If you want a flavorful, healthy dinner that’s on the table in under 20 minutes, you’re absolutely going to adore this Quick Chicken Stir Fry with Veggies Recipe. I love this because it’s packed with tender chicken, crisp vegetables, and the most irresistible sauce that perfectly balances sweet and savory. Whether you’re cooking for a busy weeknight or just craving something fresh and vibrant, you’ll find that this recipe is a total game-changer. Trust me, once you try it, your family will go crazy for the combination of textures and flavors!
Why You’ll Love This Recipe
- Super Quick to Make: You can whip this up in under 20 minutes, perfect for busy evenings.
- Healthy and Balanced: Loaded with fresh veggies and lean protein, it’s a wholesome meal you’ll feel good about.
- Flavor-Packed Sauce: The mix of honey, soy, ginger, and toasted sesame oil creates an addictive flavor you’ll want every time.
- Versatile and Customizable: You can easily swap veggies or adjust spice levels to fit your tastes.
Ingredients You’ll Need
The great thing about this Quick Chicken Stir Fry with Veggies Recipe is how simple the ingredient list is, yet how harmonious the flavors become. When shopping, aim for fresh, colorful veggies and quality chicken breast – it makes all the difference in the final dish.
- Boneless, skinless chicken breast: Cubed into bite-sized pieces so it cooks evenly and quickly.
- Salt and pepper: To season the chicken and bring out its natural flavor.
- Olive oil: Divided use to sear the chicken and sauté the veggies without overpowering the dish.
- Broccoli florets: Fresh or frozen works, but fresh gives a better crunch.
- Yellow and red bell peppers: Add sweetness, color, and crunch—plus, they cook fast.
- Baby carrots: Thinly sliced so they don’t stay too hard but still add texture.
- Minced ginger: Fresh ginger adds that zesty warmth and brightness you’ll love.
- Garlic cloves: Mincing fresh garlic provides depth and a bit of punch to the sauce.
- Corn starch: Helps thicken the sauce for a glossy, restaurant-quality finish.
- Cold water: To dissolve the corn starch smoothly before adding it to the stir fry.
- Low sodium chicken broth: Keeps the sauce savory without added saltiness.
- Low sodium soy sauce: Adds that essential umami flavor while keeping sodium in check.
- Honey: Balances the salty and savory with a touch of natural sweetness.
- Toasted sesame oil: Drizzled in for its nutty aroma and depth of flavor.
- Crushed red pepper flakes: Adds a mild kick; adjust to taste.
Variations
One of the reasons I keep coming back to this Quick Chicken Stir Fry with Veggies Recipe is how easy it is to switch things up based on what I have on hand or what my family prefers. Don’t be afraid to get creative!
- Swap veggies: I sometimes replace broccoli with snap peas or add mushrooms – it totally changes the flavor while keeping the dish fresh.
- Spice it up: When I want more heat, I add extra crushed red pepper flakes or a splash of sriracha to the sauce.
- Go gluten-free: Use tamari instead of soy sauce and make sure your corn starch is gluten-free.
- Make it vegetarian: Swap the chicken for firm tofu or tempeh; firm tofu works wonderfully with the sauce.
How to Make Quick Chicken Stir Fry with Veggies Recipe
Step 1: Prep Your Ingredients Ahead of Time
This is the step that will save you so much time and stress. Cut your chicken into bite-sized cubes and season with salt and pepper. Chop all your veggies – the key to a great stir fry is having everything ready to go because the cooking moves fast! I always mince the garlic and ginger right before cooking for the freshest flavor.
Step 2: Sear the Chicken Until Golden
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and avoid overcrowding. Cook for about 4-5 minutes, turning as needed, until the chicken is golden and cooked through. Remove it from the pan and set aside — this little extra step helps keep the chicken tender.
Step 3: Sauté Veggies to Crisp-Tender Perfection
Using the same pan, add the remaining tablespoon of olive oil and toss in the broccoli, bell peppers, and carrots. Stir often and sauté for 4-5 minutes until the veggies are bright and tender but still have a great crunch. Then toss in the minced garlic and ginger and cook for another minute – you want that aroma to fill your kitchen!
Step 4: Whisk and Add the Sauce
In a small bowl, mix the corn starch with cold water until smooth. In another bowl, combine the chicken broth, soy sauce, honey, toasted sesame oil, and red pepper flakes. Pour the broth mixture over the veggies, then add the cornstarch slurry while stirring. This will thicken the sauce quickly – keep stirring so it coats everything evenly.
Step 5: Return the Chicken and Finish Cooking
Put the chicken back into the pan and gently toss everything together to combine in that glossy sauce. Let it cook for another 2 minutes so all the flavors meld beautifully and the chicken reheats without drying out. Taste and adjust seasoning if necessary — sometimes I like a touch more honey or soy depending on mood.
Pro Tips for Making Quick Chicken Stir Fry with Veggies Recipe
- Don’t Overcrowd the Pan: Cooking chicken in batches if needed helps it brown nicely instead of steaming.
- Prep Everything Before Starting: Stir frying moves fast, so have all your ingredients measured and ready to avoid last-minute scrambling.
- Use High Heat: A hot pan is your secret weapon for quick, crisp veggies and juicy chicken.
- Add Sauce Gradually: Mixing your cornstarch with cold water before adding prevents clumps and gives a smooth, glossy sauce.
How to Serve Quick Chicken Stir Fry with Veggies Recipe
Garnishes
I love sprinkling toasted sesame seeds and a handful of freshly chopped green onions on top for that extra crunch and fresh flavor boost. A little extra drizzle of toasted sesame oil right before serving also deepens the aroma beautifully.
Side Dishes
This stir fry pairs wonderfully with steamed jasmine rice or fluffy quinoa. For a lighter option, serve it over cauliflower rice or alongside a simple cucumber salad to keep things fresh and bright.
Creative Ways to Present
When I want to make this dish special for guests, I serve it in individual mini-woks or in crisp lettuce cups for a fun twist. Another trick is to pile the stir fry on top of vibrant noodles tossed in garlic oil — it makes the meal feel extra indulgent without much fuss.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they usually keep well for up to 3 days. The veggies stay surprisingly crisp, and the sauce maintains that rich flavor — just make sure to cool it before sealing to avoid sogginess.
Freezing
If you want to freeze the stir fry, I recommend freezing the chicken and sauce separately from the veggies if possible, since veggies can get mushy after thawing. When I’ve frozen the whole dish together, reheating quickly on high heat helps revive the texture.
Reheating
To reheat, I prefer warming it on the stovetop quickly over medium heat with a splash of water or chicken broth to loosen the sauce. Microwave works too, but stirring every minute helps keep the chicken tender and veggies from getting too soft.
FAQs
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Can I use chicken thighs instead of chicken breast in this stir fry?
Absolutely! Chicken thighs add more richness and stay moist, which is perfect for stir fries. Just cut them into similar sized pieces and cook until no longer pink inside. You might need a minute or two longer depending on thickness.
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What can I substitute for honey in the sauce?
If you want to skip honey, maple syrup or agave nectar work well as natural sweeteners. For a less sweet option, you can reduce or leave out the sweetener, but the sauce won’t have quite the same depth of flavor.
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How do I keep the veggies crisp in this stir fry?
Quick cooking over high heat is key, and slicing veggies uniformly so they cook evenly. Don’t cover the pan while cooking, as trapped steam can soften them too much. Serve right away for best crunch.
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Can I make this recipe gluten-free?
Yes! Use tamari or coconut aminos instead of soy sauce, and ensure your corn starch is gluten-free. This change won’t affect the deliciousness at all.
Final Thoughts
This Quick Chicken Stir Fry with Veggies Recipe has become one of my go-to dinners because it’s fast, healthy, and bursting with flavor every single time. I love how it comes together so easily but feels like a special treat — and my family always asks for seconds! If you want a recipe that’s hassle-free but tastes like you spent hours in the kitchen, this one’s definitely for you. Give it a try and see how it quickly becomes a favorite in your weekly rotation.
Print
Quick Chicken Stir Fry with Veggies Recipe
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Salt
Description
This vibrant Chicken Stir Fry recipe is a quick and healthy meal loaded with tender chicken pieces and colorful fresh vegetables tossed in a flavorful honey-soy-sesame sauce. Ready in under 20 minutes, it’s perfect for a nutritious weeknight dinner that satisfies the whole family with its delicious balance of sweet, savory, and a hint of spice.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breast, cut into 1 inch cubes
- Salt and pepper, to taste
- 2 tbsp olive oil, divided
Vegetables
- 2 cups broccoli florets
- 1/2 yellow bell pepper, cut into 1 inch pieces
- 1/2 red bell pepper, cut into 1 inch pieces
- 1/2 cup baby carrots, sliced
Sauce
- 2 tsp minced ginger
- 2 garlic cloves, minced
- 1 tbsp corn starch
- 2 tbsp cold water
- 1/4 cup low sodium chicken broth
- 3 tbsp low sodium soy sauce
- 1/4 cup honey
- 1 tbsp toasted sesame oil
- 1/2 tsp crushed red pepper flakes
Instructions
- Prepare the Chicken: Season the cubed chicken breast with salt and pepper evenly. This ensures the chicken is well seasoned and flavorful.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken cubes and cook for 5-6 minutes, stirring frequently, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the minced ginger and garlic and sauté for about 30 seconds until fragrant. Then add the broccoli florets, yellow and red bell peppers, and sliced baby carrots. Cook for 4-5 minutes, stirring often, until the vegetables are just tender but still crisp.
- Make the Sauce: In a small bowl, whisk together the corn starch and cold water until smooth. Add the chicken broth, low sodium soy sauce, honey, toasted sesame oil, and crushed red pepper flakes. Mix well to combine.
- Combine All: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables. Stir constantly as you cook for another 2-3 minutes, or until the sauce has thickened and coated all ingredients evenly.
- Serve: Remove from heat and serve your hot chicken stir fry immediately, ideally over steamed rice or noodles for a complete meal.
Notes
- This easy Chicken Stir Fry recipe is loaded with fresh veggies and the most delicious sauce made with honey, soy sauce, and toasted sesame oil!
- This healthy recipe takes about 20 minutes to make, perfect for a quick and nutritious weeknight dinner.
- You can customize the vegetables to your preference or based on seasonal availability.
- For a gluten-free option, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- Adjust crushed red pepper flakes to control the level of spice to your liking.
Nutrition
- Serving Size: 1 serving
- Calories: 343 kcal
- Sugar: 19 g
- Sodium: 570 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 72 mg
