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Pair your favorite vegetables and tender chicken in this Easy Chicken Vegetable Stir Fry for a simple dinner recipe filled with flavor and simple ingredients and tender-crisp veggies.
With this easy chicken stir fry recipe, you can make it however you know your family will like it. Plus this chicken recipe is super easy to double it or half the recipe depending on how many you need to serve.
This is a great stir-fry recipe to whip up on busy weeknights for a great way to have a flavorful meal on the stove-top with a homemade chicken stir fry sauce made out of pantry ingredients you will probably have on hand.
Even if this is the first time you’ve ever made a vegetable stir fry recipe or you make chicken stir-fry all the time, this will be a great main dish to serve with your favorite sides.
Ingredients for the Easy Chicken Vegetable Stir Fry:
- Oil: use olive oil in the saute pan for the best results
- Protein: use will need boneless skinless chicken breast cubed into bite-sized pieces
- Fresh veggies: you will need a head of broccoli cut into smaller pieces, red bell pepper cut into smaller chunks, and carrots that have been chopped
- Seasoning: you will need to use salt, ground black pepper, minced garlic, minced ginger
- Stir fry sauce: for the stir fry sauce you will need a combination of cornstarch, chicken broth, low sodium soy sauce, and honey
- Serve with: I love to serve this with cooked rice, it tastes great with the flavorful stir-fry sauce
How to make the Easy Chicken Vegetable Stir Fry:
To a large deeper skillet or Dutch oven add the oil once hot add in the chicken, vegetables, salt, and pepper stir well, cook for 8-10 minutes or until the chicken is cooked through, and the vegetables are tender.
Make the stir fry sauce now, in a small bowl add in all of the “stir fry sauce” ingredients and whisk well.
Once the chicken has cooked through and the vegetables are tender stir in the minced garlic and minced ginger, stir in the stir fry sauce, turn the heat to low, and let simmer stirring occasionally until the sauce has thickened.
Serve over top cooked noodles or rice and enjoy!
How to store leftovers for this Chinese chicken stir fry:
Fridge: Use separate airtight containers, one for the chicken and vegetables and one for rice if you made it. Then store the leftover cooked chicken and veggies for up to 5 days for another quick meal.
Freezer: Once the juicy chicken and veggies have cooled down, put the leftovers into a freezer bag and store them in the freezer for up to 3 months. Freezer bag holders really come in handy when trying to easily fill the freezer bags.
Tips and tricks for making the best chicken stir fry:
Why do I need to use cornstarch?
By adding the cornstarch to the flavorful sauce, you are able to get the consistency of a stir-fry sauce bought from the grocery store, but now you know everything that is in the easy savory sauce.
The cornstarch thickens up the sauce so you get the perfect texture.
Do I need to use marinated chicken?
I know you might be thinking you need to marinate the chicken in order to get the amazing flavor of this dish. However, no you do not! The only thing you need to do is cut the chicken up so it is ready to saute in the pan.
Favorite veggies and add-ins to use:
- Broccoli florets
- Water chestnuts
- Baby corn
- Snap peas / snow peas
- Fresh ginger
- Green onions
- Yellow onion
- Sesame seeds
More stove-top recipes:
- Rotisserie Chicken Bacon Alfredo
- Cheesy Chicken Taquitos
- Chicken Broccoli Rice ($5 Dinner)
- Smoked Sausage Mac and Cheese ($5 Dinner)
Easy Chicken Vegetable Stir Fry
Equipment
- Dutch oven or deep skillet
Ingredients
- 1 tbsp olive oil
- 1 lb chicken breast cubed
- 1 large head of broccoli cut into smaller pieces
- 1 red bell pepper cut into smaller chunks
- 1 cup carrots chopped
- 1/2 tsp salt
- 1 tsp pepper
- 1 tbsp minced garlic
- 1 tbsp minced ginger
Stir fry sauce:
- 1 tbsp corn starch
- 1/3 cup chicken broth
- 1/4 cup low sodium soy sauce
- 3 tbsp honey
- Cooked rice for serving at the end
Instructions
- To a large deeper skillet or Dutch oven add the oil once hot add in the chicken, vegetables, salt, and pepper stir well, cook for 8-10 minutes or until the chicken is cooked through, and the vegetables are tender.
- Make the stir fry sauce now, in a small bowl add in all of the “stir fry sauce” ingredients and whisk well.
- Once the chicken has cooked through and the vegetables are tender stir in the minced garlic and minced ginger, stir in the stir fry sauce, turn the heat to low, and let simmer stirring occasionally until the sauce has thickened. Serve over top cooked noodles or rice and enjoy!
Notes
Nutrition
Quick links for making dinner easy:
- Family meal plans
- Tools for the kitchen and more
- The best cookbook for family dinner recipes
- FREE budget meal plan
- Cooking videos to watch
If you give these recipes a try, make sure to tag us on Instagram @julia.pacheco.cooking and let us know how much you liked the recipes!
Just made this! Even my 12 yo. picky eater enjoyed this one. Super simple, and flavorful. I ended up purchasing a bag of asian stir fry blend at my supermarket and this recipe worked out great! Thanks Julia!