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Easy & Healthy Chicken Veggie Stir Fry
katya bou

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner
Cuisine: Asian-inspired, Fusion
Calories: 350
Ingredients Equipment Method Notes

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

Equipment

  • Large skillet,
  • Wok
  • Small bowl

Method
 

  1. Pat the chicken dry and cut into 1-inch pieces. Season lightly with salt and pepper.
  2. Heat olive oil over medium-high heat in a large skillet or wok until shimmering.
  3. Add chicken pieces in a single layer; cook 3-5 minutes flipping occasionally until lightly browned and mostly cooked. Remove and set aside.
  4. Sauté chopped onion in the pan for 2-3 minutes until translucent.
  5. Add minced garlic and grated ginger; cook 30 seconds until fragrant.
  6. Add broccoli florets and sliced carrot; stir-fry for 3-4 minutes to tenderize but retain crunch.
  7. Add sliced red bell pepper and snap peas; stir-fry 2-3 minutes until vegetables are crisp-tender.
  8. Whisk chicken broth, soy sauce, cornstarch, and red pepper flakes in a small bowl until smooth.
  9. Pour sauce into pan; simmer gently and stir until thickened.
  10. Return chicken to pan; toss with vegetables and sauce. Cook 1-2 minutes more until heated through.
  11. Taste and adjust seasoning with salt, pepper, or extra soy sauce if needed.
  12. 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!
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