Easy Weeknight Chicken & Veggie Stir-Fry Recipe

This easy chicken stir fry with vegetables is a perfect weeknight meal idea, packed with flavor and ready in under 30 minutes.

It’s a fantastic solution for busy evenings when you want something homemade, healthy, and delicious without spending hours in the kitchen.

You’ll love how quickly this dish comes together, making it an ideal choice for a satisfying family dinner. The combination of tender chicken and crisp-tender vegetables, all coated in a savory sauce, is sure to become a new favorite in your rotation.

Easy Chicken and Veggie Stir-Fry

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• Total Time: 25-27 minutes
• Yield: 4 servings 1x

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Description

This easy chicken stir fry with vegetables is a perfect weeknight meal idea, packed with flavor and ready in under 30 minutes. It’s a fantastic solution for busy evenings when you want something homemade, healthy, and delicious without spending hours in the kitchen. You’ll love how quickly this dish comes together, making it an ideal choice for a satisfying family dinner. The combination of tender chicken and crisp-tender vegetables, all coated in a savory sauce, is sure to become a new favorite in your rotation.

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Ingredients

Scale 1x2x3x

1 pound boneless, skinless chicken breasts or thighs

2 tablespoons soy sauce, plus more for the sauce

1 tablespoon cornstarch, plus more for the sauce

1 tablespoon sesame oil, divided

1 tablespoon vegetable oil or other neutral oil

1 head broccoli, cut into small florets

2 carrots, peeled and thinly sliced or julienned

1 red bell pepper, cored and thinly sliced

1/2 yellow onion, thinly sliced

2 cloves garlic, minced

1 teaspoon fresh ginger, grated (optional)

1/2 cup chicken broth

1 tablespoon rice vinegar

1 tablespoon brown sugar (optional, for sweetness)

Cooked rice or noodles, for serving

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Instructions

1. Prepare the Chicken: Start by cutting the chicken breasts or thighs into bite-sized pieces, about 1-inch cubes or thin strips. In a medium bowl, toss the chicken with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. This step helps tenderize the chicken and gives it a slight crispness when cooked. Set aside while you prepare the vegetables.

2. Chop the Vegetables: Wash and chop all your vegetables according to the ingredient list. Ensure your broccoli florets are small, carrots are thinly sliced, and bell pepper and onion are cut into similar-sized strips. Having all your vegetables ready before you start cooking is crucial for a stir-fry, as the cooking process is very fast.

3. Make the Stir-Fry Sauce: In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, chicken broth, rice vinegar, and brown sugar (if using). If you want a slightly thicker sauce, you can add 1 teaspoon of cornstarch to this mixture and whisk until smooth. Set this sauce aside.

4. Cook the Chicken: Heat 1 tablespoon of vegetable oil and 1 teaspoon of sesame oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken in a single layer and cook for 3-4 minutes, stirring occasionally, until browned and mostly cooked through. Remove the chicken from the pan and set it aside on a clean plate.

5. Saute the Vegetables: Add the remaining 1 teaspoon of sesame oil to the same skillet. Add the broccoli and carrots first, as they take longer to cook. Stir-fry for 3-4 minutes until they start to become tender-crisp. Then, add the sliced red bell pepper, yellow onion, minced garlic, and grated ginger (if using). Continue to stir-fry for another 2-3 minutes until all vegetables are bright in color and tender-crisp, not mushy.

6. Combine and Finish: Return the cooked chicken to the skillet with the vegetables. Give the prepared stir-fry sauce a quick whisk again, then pour it over the chicken and vegetables. Stir everything together constantly for 1-2 minutes, allowing the sauce to thicken and coat all the ingredients evenly. The sauce should become glossy and cling to the food.

7. Serve Immediately: Remove the stir-fry from the heat and serve hot over freshly cooked rice or noodles. Garnish with a sprinkle of sesame seeds or chopped green onions if desired.

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Category: main dish
• Method: stir-fry
• Cuisine: asian

Nutrition

• Serving Size: 1 serving

Keywords: chicken, stir-fry, weeknight meal, healthy, quick, vegetables, dinner, easy, asian, family

What You’ll Love About This Quick And Easy Recipe

This recipe is a true weeknight hero, designed for anyone who needs a delicious meal on the table fast. It’s perfect for busy parents, individuals looking for quick meal prep options, or even beginner cooks wanting to expand their culinary repertoire. You’ll appreciate its simplicity and the vibrant flavors that come from fresh ingredients cooked quickly. It’s an excellent choice for a casual family dinner, a quick lunch, or even when you’re hosting a small, informal gathering and want to impress without the stress. The beauty of a stir-fry is its versatility and how easily it can be adapted to what you have on hand, making it a practical and economical meal.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start cooking is key to a smooth stir-fry experience. This recipe uses readily available items that you can find at any grocery store. The combination of lean protein and plenty of colorful vegetables ensures a balanced and satisfying meal.

INGREDIENTS:

• 1 pound boneless, skinless chicken breasts or thighs
• 2 tablespoons soy sauce, plus more for the sauce
• 1 tablespoon cornstarch, plus more for the sauce
• 1 tablespoon sesame oil, divided
• 1 tablespoon vegetable oil or other neutral oil
• 1 head broccoli, cut into small florets
• 2 carrots, peeled and thinly sliced or julienned
• 1 red bell pepper, cored and thinly sliced
• 1/2 yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (optional)
• 1/2 cup chicken broth
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar (optional, for sweetness)
• Cooked rice or noodles, for serving

For simple substitutions, feel free to use other quick-cooking proteins like shrimp or thinly sliced beef. If broccoli isn’t your favorite, snap peas, green beans, or sliced mushrooms work wonderfully. You can also swap red bell pepper for green or yellow, and adjust the amount of onion to your liking. For a gluten-free version, use tamari instead of soy sauce and ensure your chicken broth is gluten-free. If you don’t have fresh ginger, a pinch of ground ginger can be used, though fresh offers a more vibrant flavor.

Time Needed From Start To Finish

This recipe truly lives up to its “easy weeknight” promise. The total time from beginning to end is remarkably quick, making it ideal for those evenings when time is of the essence.

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25-27 minutes

How To Make It Step By Step With Visual Cues

Follow these straightforward steps to create a delicious and satisfying chicken and veggie stir-fry. Paying attention to the order of operations will help ensure everything cooks perfectly.

1. Prepare the Chicken: Start by cutting the chicken breasts or thighs into bite-sized pieces, about 1-inch cubes or thin strips. In a medium bowl, toss the chicken with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. This step helps tenderize the chicken and gives it a slight crispness when cooked. Set aside while you prepare the vegetables.
2. Chop the Vegetables: Wash and chop all your vegetables according to the ingredient list. Ensure your broccoli florets are small, carrots are thinly sliced, and bell pepper and onion are cut into similar-sized strips. Having all your vegetables ready before you start cooking is crucial for a stir-fry, as the cooking process is very fast.
3. Make the Stir-Fry Sauce: In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, chicken broth, rice vinegar, and brown sugar (if using). If you want a slightly thicker sauce, you can add 1 teaspoon of cornstarch to this mixture and whisk until smooth. Set this sauce aside.
4. Cook the Chicken: Heat 1 tablespoon of vegetable oil and 1 teaspoon of sesame oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken in a single layer and cook for 3-4 minutes, stirring occasionally, until browned and mostly cooked through. Remove the chicken from the pan and set it aside on a clean plate.
5. Sauté the Vegetables: Add the remaining 1 teaspoon of sesame oil to the same skillet. Add the broccoli and carrots first, as they take longer to cook. Stir-fry for 3-4 minutes until they start to become tender-crisp. Then, add the sliced red bell pepper, yellow onion, minced garlic, and grated ginger (if using). Continue to stir-fry for another 2-3 minutes until all vegetables are bright in color and tender-crisp, not mushy.
6. Combine and Finish: Return the cooked chicken to the skillet with the vegetables. Give the prepared stir-fry sauce a quick whisk again, then pour it over the chicken and vegetables. Stir everything together constantly for 1-2 minutes, allowing the sauce to thicken and coat all the ingredients evenly. The sauce should become glossy and cling to the food.
7. Serve Immediately: Remove the stir-fry from the heat and serve hot over freshly cooked rice or noodles. Garnish with a sprinkle of sesame seeds or chopped green onions if desired.

Easy Variations And Serving Ideas That Fit Real Life

This chicken and veggie stir-fry is incredibly adaptable, making it a fantastic base for many meal ideas. For a kid-friendly twist, you can cut the chicken into smaller pieces and ensure vegetables are finely chopped, or even offer a side of their favorite dipping sauce.

Consider adding different vegetables based on what’s in season or what your family enjoys. Snow peas, baby corn, water chestnuts, or sliced mushrooms are all great additions. For a spicy kick, add a pinch of red pepper flakes with the garlic and ginger, or drizzle with sriracha before serving. To boost the protein even further, toss in some cashews or peanuts at the end.

This dish is traditionally served over steamed white or brown rice, but it’s also excellent with lo mein noodles, ramen noodles, or even quinoa for a gluten-free option. For a lighter meal, serve it over cauliflower rice. It’s also a great option for meal prepping; simply portion it out into containers with your chosen base for quick lunches throughout the week.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls, but knowing them ahead of time can help you achieve perfect results every time.

One frequent mistake is overcrowding the pan. When you add too much chicken or too many vegetables at once, the temperature of the pan drops, and instead of stir-frying (which means cooking quickly at high heat), your ingredients will steam. This leads to soggy chicken and vegetables instead of beautifully browned and crisp-tender ones. To avoid this, cook the chicken in batches if necessary, and don’t overload the pan with vegetables.

Another common error is overcooking the vegetables. Stir-fries are meant to have vegetables that are still crisp-tender, retaining some bite and vibrant color. If you cook them for too long, they become mushy and lose their appeal. Add harder vegetables like broccoli and carrots first, then softer ones like bell peppers and onions, and keep the cooking time brief and at high heat.

Finally, not having all your ingredients prepped before you start cooking can lead to a chaotic and rushed experience, potentially resulting in burnt garlic or overcooked chicken while you’re still chopping an onion. This is called “mise en place” – having everything in its place. Chop all your vegetables, measure your sauce ingredients, and marinate your chicken before you even turn on the stove. This ensures a smooth and enjoyable cooking process.

How To Store It And Make It Ahead Without Ruining Texture

This chicken and veggie stir-fry is fantastic for meal prepping and storing, making your weeknights even easier.

To store leftovers, allow the stir-fry to cool completely to room temperature. Then, transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. The vegetables might soften slightly upon reheating, but the flavor will remain excellent.

For making ahead, you can prepare several components in advance. The chicken can be cut and marinated up to 24 hours before cooking; just keep it covered in the refrigerator. The vegetables can be chopped and stored in separate airtight containers in the fridge for 2-3 days. The stir-fry sauce can also be whisked together and stored in a jar in the refrigerator for up to a week. When you’re ready to cook, simply follow the steps from cooking the chicken onwards, and your meal will come together even faster. Reheat individual portions in the microwave until warmed through, or gently warm in a skillet

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.