Veggie Chicken Stir Fry
Description
Veggie Chicken Stir Fry is a quick, colorful, and nutritious dish perfect for weeknight dinners. Tender chicken strips are sautéed with a vibrant mix of fresh vegetables and tossed in a savory, slightly sweet stir-fry sauce. It’s served hot over steamed rice or noodles, making it both healthy and satisfying. The dish is versatile—you can switch up the vegetables or adjust the sauce to taste.
Prep & Cook Time
Prep Time: 15–20 minutes
Cook Time: 10–12 minutes
Total Time: 25–32 minutes
Servings: 3–4
Ingredients
For the Stir Fry:
2 boneless, skinless chicken breasts (about 400g / 14 oz), thinly sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium carrot, julienned or thinly sliced
1 small zucchini, sliced
1 cup broccoli florets
1 small onion, thinly sliced
2–3 garlic cloves, minced
1 tbsp fresh ginger, minced
2–3 tbsp vegetable oil (or sesame oil for extra flavor)
For the Sauce:
3 tbsp soy sauce
1 tbsp oyster sauce (optional for depth
1 tbsp hoisin sauce or honey
1 tsp cornstarch
½ cup water or chicken broth
½ tsp black pepper
Optional: ½ tsp chili flakes for heat
Garnish:
Sesame seeds
Chopped green onions
Method
Prep Ingredients:
Slice chicken, vegetables, garlic, and ginger. Prepare sauce by mixing soy sauce, oyster/hoisin sauce, cornstarch, water/broth, and black pepper in a small bowl. Set aside.
Cook Chicken
Heat 1–2 tbsp oil in a large skillet or wok over medium-high heat.
Add chicken slices and stir-fry for 4–5 minutes until cooked through and lightly browned.
Remove chicken and set aside.
Cook Vegetables:
In the same pan, add remaining oil if needed.
Add garlic and ginger, sauté for 30 seconds until fragrant.
Add onion, bell peppers, carrot, broccoli, and zucchini.
Stir-fry for 4–5 minutes until vegetables are tender but still crisp.
Combine & Sauce:
Return chicken to the pan.
Pour the sauce over chicken and vegetables.
Stir continuously for 1–2 minutes until sauce thickens and everything is evenly coated.
Serve:
Transfer to a serving plate, garnish with sesame seeds and chopped green onions.
Serve hot with steamed rice, noodles, or quinoa.
Tips for Success
Cut all vegetables uniformly for even cooking.
Don’t overcook vegetables—they should stay crisp and colorful.
Cornstarch ensures the sauce thickens quickly without getting too heavy.
You can swap chicken with tofu, shrimp, or beef.
Common Questions & Answers
Q1: Can I make this recipe vegetarian?
A1: Yes! Replace chicken with firm tofu, tempeh, or seitan. You can also increase the vegetable quantity for a hearty vegetarian dish.
Q2: Can I use frozen vegetables?
A2: Yes, but thaw and drain them first to prevent excess water in the stir-fry.
Q3: How do I make it spicier?
A3: Add chili garlic sauce, fresh sliced chilies, or increase chili flakes in the sauce.
Q4: Can I make the sauce ahead of time?
A4: Absolutely! Just mix soy sauce, oyster/hoisin, cornstarch, and water in a jar and store in the fridge for up to 2 days.
Q5: What’s the best oil to use?
A5: Vegetable, canola, or peanut oil works well. Sesame oil adds a nice aroma—use a small amount for flavor.