The first time I tried making chicken stir fry with veggies at home was after a long day when I needed something fast and flavorful so I tossed together whatever vegetables I had in the fridge along with some diced chicken and a simple sauce and within minutes, dinner was ready. That quick experiment turned out to be such a hit that it became one of my favorite weeknight meals ever since.

Now, this chicken stir fry with veggies is my go-to recipe when I want something colorful and nourishing and easy to whip up and I love how it brings together crisp vegetables and tender chicken in a savory sauce that coats everything beautifully. It’s satisfying, vibrant, and always a hit at my table.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Chicken breast – Lean and quick-cooking, it’s perfect for stir frying.
Broccoli – Adds crunch and a slightly bitter balance to the sweetness of the sauce.
Bell peppers – I like using a mix of colors for sweetness and visual appeal.
Carrots – Bring a natural sweetness and vibrant color.
Zucchini – Softens slightly while staying firm and fresh.
Soy sauce – The salty base that flavors everything.
Garlic – Essential for that deep aromatic flavor.
Ginger – Adds a little zing and warmth to the dish.
Cornstarch – Helps thicken the sauce to coat the ingredients.
Chicken broth – Creates a light, flavorful sauce.
Sesame oil – Gives a nutty finish to the stir fry.
Olive oil – Used to sauté the chicken and vegetables.

Tools You’ll Need

Wok or large skillet – Allows for even, high-heat cooking.
Cutting board and knife – To chop the veggies and chicken evenly.
Tongs or spatula – Perfect for stirring and flipping quickly.
Mixing bowl – To combine the sauce ingredients.
Small whisk – Ideal for blending cornstarch into the sauce smoothly.
Measuring cups and spoons – For precise sauce measurements.

Instructions

Step 1:

I start by mixing the sauce in a small bowl with soy sauce, chicken broth, minced garlic, grated ginger, cornstarch, and a splash of sesame oil then I set it aside.

Step 2:

I heat olive oil in a large skillet over medium-high heat and add the chicken, cooking until it’s golden and just cooked through, about 5-6 minutes.

Step 3:

Once the chicken is done, I transfer it to a plate and add a bit more oil to the pan if needed then I toss in the broccoli, bell peppers, carrots, and zucchini and stir fry for 4-5 minutes until crisp-tender.

Step 4:

I return the chicken to the skillet and pour in the sauce then I stir everything together, letting it simmer for another 2-3 minutes until the sauce thickens and coats the chicken and veggies.

Step 5:

I finish the dish with a drizzle of sesame oil and a quick toss to blend the flavors.

Step 6:

I serve the stir fry hot, often over steamed rice or noodles to make it a complete meal.

Tips

To save time, I often prep the vegetables the night before or even use a frozen stir fry veggie mix when I’m in a rush. You can also swap in other proteins like shrimp or tofu. And if you like a bit of heat, I add a pinch of red pepper flakes or a squirt of sriracha to the sauce.

Ways to Serve

This chicken stir fry with veggies is perfect over white rice, brown rice, or even cauliflower rice for a low-carb version. Sometimes I toss it with lo mein noodles or serve it in lettuce cups for a fun, hands-on meal.

Frequently Asked Questions

Can I use frozen vegetables in chicken stir fry with veggies?

Yes, just make sure to thaw and drain them well first so they don’t water down the stir fry.

What’s the best way to store leftovers of chicken stir fry with veggies?

Keep it in an airtight container in the fridge for up to 3 days then reheat in a skillet for best results.

Can I make chicken stir fry with veggies gluten-free?

Absolutely! Just use tamari or a certified gluten-free soy sauce in place of regular soy sauce.

See You in the Kitchen

I hope you give this chicken stir fry with veggies a try because it’s one of those feel-good meals that’s quick to prepare and packed with flavor and color. It’s a staple in my kitchen and I’d love to hear how you make it your own!

Happy Cooking!