Chicken Stir Fry with Vegetables

I’ve always been a sucker for meals that come together fast but don’t skimp on flavor, and this chicken stir fry with vegetables is my go-to when life gets hectic. Growing up, I watched my mom whip up stir-fries with whatever was in the fridge, and it felt like magic—crisp veggies, tender chicken, and a glossy sauce that tied it all together. Now, it’s my turn to share this easy, colorful dish that’s become a weeknight hero in my kitchen. It’s forgiving, customizable, and always a crowd-pleaser.

What I love most is how this recipe lets me sneak in a rainbow of veggies without anyone complaining. It’s a one-pan wonder that’s ready in under 30 minutes, perfect for busy evenings when I’m juggling work, kids, or just craving something wholesome. Whether you’re a stir-fry newbie or a seasoned home cook, this chicken stir fry will have your taste buds dancing. Let’s dive into the recipe, complete with tips, tricks, and everything you need to make it your own!

Ingredients (Serves 4)

• 1 lb boneless, skinless chicken breast, thinly sliced
• 2 tablespoons soy sauce (low-sodium preferred)
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil, divided
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 medium carrot, thinly sliced
• 1 small zucchini, sliced
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 green onions, chopped (for garnish)
• 1 tablespoon sesame seeds (optional, for garnish)
• 1/4 cup chicken broth or water
• Cooked rice or noodles, for serving

Step-by-Step Instructions

1. Marinate the Chicken: In a bowl, toss the sliced chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and a pinch of black pepper. Let it sit for 10 minutes while you prep the veggies. This keeps the chicken tender and flavorful.
2. Make the Sauce: In a small bowl, whisk together the remaining soy sauce, oyster sauce, hoisin sauce, and chicken broth. Set aside. This sauce is the secret to that restaurant-style gloss!
3. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes, stirring occasionally, until golden and cooked through. Remove to a plate.
4. Stir-Fry the Veggies: In the same skillet, add the remaining oil. Toss in the garlic and ginger, stirring for 30 seconds until fragrant. Add the bell peppers, broccoli, carrots, and zucchini. Stir-fry for 4-5 minutes until crisp-tender.
5. Combine Everything: Return the chicken to the skillet. Pour in the sauce and toss everything to coat. Cook for 1-2 minutes until the sauce thickens slightly.
6. Garnish and Serve: Sprinkle with green onions and sesame seeds. Serve hot over rice or noodles.

Pro Cooking Tips

• Slice Evenly: Cut chicken and veggies into uniform sizes for even cooking.
• High Heat is Key: A hot skillet or wok gives that perfect stir-fry sear.
• Don’t Overcrowd: Cook in batches if your pan is small to avoid steaming.
• Prep Ahead: Chop veggies and marinate chicken in advance to save time.
• Taste the Sauce: Adjust with a splash of soy sauce or a pinch of sugar if needed.

Variations

• Spicy Kick: Add 1 teaspoon chili flakes or a drizzle of sriracha.
• Protein Swap: Try shrimp, beef, or tofu instead of chicken.
• Veggie Mix: Use snap peas, mushrooms, or baby corn for a twist.
• Low-Carb Option: Serve over cauliflower rice or zucchini noodles.
• Gluten-Free: Use tamari instead of soy sauce.

Storage Suggestions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm in a skillet over medium heat with a splash of water to loosen the sauce. Microwave works, but the veggies may soften.

How to Serve

Serve this chicken stir fry hot, piled over fluffy jasmine rice or slurpable noodles. For a lighter option, try it with quinoa or lettuce wraps. Pair with a side of egg rolls or a simple cucumber salad for a complete meal. It’s great for family dinners, meal prep, or even impressing guests with minimal effort.

Nutrition Facts (Per Serving, Approximate)

• Calories: 280 kcal
• Protein: 26g
• Fat: 10g
• Carbohydrates: 18g
• Fiber: 4g
• Sugar: 6g
• Sodium: 720mg

Note: Nutrition may vary based on ingredients and portion sizes.

FAQs

Can I make this stir fry ahead of time?
Yes! Prep the chicken and veggies a day in advance, or cook the entire dish and reheat when ready. It’s perfect for meal prep.

What’s the best pan for stir fry?
A wok is ideal for even heat, but a large, wide skillet works just as well. Nonstick is fine, but cast iron or stainless steel gives a better sear.

Can I use frozen vegetables?
Absolutely! Add them straight to the pan, but cook a minute longer to evaporate excess water.

How do I keep the chicken juicy?
The cornstarch marinade locks in moisture, and cooking on high heat quickly prevents drying out.

Is this dish kid-friendly?
Definitely! The mild sauce and colorful veggies appeal to kids. Skip spicy add-ins for picky eaters.

Conclusion

This chicken stir fry with vegetables is more than just a meal—it’s a lifesaver for those chaotic nights when you need something quick, nutritious, and bursting with flavor. Its vibrant mix of tender chicken, crisp veggies, and that irresistible glossy sauce makes every bite a delight. What I love most is how it brings everyone to the table, from picky kids to hungry adults, with smiles all around. It’s versatile enough to tweak to your taste, simple enough for beginners, and satisfying enough to feel like a treat. So fire up your skillet, toss in those ingredients, and savor the joy of a homemade dish that’s as fun to cook as it is to eat. Trust me, this recipe will earn a permanent spot in your kitchen rotation!