Chicken & Veggie Stir-Fry Recipe – Quick, Healthy, and Flavor-Packed!
Looking for a quick, healthy, and delicious dinner idea that’s ready in under 30 minutes?
This Chicken and Vegetable Stir-Fry is the perfect answer. Packed with lean protein, vibrant vegetables, and a savory homemade stir-fry sauce, this recipe is customizable, easy to make, and better than takeout!
Why You’ll Love This Recipe
- Fast & Easy: Cooks in under 30 minutes from start to finish.
- Healthy: Packed with fresh vegetables and lean chicken breast.
- Customizable: Use whatever veggies you have on hand.
- One-pan meal: Less cleanup, more convenience.
Ingredients
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breast, thinly sliced
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- ½ tsp sesame oil (optional, but recommended)
- A pinch of black pepper
For the Vegetables:
- 1 cup broccoli florets
- 1 large carrot, thinly sliced
- 1 red bell pepper, sliced into strips
- 1 cup mushrooms, sliced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp cooking oil (canola, vegetable, or peanut oil)
For the Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional but adds depth)
- 1 tsp honey or brown sugar
- 1 tsp rice vinegar or lemon juice
- ½ cup water
- 1 tsp cornstarch mixed with 1 tbsp cold water
Instructions
1. Marinate the Chicken
In a bowl, mix sliced chicken with soy sauce, cornstarch, sesame oil, and pepper. Let it sit for 10–15 minutes to absorb the flavors and tenderize.
2. Prepare the Stir-Fry Sauce
In a small bowl, whisk together soy sauce, oyster sauce, honey, vinegar, water, and cornstarch slurry. Set aside.
3. Sear the Chicken
Heat 1 tbsp of oil in a large wok or skillet over high heat.
Add chicken and cook for 4–5 minutes until golden and cooked through. Remove from the pan and set aside.
4. Cook the Vegetables
Add the remaining 1 tbsp oil to the same pan.
Sauté garlic and ginger for 30 seconds until fragrant.
Add broccoli, carrots, bell peppers, and mushrooms. Stir-fry for 4–5 minutes until veggies are tender-crisp.
5. Combine & Finish
Return the chicken to the pan.
Pour in the stir-fry sauce and toss everything together.
Let it simmer for 1–2 minutes until the sauce thickens and coats the chicken and vegetables beautifully.
How to Serve
- Serve over hot steamed jasmine or basmati rice
- Delicious with noodles (rice noodles, soba, or ramen)
- Top with sesame seeds or chopped scallions for garnish
- Add a drizzle of chili oil if you like it spicy
Substitution Ideas
- No broccoli? Use zucchini or snap peas.
- No oyster sauce? Add a splash of hoisin or more soy sauce.
- Vegetarian? Replace chicken with tofu or tempeh.
- Low-sodium? Use reduced-salt soy sauce.
Pro Tips for Best Results
- Prep everything first – Stir-frying is fast, so have all your ingredients ready.
- High heat is key – Helps to get that perfect sear without overcooking the veggies.
- Don’t overcrowd the pan – Cook in batches if needed for better browning.
- Use a wok if possible – Its shape distributes heat evenly and keeps things moving.
Nutrition Highlights (Approx. per serving)
- Calories: ~300
- Protein: 30g
- Fat: 12g
- Carbs: 20g
- High in Vitamin A, C, and Iron
Final Thoughts
This chicken and veggie stir-fry is not just a meal — it’s a weeknight lifesaver. Homemade Samoas Girl Scout Cookies
Easy to adapt, quick to prepare, and packed with flavor, it will easily become one of your go-to recipes.