In our house, the question “What’s for dinner?” can sometimes feel like a high-stakes negotiation, especially on a busy weeknight. Between work, school, and after-school activities, the energy to create something both healthy and universally loved can be scarce. That’s where this Ultimate Chicken and Veggie Stir Fry recipe became my secret weapon. The first time I made it, I was met with suspicious glances from my kids, who are notoriously picky about vegetables. But the moment the sizzling pan hit the table, the aroma of ginger, garlic, and savory sauce won them over. My son, who usually pushes broccoli around his plate, actually asked for seconds. My husband, a lover of hearty meals, was impressed by how satisfying and flavorful it was without feeling heavy. For me, it was a triumph—a single-pan meal that was quick, packed with nutrients, and cleaned out the vegetable crisper. It’s more than just a recipe now; it’s our go-to solution for a delicious, stress-free family dinner that brings everyone to the table, smiling and satisfied.

Ingredients

Here is everything you’ll need to create this vibrant and flavorful stir fry. The key is to have all your ingredients prepped and ready to go before you even turn on the stove, a process known in the culinary world as mise en place.

For the Chicken Marinade and Chicken:

• 1.5 lbs (about 680g) boneless, skinless chicken breasts or thighs: Cut into 1-inch bite-sized pieces. Thighs will be more tender and flavorful, while breasts are a leaner option.
• 1 tablespoon soy sauce (or tamari for gluten-free): This begins the seasoning process and helps tenderize the meat.
• 1 tablespoon cornstarch: This is the secret to “velveting” the chicken, creating a light coating that locks in moisture and gives it a silky texture.
• 1 teaspoon sesame oil: Adds a subtle, nutty background flavor to the chicken itself.

For the Ultimate Stir-Fry Sauce:

• ½ cup low-sodium chicken broth or water: This forms the liquid base of our sauce, preventing it from becoming too salty.
• ⅓ cup low-sodium soy sauce (or tamari): The primary source of salty, umami flavor. Using low-sodium gives you more control over the final taste.
• 2 tablespoons honey (or maple syrup): Adds a touch of sweetness to balance the salty and sour elements.
• 1 tablespoon rice vinegar: Provides a bright, acidic note that cuts through the richness and lifts all the other flavors.
• 2 teaspoons sesame oil: A crucial ingredient for that classic, nutty stir-fry aroma and taste.
• 1 tablespoon cornstarch: This will be mixed into the sauce to act as a thickener, ensuring it clings perfectly to the chicken and vegetables.
• 1-inch piece of fresh ginger, grated (about 1 tablespoon): Provides a warm, pungent spice that is essential to any great stir fry.
• 3-4 cloves garlic, minced (about 1 tablespoon): Adds a savory depth and aromatic foundation.
• Optional: 1 teaspoon sriracha or a pinch of red pepper flakes: For those who enjoy a little bit of heat.

For the Vegetables and Stir-Frying:

• 2 tablespoons high-smoke point oil (like avocado, canola, or peanut oil): You need an oil that can withstand the high heat of stir-frying without burning.
• 1 large head of broccoli, cut into bite-sized florets: A classic stir-fry vegetable that soaks up sauce beautifully.
• 1 large red bell pepper, seeded and thinly sliced: Adds sweetness, a vibrant color, and a pleasant crunch.
• 1 large carrot, peeled and thinly sliced on a diagonal: Provides a sweet, earthy flavor and a firm texture.
• 1 medium yellow onion, sliced: Lays down a sweet and savory flavor base as it cooks.
• 4 ounces shiitake mushrooms, stemmed and sliced (optional): Adds a deep, meaty, and umami flavor that elevates the dish.

For Garnish (Optional):

• Toasted sesame seeds
• Thinly sliced green onions (scallions)
• Chopped peanuts or cashews

Instructions

Follow these step-by-step instructions for a perfect stir fry every time. The process is fast, so read through all the steps before you begin.

Step 1: Prepare the Chicken
In a medium bowl, combine the bite-sized chicken pieces with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Use your hands or a spoon to toss everything together until the chicken is evenly coated. This process, known as velveting, is a restaurant technique that ensures your chicken stays incredibly moist and tender. Set the bowl aside to marinate for at least 15-20 minutes while you prepare the other components.

Step 2: Whisk the Stir-Fry Sauce
In a separate small bowl or a liquid measuring cup, whisk together all the sauce ingredients: the chicken broth, soy sauce, honey, rice vinegar, sesame oil, cornstarch, grated ginger, minced garlic, and optional sriracha. Continue whisking until the cornstarch is fully dissolved and there are no lumps. This is the flavor engine of your dish. Set it aside.

Step 3: Prepare Your Vegetables
Wash and chop all your vegetables as directed in the ingredients list. The key to a good stir fry is uniform cuts, which helps everything cook evenly. Keep harder vegetables (like carrots and broccoli) separate from softer ones (like bell peppers and mushrooms), as they will go into the pan at different times.

Step 4: Heat the Pan and Cook the Chicken
Place a large skillet, wok, or sauté pan over medium-high heat. Add 1 tablespoon of the high-smoke point oil and let it get hot until it shimmers. Carefully add the marinated chicken to the pan in a single layer. Do not overcrowd the pan; cook in two batches if necessary. Let the chicken cook for 2-3 minutes without moving it to allow a golden-brown crust to form. Then, stir and continue to cook for another 3-4 minutes, or until it’s cooked through and golden on all sides. Remove the cooked chicken from the pan and set it aside on a clean plate.

Step 5: Cook the Vegetables
Add the remaining 1 tablespoon of oil to the same pan. First, add the harder vegetables: the carrots and broccoli florets. Stir-fry for 3-4 minutes until they begin to become tender-crisp. Next, add the sliced onion, red bell pepper, and mushrooms (if using). Continue to stir-fry for another 3-5 minutes. You want the vegetables to be vibrant and slightly crisp, not mushy.

Step 6: Combine and Sauce It Up
Return the cooked chicken to the pan with the vegetables. Give your prepared stir-fry sauce a final quick whisk (the cornstarch may have settled) and pour it all over the chicken and vegetables. Stir everything together continuously. The sauce will begin to bubble and thicken almost immediately, thanks to the cornstarch and the heat of the pan. This should only take about 1-2 minutes. Once the sauce has thickened to a beautiful glaze that coats every ingredient, remove the pan from the heat.

Step 7: Garnish and Serve
Your delicious Chicken and Veggie Stir Fry is ready! Serve it immediately over your favorite base, and garnish with a sprinkle of toasted sesame seeds and freshly sliced green onions for an extra layer of flavor and texture.

Nutrition Facts

This recipe is designed to be a balanced and wholesome meal. The nutritional information is an estimate and can vary based on the specific ingredients used.

• Servings: 4 large servings
• Calories per serving: Approximately 460 kcal

1. Protein (Approx. 42g): This dish is an excellent source of high-quality protein from the chicken, which is crucial for building and repairing muscle, supporting immune function, and keeping you feeling full and satisfied for longer.
2. Fiber (Approx. 8g): Loaded with vegetables like broccoli, carrots, and bell peppers, this stir fry provides a significant amount of dietary fiber. Fiber is essential for digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
3. Vitamin C (Over 100% of RDI): Bell peppers and broccoli are powerhouses of Vitamin C, a vital antioxidant that supports a healthy immune system, promotes skin health by aiding collagen production, and helps the body absorb iron.
4. Healthy Fats (Approx. 18g): The use of avocado oil and sesame oil provides a mix of monounsaturated and polyunsaturated fats. These healthy fats are important for brain health, reducing inflammation, and supporting heart health.
5. Low in Saturated Fat (Approx. 3g): By using lean chicken breast and plant-based oils, this recipe remains low in saturated fat, making it a heart-conscious choice for a weeknight dinner.

Preparation Time

This is the perfect recipe for a busy schedule, coming together in under an hour from start to finish.

• Prep Time: 20 minutes (This includes marinating the chicken and chopping all the vegetables).
• Cook Time: 15 minutes
• Total Time: 35 minutes

The key to achieving this quick time is efficiency. Use the chicken’s marinating time to chop your vegetables and mix your sauce. This “mise en place” approach ensures that once you start cooking, the process flows smoothly and quickly.

How to Serve

A great stir fry is a versatile base that can be served in many delicious ways. Here are some ideas to customize your meal:

• Classic and Comforting:
  • Serve hot over a bed of fluffy steamed white or brown rice. The rice is perfect for soaking up every last drop of the delicious sauce.
  • For a nuttier flavor and more fiber, opt for quinoa.
• Noodle Bowl Extravaganza:
  • Toss the finished stir fry with cooked ramen, udon, or soba noodles to create a satisfying noodle bowl.
  • For a lower-carb option, use zucchini noodles (zoodles) or spaghetti squash.
• Low-Carb and Keto-Friendly:
  • Serve over a generous portion of cauliflower rice.
  • Enjoy it on its own, straight from the bowl, for a protein-and-veggie-packed meal.
  • Wrap it in crisp lettuce cups (iceberg or butter lettuce work well) for a fresh and crunchy take.
• Add Toppings for Texture and Flavor:
  • Crunch: Sprinkle with toasted sesame seeds, chopped peanuts, cashews, or crispy fried onions.
  • Freshness: Top with a handful of fresh cilantro or thinly sliced green onions.
  • Spice: Add a drizzle of sriracha, chili garlic sauce, or a few fresh chili slices for an extra kick.

Additional Tips

Take your stir-fry game from good to absolutely amazing with these eight professional tips.

1. Velvet Your Chicken: Don’t skip the cornstarch marinade for the chicken. This simple step, known as velveting, is the number one secret to achieving that silky, tender, restaurant-quality chicken texture. It creates a protective layer that locks in moisture during the high-heat cooking process.
2. The Heat is Your Friend: The “stir” in stir-fry implies constant motion, and the “fry” implies high heat. Get your pan or wok screaming hot before you add anything. This high heat is what gives the vegetables that desirable “wok hei” flavor—a smoky, seared taste—and ensures they become tender-crisp rather than soggy and steamed.
3. Don’t Overcrowd the Pan: This is perhaps the most common stir-fry mistake. If you put too much food in the pan at once, the temperature will drop dramatically. Instead of frying, your ingredients will steam in their own juices, resulting in a watery, grey-looking meal. Cook your chicken and vegetables in batches if necessary to maintain high heat and achieve a proper sear.
4. Cut Vegetables Strategically: The size and shape of your vegetables matter. Cut denser vegetables like carrots and broccoli smaller or thinner so they cook at the same rate as softer vegetables like bell peppers and mushrooms. Slicing on a diagonal (on the bias) increases the surface area for quicker cooking and better sauce absorption.
5. Fresh Aromatics are a Must: While garlic powder and ground ginger can work in a pinch, using fresh ginger and garlic will elevate your stir fry to a new level. Their pungent, bright, and complex flavors are released into the hot oil, creating an incredibly aromatic and flavorful base for the entire dish.
6. Make the Sauce in Advance: To streamline your weeknight cooking, you can whisk together the stir-fry sauce ingredients and store them in a sealed jar in the refrigerator for up to a week. Just give it a good shake before using. This turns a 35-minute meal into a 20-minute one.
7. Choose the Right Oil: Not all oils are created equal when it comes to high-heat cooking. Olive oil has a low smoke point and can burn, creating a bitter taste. Opt for oils with a high smoke point, such as avocado oil, peanut oil, canola oil, or grapeseed oil.
8. Thicken the Sauce at the End: Notice how the cornstarch is part of the sauce mixture that’s added at the very end. This is intentional. Adding a cornstarch slurry to a hot liquid is the most effective way to thicken a sauce. It happens quickly, so be ready to stir constantly for 1-2 minutes until you achieve that perfect glossy glaze.

FAQ Section

Here are answers to some of the most frequently asked questions about making the perfect Chicken and Veggie Stir Fry.

1. Can I use frozen vegetables for this stir fry?
Yes, you can, but with a slight adjustment. Do not thaw the frozen vegetables beforehand, as this will make them mushy. Add them directly from the freezer to the hot pan after the onions have cooked for a minute. You may need to cook them for an extra 2-3 minutes to ensure they heat through. Be aware that frozen vegetables release more water, so your sauce might be slightly thinner.

2. How do I get my chicken so tender and not dry?
The secret is the velveting technique mentioned in the recipe. Tossing the raw chicken in a mixture of soy sauce and cornstarch before cooking creates a protective coating. This coating locks in the chicken’s natural juices when it hits the high heat of the pan, resulting in incredibly tender and moist pieces every time. Also, be careful not to overcook it.

3. Is this chicken and veggie stir fry recipe good for meal prep?
Absolutely! This is a fantastic meal prep recipe. You can cook a large batch and portion it into airtight containers with rice or quinoa. It will stay fresh in the refrigerator for up to 4 days. The flavors often meld and become even better by the next day. To reheat, simply microwave or briefly stir-fry in a pan.

4. How can I make this recipe spicier?
There are several ways to increase the heat. You can add 1-2 teaspoons of sriracha, chili garlic sauce, or gochujang to the sauce mixture. Alternatively, add a pinch of red pepper flakes along with the garlic and ginger, or toss in a few thinly sliced fresh red chilies or jalapeños with the vegetables.

5. What is the best pan to use for stir-frying if I don’t have a wok?
While a carbon steel wok is traditional due to its shape and heat distribution, you can absolutely make a great stir fry without one. The best alternative is a large, heavy-bottomed skillet, preferably cast iron or stainless steel. The key is to use a pan that is large enough to avoid overcrowding and that can retain high heat well.

6. My stir fry always ends up watery. What am I doing wrong?
A watery stir fry is usually caused by one of three things: overcrowding the pan (which steams the food), not using high enough heat, or not drying your vegetables thoroughly after washing. To fix this, ensure your pan is very hot, cook in batches, and pat your veggies dry. Also, make sure you are using cornstarch in your sauce, as it is the primary thickening agent.

7. Can I substitute the chicken with another protein?
Yes, this recipe is incredibly versatile. You can easily swap the chicken for an equal amount of peeled and deveined shrimp (cook for only 1-2 minutes per side), thinly sliced beef (like flank or sirloin steak), or sliced pork tenderloin. For a vegetarian option, use firm or extra-firm tofu (press it first to remove excess water) or a can of drained chickpeas.

8. How do I properly store and reheat leftovers?
Store any leftover stir fry in an airtight container in the refrigerator for up to 4 days. For the best results when reheating, place it in a skillet over medium heat with a splash of water or chicken broth to help it steam and prevent it from drying out. You can also microwave it in 60-second intervals, stirring in between, until heated through.

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