Chicken Stir Fry with Vegetables (Fast & Healthy)

In today’s fast-paced world, we all crave meals that deliver big flavors without consuming precious time. This chicken stir fry is your answer – a vibrant dish bursting with colorful veggies and savory sauce that comes together faster than takeout. Perfect for busy weeknights, it offers balanced nutrition, customizable ingredients, and that irresistible Asian-inspired umami we love. Ready in under 30 minutes? Let’s fire up that wok!

Ingredients List

• • Protein: 1 lb boneless chicken breasts or thighs, thinly sliced
• • Veggies: 2 bell peppers (any color), 1 cup broccoli florets, 1 carrot (julienned), ½ cup snap peas
• • Aromatics: 3 garlic cloves (minced), 1 tbsp fresh ginger (grated)
• • Sauce: 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp honey
• • For Cooking: 2 tbsp neutral oil (like avocado or vegetable), 1 tbsp cornstarch (optional for thickening)
• • Garnish: Sesame seeds, sliced green onions

Timing

• • Prep Time: 15 minutes
• • Cook Time: 10-12 minutes
• • Total Time: 25-27 minutes

Step-by-Step Instructions

1. • Prep & Marinate: Slice chicken into thin strips. In a bowl, combine with 1 tbsp soy sauce and 1 tsp cornstarch (if using). Let sit 5 minutes.
2. • Mix Sauce: Whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, and honey in a small bowl.
3. • Stir-Fry Chicken: Heat 1 tbsp oil in a wok or large skillet over high heat. Add chicken in a single layer. Cook 2-3 minutes per side until golden. Remove and set aside.
4. • Cook Veggies: Add remaining oil. Sauté garlic and ginger for 30 seconds until fragrant. Add harder vegetables (carrots, broccoli) first, cooking 2 minutes. Then add softer veggies (peppers, snap peas) and stir-fry 2-3 more minutes until crisp-tender.
5. • Combine: Return chicken to pan. Pour sauce over everything, tossing to coat. Cook 1-2 minutes until sauce thickens slightly.
6. • Serve: Garnish with sesame seeds and green onions. Serve immediately.

Pro Tips & Variations

• • Crisp-Tender Veggies: Don’t overcrowd the pan – cook in batches if needed to maintain high heat.
• • Protein Swap: Try shrimp, beef, tofu, or tempeh instead of chicken.
• • Veggie Flexibility: Use any quick-cooking vegetables – mushrooms, zucchini, or baby corn work great.
• • Make Ahead: Chop veggies and mix sauce up to 24 hours in advance. Store separately in fridge.
• • Storage: Keep leftovers in airtight container for 3-4 days. Reheat gently in skillet.

Serving Suggestions

Serve this chicken vegetables stir fry, asian chicken recipe over steamed jasmine rice, cauliflower rice, or noodles for a complete meal. For authentic flair, pair with:

• • Egg rolls or dumplings
• • Miso soup
• • Quick-pickled cucumbers

FAQs Section

Can I use frozen vegetables?

Yes! Add frozen veggies directly to the hot pan – no need to thaw. Cooking time may increase slightly to evaporate excess moisture.

How spicy is this dish?This recipe is mild. For heat, add ½ tsp red pepper flakes to the sauce or garnish with sriracha.

Can I make this gluten-free?Absolutely! Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is GF-certified.

Why isn’t my sauce thickening?The cornstarch helps create a glossy coating. If sauce seems thin, mix 1 tsp cornstarch with 2 tbsp cold water and stir into the bubbling stir fry.

Conclusion

This chicken stir fry with vegetables proves that healthy eating doesn’t require hours in the kitchen. With its perfect balance of tender protein, crunchy veggies, and savory-sweet sauce, it’s a customizable canvas for whatever ingredients you have on hand. Clocking in under 30 minutes, it’s faster than delivery and infinitely more satisfying. Give this recipe a try tonight – your taste buds (and busy schedule) will thank you!