Chicken Stir Fry Recipe Quick and Easy Dinner

Name: Chicken Stir Fry With Vegetables
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Cuisine: Asian
Ingredients: – 1 pound boneless skinless chicken breast, cut into 1 inch cubes; – Salt and pepper to taste; – 2 tablespoons 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 teaspoons minced ginger; – 2 garlic cloves, minced; – 1 tablespoon corn starch; – 2 tablespoons cold water; – 1/4 cup low sodium chicken broth; – 3 tablespoons low sodium soy sauce; – 1/4 cup honey; – 1 tablespoon toasted sesame oil; – 1/2 teaspoon crushed red pepper flakes

By:

Camille Hayes

Published:

April 25, 2026

Jump to Recipe·Print Recipe

Why You’ll Love This Chicken Stir Fry With Vegetables

If you need a Chicken Stir Fry With Vegetables that works on a busy night, this one is a keeper. It comes together fast, uses simple pantry ingredients, and gives you a colorful dinner that feels fresh without a lot of fuss. Best of all, the sweet and savory honey garlic sauce makes every bite taste like something you would order from your favorite takeout spot.

Fast and easy: This chicken stir fry recipe takes just 8 minutes to prep and 10 minutes to cook, so dinner can be on the table in 18 minutes. That makes it perfect for busy parents, students, and working professionals who need a quick chicken stir fry without extra stress.
Good-for-you balance: With lean chicken breast, broccoli, bell peppers, and carrots, this vegetable stir fry brings protein, fiber, and vitamins to the plate. One serving has 343 calories and 26 grams of protein, which makes it a smart choice for diet-conscious eaters.
Easy to customize: You can swap in chicken thighs, add more vegetables, or serve it with rice, chow mein, or cauliflower rice. That flexibility makes this easy chicken stir fry fit different tastes and schedules.
Big flavor in every bite: The mix of honey, soy sauce, ginger, garlic, sesame oil, and crushed red pepper flakes gives this chicken recipe a rich sweet-salty taste with a little heat. It is simple, but it never tastes plain.

When I want a dinner that feels comforting but still quick, a good chicken stir fry with vegetables is one of my favorite answers.

If you like easy skillet meals, you may also enjoy this chicken stir fry recipe from Smart Family Recipes for another quick weeknight idea.

Jump To

1. Why You’ll Love This Chicken Stir Fry With Vegetables
2. Essential Ingredients for Chicken Stir Fry With Vegetables
3. How to Prepare the Perfect Chicken Stir Fry With Vegetables: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Chicken Stir Fry With Vegetables
5. Mastering Chicken Stir Fry With Vegetables: Advanced Tips and Variations
6. How to Store Chicken Stir Fry With Vegetables: Best Practices
7. FAQs: Frequently Asked Questions About Chicken Stir Fry With Vegetables
8. Chicken Stir Fry With Vegetables

Essential Ingredients for Chicken Stir Fry With Vegetables

Here is everything you need for this chicken stir fry dinner. I like to keep the ingredients close by before I start cooking, because stir fry moves fast once the pan gets hot.

Main Ingredients

1 pound boneless skinless chicken breast, cut into 1 inch cubes – the main protein for this chicken stir fry with vegetables
Salt and pepper to taste – simple seasoning that builds flavor from the start
2 tablespoons olive oil, divided – helps cook the chicken and vegetables without sticking
2 cups broccoli florets – adds color, crunch, and nutrients
1/2 yellow bell pepper, cut into 1 inch pieces – brings sweetness and bright color
1/2 red bell pepper, cut into 1 inch pieces – adds more sweetness and a pretty mix of color
1/2 cup baby carrots, sliced – gives a tender-crisp bite and a little natural sweetness
2 teaspoons minced ginger – adds warmth and a fresh, bold flavor
2 garlic cloves, minced – gives the sauce and vegetables that classic savory kick
1 tablespoon corn starch – helps thicken the honey garlic sauce
2 tablespoons cold water – mixed with the cornstarch to make a slurry
1/4 cup low sodium chicken broth – adds savory depth to the sauce
3 tablespoons low sodium soy sauce – gives the chicken stir fry sauce its salty umami flavor
1/4 cup honey – adds sweetness and helps the sauce glaze the chicken and vegetables
1 tablespoon toasted sesame oil – brings nutty flavor and a takeout-style finish
1/2 teaspoon crushed red pepper flakes – adds gentle heat, optional if you want a milder dish

Special Dietary Options

Vegan: Swap the chicken for extra-firm tofu or tempeh, use vegetable broth instead of chicken broth, and keep the rest of the sauce ingredients.
Gluten-free: Use gluten-free soy sauce or tamari in place of regular soy sauce.
Low-calorie: Use less olive oil, serve with cauliflower rice, and add extra non-starchy vegetables like mushrooms or snow peas.

For another family-friendly meal with simple ingredients, you might also like honey lemon chicken green beans from the blog.

How to Prepare the Perfect Chicken Stir Fry With Vegetables: Step-by-Step Guide

Step 1: Mix the sauce first

Start by making the sauce so it is ready the moment you need it. In a small bowl, whisk together 1 tablespoon corn starch and 2 tablespoons cold water until smooth. Then add 1/4 cup low sodium chicken broth, 3 tablespoons low sodium soy sauce, 1/4 cup honey, 1 tablespoon toasted sesame oil, and 1/2 teaspoon crushed red pepper flakes. Stir well and set it aside.

This step matters because stir fry cooks quickly, and a ready sauce keeps the whole dish moving without stress. If you want a milder version, you can leave out the red pepper flakes, but do keep the rest of the sauce ingredients for the best flavor.

Step 2: Cook the chicken

Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add the chicken cubes, then season with salt and pepper to taste. Cook the chicken for 3 to 5 minutes, stirring as needed, until it is cooked through and lightly browned on the outside. Remove the chicken from the skillet and set it aside on a plate.

Try not to overcrowd the pan. If the chicken pieces sit on top of each other, they will steam instead of sear. For the best chicken stir fry, keep the pieces in a single layer as much as possible. If your skillet is small, cook the chicken in two batches.

Step 3: Stir fry the vegetables

Turn the heat down to medium and add the remaining 1 tablespoon olive oil to the skillet. Add the broccoli florets, yellow bell pepper, red bell pepper, and sliced baby carrots. Stir occasionally while cooking until the vegetables are crisp tender.

The goal is to keep the vegetables bright and slightly crunchy. That texture makes a vegetable stir fry feel fresh and satisfying. If you like softer vegetables, you can cook them a little longer, but avoid letting them go mushy.

Step 4: Add the ginger and garlic

Once the vegetables are nearly done, add the minced ginger and minced garlic. Cook for 1 additional minute, stirring often so the garlic does not burn. This short step wakes up the whole skillet with a warm, fragrant smell that makes the dish taste like a real restaurant-style stir fry.

If you want to make this easy chicken stir fry even more aromatic, you can also add a pinch of green onions at the end, though they are not required.

Step 5: Bring everything together

Return the chicken to the skillet and stir to combine it with the vegetables. Pour the sauce over the chicken and vegetables, then stir gently so everything gets coated. Bring the mixture to a boil while stirring occasionally, and let it boil for 1 minute so the sauce thickens and glazes the ingredients.

That quick boil is what turns a simple chicken recipe into a glossy, saucy dinner that feels special.

At this point, taste and adjust if needed. If you want more heat, a few extra red pepper flakes work well. If you want more sweetness, a tiny drizzle of honey can help, but the original balance is already spot on.

Step 6: Serve and enjoy

Serve your chicken stir fry with vegetables over rice or chow mein if desired. It also tastes great with cauliflower rice if you want a lighter meal. This is the kind of stir fry recipe that works just as well for a family dinner as it does for meal prep lunches.

Recipe Detail	Information
Prep Time	8 minutes
Cook Time	10 minutes
Total Time	18 minutes
Servings	About 4
Serving Idea	Rice or chow mein

Dietary Substitutions to Customize Your Chicken Stir Fry With Vegetables

Protein and Main Component Alternatives

If you do not have chicken breast on hand, chicken thighs are a great swap for this chicken stir fry recipe. They stay juicy and are a smart choice if you worry about dry chicken. You can also use shrimp, thinly sliced beef, or tofu for a different take on the same style of dish.

For a meatless version, extra-firm tofu works well because it holds shape in the pan. Press it first so it browns nicely. Tempeh is another solid option if you want more protein and a firmer bite. These swaps keep the stir fry dinner simple while matching your pantry and diet needs.

Vegetable, Sauce, and Seasoning Modifications

This vegetable stir fry is easy to adjust with what you have in the fridge. Add snow peas, green beans, mushrooms, onions, sugar snap peas, Brussels sprouts, or green onions for more color and texture. Fresh vegetables usually taste best, but frozen vegetables can work if you thaw and dry them first.

For the sauce, keep the main ingredients in place because they build the signature honey garlic flavor. If you want less sodium, choose low sodium soy sauce and broth. For more spice, add extra crushed red pepper flakes. If you like a nuttier finish, sprinkle sesame seeds on top before serving.

Mastering Chicken Stir Fry With Vegetables: Advanced Tips and Variations

Pro cooking techniques

The secret to a great chicken stir fry with vegetables is high heat and quick cooking. Make sure your skillet is hot before adding the chicken so it browns instead of steaming. Also, cut the chicken and vegetables into similar sizes so they cook at the same speed. That small detail makes the whole dish easier and more consistent.

If you want even better texture, pat the chicken dry before seasoning it. Dry chicken sears better and gives you better color. Fresh vegetables also hold their bite more than frozen ones, which is why they are the best pick for this recipe.

Flavor variations

You can change the flavor of this easy chicken stir fry without changing the whole method. Try adding a little more ginger for a brighter bite, or more garlic if you love a strong savory taste. A sprinkle of sesame seeds gives a nice finish, while green onions add freshness at the end.

For a fuller meal, serve it with rice, chow mein, or even noodles tossed with a little extra sauce. If you want a little extra crunch, a handful of toasted cashews or peanuts can also be delicious.

Presentation tips

For a pretty plate, spoon the chicken stir fry over rice and arrange some vegetables on top so the colors show. The broccoli, peppers, and carrots make the bowl look bright and inviting. A light sprinkle of sesame seeds or sliced green onions makes it look polished without extra work.

Make-ahead options

You can chop the vegetables, cube the chicken, and mix the sauce earlier in the day. Store each part separately in the fridge, then cook everything when dinner time rolls around. That little bit of prep makes weeknights easier and helps this chicken stir fry dinner come together even faster.

If you want another fast and flavorful chicken option, take a look at this spicy Thai chicken stir fry for a different twist.

How to Store Chicken Stir Fry With Vegetables: Best Practices

This chicken stir fry with vegetables keeps well, which makes it great for leftovers and meal prep. Let the food cool a little before packing it into containers so the steam does not make everything soggy.

Refrigeration

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. The chicken, sauce, and vegetables will all hold up well for short-term storage. If you plan to reheat in portions, keep the rice or chow mein separate so it stays fresher.

Freezing

You can freeze this chicken recipe for up to 2 months. For best results, let it cool completely and place it in freezer-safe containers. Keep in mind that vegetables like broccoli and peppers may soften a bit after thawing, but the flavor will still be good.

Reheating

Reheat in a skillet over medium heat for 2 to 3 minutes, or microwave for 1 to 2 minutes. Add a splash of water if the sauce looks thick. Stir halfway through reheating so the chicken and vegetables warm evenly.

Meal prep considerations

This is a strong meal prep choice because it stays tasty for several days. A single batch can become lunch for the next few days, and the protein makes it filling. If you are planning ahead, slightly undercook the vegetables so they keep a better texture after reheating.

FAQs: Frequently Asked Questions About Chicken Stir Fry With Vegetables

How do I make chicken stir fry with vegetables at home?

To make chicken stir fry with vegetables, start with 1 lb boneless chicken breast sliced thin, 4 cups mixed veggies like broccoli, bell peppers, carrots, and snap peas. Heat 2 tbsp oil in a wok over high heat. Stir-fry chicken 3-4 minutes until browned, then remove. Add garlic, ginger, and veggies; cook 4-5 minutes until crisp-tender. Return chicken, add 1/4 cup soy sauce, 2 tbsp oyster sauce, and 1 tsp cornstarch slurry for thickening. Stir 1-2 minutes. Serve over rice. Total time: 20 minutes. Tip: Slice everything uniformly for even cooking, and use high heat to keep veggies crunchy. This simple recipe serves 4 and uses pantry staples. (92 words)

What vegetables work best in chicken stir fry?

The best vegetables for chicken stir fry are quick-cooking ones that stay crisp: broccoli florets, sliced bell peppers (red, yellow, green), carrots (julienned), snap peas, zucchini, mushrooms, and baby corn. Aim for 4-5 cups total. Prep by washing, trimming, and cutting into bite-sized pieces. Stir-fry denser veggies like carrots and broccoli first for 2 minutes, then add softer ones like peppers. Avoid overcooking—total veggie time is 4-6 minutes on high heat. For color and nutrition, mix 2-3 types. Frozen stir-fry blends work too; thaw first to prevent sogginess. This combo adds 100-150 calories per serving with vitamins A and C. (112 words)

How long does it take to cook chicken stir fry with vegetables?

Chicken stir fry with vegetables cooks in 15-20 minutes total. Prep takes 5-10 minutes: slice 1 lb chicken thin, chop 4 cups veggies, mince garlic/ginger. Heat wok 1 minute, cook chicken 3-4 minutes. Add veggies 4-5 minutes, sauce 1-2 minutes. High heat is key—don’t overcrowd the pan. Test chicken doneness at 165°F internal temp. For meal prep, it reheats well in 2 minutes microwave. Beginners: Use a timer for each step. This fast method beats takeout, ready in under 30 minutes for busy weeknights. Scale up by cooking in batches. (98 words)

Can I make chicken stir fry with vegetables in advance?

Yes, chicken stir fry with vegetables stores well for 3-4 days. Cook fully, cool quickly, then portion into airtight containers. Refrigerate immediately to avoid bacteria. Reheat in skillet over medium heat 2-3 minutes or microwave 1-2 minutes, adding a splash of water to restore moisture. Freezes up to 2 months—thaw overnight before reheating. Pro tip: Undercook veggies slightly during initial prep for better texture post-reheat. It’s ideal for meal prep; one batch yields 4 lunches. Nutrition holds: about 350 calories per serving with 30g protein. Avoid freezing if using delicate veggies like snow peas. (102 words)

How many calories are in chicken stir fry with vegetables?

A standard serving of chicken stir fry with vegetables (1 cup cooked, with 4 oz chicken and 1 cup veggies) has 300-400 calories. Breakdown: chicken (200 cal), veggies (50 cal), sauces/oil (100 cal). Use low-sodium soy (reduces 20%), skinless chicken, and minimal oil for under 350 cal. High protein (25-35g), low carb (15-20g). Track with apps like MyFitnessPal. Health boost: Veggies add fiber (5g+). Compare to takeout (500+ cal). Customize: Swap rice for cauliflower rice to cut 200 cal. Pairs with brown rice for balanced 500-cal meal. (96 words)