combined with low-sodium soy sauce, it’s flavorful without being too salty.
5. Customizable Balance:
   • With anti-inflammatory ginger and garlic, this stir-fry is flexible enough to fit any diet. It’s naturally low-carb, but you can tweak the ingredients to match keto or Mediterranean eating plans.

Learn more about stir-frying’s perks by checking out “The Science of Stir-Frying” from Serious Eats.

Common Substitutions and Additions

Make this stir-fried chicken your own with these tasty swaps and additions:

1. Vegetarian Option:
   • Substitute chicken with firm tofu or tempeh. Cube, toss in soy sauce and cornstarch, and stir-fry until golden. Swap chicken broth for vegetable broth for a meat-free meal.
2. Low-Carb Version:
   • Skip the rice and serve over cauliflower rice or spiralized zucchini noodles. Both options are low-carb and absorb the flavorful garlic-ginger sauce perfectly.
3. Extra Protein:
   • Add a handful of cashews, peanuts, or sesame seeds after stir-frying for an added protein boost. Lightly toast them in the pan for extra flavor, and sprinkle them over the finished dish.
4. Spicy Twist:
   • Add a dash of chili flakes or sriracha for a spicy kick! Adjust the heat level to your preference—this balances the sweetness of the veggies beautifully.
5. Sauce It Up:
   • Mix soy sauce, broth, cornstarch, and a pinch of sugar for a quick, glossy sauce. Stir it in with the veggies for extra flavor without much effort.
6. Veggie Swap:
   • No broccoli? Use snap peas or green beans instead. Swap carrots for mushrooms or bok choy—feel free to mix it up depending on what’s fresh!

Serving Suggestions for Stir-Fried Chicken

This Stir-Fried Chicken with Vegetables is a flavor-packed chameleon—pair it with your favorite sides to suit any mood or meal.

Check out our collection of Dinner Recipes for more delicious ideas to complement your stir-fry. Here’s how to make it shine:

• Steamed Rice:
  • A timeless classic that’s pure comfort. Fluffy jasmine or basmati rice soaks up the garlicky, soy-kissed juices from the chicken and veggies, turning every bite into a perfect harmony of textures. Cook it plain or toss in a pinch of sesame seeds for extra flair—either way, it’s a no-fail match that feels like takeout at home.
• Noodles:
  • Turn it into a one-bowl wonder by tossing the stir-fry with noodles. Try rice noodles for a light, chewy bite, or go for wheat-based lo mein or soba for heartier satisfaction. Stir-fry the noodles separately with a splash of soy sauce and a drizzle of oil, then mix in the chicken and veggies—or pile the stir-fry on top for a gorgeous plate.
• Quinoa:
  • For a nutrient-packed twist, serve over warm quinoa. It’s got more protein and fiber than rice (about 8g protein per cup), making it a wholesome base that complements the chicken’s lean goodness. Cook it with a bit of broth instead of water for extra flavor, then fluff it up and let the colorful veggies nestle in—healthy never tasted so good.
• Cauliflower Rice:
  • Keep it low-carb and light by swapping in cauliflower rice. Pulse florets in a food processor, sauté briefly with a touch of oil, and top with your stir-fry. It’s a subtle, veggie-forward base that lets the garlic, ginger, and peppers take center stage.
• Fresh Greens:
  • Plate it alongside a crisp side salad—think mixed greens with a sesame-ginger dressing or cucumber slices with a splash of rice vinegar. The freshness balances the stir-fry’s savory warmth, adding crunch and a cooling contrast.
• Wrap It Up:
  • For a fun twist, spoon the stir-fry into lettuce leaves or warm tortillas. Add a sprinkle of crushed peanuts or a dollop of hoisin sauce (if you’ve got it) for a handheld treat that’s perfect for casual dinners or lunches on the go.

Storage and Reheating

Storing: Store any remaining food in a sealed container in the refrigerator for a maximum of 3 days.
Reheating: Warm in a skillet over medium heat, adding a splash of water or broth to refresh the sauce. Avoid microwaving as it may overcook the chicken and vegetables.

FAQs

Q: Can I use frozen vegetables?
A: Yes, frozen vegetables can be used, but they may release more moisture, so cook them quickly to avoid sogginess.

Q: How do I keep the vegetables crisp?
A: Don’t overcook them. Stir-fry on high heat for just a few minutes until tender-crisp.

Q: Is it possible to prepare the sauce in advance?
A: Absolutely! The sauce can be prepared and stored in the fridge for up to 3 days. Just give it a good stir before using.

Conclusion

Stir-frying is a fast, flavorful, and healthy way to enjoy a delicious chicken and veggie meal. 🥢🍗 With these simple tips and customizable options, you can easily create a dish that suits your taste and dietary preferences. Whether you’re sticking to the classic or mixing in your favorite swaps, this stir-fry will always deliver a nutritious and satisfying meal. 🌱🍴

Ready to get cooking? Let us know how your stir-fry turned out in the comments below! 💬👇