Chicken Veggie Stir Fry
This recipe delivers flavor and packs a punch of vibrant vegetables and lean protein in one easy-to-make, family-friendly meal perfect for busy weeknights.
Equipment
- Large skillet,
- Wok
- Small bowl
Ingredients
Main Ingredients
- 1 tablespoon olive oil (or preferred cooking oil)
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 head broccoli, cut into small florets
- 1 red bell pepper, thinly sliced
- 1 carrot, peeled and julienned or thinly sliced
- 1 cup snap peas or green beans
- 0.5 cup chicken broth (or vegetable broth)
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon cornstarch (or arrowroot powder for gluten-free)
- 1 teaspoon ginger, grated (fresh is best!)
- 0.5 teaspoon red pepper flakes (optional, for a kick)
- to taste salt and black pepper
- Garnish: sesame seeds, chopped green onions, or fresh cilantro
Instructions
- Pat the chicken dry and cut into 1-inch pieces. Season lightly with salt and pepper.
- Heat olive oil over medium-high heat in a large skillet or wok until shimmering.
- Add chicken pieces in a single layer; cook 3-5 minutes flipping occasionally until lightly browned and mostly cooked. Remove and set aside.
- Sauté chopped onion in the pan for 2-3 minutes until translucent.
- Add minced garlic and grated ginger; cook 30 seconds until fragrant.
- Add broccoli florets and sliced carrot; stir-fry for 3-4 minutes to tenderize but retain crunch.
- Add sliced red bell pepper and snap peas; stir-fry 2-3 minutes until vegetables are crisp-tender.
- Whisk chicken broth, soy sauce, cornstarch, and red pepper flakes in a small bowl until smooth.
- Pour sauce into pan; simmer gently and stir until thickened.
- Return chicken to pan; toss with vegetables and sauce. Cook 1-2 minutes more until heated through.
- Taste and adjust seasoning with salt, pepper, or extra soy sauce if needed.
- Serve hot garnished with sesame seeds, green onions, or cilantro over rice, noodles, or quinoa.
Notes
This recipe is highly adaptable: swap chicken for tofu or shrimp, use any fresh veggies, and adjust sauce thickness as desired. Great for meal prep and busy nights!