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Chicken Vegetable Stir Fry

A quick and colorful stir fry featuring tender chicken and crisp vegetables in a savory sauce. This versatile dish is perfect for busy weeknights and can be customized with your favorite vegetables.

30 minEasyServes 4350 cal/serving

AsianDinnerStovetopStandardHigh FiberHigh Protein

Ingredients

  • 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 cups broccoli, cut into florets
  • 2 bell peppers, sliced (any color)
  • 2 carrots, julienned or thinly sliced
  • 1 cup snow peas, trimmed
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup soy sauce
  • 1/2 cup chicken broth
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch
  • 1/4 tsp red pepper flakes
  • 2 tbsp vegetable oil
  • 1 tsp sesame seeds
  • 2 green onions, sliced

Instructions

  1. 1

    In a small bowl, whisk together 1/4 cup soy sauce, 1/2 cup chicken broth, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tbsp cornstarch to make the sauce. Set aside.

  2. 2

    Season 1 1/2 lbs cut into 1-inch pieces boneless, skinless chicken breasts with salt and pepper. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.

  3. 3

    Add chicken pieces and cook until no longer pink and the internal temperature reaches 165°F (74°C), about 5-7 minutes. Remove chicken from the wok and set aside.

  4. 4

    Add the remaining 2 tbsp to the wok. Add 1 thinly sliced onion and stir-fry for 1 minute. Add 2 minced garlic cloves and 1 tbsp grated fresh ginger, and stir-fry for 30 seconds until fragrant.

  5. 5

    Add 2 cups cut into florets broccoli, 2 sliced (any color) bell peppers, and 2 julienned or thinly sliced carrots. Stir-fry for 3-4 minutes until vegetables begin to soften but are still crisp.

  6. 6

    Add 1 cup trimmed snow peas and stir-fry for another minute.

  7. 7

    Return the cooked chicken to the wok. Pour the sauce over the chicken and vegetables.

  8. 8

    Stir well and cook for 2-3 minutes until the sauce thickens and coats everything evenly. Add 1/4 tsp red pepper flakes if desired.

  9. 9

    Garnish with 1 tsp sesame seeds and 2 sliced green onions before serving.

  10. 10

    Serve hot over steamed rice or noodles.

Questions

Can I make Chicken Vegetable Stir Fry gluten-free?

Yes. The gluten in this entry is 1/4 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Chicken Vegetable Stir Fry keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Chicken Vegetable Stir Fry?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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