Chicken and Veggie Stir Fry

The sizzle of a hot wok is the sound of future you thanking present you for thinking ahead. This chicken and veggie stir fry is my ultimate meal-prep hero, its components staying crisp and flavorful for days of easy lunches. It’s the kind of meal that solves the eternal “what’s for dinner?” question on a busy Tuesday, turning a handful of simple ingredients into something vibrant, nourishing, and deeply satisfying. I’ve been making versions of this dish for years, tweaking the sauce until it became the perfect balance of zesty, savory, and just a touch sweet—a sauce you’ll genuinely want to drink with a spoon. This isn’t about complicated techniques or hard-to-find ingredients. It’s about regular kitchen, regular time, great results. A good chicken and veggie stir fry is comfort food, made easy, and this one, with its bright ginger-garlic punch, has become a non-negotiable in our weekly rotation. It’s food that feels like home, even on the most chaotic evenings.

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Ingredients List for Chicken and Veggie Stir Fry

This chicken and veggie stir fry comes together with a short list of ingredients, most of which you likely have on hand. The magic is in the fresh aromatics and the simple, zesty sauce that brings it all to life.

For the Chicken & Marinade:

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil

For the Stir Fry Sauce:

• ⅓ cup low-sodium soy sauce (or tamari)
• ¼ cup chicken broth or water
• 3 tablespoons honey (or maple syrup)
• 2 tablespoons rice vinegar
• 1 tablespoon freshly grated ginger
• 3-4 cloves garlic, minced
• 2 teaspoons cornstarch
• 1 teaspoon toasted sesame oil
• ½ teaspoon red pepper flakes (optional, for heat)

For the Stir Fry:

• 2 tablespoons neutral oil (like avocado or vegetable), divided
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 large carrot, julienned or thinly sliced
• 2-3 green onions, sliced (for garnish)
• Sesame seeds (for garnish)

Smart Swaps: No broccoli? Use snap peas or asparagus. Swap the red bell pepper for orange or yellow. For a lower-carb option, serve over cauliflower rice. This is one of those healthy chicken recipes that’s incredibly forgiving.

Timing for Your Chicken and Veggie Stir Fry

• Prep Time: 20 minutes (includes chopping and marinating)
• Cook Time: 15 minutes
• Total Time: 35 minutes

That’s faster than waiting for delivery! This timeline makes it a perfect candidate for your lazy dinners repertoire, proving that a from-scratch meal doesn’t have to derail your evening.

Step-by-Step Instructions

The key to a great stir fry is organization. Have everything chopped, your sauce mixed, and your pan hot before you start cooking. It’s a fast, fun dance in the kitchen.

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Toss until every piece is evenly coated. Let it sit for 10-15 minutes while you prep the veggies and sauce. This step is non-negotiable for tender, flavorful chicken—the cornstarch creates a light coating that seals in juices.

2. Make the Sauce: In a separate bowl or large measuring cup, whisk together all the sauce ingredients: soy sauce, broth, honey, rice vinegar, ginger, garlic, 2 teaspoons cornstarch, sesame oil, and red pepper flakes. Whisk until the cornstarch is fully dissolved and no lumps remain. Set this flavor bomb aside.

3. Cook the Chicken: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer (you may need to do this in two batches to avoid steaming). Let it cook undisturbed for 2-3 minutes to get a nice sear, then flip and cook for another 2-3 minutes until cooked through. Transfer the chicken to a clean plate.

4. Stir Fry the Veggies: Add the remaining tablespoon of oil to the pan. Toss in the onion, bell pepper, broccoli, and carrot. Stir fry for 4-5 minutes, until the veggies are vibrant and tender-crisp. You want a bit of bite left in them.

5. Bring It All Together: Return the cooked chicken to the pan with the veggies. Give your sauce a quick re-whisk (the cornstarch may have settled), then pour it over everything. Stir constantly! The sauce will begin to bubble and thicken almost immediately, coating the chicken and vegetables in a glossy, irresistible glaze. This should take just 1-2 minutes.

6. Serve: Remove from heat. Garnish your finished chicken and veggie stir fry with sliced green onions and a sprinkle of sesame seeds. Serve immediately over steamed rice, quinoa, or noodles.

Nutritional Information (Per Serving, serves 4)

• Calories: ~380
• Protein: 38g
• Carbohydrates: 28g
• Fat: 12g
• Fiber: 3g

This is a balanced meal packed with lean protein from the chicken and vitamins from the colorful vegetables. The ginger and garlic aren’t just for flavor—they offer anti-inflammatory benefits, making this one of those healthy chicken recipes that tastes indulgent but feels good.

Equipment Needed

You don’t need fancy gear for this chicken breast dinner idea.

• A Large Wok or Skillet: A 12-inch skillet or a classic wok is ideal for giving everything room to sear properly instead of steam.
• Sharp Knife & Cutting Board: For prepping all your components quickly.
• Mixing Bowls: One for the chicken marinade, one for the sauce.
• Whisk or Fork: For blending the sauce smoothly.
• Measuring Spoons & Cups: For accuracy with the sauce balance.

Why You’ll Love This Chicken and Veggie Stir Fry

1. Weeknight Savior: From fridge to table in about 35 minutes. It’s the ultimate solution for lazy dinners that don’t sacrifice flavor.
2. Meal Prep Dream: The components reheat beautifully, making lunches for the week a breeze. The veggies stay surprisingly crisp.
3. Family-Friendly: Mildly sweet and savory, this is a top-tier kid friendly dinners option. You can keep the red pepper flakes on the side for the adults.
4. Endlessly Adaptable: Use whatever veggies you have. Swap the protein. It’s a template for countless easy meals.
5. The Sauce: Seriously, you’ll want to put it on everything. It’s that good.

Healthier Alternatives for the Recipe

This chicken and veggie stir fry is already a wholesome choice, but here are easy tweaks:

• Gluten-Free: Use tamari or certified gluten-free soy sauce.
• Lower-Sugar: Replace the honey with a sugar-free maple syrup or reduce the amount by half, adding a splash of orange juice for brightness.
• Lower-Carb: Serve over cauliflower rice or zucchini noodles. You can also increase the volume of non-starchy veggies like broccoli and bell peppers.
• Higher-Protein: Add a can of rinsed chickpeas or edamame to the veggie mix in the final minute of cooking.

Serving Suggestions

This stir fry is a complete meal over a bed of fluffy white or brown rice. For a fun twist, try it with my easy Chicken Fried Rice for a double-chicken delight. For a low-effort side, a simple cucumber salad with rice vinegar cuts through the richness perfectly. If you’re feeding a crowd, serve it family-style in the center of the table with extra sauce on the side. It pairs wonderfully with other Asian-inspired dishes like my Honey Garlic Meatballs for a festive spread.

Common Mistakes to Avoid

1. Overcrowding the Pan: This is the #1 reason stir fries get soggy. Cook the chicken in batches if needed, and make sure your pan is large enough for the veggies to sizzle, not steam.
2. Using Bottled Minced Garlic/Ginger: The flavor difference with fresh is night and day. Take the extra minute to grate and mince—it’s worth it for the zesty sauce.
3. Not Pre-Mixing the Sauce: If you add cornstarch directly to the hot pan, it will clump. Always whisk it into the cold liquid first for a silky, lump-free glaze.
4. Overcooking the Vegetables: You want tender-crisp, not mushy. They should still have color and a slight crunch. Keep the heat high and the stir-fry time short.
5. Skipping the Cornstarch in the Marinade: This little step is a pro trick. It gives the chicken a velvety texture and helps the sauce cling beautifully later.

Storing Tips for the Recipe

• Leftovers: Cool completely and store in an airtight container in the refrigerator for up to 4 days. The vegetables retain their texture remarkably well.
• Freezer Prep: You can freeze the cooked and cooled chicken and veggie stir fry for up to 2 months. Thaw overnight in the fridge. Note: Vegetables may be slightly softer upon reheating.
• Reheating: Reheat gently in a skillet over medium heat with a tiny splash of water or broth to loosen the sauce. The microwave works in a pinch, but the stovetop method keeps everything from getting rubbery.

Conclusion

At its heart, this chicken and veggie stir fry is about simplicity and satisfaction. Simple ingredients, warm memories. It’s a reliable, flavorful blueprint for a great dinner that works as hard as you do. Whether you’re meal-prepping for the week or scrambling to get something delicious on the table, this recipe delivers every time. It’s comfort food, made easy, and proof that the best chicken breast dinner ideas don’t have to be complicated.

If you love the ease of one-pan meals, you’ll adore my Sheet Pan Teriyaki Chicken or these zesty Sheet Pan Chicken Fajitas. And for another stir-fry classic, my Beef Broccoli Stir Fry is always a hit.

I’d love to hear how your stir fry turns out! What veggie combinations did you try? Let me know in the comments, and don’t forget to tag @StackSipSnack on Pinterest so I can see your beautiful creations. Happy cooking.

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