When you’re looking for a quick, nutritious, and flavor-packed meal that comes together in under 30 minutes, this Chicken Vegetable Stir-Fry is exactly what you need. It’s a one-pan dinner loaded with lean protein, colorful vegetables, and a savory-sweet stir-fry sauce that ties everything together. Plus, it’s incredibly flexible—perfect for using up whatever veggies you have in your fridge.
This dish has all the makings of a weeknight favorite: fast prep, easy cleanup, and no complicated ingredients. It’s also great for meal prep, reheats well, and fits a variety of dietary needs—gluten-free, dairy-free, and low-carb friendly.
Whether you serve it over rice, noodles, or enjoy it as a light standalone meal, this chicken stir-fry is a go-to recipe that delivers on both flavor and simplicity.
Ingredients You’ll Need:
For the Stir-Fry:
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 2 tbsp olive oil or sesame oil, divided
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup carrots, thinly sliced
- 1 zucchini, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced (or 1 tsp ground ginger)
For the Sauce:
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tbsp honey or maple syrup
- 1 tbsp cornstarch
- ½ cup chicken broth or water
- 1 tsp rice vinegar or lemon juice (optional)
This recipe makes about 4 servings and takes just 30 minutes from start to finish.
STEP 1: Make the Stir-Fry Sauce
In a small bowl, whisk together the soy sauce, honey, cornstarch, chicken broth, and vinegar or lemon juice (if using). Set this mixture aside—it’ll be the key to adding a rich, glossy coating to your stir-fry without needing bottled sauces.
STEP 2: Cook the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and stir-fry for 4 to 5 minutes, or until the pieces are golden brown and cooked through.
Remove the chicken from the pan and set it aside while you cook the vegetables. This helps keep the chicken from overcooking and allows everything to stay crisp and fresh in the final dish.
Finishing Your Chicken Vegetable Stir-Fry
Now that the chicken is cooked and set aside, it’s time to bring the vegetables and sauce together in the same skillet for a quick finish. This part is all about building layers of flavor and achieving the perfect texture—tender-crisp veggies coated in a glossy, savory sauce that clings to every bite.
STEP 3: Stir-Fry the Vegetables
Add the remaining 1 tablespoon of oil to the same pan. Toss in the broccoli florets, sliced red bell pepper, carrots, and zucchini. Stir-fry over medium-high heat for 4 to 6 minutes, stirring often.
The vegetables should soften slightly but still have a bit of bite to them. If you like them more tender, reduce the heat and let them cook for an extra couple of minutes with a splash of broth or water to help steam them.
STEP 4: Add Garlic and Ginger
Once the vegetables are just tender, stir in the minced garlic and fresh ginger. Sauté everything together for about 1 minute, just until fragrant. This step brings the dish to life—don’t skip it!
If you’re using ground ginger instead of fresh, add it in with the garlic, but reduce the quantity slightly to avoid overpowering the dish.
STEP 5: Return Chicken and Add the Sauce
Add the cooked chicken back to the skillet with the vegetables. Give your prepared stir-fry sauce a quick whisk (as the cornstarch may have settled), then pour it into the pan.
Stir everything together to coat the chicken and vegetables evenly. Let the sauce come to a gentle simmer and cook for 2 to 3 minutes, or until it thickens and becomes glossy. Stir frequently to ensure it doesn’t stick to the bottom.
STEP 6: Serve and Enjoy
Once everything is coated and heated through, remove from the heat and serve immediately. You can enjoy this dish in a few different ways:
- Over steamed rice for a hearty, classic option
- Tossed with noodles like rice noodles, soba, or even spaghetti
- As-is for a lighter, low-carb version
- With quinoa or cauliflower rice for a fiber-rich alternative
Top with sesame seeds or sliced green onions for extra texture and flavor.
Tips for Stir-Fry Success:
1. Prep Everything Ahead
Stir-frying happens fast, so make sure all your ingredients are sliced and ready before you start cooking.
2. Use High Heat, But Don’t Burn the Garlic
Garlic cooks quickly. Add it near the end and stir constantly to prevent it from turning bitter.
3. Customize Your Veggies
No zucchini or broccoli? Sub in snap peas, mushrooms, baby corn, cabbage, or snow peas—whatever’s in your fridge works well.
4. Adjust Sweetness and Salt
Taste your sauce before pouring it in. Add more honey if you like it sweeter, or a splash more soy sauce if you want it saltier.
Fun Variations to Try:
One of the best things about this Chicken Vegetable Stir-Fry is how easy it is to customize. Whether you’re swapping out the protein, adjusting the vegetables to what’s in season, or changing the flavor profile with just a few tweaks, this dish is endlessly versatile. Here are some fun variations to keep things fresh and exciting:
1. Make It Vegetarian
Swap out the chicken for:
- Tofu, cubed and pan-fried until golden
- Tempeh, sliced thin and sautéed
- Chickpeas or edamame for a protein-rich plant-based option
Use vegetable broth in the sauce for a fully vegetarian (and vegan) meal.
2. Try a Different Protein
Mix it up with:
- Thinly sliced beef (flank or sirloin work great)
- Shrimp, added at the end and cooked just until pink
- Ground chicken or turkey, cooked first and set aside like the original recipe
Each one gives the stir-fry a different twist while still keeping it fast and flavorful.
3. Add More Heat
Craving something spicy? Add:
- Crushed red pepper flakes
- A spoonful of chili garlic sauce
- Sriracha or sambal oelek to the sauce
A little heat goes a long way in balancing the sweetness of the honey or maple syrup.
4. Swap the Sauce Base
Change the flavor profile completely by using:
- Teriyaki sauce instead of soy sauce and honey
- Peanut sauce for a creamy, nutty stir-fry
- Oyster sauce or hoisin sauce for a richer, umami-packed version
Just be sure to adjust the salt and sweetness to match your preference.
5. Load It with Greens
Stir in baby spinach, kale, or bok choy in the last 1–2 minutes of cooking. The greens will wilt quickly and add color, nutrients, and texture.
6. Use Different Veggies
This stir-fry is a great way to clean out your fridge. Try:
- Mushrooms
- Cabbage
- Asparagus
- Green beans
- Snap peas
- Baby corn
Just adjust cook times to keep everything crisp-tender.
7. Make It Low-Carb or Keto-Friendly
Skip the cornstarch and thicken your sauce with xanthan gum or a tiny bit of arrowroot powder. Serve over cauliflower rice or zoodles instead of traditional rice or noodles.
These variations let you tailor your stir-fry to your preferences, dietary needs, or simply what you have on hand. It’s a flexible, flavorful base recipe that never gets boring—perfect for busy weeknights or healthy meal prep.
Chicken Vegetable Stir-Fry FAQ and Final Thoughts
This Chicken Vegetable Stir-Fry is a true weeknight hero—quick, healthy, and satisfying with plenty of room for customization. Whether you’re new to stir-frying or it’s already a staple in your kitchen, having a few go-to tips and answers can help you make the most of this versatile meal.
1. Can I use frozen vegetables?
Yes, you can! If using frozen vegetables, don’t thaw them first—just add them directly to the hot pan. You may need to cook them for a minute or two longer and stir frequently to avoid excess moisture.
2. What’s the best cut of chicken to use?
Both chicken breast and chicken thighs work well. Thighs are juicier and more forgiving if slightly overcooked, while breasts cook faster and stay lean.
3. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet over medium heat or microwave in 30-second intervals until warmed through. Add a splash of water or broth if the sauce thickens too much after refrigeration.
4. Can I double the sauce?
Absolutely. If you like your stir-fry saucy (especially when serving over rice or noodles), double the sauce ingredients and simmer a bit longer to thicken it to your liking.
5. Is this stir-fry freezer-friendly?
Stir-fry is best fresh, but you can freeze it if needed. Let it cool completely, portion it into freezer-safe containers, and store for up to 2 months. Reheat in a skillet for best texture.
6. What oil is best for stir-frying?
Use high-heat oils like olive oil, avocado oil, or sesame oil (for flavor). Avoid butter, which has a lower smoke point and may burn.
7. Can I meal prep this for the week?
Yes! This dish holds up well in the fridge. Make a double batch and portion it into containers with rice, quinoa, or noodles for easy lunches or dinners throughout the week.
Conclusion: A Fast, Flavorful Go-To for Busy Nights
This Chicken Vegetable Stir-Fry checks every box: it’s healthy, customizable, and ready in just 30 minutes. Packed with crisp veggies, lean protein, and a flavorful homemade sauce, it’s a recipe you’ll come back to again and again—especially when time is tight and you still want something homemade and nourishing.
Whether you keep it classic or play around with one of the many fun variations, this stir-fry makes it easy to get dinner on the table without sacrificing taste or nutrition. Serve it over rice, noodles, or on its own, and enjoy a meal that feels both fresh and comforting.
Tried it your way? Share your favorite additions or swaps—we’d love to hear how you made this dish your own!
