Chicken with Mixed Vegetable Stir Fry

Chicken with mixed vegetable stir fry is one of my favorite quick meals. It’s colorful, packed with flavor, and loaded with fresh vegetables and tender chicken. I love how it all comes together in one pan with a savory stir fry sauce that clings to every bite.

Why You’ll Love This Recipe

I love this recipe because it’s fast, healthy, and super customizable. Whether I’m trying to clean out the fridge or make a meal that everyone enjoys, this stir fry always delivers. The chicken stays juicy, the veggies stay crisp-tender, and the sauce brings everything together with the perfect balance of salty, sweet, and savory. Plus, it’s quicker than takeout and way fresher.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Broccoli florets
• Bell peppers (any color)
• Carrots
• Snow peas
• Onion
• Garlic
• Ginger
• Soy sauce
• Oyster sauce or hoisin sauce
• Cornstarch
• Chicken broth or water
• Sesame oil
• Vegetable oil
• Cooked rice or noodles (for serving)

Directions

1. I start by slicing the chicken thinly and tossing it in a bit of cornstarch, soy sauce, and a dash of sesame oil.
2. I prepare the vegetables by chopping them into bite-sized pieces, keeping everything ready to go.
3. I heat vegetable oil in a large skillet or wok over medium-high heat.
4. I add the chicken and cook it until browned and cooked through, then remove it from the pan and set it aside.
5. In the same pan, I sauté garlic and ginger until fragrant, then add the harder veggies like carrots and broccoli first.
6. After a couple of minutes, I toss in the bell peppers, snow peas, and onions, stir-frying everything until crisp-tender.
7. I return the chicken to the pan and pour in the stir fry sauce, made with soy sauce, oyster sauce, chicken broth, and a bit of cornstarch for thickness.
8. I stir everything together and let it cook for another 2-3 minutes until the sauce thickens and coats all the ingredients.
9. I serve it hot over rice or noodles.

Servings and timing

This recipe makes 4 servings and takes about 30 minutes total: 10 minutes to prep and 20 minutes to cook.

Variations

• Low-carb: I skip the rice and serve it over cauliflower rice or on its own.
• Spicy: I add red pepper flakes or a drizzle of sriracha for heat.
• Different protein: Sometimes I use shrimp, beef strips, or tofu instead of chicken.
• More veggies: I throw in mushrooms, baby corn, zucchini, or spinach depending on what I have.
• Teriyaki twist: I swap the sauce for teriyaki if I want something a little sweeter.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the microwave or toss everything back in a skillet over medium heat until warmed through. If the sauce thickens too much, I add a splash of water or broth to loosen it up.

FAQs

Can I use frozen vegetables?

Yes, I sometimes use frozen stir-fry vegetable mixes when I’m short on time. I just make sure to thaw and drain them first to avoid excess moisture.

Do I have to use a wok?

Nope, I use any large skillet with high sides. A wok gives more surface area, but a good pan works just fine.

What’s the best cut of chicken for stir fry?

I prefer chicken thighs for more flavor, but chicken breasts work great too if I slice them thinly so they cook evenly.

Can I make this dish ahead of time?

Yes, I often prep the veggies and chicken ahead. I cook it fresh for the best texture, but leftovers still taste great the next day.

Is this dish gluten-free?

If I need it gluten-free, I make sure to use gluten-free soy sauce and check the labels on oyster or hoisin sauce.

Conclusion

This chicken with mixed vegetable stir fry is a go-to in my kitchen when I need something healthy, fast, and satisfying. It’s packed with flavor, loaded with veggies, and totally adaptable. Whether I’m feeding my family or meal-prepping for the week, this dish never lets me down.

Chicken with Mixed Vegetable Stir Fry

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course, Dinner
• Method: Stir Fry
• Cuisine: Asian-Inspired
• Diet: Low Calorie

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Description

This chicken with mixed vegetable stir fry is a quick, colorful, and healthy one-pan meal packed with crisp-tender veggies, juicy chicken, and a savory stir fry sauce. Ready in 30 minutes, it’s fresher and faster than takeout—perfect for weeknights!

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Ingredients

• 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
• 2 cups broccoli florets
• 1–2 bell peppers (any color), sliced
• 1 large carrot, sliced thin
• 1 cup snow peas
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce (plus more for sauce)
• 1 tablespoon oyster sauce or hoisin sauce
• 1 tablespoon cornstarch (divided)
• 1/4 cup chicken broth or water
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil
• Cooked rice or noodles, for serving

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Instructions

1. Toss sliced chicken with 1 tablespoon soy sauce, 1/2 tablespoon cornstarch, and a dash of sesame oil. Set aside.
2. Chop all vegetables into bite-sized pieces and have them ready.
3. Heat vegetable oil in a large skillet or wok over medium-high heat.
4. Add chicken to the pan and cook until browned and cooked through, then remove and set aside.
5. In the same pan, sauté garlic and ginger until fragrant.
6. Add harder veggies like carrots and broccoli first. Cook for 2–3 minutes.
7. Add bell peppers, onions, and snow peas. Stir-fry until veggies are crisp-tender.
8. In a small bowl, whisk together soy sauce, oyster sauce, remaining cornstarch, and chicken broth.
9. Return chicken to the pan, pour in the sauce, and stir to combine.
10. Cook for another 2–3 minutes until the sauce thickens and coats everything evenly.
11. Serve hot over rice or noodles.

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Notes

• Add sriracha or red pepper flakes for a spicy version.
• Swap in shrimp, beef, or tofu for a protein variation.
• Use frozen veggies if needed—just thaw and drain them first.
• Teriyaki sauce can be used for a sweeter twist.
• To make gluten-free, use tamari or gluten-free soy sauce and check sauce labels.