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Chicken Stir-Fry with Vegetables

This Chicken Stir-Fry with Vegetables is a quick, healthy, and flavorful dish perfect for any day of the week. Packed with lean protein, vibrant veggies, and a savory sauce, it’s a nutritious one-pan meal that’s both satisfying and simple to prepare.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • For the Chicken:
    • 1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced
    • 2 tbsp soy sauce (or tamari for gluten-free)
    • 1 tsp sesame oil
    • 1 tbsp cornstarch
  • For the Vegetables:
    • 1 red bell pepper, thinly sliced
    • 1 yellow bell pepper, thinly sliced
    • 1 cup broccoli florets
    • 1 medium carrot, julienned
    • 1 cup snap peas
    • 1 small zucchini, sliced
  • For the Sauce:
    • 3 tbsp soy sauce (low sodium preferred)
    • 1 tbsp oyster sauce (optional for extra depth)
    • 1 tbsp hoisin sauce
    • 1 tsp fresh ginger, minced
    • 2 cloves garlic, minced
    • 1 tsp chili flakes (optional for heat)
    • 1 tsp honey or brown sugar
    • 2 tbsp water or chicken broth
  • For Cooking:
    • 2 tbsp vegetable oil or peanut oil

Instructions

  • Marinate the Chicken:
    In a bowl, combine the sliced chicken with soy sauce, sesame oil, and cornstarch. Mix well and let it marinate for 15 minutes while you prepare the vegetables and sauce.
  • Prepare the Sauce:
    In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, ginger, garlic, chili flakes (if using), honey, and water. Set aside.
  • Heat the Pan:
    Heat 1 tbsp of oil in a large wok or skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook for 3–4 minutes on each side until golden and fully cooked. Remove the chicken from the pan and set aside.
  • Cook the Vegetables:
    Add the remaining oil to the pan. Toss in the carrots and broccoli first, as they take longer to cook. Stir-fry for 2 minutes, then add the bell peppers, zucchini, and snap peas. Stir-fry for another 2–3 minutes, keeping the vegetables crisp and vibrant.
  • Combine Ingredients:
    Return the cooked chicken to the pan with the vegetables. Pour the sauce over the mixture, tossing everything together to coat evenly. Cook for 1–2 minutes until the sauce thickens slightly and everything is heated through.
  • Serve:
    Transfer the stir-fry to a serving dish and garnish with sesame seeds, green onions, or fresh cilantro. Serve hot over rice, noodles, or your preferred base.

Notes

  • For extra flavor, toast sesame seeds before garnishing.
  • Use tamari or coconut aminos for a gluten-free version.
  • Adjust spice levels by increasing or reducing chili flakes.
  • You can substitute chicken with tofu, shrimp, or beef for variety.
  • This dish is great for meal prep and can be refrigerated for up to 3 days.
  • Author: Chef Crenn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stir-Fry
  • Cuisine: Asian-Inspired
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: ~250
  • Sugar: ~6g
  • Sodium: ~450mg
  • Fat: ~9g
  • Saturated Fat: ~1.5g
  • Unsaturated Fat: ~7g
  • Trans Fat: 0g
  • Carbohydrates: ~15g
  • Fiber: ~4g
  • Protein: ~25g
  • Cholesterol: ~60mg

Keywords: Chicken Stir-Fry, Easy Chicken Recipe, Stir-Fry Vegetables, Healthy Stir-Fry, Quick Dinner Recipe, Gluten-Free Chicken Stir-Fry