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Chicken and Veggie Stir Fry

Colorful chicken and veggie stir fry with glossy sauce in close up Pinterest style
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This chicken and veggie stir fry is a quick, healthy, and flavorful weeknight meal. It features tender marinated chicken and crisp vegetables coated in a zesty ginger-garlic sauce. Perfect for meal prep or a fast family dinner.

Ingredients

Scale
  • 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
  • 1/3 cup low-sodium soy sauce (or tamari)
  • 1/4 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
  • 1/2 teaspoon red pepper flakes (optional)
  • 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)

Instructions

  1. Marinate the chicken: In a bowl, combine chicken pieces with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil. Toss to coat and let sit for 10-15 minutes.
  2. Make the sauce: In a separate bowl, whisk together 1/3 cup soy sauce, broth, honey, rice vinegar, ginger, garlic, 2 tsp cornstarch, 1 tsp sesame oil, and red pepper flakes until smooth.
  3. Cook the chicken: Heat 1 tbsp neutral oil in a large wok or skillet over medium-high heat. Add chicken in a single layer and cook for 2-3 minutes per side until cooked through. Transfer to a plate.
  4. Stir fry the veggies: Add remaining 1 tbsp oil to the pan. Add onion, bell pepper, broccoli, and carrot. Stir fry for 4-5 minutes until tender-crisp.
  5. Combine and finish: Return chicken to the pan. Re-whisk sauce and pour it over the chicken and veggies. Stir constantly for 1-2 minutes until the sauce thickens and coats everything.
  6. Serve: Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately over rice or noodles.

Notes

Do not overcrowd the pan; cook chicken in batches if needed. Always use fresh ginger and garlic for best flavor. Pre-mix the sauce to prevent cornstarch clumps. Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Find it online: https://www.stacksipsnack.com/chicken-veggie-stir-fry/