The joy of a quick, healthy dinner on a busy night is unbeatable. I remember the early days in my kitchen, trying to balance life’s chaos while wanting good food that didn’t take forever. This chicken stir fry with vegetables recipe is my go-to—it’s faster and more delicious than takeout, ready in under 30 minutes, and perfect for anyone wanting comfort without the stress.
Table of Contents
Chicken Stir Fry with Vegetables
Ingredients
Equipment
Method
- Whisk corn starch and water in a bowl, then add chicken broth, soy sauce, honey, sesame oil, and red pepper flakes. Set aside.
- Heat 1 tbsp olive oil in a skillet, cook chicken with salt and pepper until done, then remove.
- Add remaining oil, then cook broccoli, bell peppers, and carrots until crisp. Add ginger and garlic, cook for a minute.
- Return chicken to skillet, pour sauce over, and bring to a boil for one minute.
Notes
Why This is the BEST Chicken Stir Fry Recipe
- Foolproof Sweet and Savory Sauce: This sauce perfectly balances honey’s sweetness with the savory depth of soy sauce, plus a hint of heat from red pepper flakes. It brings all the flavors together beautifully.
- Tender, Juicy Chicken Every Time: The secret is in the velveting technique, which locks in moisture to keep chicken cubes tender and juicy.
- Crisp-Tender Vegetables, Never Soggy: By cooking veggies just until crisp tender and adding garlic and ginger last, you get vibrant, flavorful vegetables that hold their texture.
- Simple Ingredients, Maximum Flavor: No fancy or hard-to-find items, just easy pantry staples that create a flavor-packed dish perfect for busy weeknights.
Essential Equipment: Wok vs. Skillet
Using a wok brings great heat distribution thanks to its sloped sides, making it easier to toss ingredients and cook evenly. The high sides also help prevent spills while stirring. However, if you don’t have a wok, a large skillet works just as well. Use a 12-inch stainless steel or cast iron skillet for even heating. The key is not to overcrowd the pan to keep the heat high and avoid steaming. Cooking in batches with either tool makes all the difference to a perfect stir fry.
Ingredients for Your Chicken Stir Fry with Vegetables
Here’s everything you’ll need to make this colorful and flavorful chicken stir fry. I’ve broken down the ingredients into the stir fry sauce and the stir fry itself so it’s easy to organize your prep.
For the Stir Fry Sauce
- 1 tbsp corn starch
- 2 tbsp cold water
- 1/4 cup low sodium chicken broth
- 3 tbsp low sodium soy sauce
- 1/4 cup honey
- 1 tbsp toasted sesame oil
- 1/2 tsp crushed red pepper flakes
For the Stir Fry
- 1 lb boneless, skinless chicken breast (cut into 1 inch cubes)
- Salt and pepper (to taste)
- 2 tbsp olive oil (divided)
- 2 cups broccoli florets
- 1/2 yellow bell pepper (cut into 1 inch pieces)
- 1/2 red bell pepper (cut into 1 inch pieces)
- 1/2 cup baby carrots (sliced)
- 2 tsp minced ginger
- 2 garlic cloves (minced)
The Master Stir Fry Sauce Formula
Understanding what each ingredient brings to the sauce helps you customize this recipe anytime you want.
Salty: Low sodium soy sauce provides that classic umami depth without overwhelming sodium.
Sweet: Honey balances the savory flavors with smooth natural sweetness.
Aromatic: Minced garlic and ginger add bright, fragrant notes that make the sauce lively.
Heat: Crushed red pepper flakes give just enough kick to excite your taste buds.
Thickener: Cornstarch slurry (corn starch mixed with cold water) thickens the sauce to coat every bite perfectly.
How to Make Chicken Stir Fry with Vegetables
- Whisk together the stir fry sauce ingredients — combine cornstarch and cold water first, then add chicken broth, soy sauce, honey, toasted sesame oil, and red pepper flakes. Set this aside so flavors can blend.
- Heat one tablespoon of olive oil in a large skillet or wok over medium-high heat to get a nice sear on the chicken.
- Cook the chicken in batches, seasoning with salt and pepper. This prevents crowding and ensures juicy, evenly cooked pieces. Cook for 3 to 5 minutes until no longer pink, then remove from skillet to avoid overcooking.
- Reduce heat to medium, then add the remaining tablespoon of olive oil to the skillet to prepare for the vegetables.
- Add broccoli, bell peppers, and carrots, stirring occasionally until just crisp tender—this locks in their bright colors and crunch. Then stir in minced ginger and garlic and cook for another minute to release their aroma without burning.
- Return the chicken to the skillet and stir everything together to combine flavors.
- Pour the whisked stir fry sauce over the chicken and vegetables and gently stir to coat everything evenly.
- Bring to a boil and cook for one minute, stirring occasionally to thicken the sauce and meld flavors.
- Serve hot with rice or chow mein for a satisfying, quick dinner that feels like a win.
The Secret to Tender Chicken: Velveting
Velveting is a Chinese cooking method where you coat chicken pieces lightly with cornstarch before cooking. This creates a thin protective layer that locks in juices, keeping the meat tender and moist even at high heat. Although this recipe’s simple cornstarch slurry is mainly for the sauce, you can velvet the chicken by tossing it in a bit of cornstarch before searing. It’s a game changer for juicy results every time.
Pro Tips for a Perfect Chicken and Vegetable Stir Fry
- Don’t overcrowd the pan: Cook chicken in batches if needed to ensure each piece crisps up without steaming.
- High heat is your friend: It creates that signature “wok hei” smoky flavor and keeps veggies crisp.
- Cut vegetables uniformly: Even pieces cook at the same rate, preventing undercooked or overcooked bits.
- Add vegetables strategically: Harder veggies like broccoli and carrots go in first; softer ones like peppers come last for perfect tenderness.
Variations and Ingredient Substitutions
| Original Ingredient | Substitution | Notes |
|---|---|---|
| Low sodium soy sauce | Tamari | Gluten-free alternative |
| Honey | Maple syrup | Vegan and equally sweet |
| Corn starch | Arrowroot starch | Gluten-free thickening option |
Low-Carb/Keto Version
Swap honey for a keto-friendly sweetener like erythritol or stevia and use tamari instead of regular soy sauce to reduce carbs. Serve with cauliflower rice for a low-carb meal.
Soy-Free Version
Use coconut aminos or a soy-free tamari alternative instead of soy sauce. Substitute honey with maple syrup and omit sesame oil or replace it with avocado oil for a soy-free twist.
Serving Suggestions
Classic Pairings
Serve this stir fry over fluffy Jasmine or Basmati rice to soak up every bit of that flavorful sauce.
Noodle Options
Try it with lo mein, udon, or rice noodles for a comforting noodle bowl with a protein punch.
Low-Carb Options
Cauliflower rice or zucchini noodles keep things light and low-carb without compromising taste or texture.
Elevated Garnishes
Add toasted sesame seeds, fresh cilantro, sliced green onions, or a drizzle of chili oil to take this dish from simple to restaurant-worthy.
Storage, Reheating, and Meal Prep
Store leftovers in an airtight container in the fridge for 3 to 4 days. When reheating, use a stovetop skillet over medium heat rather than the microwave to maintain the chicken’s tenderness and vegetable crispness.
How to Meal Prep This Stir Fry
Prep the sauce and store it in a sealed container. Keep chopped veggies and raw chicken in separate containers. When ready to cook, stir fry chicken, add veggies, then sauce for a speedy weeknight dinner assembly.
Troubleshooting: Common Stir Fry Problems Solved
Why is my stir fry soggy?
Often caused by overcrowding the pan. Cook in batches so ingredients sear instead of steam, preserving crispness.
Why is my chicken tough?
Chicken that’s overcooked or not velveted can become tough. Use high heat and consider tossing chicken with cornstarch before cooking to keep it tender.
How can I fix a sauce that’s too thick or too thin?
If too thick, whisk in a splash of chicken broth or water. If too thin, bring sauce to a gentle boil a bit longer to concentrate and thicken it.
Frequently Asked Questions
Can I use chicken thighs instead of breast?
Yes! Thighs add extra juiciness and flavor. Adjust cooking time slightly to ensure they are cooked through.
Can I use frozen vegetables for this stir fry?
Yes, but thaw and drain them well to avoid excess moisture which can make the stir fry soggy.
Conclusion
This chicken stir fry with vegetables has become my favorite easy dinner that feels special but is surprisingly simple. It’s perfect for busy weeknights when you want something healthy, quick, and satisfying. I’d love to hear which vegetable combos you try or if you have questions—leave a comment below and share your finished dish on social media, tagging AishaRecipes. Let’s keep making cooking fun and fuss-free together!
