This chicken and vegetable stir-fry is a quick and wholesome dish loaded with tender chicken pieces, vibrant vegetables, and a savory sauce. Served over steamed rice, it’s a balanced and satisfying meal ideal for busy weeknights.

Why You’ll Love This Recipe

Packed with protein, fiber, and nutrients in every bite.
Easily customizable with your favorite vegetables or sauces.
Quick to prepare — ready in under 30 minutes.
Pairs well with rice, noodles, or even cauliflower rice.
Healthier than takeout and more affordable too.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chicken breast or thighs (boneless, skinless, cubed)
Bell peppers (red, green, or yellow)
Green beans
Onion
Carrot
Green peas
Garlic (minced)
Ginger (minced or grated)
Soy sauce
Sesame oil or vegetable oil
Cornstarch (optional, for thickening)
Water or chicken broth
Salt and black pepper
Cooked white rice (for serving)

Directions

Heat oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until browned and fully cooked through. Remove and set aside.
In the same pan, add a little more oil if needed. Sauté onions, garlic, and ginger for 1–2 minutes until fragrant.
Add bell peppers, green beans, carrots, and peas. Stir-fry for 3–5 minutes until vegetables are tender-crisp.
In a small bowl, whisk together soy sauce, a splash of sesame oil, cornstarch (if using), and a little water or broth.
Return the cooked chicken to the pan and pour the sauce over the mixture. Stir to coat everything evenly.
Let cook for 2–3 more minutes until sauce thickens slightly and everything is heated through.
Serve immediately over steamed rice.

Servings and timing

Servings: 4
Prep Time: 10–15 minutes
Cook Time: 10–15 minutes
Total Time: ~25–30 minutes

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 3–4 days.
Freezing: Freeze in meal prep containers for up to 2 months. Thaw in the refrigerator before reheating.
Reheating: Warm in a skillet over medium heat or microwave until hot. Add a splash of water if the sauce thickens too much.

FAQs

What kind of chicken works best?

Both chicken breast and boneless chicken thighs work well. Thighs offer more moisture and flavor, while breasts are leaner.

Can I use frozen vegetables?

Yes. Frozen stir-fry vegetable mixes are a time-saving option. Cook slightly longer to ensure they’re heated through.

How do I thicken the sauce?

A teaspoon of cornstarch mixed with water creates a slurry that thickens the sauce quickly once heated.

Can I make this dish spicy?

Absolutely. Add red pepper flakes, sriracha, or sliced fresh chili peppers to your taste.

What oil is best for stir-frying?

Use high-smoke-point oils like canola, vegetable, avocado, or sesame oil (for flavor).

Can I serve this with noodles instead of rice?

Yes. It pairs well with rice noodles, soba, or lo mein noodles.

How do I keep the vegetables from getting soggy?

Stir-fry over high heat and don’t overcook. You want the vegetables tender-crisp.

Is this dish gluten-free?

Use gluten-free soy sauce or tamari to make this meal gluten-free.

Can I add tofu or another protein?

Yes. This recipe is flexible. Swap chicken for shrimp, tofu, or beef based on preference.

Can I prepare this ahead of time?

Yes. Cooked stir-fry keeps well for a few days and is excellent for meal prep lunches or dinners.

Conclusion

Chicken and vegetable stir-fry is the ultimate quick dinner that doesn’t sacrifice flavor or nutrition. With a savory sauce, crisp vegetables, and tender chicken, it’s a reliable go-to meal for any night of the week. Customize it to your taste, and enjoy a homemade alternative to takeout that’s just as delicious — and better for you.

Chicken and Vegetable Stir-Fry

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Chicken and Vegetable Stir-Fry is a quick and healthy meal made with tender chicken pieces and colorful vegetables tossed in a savory stir-fry sauce. It’s perfect for busy weeknights and pairs well with rice or noodles.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stir-Fry
Cuisine: Asian
Diet: Halal

Instructions

In a small bowl, mix soy sauce, oyster sauce, cornstarch, and chicken broth. Set aside.
Heat 1 tbsp of oil in a large skillet or wok over medium-high heat.
Add sliced chicken and stir-fry until cooked through and lightly browned, about 5–7 minutes. Remove and set aside.
Add remaining oil to the pan and stir-fry garlic and ginger for 30 seconds until fragrant.
Add broccoli, carrot, zucchini, and bell pepper. Cook for 3–5 minutes until just tender but still crisp.
Return the chicken to the pan and pour in the sauce mixture. Toss to coat evenly.
Cook for 2–3 more minutes, stirring until the sauce thickens and everything is heated through.
Drizzle with sesame oil if using. Serve hot over rice or noodles and garnish as desired.