Ugh, weeknights, right? Sometimes after a long day, the last thing you want to do is spend ages in the kitchen. But you still want something delicious and good for you! That’s exactly why I practically live on this Irresistible Chicken Stir Fry With Vegetables Recipe. It’s my go-to when I need a flavor-packed meal on the table in under 30 minutes. Seriously, it’s so quick and easy, yet tastes like you spent way more time on it. My kids gobble it up, and I feel good knowing they’re getting a ton of veggies. It all started when I needed a super fast dinner after a particularly crazy Tuesday, and this recipe was born!
Why You’ll Love This Irresistible Chicken Stir Fry With Vegetables Recipe
Seriously, this recipe rocks! Here’s why it’s become a staple in my kitchen:
- Speedy Weeknight Warrior: We’re talking 30 minutes, start to finish! Perfect for those nights you’re running on fumes.
- Super Simple to Make: No fancy skills needed here. If you can chop and stir, you can totally nail this.
- Flavor Explosion: The combination of the soy, oyster sauce, ginger, and garlic is just *chef’s kiss*. It’s savory, a little sweet, and totally delicious.
- Veggies Galore: It’s such an easy way to get a load of colorful veggies into your meal. You can practically taste the healthiness!
- Totally Customizable: Don’t like broccoli? Swap it! Have some snap peas hanging around? Toss ’em in! It’s super forgiving.
- Healthy & Satisfying: Packed with lean protein and good-for-you vegetables, it’s a meal you can feel great about eating.
Gather Your Ingredients for Irresistible Chicken Stir Fry With Vegetables
Okay, the first step to any awesome meal is getting your game face on and your ingredients ready. This stir fry is honestly pretty forgiving, but having everything prepped makes cooking a breeze. Trust me on this one! Here’s what you’ll need:
- 1 pound boneless, skinless chicken breasts, cut into easy-to-eat bite-sized pieces
- 2 tablespoons of soy sauce (I like to use low-sodium, but use what you have!)
- 1 tablespoon cornstarch – this little guy is key for thickening our sauce!
- 1 tablespoon vegetable oil (or another high-heat oil like canola or avocado oil)
- 1 cup broccoli florets – go ahead and chop up a head of broccoli!
- 1 cup of carrots, sliced into nice thin rounds or half-moons
- 1 cup of bell peppers, any color you like, sliced up
- About half a cup of onion, sliced
- 2 cloves of garlic, minced – don’t skip the garlic!
- 1 teaspoon of fresh ginger, grated. You can usually find this in the produce section.
- 1/4 cup chicken broth – this helps make the sauce nice and saucy
- 1 tablespoon oyster sauce – this adds that incredible umami depth!
- 1 teaspoon sesame oil – a little goes a long way for that nutty aroma
- And of course, some cooked rice for serving – white, brown, jasmine, whatever floats your boat!
Step-by-Step Guide to Making Irresistible Chicken Stir Fry With Vegetables
Alright, let’s get cooking! This is where the magic happens. The key to a good stir fry is to have everything ready to go *before* you even turn on the stove. It moves fast, so trust me on the prep work! If you love Asian flavors, you might also enjoy my sweet and sour chicken or even a delicious chicken fried rice!
Marinating the Chicken for Irresistible Flavor
First things first, we gotta get this chicken tasting amazing. Just toss those bite-sized chicken pieces with the soy sauce and cornstarch in a bowl. Give it a good mix so everything’s coated. This does two things: it tenderizes the chicken and helps create a nice little sauce base later on. You don’t need hours for this; just a few minutes while you get your veggies ready is perfect!
Searing the Chicken to Perfection
Now, heat a tablespoon of vegetable oil in your biggest skillet or a wok over medium-high heat. Once it’s shimmering hot – but before it smokes! – carefully add the chicken in a single layer. Let it cook without touching for a minute or two to get that nice sear. Then, stir-fry it until it’s browned all over and totally cooked through, which usually takes about 5-7 minutes. Scoop it out and set it aside for a moment; we’ll bring it back later. It’s a crucial step, just like getting the heat right for hibachi-style chicken fried rice.
Cooking the Vegetables for Tender-Crisp Texture
In that same pan (don’t wipe it out – all those tasty bits are flavor!), toss in your broccoli, carrots, bell peppers, and onion. Give them a good stir-fry for about 3-5 minutes. You want them to be tender but still have a little ‘snap’ to them – nobody likes mushy veggies in their stir fry! Keep them moving in the pan so they cook evenly.
Infusing Aromatics: Garlic and Ginger
Now for the aromatic powerhouses! Add your minced garlic and grated fresh ginger to the pan with the veggies. Stir constantly for just about 30 seconds until you can smell that amazing fragrance. Be quick though; garlic and ginger can burn super fast!
Crafting the Irresistible Stir-Fry Sauce
While the veggies are doing their thing, let’s whip up that sauce. In a small bowl, whisk together the chicken broth, oyster sauce, and that tiny bit of sesame oil we saved. Make sure it’s all blended nicely so you don’t have lumps of oyster sauce or plain broth floating around.
Bringing It All Together: Finishing the Stir Fry
Okay, the grand finale! Add the cooked chicken back into the skillet with all those beautiful veggies. Pour your carefully crafted sauce right over everything. Stir it all around gently for another minute or two, until the sauce gets nice and thick, coating everything in a glossy glaze. That cornstarch is working its magic! Serve it up immediately with your favorite rice!
Tips for Success with Your Chicken Stir Fry
Alright, let’s talk about taking this stir fry from good to *amazing*. You know how sometimes stir-fries can end up a little… sad? Soggy veggies, rubbery chicken? We’re gonna avoid all that! My biggest secret? ‘Mise en place,’ which is just a fancy French term for getting everything prepped and ready *before* you even look at the stove. Seriously, chop all your veggies, mince your garlic, measure your sauces. It moves so fast once you start cooking, you won’t have time to chop an onion!
Another thing: don’t overcrowd the pan! If you dump all the chicken in at once, it’ll steam instead of sear, and we want that nice browned flavor. Cook the chicken in batches if you need to, then do the same with the veggies. A hot wok or a really good, heavy-bottomed skillet is your best friend here. You want that sizzle! If your heat is too low, you’ll just end up steaming everything, and nobody wants that. Trust me, a little attention to these details makes all the difference.
Ingredient Notes and Substitutions for Your Stir Fry
So, you’ve got the recipe, but maybe you’re missing something or just want to jazz it up? No problem! This stir fry is super flexible. That cornstarch? It’s your secret weapon for getting that luscious, slightly thickened sauce that clings to everything beautifully. Without it, your sauce would just be watery. For the soy sauce, I usually go for low-sodium because, let’s be honest, sometimes regular soy sauce can be a *tad* too salty for my liking, but use whatever you have!
Don’t be afraid to swap out the veggies! If you’re not a fan of broccoli, try snap peas, bok choy, mushrooms, or even some baby corn. Just make sure they’re cut into similar bite-sized pieces so they cook evenly. Instead of chicken, feel free to use thinly sliced pork, beef, shrimp, or even firm tofu for a vegetarian option. Just remember to adjust the cooking time based on the protein you choose. This recipe is like a blank canvas for whatever deliciousness you have on hand! It’s almost as versatile as my Super Crunch Salad Recipe.
Serving Suggestions for Irresistible Chicken Stir Fry
So, you’ve got this amazing, flavor-packed chicken stir fry ready to eat! What next? Well, traditionally, it’s fantastic spooned over fluffy steamed rice. White, brown, jasmine – they all work beautifully to soak up that delicious sauce. But don’t stop there! If you’re feeling a little adventurous, try serving it over some homemade egg noodles or even some fluffy quinoa for a healthy twist. A sprinkle of toasted sesame seeds or some fresh chopped green onions on top adds a lovely pop of color and extra flavor, too!
Storage and Reheating Instructions
Got leftovers? Lucky you! Store your delicious chicken stir fry in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, the best way to reheat is gently on the stovetop over low heat, or you can even pop it in the microwave for a minute or two. Just be careful not to overcook the chicken, and you’ll have a fantastic meal all over again!
Frequently Asked Questions About Chicken Stir Fry
Got questions about this quick and tasty chicken stir fry? I get it! It’s one of those dishes that seems simple but can leave you wondering about a few things. Here are some common ones I get:
Can I make this ahead of time?
You can totally prep the ingredients ahead of time––chop your veggies, mince your garlic, cut your chicken. Store them separately in the fridge. The sauce ingredients can also be mixed together. But for the best texture, I really recommend cooking it fresh! Stir-fries are best when everything is cooked just right and still has that fresh, crisp-tender bite. Reheated stir-fry can sometimes be a little sad, but if you gotta, reheat gently on the stove!
What if I don’t have a wok? Can I still make this?
Absolutely! Don’t have a wok? No worries at all. A large, heavy-bottomed skillet or even a Dutch oven works perfectly fine. The key is to make sure it’s big enough so you can cook in batches if needed, so the ingredients can actually stir-fry instead of steam. You still want to get it nice and hot to get that good sear on the chicken and veggies!
How can I make this stir fry spicier?
Ooh, love a little kick! If you want to turn up the heat, you’ve got a few options. You can add a pinch of red pepper flakes to the sauce mixture when you’re whisking it together. Another great way is to add some thinly sliced fresh chilies (like jalapeños or serranos) along with the garlic and ginger. Or, you can always add a drizzle of Sriracha or your favorite chili garlic sauce right before serving!
My vegetables are too mushy! What did I do wrong?
Oops! This usually happens if the pan isn’t hot enough or if you overcrowd it. Remember how I said to get that pan nice and hot? That’s crucial for getting a good sear and keeping the veggies crisp-tender. Also, if you dump in all the veggies at once and they’re piled high, they’ll steam instead of stir-fry. Try cooking them in a single layer, stirring frequently, and don’t be afraid to cook in batches if your pan is on the smaller side. It makes a huge difference for that perfect texture!
Nutritional Information (Estimated)
Just a heads-up, this is a rough estimate, and the actual numbers can vary a bit depending on the brands you use and exactly how much of everything you pile on your plate! This info is for one serving of the stir fry, without the rice. It’s pretty balanced, though – good protein, healthy fats, and carbs to fuel you up!
- Serving Size: 1 serving (without rice)
- Calories: Around 350
- Fat: About 15g (with 3g saturated)
- Carbohydrates: Roughly 20g
- Sugar: Around 8g
- Protein: A solid 35g!
- Fiber: About 4g
Irresistible Chicken Stir Fry With Vegetables
- Total Time: 30 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and flavorful chicken and vegetable stir fry recipe.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup sliced bell peppers (any color)
- 1/2 cup sliced onion
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup chicken broth
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Cooked rice, for serving
Instructions
- In a medium bowl, toss chicken with soy sauce and cornstarch.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add broccoli, carrots, bell peppers, and onion to the skillet. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
- Add garlic and ginger and cook for 30 seconds until fragrant.
- In a small bowl, whisk together chicken broth, oyster sauce, and sesame oil.
- Return chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables.
- Stir and cook for 1-2 minutes until the sauce has thickened.
- Serve immediately over cooked rice.
Notes
- For extra flavor, add a pinch of red pepper flakes to the sauce.
- Feel free to substitute your favorite vegetables.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: chicken stir fry, vegetable stir fry, easy stir fry, quick dinner, chicken recipe, Asian stir fry