Chicken & Vegetable Stir-Fry

This colorful Chicken & Vegetable Stir-Fry is a simple, flavorful skillet meal made with tender chicken strips, broccoli, carrots, bell peppers, snap peas, and onions in a savory garlic-ginger sauce. It comes together quickly and works beautifully for a family dinner served over rice, noodles, or on its own.

Recipe Details

Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes
Servings: 4
Cuisine: Asian-inspired
Method: Stovetop skillet/wok

Ingredients

For the Chicken

  • 1½ lb (680 g) boneless, skinless chicken breast
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon paprika
  • 1 tablespoon neutral cooking oil

For the Vegetables

  • 2 cups broccoli florets
  • 1 medium red bell pepper, sliced
  • 1 medium green bell pepper, sliced
  • 1 large carrot, cut into thin strips
  • 1 cup snap peas
  • 1 medium yellow onion, sliced
  • 1 cup sliced mushrooms
  • 3 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • 2 green onions, sliced

For the Stir-Fry Sauce

  • ¼ cup low-sodium soy sauce
  • 2 tablespoons water
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • ½ teaspoon grated ginger
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes, optional

For Garnishing

  • 1 tablespoon sesame seeds
  • 2 green onions, thinly sliced
  • Fresh cilantro, optional

Instructions

  1. Prepare the chicken. Pat the chicken breasts dry with paper towels and slice them into thin, bite-sized strips. Cutting the chicken evenly helps it cook quickly and consistently.
  2. Place the chicken in a bowl and add 1 tablespoon soy sauce, cornstarch, garlic powder, paprika, and black pepper.
  3. Toss everything together until the chicken is evenly coated. Let it sit for about 5–10 minutes while you prepare the vegetables and sauce.
  4. Prepare the sauce. In a small bowl, whisk together the soy sauce, water, honey, rice vinegar, sesame oil, cornstarch, ginger, garlic powder, black pepper, and optional red pepper flakes.
  5. Whisk especially well so the cornstarch is completely incorporated. Set the sauce aside.
  6. Heat a large skillet, wok, or sauté pan over medium-high heat.
  7. Add the cooking oil and allow it to heat for a few seconds.
  8. Add the chicken in a single layer. Avoid overcrowding the pan; if necessary, cook the chicken in two batches.
  9. Cook for approximately 3–5 minutes per side, turning the pieces occasionally, until they are browned and cooked through. Chicken should reach 165°F (73.9°C) internally when checked with a food thermometer. (Ask USDA)
  10. Transfer the cooked chicken to a clean plate and keep it nearby.
  11. Add the sliced onion and carrots to the same skillet. Stir-fry for about 2 minutes.
  12. Add the broccoli, red bell pepper, green bell pepper, snap peas, and mushrooms.
  13. Continue cooking for 4–6 minutes, stirring frequently. The vegetables should become brightly colored and tender-crisp rather than completely soft.
  14. Add the minced garlic and fresh ginger. Stir constantly for about 30–45 seconds, just until fragrant.
  15. Return the cooked chicken to the skillet with the vegetables.
  16. Give the prepared sauce another quick stir because the cornstarch may have settled at the bottom.
  17. Pour the sauce evenly over the chicken and vegetables.
  18. Toss everything together and cook for another 2–3 minutes. As the sauce heats, the cornstarch will help it become glossy and slightly thick.
  19. Continue stirring until every piece of chicken and vegetable is lightly coated with the sauce.
  20. Turn off the heat and sprinkle the stir-fry with sesame seeds and sliced green onions.
  21. Taste and adjust the seasoning if needed. For more brightness, add a small splash of rice vinegar; for more heat, add a pinch of red pepper flakes.
  22. Serve immediately while the chicken is hot and the vegetables are still crisp-tender.

Serving Suggestions

This stir-fry is delicious served over steamed white rice, brown rice, quinoa, or noodles. You can also serve it by itself for a vegetable-forward meal.

For an extra colorful presentation, finish each serving with sliced green onions, sesame seeds, and a little fresh cilantro.

Tips for the Best Stir-Fry

Cut everything before cooking. Stir-frying moves quickly, so having the chicken, vegetables, aromatics, and sauce ready beforehand makes the process much easier.

Don’t overcrowd the pan. Too many ingredients at once can cause the chicken and vegetables to steam instead of developing a nice browned exterior.

Keep the vegetables slightly crisp. Broccoli, peppers, carrots, and snap peas taste best when they retain some texture.

Use high heat carefully. Medium-high heat gives the chicken a nice sear while allowing the vegetables to cook quickly.

Add garlic and ginger near the end. They can burn easily, so adding them after the harder vegetables have started cooking helps preserve their flavor.

Easy Variations

You can replace the chicken breast with boneless chicken thighs for a richer flavor.

For extra vegetables, add zucchini, baby corn, bok choy, cabbage, asparagus, or snow peas.

If you prefer a sweeter sauce, add another teaspoon of honey. For a more savory flavor, add a small amount of additional soy sauce.

For more heat, add crushed red pepper flakes or a little chili sauce.

For a nutty finish, sprinkle the finished dish with toasted cashews or peanuts.

Storage

Allow leftovers to cool promptly and place them in a covered container in the refrigerator. Cooked chicken should generally be used within 3–4 days when properly refrigerated. (Ask USDA)

Reheat individual portions in a skillet or microwave until thoroughly hot. USDA guidance recommends reheating leftovers to 165°F (73.9°C). (Ask USDA)

Nutrition Highlights

This recipe combines chicken for protein with a variety of colorful vegetables, including broccoli, peppers, carrots, mushrooms, onions, and snap peas. The exact nutrition will vary depending on the specific chicken, soy sauce, oil, honey, and serving size used.

Approximate nutrition per serving, without rice or noodles:

  • Calories: 400–450
  • Protein: 45–50 g
  • Carbohydrates: 25–30 g
  • Fat: 14–18 g
  • Fiber: 6–8 g
  • Sodium: varies considerably by soy sauce

Recipe Note

The nutrition numbers are estimates rather than laboratory measurements. For the most accurate values, calculate the recipe using the exact brands and quantities you use.

Frequently Asked Questions

Can I make this ahead of time?
Yes. The chicken and vegetables can be prepared in advance, while the sauce can be mixed and refrigerated separately. Combine and heat everything shortly before serving for the freshest texture.

Can I use frozen vegetables?
Absolutely. Frozen broccoli and mixed stir-fry vegetables work well. Add them directly to the hot skillet, allowing a little additional cooking time for excess moisture to evaporate.

Why is my sauce too thin?
Let it simmer for another minute or two. If it still needs thickening, mix ½ teaspoon cornstarch with 1 tablespoon cold water and add a small amount to the simmering sauce.

Why did my vegetables become soggy?
They were likely cooked too long or the pan was overcrowded. A hot, wide skillet and short cooking time help maintain their texture.

Can I make this gluten-free?
Use a certified gluten-free soy sauce or tamari and verify that your other ingredients are gluten-free.

Can I serve it with noodles?
Yes. Rice noodles, wheat noodles, or another favorite noodle can be tossed directly with the finished stir-fry.