Introduction
Need a quick, delicious dinner that checks all the boxes — healthy, colorful, protein-packed, and ready in under 30 minutes? Say hello to this Chicken and Veggie Stir-Fry, a go-to favorite for busy weeknights and meal-prep champions alike. With juicy, golden-seared chicken breast, vibrant vegetables, and a savory-sweet stir-fry sauce, this dish brings the perfect balance of flavor and nutrition to the table.
It’s loaded with lean protein, packed with crunchy veggies, and tossed in a glossy homemade sauce that’s just the right mix of sweet, salty, and spicy. Plus, it’s easy to customize with whatever veggies you have on hand, making it the ultimate clean-out-the-fridge dinner!
Ingredients
For the Stir-Fry:
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- Salt and pepper, to taste
- 2 tablespoons olive oil, divided
- 2 cups broccoli florets
- ½ yellow bell pepper, cut into 1-inch pieces
- ½ red bell pepper, cut into 1-inch pieces
- ½ cup baby carrots, thinly sliced
- 2 teaspoons minced ginger
- 2 garlic cloves, minced
For the Stir-Fry Sauce:
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- ¼ cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- ¼ cup honey
- 1 tablespoon toasted sesame oil
- ½ teaspoon crushed red pepper flakes (optional for heat)
Instructions
Step 1: Prepare the Sauce
In a medium-sized bowl, whisk together:
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Once the cornstarch is fully dissolved, add in:
- ¼ cup chicken broth
- 3 tablespoons soy sauce
- ¼ cup honey
- 1 tablespoon toasted sesame oil
- ½ teaspoon crushed red pepper flakes (if using)
Whisk everything until well combined. Set the sauce aside for later — it will thicken beautifully once added to the hot pan.
Step 2: Sear the Chicken
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Season the chicken pieces lightly with salt and pepper, then add them to the hot pan in a single layer (cook in batches if necessary to avoid crowding).
Sear the chicken for 3–5 minutes, stirring occasionally, until the outside is golden and the inside is cooked through. Once done, remove the chicken and set it aside on a plate.
Step 3: Cook the Vegetables
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet.
Toss in the broccoli florets, bell peppers, and carrots. Stir-fry for about 4–5 minutes, until the vegetables are crisp-tender — cooked but still vibrant and slightly crunchy.
Add the minced ginger and garlic, and cook for 1 more minute, stirring constantly to prevent burning and to release their aromatic flavor.
Step 4: Combine and Add Sauce
Return the cooked chicken to the skillet with the vegetables. Stir everything gently to combine.
Give the sauce one last whisk (the cornstarch may have settled), then pour it over the chicken and veggies.
Stir everything to coat evenly. Increase the heat slightly and bring the sauce to a boil, stirring occasionally. Let it boil for 1 minute — this activates the cornstarch and thickens the sauce into a glossy glaze.
Step 5: Serve and Enjoy
Serve the stir-fry hot over:
- Steamed jasmine or brown rice
- Cauliflower rice for a low-carb option
- Chow mein or rice noodles for a noodle bowl twist
Garnish with toasted sesame seeds, sliced green onions, or a squeeze of lime for an extra pop of flavor.
Tips for Stir-Fry Success
- Cut your chicken and veggies evenly so they cook at the same rate.
- Don’t overcrowd the pan — cook chicken in batches if needed to get a proper sear.
- Use high heat when searing meat and stir-frying veggies to get that classic restaurant-style char.
- Fresh garlic and ginger make a big difference — avoid using powdered if possible.
- Customize the heat level with more or less red pepper flakes.
Customization Ideas
This recipe is a flexible base for all kinds of variations. Here are some ideas to make it your own:
Swap the Veggies:
- Snap peas
- Zucchini
- Mushrooms
- Baby corn
- Water chestnuts
Swap the Protein:
- Shrimp
- Thinly sliced beef
- Tofu (press and sear for a crispier texture)
- Tempeh
Add Toppings:
- Chopped peanuts or cashews
- Fresh cilantro
- Sriracha or chili oil for extra spice
Nutrition Benefits
This Chicken and Veggie Stir-Fry isn’t just tasty — it’s also packed with health benefits:
- Chicken breast provides lean protein to keep you full and support muscle health.
- Bell peppers and broccoli are loaded with antioxidants, vitamin C, and fiber.
- Olive oil and sesame oil add healthy fats and boost absorption of fat-soluble vitamins.
- Honey offers natural sweetness and balances the saltiness of the soy sauce.
It’s a well-rounded meal that delivers on both taste and nutrition.
FAQs: Chicken and Veggie Stir-Fry
Can I make this ahead of time?
Yes! This recipe is great for meal prep. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave.
Is it freezer-friendly?
Absolutely. Let the stir-fry cool, then portion into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Can I use pre-cut frozen vegetables?
You can! Frozen stir-fry veggie blends are a convenient shortcut. Just stir-fry them from frozen or thaw slightly before adding to the skillet.
How do I make it gluten-free?
Use gluten-free soy sauce or tamari and double-check all other ingredient labels.
Can I make it vegetarian?
Yes! Swap chicken for tofu or tempeh, and use vegetable broth instead of chicken broth in the sauce.
Conclusion
This Chicken and Veggie Stir-Fry is the ultimate combination of ease, versatility, and flavor. With juicy chicken, crisp vegetables, and a glossy homemade sauce that hits all the right notes, it’s a dish you’ll turn to again and again. Whether served over rice, noodles, or on its own, it’s a fresh and vibrant meal you’ll feel great about.
So fire up that skillet and get ready to stir-fry your way to dinner bliss!