Savor the flavors of a delicious Chicken and Vegetable Stir Fry with this easy recipe! Juicy chicken breast is marinated in soy sauce and paired with colorful, crunchy veggies for a healthy and satisfying meal ready in just 30 minutes. Perfect for busy weeknights, this dish is best served over rice or noodles.
1 lb (450g) boneless chicken breast, thinly sliced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 bell pepper (red or yellow), thinly sliced
1 cup broccoli florets
1 cup sugar snap peas, trimmed
2 medium carrots, julienned
3 cloves garlic, finely minced
1 inch fresh ginger, grated
2 green onions, finely chopped
Salt and freshly ground black pepper to taste
1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for a thicker sauce)
Cooked rice or noodles, for serving
![- 1 lb (450g) boneless chicken breast, thinly sliced - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 bell pepper (red or yellow), thinly sliced - 1 cup broccoli florets - 1 cup sugar snap peas, trimmed - 2 medium carrots, julienned - 3 cloves garlic, finely minced - 1 inch fresh ginger, grated - 2 green onions, finely chopped - Salt and freshly ground black pepper to taste - 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for a thicker sauce) - Cooked rice or noodles, for serving - Cornstarch mixture for sauce thickness - Additional spices or herbs - Wok or large skillet - Knife and cutting board In this stir fry, fresh ingredients shine. Each vegetable adds color and crunch. Chicken provides protein and texture. The soy sauce gives a savory kick. Sesame oil adds depth and warmth. Use fresh garlic and ginger to boost flavor. For a thicker sauce, mix cornstarch with water. This dish is quick, easy, and satisfying. Feel free to swap in your favorite veggies or proteins. Cooking equipment is simple. A wok or large skillet works best. A sharp knife helps with quick prep. Enjoy making this healthy meal any night! For the full step-by-step process, check out the Full Recipe. Marinating the chicken is key. It adds flavor and helps keep the meat juicy. Aim for at least 15 minutes. Use soy sauce for that savory taste. You can mix in a bit of garlic or ginger for extra depth. Just remember, the longer you marinate, the better the flavor. Heat sesame oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add the marinated chicken. Cook it for about 5 to 7 minutes. Stir often to ensure even cooking. Check for doneness by cutting a piece. The chicken should be white inside, not pink. Add your vegetables in stages. Start with garlic and ginger for flavor. Sauté them for about 30 seconds. Then, toss in bell peppers, broccoli, sugar snap peas, and carrots. Cook for 4 to 5 minutes. You want them tender but still crisp. This keeps the colors bright and the flavors fresh. Once the vegetables are ready, return the chicken to the skillet. Mix everything gently but well. If you want a thicker sauce, add the cornstarch mixture now. Stir until the sauce coats the chicken and veggies. This should take about 1 to 2 minutes. Adjust the sauce to your taste as you mix. For the full recipe, please refer to the [Full Recipe]. Fresh garlic and ginger are key to great taste. They add depth and aroma to your dish. Use three cloves of garlic and one inch of ginger for the best results. You can also add a splash of rice vinegar or a dash of chili flakes to boost flavor. Stir-frying is quick and keeps veggies crisp. It uses high heat, which is vital. This method cooks food fast, locking in flavors and nutrients. Sautéing is slower and uses lower heat, which can make food softer. Serve your stir fry in a colorful bowl. This makes the meal look inviting. Garnish with extra chopped green onions and sesame seeds for fun texture. Use wide bowls to show off the vibrant colors of the dish. Enjoy your meal! {{image_4}} You can swap chicken for other proteins. Try shrimp, beef, or pork. Tofu is a great choice for vegans. Firm tofu holds its shape well in stir fry. Tempeh is another option, adding a nutty flavor. You can also use seitan for a meat-like texture. Change up the veggies based on what you have. Use seasonal vegetables for the best taste. Zucchini, asparagus, or bell peppers add color and crunch. You might like adding mushrooms for earthiness. Try snap peas or bok choy for a fresh twist. Mixing different veggies keeps the dish exciting. Boost crunch by adding nuts or seeds. Cashews and peanuts work well in stir fry. They add texture and flavor. You can also explore different sauces. Teriyaki sauce gives a sweet twist. Hoisin sauce adds richness. Experiment with chili sauce for heat. These small changes can make a big difference. For the full recipe, check out my complete guide. To keep your stir fry fresh, place it in an airtight container. This method prevents air exposure and helps maintain flavor. Store leftovers in the fridge for up to three days. If you don’t plan to eat them soon, freezing is a great option. For the best texture, reheat on the stovetop. This method helps to revive the crispness of the vegetables. If you use a microwave, heat in short intervals. Stir in between to avoid sogginess. To freeze your stir fry, let it cool completely first. Then, place it in a freezer-safe container. It can last for up to three months in the freezer. When thawing, do it slowly in the fridge overnight. This keeps the chicken juicy and the vegetables firm. - Marinate the chicken: Mix sliced chicken with soy sauce, salt, and pepper. Let it sit for 15 minutes. - Sauté the chicken: Heat sesame oil, cook chicken until golden brown (5-7 minutes), then set aside. - Flavor the base: Sauté garlic and ginger in the same skillet for 30 seconds until fragrant. - Cook the vegetables: Add bell pepper, broccoli, sugar snap peas, and carrots. Stir-fry for 4-5 minutes. - Combine chicken and sauce: Return chicken to the skillet. Add cornstarch mixture if desired. Mix well for 1-2 minutes. - Finish and adjust seasoning: Add green onions, taste, and adjust soy sauce, salt, and pepper as needed. - Serve hot: Plate over rice or noodles and enjoy! For stir fry, I recommend using boneless chicken breast. It cooks quickly and stays tender. Slice the chicken thinly for even cooking. You can also use thighs for more flavor. Yes, you can. Prepare the chicken and vegetables ahead of time. Store them separately in the fridge. You can stir fry them when you are ready to eat. This keeps the veggies crisp and fresh. Absolutely! Chicken is a lean protein. Broccoli and bell peppers are full of vitamins. Sugar snap peas add fiber. This dish has low fat and is packed with nutrients. It's a great choice for any meal! This blog post shared easy steps to make a tasty chicken and vegetable stir fry. We covered the key ingredients, cooking methods, and helpful tips. You learned how to marinate chicken and choose the right veggies. Plus, I offered ways to store and reheat your leftovers. Stir fry is not only fun to make, but it’s also healthy and versatile. You can switch up proteins and veggies based on your mood. Enjoy experimenting with flavors and make this dish your own!](https://dailydishcraft.com/wp-content/uploads/2025/06/349253a7-d141-4812-80a9-791e0a7de718-250x250.webp)