Easy Chicken & Vegetable Stir Fry: Quick Prep, Big Taste, One Skillet

When time is tight but dinner still needs to impress, this Easy Chicken & Vegetable Stir Fry is the answer. With a satisfying mix of juicy chicken and fresh veggies tossed in a rich, savory sauce, this dish brings the kind of depth and balance you’d expect from your favorite takeout—only faster and lighter.

It’s a perfect weeknight solution. Everything cooks in one pan, cleanup is minimal, and the entire meal is ready in under 30 minutes. It’s hearty enough to fill you up but bright and colorful enough to keep things interesting. Whether you serve it over rice, noodles, or eat it straight from the skillet, it’s a guaranteed crowd-pleaser.

This stir fry is ideal for busy households and flexible enough to fit whatever you have in the fridge. You don’t need fancy ingredients—just a few fresh staples and a quick homemade sauce to bring everything together in a way that’s vibrant, flavorful, and incredibly satisfying.

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Ingredient Breakdown

Every element in this dish is chosen for both taste and function. Here’s a closer look at what you’ll need—and why.

Chicken breast: Lean and fast-cooking, boneless chicken breast works perfectly for stir frying. Slice it thin so it cooks evenly. If you prefer a juicier cut, boneless chicken thighs are a great alternative.

Bell peppers: Use any color—red, orange, green, or yellow—for their sweet flavor and bright, eye-catching appeal. They add crunch and a mild sweetness that balances the sauce.

Broccoli: Broccoli florets bring a sturdy texture and just a hint of bitterness. They hold up well to high heat and absorb sauce in all the right places.

Carrots: Sliced thin, carrots cook quickly while keeping their slight crunch. They add sweetness and color to the final dish.

Fresh garlic and ginger: These aromatics are essential for depth and warmth. Ginger provides a spicy brightness, while garlic builds a savory base.

Soy sauce: The main seasoning component, soy sauce adds salt and that unmistakable umami flavor. Use low-sodium if preferred.

Sesame oil: Adds richness and a nutty aroma. It’s strong, so just a teaspoon goes a long way.

Honey or brown sugar: A small amount rounds out the sauce and balances the saltiness without making it overly sweet.

Rice vinegar or lime juice: The acidity brightens the dish, keeping the flavors from feeling too heavy.

Cornstarch (optional): Mix with water to make a slurry if you want a thicker sauce that coats every piece evenly.

Optional toppings: Thinly sliced green onions and sesame seeds finish the dish with extra texture and fresh flavor.

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How to Make It

1. Prep your ingredients: Slice chicken into thin strips and chop all vegetables into similar sizes for even cooking. Stir fry moves quickly, so it’s best to have everything ready before you start.

2. Whisk the sauce: Combine soy sauce, sesame oil, sweetener, rice vinegar, and cornstarch slurry (if using) in a small bowl. Set aside.

3. Heat your pan: Use a wok or large skillet over medium-high heat. Once the oil is hot and shimmering, you’re ready to cook.

4. Sear the chicken: Add the sliced chicken to the pan in a single layer. Let it sit for a couple of minutes before stirring so it develops a nice golden color. Cook until no longer pink, then remove and set aside.

5. Cook the vegetables: Add more oil if needed. Start with broccoli and carrots since they take longer to soften. After a few minutes, add the bell peppers. Stir often to prevent burning.

6. Add aromatics: Once the veggies are nearly done, toss in the garlic and ginger. Stir for about 30 seconds, just until fragrant.

7. Bring it all together: Return the chicken to the pan and pour in the sauce. Toss everything together and let it cook for 2–3 more minutes until the sauce thickens slightly and everything is well coated.

8. Finish and serve: Taste and adjust seasoning if necessary. Garnish with sesame seeds and green onions. Serve hot over your choice of rice, noodles, or low-carb alternatives.

Pro tip: If the pan feels crowded, cook the ingredients in batches. This keeps everything from steaming and helps you get that delicious stir-fried texture.

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Smart Tips, Tweaks, and Swaps

For best results:

• Prep everything before turning on the stove. Timing is key in stir frying.

• Keep the pan hot and stir often to prevent sticking or burning.

• Don’t overcook the vegetables—they should still have some crunch.

Variations to try:

• Heat it up: Add a spoonful of chili garlic sauce or sprinkle red pepper flakes for a kick.

• Change the base: Use udon noodles or cauliflower rice instead of white rice.

• Extra flavor: A dash of fish sauce or a spoon of hoisin can deepen the sauce if desired.

Ingredient substitutes:

• Swap chicken for beef, shrimp, or tofu.

• Try green beans, zucchini, baby corn, or snap peas in place of (or in addition to) the listed veggies.

• Use maple syrup instead of honey for a plant-based sweetener option.

Diet-friendly tips:

• For gluten-free diets, tamari or coconut aminos are great soy sauce alternatives.

• Going low-carb? Serve over riced cauliflower or spiralized zucchini.

• Vegetarians can substitute chicken with tofu or tempeh and adjust the sauce accordingly.

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Serving Suggestions & When to Enjoy

This stir fry is perfect anytime you want something hearty yet light, satisfying yet simple. It’s ideal for:

• Weeknight dinners when time is short

• Meal prep for quick weekday lunches

• Family meals where everyone wants something different—you can adjust the add-ins easily

Serve it over white or brown rice for a classic combo, or switch it up with noodles, couscous, or even in a wrap for a fun twist.

Pair it with miso soup, dumplings, or a cucumber salad for a complete meal. A refreshing iced green tea or sparkling water with lemon complements the savory flavors beautifully.

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Nutrition Insights

This dish delivers balanced nutrition with lean protein, fiber-rich vegetables, and a moderate sauce that doesn’t overwhelm the meal. Chicken breast provides a solid protein source, while the variety of colorful vegetables adds vitamins A and C, antioxidants, and crunch.

The sauce, made from pantry staples, allows you to control sodium, sugar, and fat levels, making it lighter than traditional takeout. Using whole grains like brown rice or quinoa adds extra fiber and keeps you fuller longer.

If you’re watching your sodium intake, opt for low-sodium soy sauce and use less added salt. You can also scale the honey back or leave it out entirely if you’re cutting sugar.

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Common Questions

1. Can I use frozen vegetables?
Yes, just thaw them completely and dry off any moisture before cooking. This helps avoid excess liquid in the pan, which can make the stir fry soggy.

2. What type of pan should I use?
A wok is ideal for high-heat, quick cooking, but a large nonstick or stainless steel skillet will also work well. Just make sure it’s large enough to fit everything without overcrowding.

3. How do I keep the veggies crisp?
Stir fry over high heat, don’t overcrowd the pan, and avoid overcooking. Keep the vegetables moving and pull them off the heat once they’re just tender.

4. Can I make this in advance?
Yes! It stores well in the fridge for 3–4 days. Reheat in a skillet for best texture, or microwave in short bursts.

5. How can I adjust the heat level?
To add spice, try chili flakes, a dash of hot sauce, or even fresh chopped chilies. Add them with the garlic and ginger for a bit of heat in every bite.

6. What if I don’t have sesame oil?
You can skip it or use a mild substitute like peanut oil. The dish will still be delicious—just slightly different in flavor.

7. What side dishes go well with this?
Keep it simple with rice or noodles, or add a light appetizer like veggie spring rolls, seaweed salad, or a small bowl of soup.

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