Okay, so confession time: my first ever homemade stir-fry was a total kitchen disaster. Picture this: a Tuesday night, I’m exhausted, and I just grabbed whatever was in the fridge. It ended up being a soggy mess! But trust me, that was YEARS ago. Now, I’ve perfected this Easy Chicken Stir Fry with Veggies, and it’s honestly a lifesaver. It’s super quick, jam-packed with flavor, loaded with good-for-you veggies, and guess what? It’s totally adaptable if you need it to be gluten-free. This is my go-to for those nights when you want something delicious AND healthy without spending ages in the kitchen!
Why You’ll Love This Easy Chicken Stir Fry with Veggies
Seriously, what’s not to love about this recipe? It’s a total weeknight warrior!
- Super Speedy: We’re talking 30 minutes, tops, from fridge to table.
- Bursting with Flavor: That homemade sauce? It’s a game-changer!
- Packed with Goodness: Loads of colorful veggies and lean protein – it’s healthy eating made easy.
- Adaptable & Delicious: Need it gluten-free? Just swap out the soy sauce. Want different veggies? Go for it!
Gather Your Ingredients for Easy Chicken Stir Fry with Veggies
Alright, let’s get our mise en place ready! Having everything prepped makes this stir-fry sing. Trust me on this one.
For the Stir Fry
- 1 lb boneless, skinless chicken breast: I like to cut these into about 1-inch cubes. It helps them cook evenly!
- Salt and pepper: Just a dash to taste for seasoning the chicken.
- 2 tablespoons olive oil: We’ll divide this – a little for the chicken, a little for the veggies.
- 2 cups broccoli florets: Fresh is best here, but frozen can work in a pinch.
- 1/2 yellow bell pepper: Cut into bite-sized pieces, like 1-inch chunks.
- 1/2 red bell pepper: Same size as the yellow one – we want pretty colors!
- 1/2 cup baby carrots: I like to slice mine so they cook quickly.
- 2 teaspoons minced ginger: Fresh ginger is key for that zing!
- 2 cloves garlic: Minced nice and fine. Smell that already?
For the Stir Fry Sauce
This is where all the magic happens for our glaze!
- 1 tablespoon corn starch plus 2 tablespoons cold water: This makes a little slurry that thickens our sauce beautifully.
- 1/4 cup low sodium chicken broth: Adds depth without too much salt.
- 3 tablespoons low sodium soy sauce: Or tamari if you’re keeping it gluten-free!
- 1/4 cup honey: For that perfect touch of sweetness.
- 1 tablespoon toasted sesame oil: This stuff is potent and gives a wonderfully nutty aroma.
- 1/2 teaspoon crushed red pepper flakes: Adjust this if you like it milder or spicier!
Essential Equipment for Your Chicken Stir Fry
You really don’t need much for this amazing stir fry. Just grab a good size skillet, a bowl for your sauce, and a whisk. That’s it! Easy peasy!
Step-by-Step Guide to Making Easy Chicken Stir Fry with Veggies
Alright, team, let’s get cooking! This is where all that prep pays off. Don’t be intimidated – stir-frying is all about speed and good heat, and you’ve got this!
Remember that link I shared? It’s a great visual if you need one! Check it out!
Prepare the Flavorful Stir Fry Sauce
First things first, grab a medium bowl. Whisk together that corn starch and cold water until it’s smooth – that’s your slurry! Then, just dump in the chicken broth, soy sauce (or tamari!), honey, that lovely toasted sesame oil, and the red pepper flakes. Give it another good whisk until everything is happy and well combined. Pop this aside; it’s going to make our stir fry sing!
Sear the Chicken to Perfection
Now, get your large skillet or wok screaming hot over medium-high heat. Add one tablespoon of that olive oil. Once it’s shimmering, carefully add your cubed chicken. Season it with salt and pepper, and let it do its thing for about 3 to 5 minutes, just until it’s cooked through and no longer pink. Pro tip: get it out of the pan and onto a plate! This stops it from cooking further and getting tough.
Crisp-Tender Veggies for Your Stir Fry
Lower the heat a little to medium. Add the remaining tablespoon of olive oil to the same skillet. Toss in your broccoli florets, those colorful bell pepper chunks, and the sliced carrots. Stir-fry them for about 5-7 minutes – you want them to be tender but still have a little bite, you know, *crisp-tender*? Now, for the flavor bomb: add your minced ginger and garlic and stir-fry for just one more minute until they’re fragrant. Be careful not to burn the garlic!
Combine and Thicken the Easy Chicken Stir Fry
Okay, bring back that cooked chicken to the skillet with your gorgeous veggies. Give it all a quick stir to combine. Now, re-whisk that sauce mixture because things can settle – just a quick swirl to make sure it’s all blended. Pour that beautiful sauce all over the chicken and veggies. Stir gently until everything is coated. Let it bubble up and boil for about a minute, stirring gently. You’ll see it thicken into a luscious, glossy sauce!
Tips for the Best Easy Chicken Stir Fry with Veggies
Okay, so you’ve got the recipe, but let me share a few little secrets that make this stir fry go from “good” to “OMG amazing!” First off, don’t overcrowd your pan. Seriously! Cook the chicken in batches if you have to. This is super important for getting that nice sear instead of just steaming everything. Also, get your heat good and high when you’re cooking the veggies – that’s how you keep them crisp-tender and bright!
And a pro-tip from yours truly: prepping everything before you even think about turning on the stove is key. Have your veggies chopped, your sauce mixed, and your chicken ready to go. Stir-frying is fast, so you want to be able to toss everything in without missing a beat. It makes the whole process feel so much smoother, I promise!
Ingredient Notes and Substitutions for Your Stir Fry
This recipe is fantastic because it’s so forgiving! My favorite part is how easy it is to tweak. If you’re going gluten-free, just swap the regular soy sauce for tamari – it’s a 1:1 substitute and works like a charm. You know, I’ve even used coconut aminos in a pinch and it was surprisingly good!
Don’t feel like you’re stuck with just broccoli and peppers, either. Snow peas, snap peas, mushrooms, zucchini, even some baby corn would be amazing in here! And if chicken isn’t your jam, lean pork or even firm tofu would be delicious. Just adjust the cooking times as needed!
Serving Suggestions for Easy Chicken Stir Fry
So, what do you serve this glorious stir fry with? Easy! It’s absolutely divine spooned over a bed of fluffy steamed white or brown rice. If you’re feeling up for it, some quick-cooking chow mein noodles are also a fantastic choice. Honestly, it’s so packed with goodness, you could even eat it just as it is!
Storage and Reheating Your Chicken Stir Fry
Got leftovers? Lucky you! Store your delicious Easy Chicken Stir Fry with Veggies in an airtight container in the fridge for up to 3 days. It tastes almost as good the next day!
To reheat, gently warm it up in a skillet over medium heat with a splash of water or broth to help loosen things up. Or, just pop it in the microwave for a minute or two. Avoid freezing, as the veggies can get a bit mushy, but it’s perfect for those quick lunches!
Frequently Asked Questions About Easy Chicken Stir Fry
Got questions? I’ve got answers! This stir-fry is pretty straightforward, but here are a few things people often ask!
Can I use different vegetables in this Easy Chicken Stir Fry with Veggies?
Absolutely! Feel free to swap in whatever you have on hand. Peas, zucchini, mushrooms, and bok choy are all delicious additions to this recipe.
How can I make this chicken stir fry recipe spicier?
Easy-peasy! Just add more crushed red pepper flakes to the sauce. You could also add a splash of sriracha or some fresh sliced jalapeños when you add the ginger and garlic.
What is the best way to store leftovers of this Easy Chicken Stir Fry with Veggies?
Keep any leftovers in an airtight container in the fridge for up to 3 days. It’s great for packed lunches!
Nutritional Information
Just a heads-up, these numbers are estimates, okay? Different brands and even how much of a certain ingredient you use can change things up a bit. But for a serving, you’re looking at roughly 350-400 calories, around 15g fat, 30g protein, and about 25g carbs. Pretty balanced, right?
Share Your Easy Chicken Stir Fry Creation!
So, there you have it – your new favorite weeknight dinner! I just LOVE hearing from you guys. Did you make this Easy Chicken Stir Fry with Veggies? What did you think? Let me know in the comments below, give it a star rating if you loved it, or tag me on social media sharing your amazing creations! Happy cooking!
Easy Chicken Stir Fry with Veggies
Ingredients
Equipment
Method
- In a medium bowl, whisk together corn starch and water. Add chicken broth, soy sauce, honey, toasted sesame oil, and red pepper flakes. Whisk to combine. Set aside.
- Add one tablespoon of olive oil to a large skillet or wok and heat over medium-high heat.
- Add chicken to the skillet, season with salt and pepper. Cook for 3 to 5 minutes, or until cooked through. Remove chicken from skillet.
- Reduce heat to medium and add the remaining tablespoon of oil to the skillet.
- Add broccoli, bell pepper, and carrots. Cook, stirring occasionally, until crisp-tender. Add ginger and garlic and cook for one minute more.
- Return the chicken to the skillet and stir to combine with the vegetables.
- Whisk the stir fry sauce again and pour it over the chicken and vegetables. Stir gently to coat.
- Bring the mixture to a boil, stirring occasionally. Let it boil for one minute.
- Serve immediately with rice or chow mein if desired.
Notes
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Gluten-Free Nutritionist & Family Meal Planning Expert
Working as a pediatric dietitian at Children’s Hospital of Denver, I kept meeting families overwhelmed by managing their children’s celiac disease. Parents stressed, kids frustrated, everyone eating bland boxed “gluten-free” products.
That’s when I realized my calling: creating practical, balanced gluten-free solutions for real families with busy schedules. I’ve developed 375+ family-friendly recipes focusing on lunch boxes, after-school snacks, and make-ahead dinners that actually work.
My meal planning system was featured in Parents Magazine, and I presented research at the Rocky Mountain Pediatric Nutrition Conference. My evidence-based approach ensures recipes meet both taste and health standards—families need solutions that work in the real world, not just perfect test kitchens.