Easy Chicken & Veggie Stir-Fry
Are you tired of scrolling through recipes that promise “quick and easy” but end up taking forever? Or maybe you’re staring at your fridge, wondering how to turn random veggies and a chicken breast into something actually delicious? Girl (or guy!), I’ve been there.
That’s why I’m sharing this Easy Chicken & Veggie Stir-Fry—a lifesaver for busy weeknights when you need a healthy, flavor-packed meal on the table in 30 minutes flat.
No fancy ingredients, no hours of prep, just real food for real people.
This stir-fry is my go-to when I’m short on time but craving something fresh and satisfying. It’s perfect for those moments when you’re hangry (we’ve all been there) and can’t decide between takeout and cooking.
Trust me—once you try this recipe, you’ll wonder why you ever ordered delivery. Let’s get cooking!
Why You’ll Love This Easy Chicken & Veggie Stir-Fry
How to Make It
Alright, here’s the game plan: First, prep your veggies—chop carrots, bell peppers, onions, and broccoli into bite-sized pieces.
Dice your chicken into small chunks. In a small bowl, whisk together soy sauce, minced garlic, grated ginger, honey, and a bit of cornstarch for thickness.
Heat a skillet or wok over medium-high heat, add a splash of oil, and cook the chicken until golden brown. Toss in the veggies and stir-fry until they’re crisp-tender.
Pour the sauce over everything, stir until it thickens, and you’re done! Serve over rice, noodles, or even cauliflower rice for a low-carb twist.
Make Ahead Method
This stir-fry is a lifesaver for busy schedules—especially when you prep ahead! Here’s how to get a head start: First, chop all your veggies the night before. Carrots, bell peppers, onions, and broccoli can be stored in airtight containers or resealable bags in the fridge.
Dice your chicken into bite-sized pieces, then toss it with a splash of soy sauce and minced garlic in a separate container—this marinade adds flavor and keeps the chicken juicy.
Whisk together the sauce (soy sauce, ginger, honey, cornstarch) in a jar, seal it tight, and refrigerate. By prepping these three components, you’ll cut your cooking time to just 15 minutes on a hectic evening.
If you’re really short on time, keep a bag of frozen mixed veggies in your freezer—they’re pre-chopped and ready to toss straight into the skillet!
Just add a few extra minutes to cook them through. For the ultimate make-ahead hack, assemble everything in one large container: layer the veggies, chicken, and sauce separately, then store in the fridge.
When you’re ready, just dump it all into the skillet and stir!
Pro Tips
Let’s chat kitchen secrets! First up: Freezer Power. Frozen veggies are your best friend for stir-fries. They’re pre-cut, packed with nutrients, and eliminate the “oops, I forgot to buy veggies” crisis. Keep a mix of broccoli, carrots, and bell peppers on hand—they’re perfect for last-minute meals.
Next, sauce customization. If you’re using low-sodium soy sauce, add a pinch of salt to balance the flavor. Want a thicker sauce? Mix a bit more cornstarch with water before adding it to the skillet—it’ll coat every piece perfectly.
Spice lovers, listen up! Add a pinch of red pepper flakes during cooking for a kick, or swirl in chili garlic sauce at the end. For a nutty twist, sprinkle toasted sesame seeds over the finished dish.
Leftover magic: Got leftovers? Don’t reheat them straight from the fridge—add a splash of chicken broth or water to the skillet first. This prevents sticking and keeps veggies crisp. Serve cold leftovers over a bed of mixed greens for a refreshing lunch salad.
Pro-level hack: Use a wok if you have one—it heats faster and distributes heat evenly, making veggies charred on the outside and crisp on the inside. If using a skillet, cook in batches to avoid overcrowding (crowded pans steam, not sear!).
Knife skills 101: Dice veggies into similar sizes so they cook evenly. For chicken, cut it against the grain into thin strips—it cooks faster and stays tender.
These tips turn an ordinary stir-fry into a kitchen masterpiece—without the stress!
Storage Options
Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, let the stir-fry cool completely, then transfer to a freezer-safe bag. It’ll keep for 2–3 months. Thaw overnight in the fridge, then reheat on the stovetop or microwave.
Tools For This Recipe
• Cutting board and knife
• Mixing bowl for the sauce
• Measuring spoons/cups
• Tongs or spatula
FAQs!
A: Absolutely! Press the tofu to remove excess water, cut it into cubes, and stir-fry it alongside the veggies.
A: Maple syrup or brown sugar work great as substitutes.
A: Add a splash of water or broth when reheating on the stovetop.
Variations and Substitutions
• Veggie-Only: Skip the chicken for a plant-based meal.
• Noodle Swap: Serve over egg noodles or zucchini noodles.
• Sauce Twist: Add a squeeze of lime or a dollop of peanut butter for extra flavor.
Conclusion
This chicken and veggie stir-fry is a total game-changer for busy nights. It’s proof that healthy meals can be seriously tasty. Did you try it? Let me know in the comments—I’d love to hear your thoughts! Share your pics too—I’m always here for kitchen wins. 😊
Easy Chicken & Veggie Stir-Fry
Ingredients
For the Chicken & Veggies:
- 1 pound boneless skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon soy sauce for marinating
- 1 clove garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Veggies:
- 1 cup broccoli florets fresh or frozen
- 1 cup carrots sliced diagonally (or use baby carrots)
- 1 cup bell peppers any color, sliced into strips
- 1 cup onion sliced into wedges
For the Sauce:
- 3 tablespoons soy sauce low-sodium works too
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch or arrowroot powder
For Cooking:
- 2 tablespoons avocado oil or canola oil
- Optional Garnishes:
- Toasted sesame seeds
- Chopped green onions
Instructions
Step 1: Prep Your Veggies
- First things first: Wash all your veggies under cold water to remove any dirt. Pat them dry with a paper towel (wet veggies can splatter oil!). Dice the carrots into thin half-moons, slice the bell peppers into 1-inch strips, chop the onion into wedges, and break the broccoli into small florets. Pro tip: Cut veggies into similar sizes so they cook evenly. Pop them into a large bowl or separate containers—this keeps things organized when you’re cooking.
Step 2: Marinate the Chicken
- Grab a bowl and toss the chicken breast cubes with 1 tablespoon of soy sauce, 1 minced garlic clove, and a pinch of salt and pepper. This quick marinade tenderizes the chicken and adds flavor. Cover the bowl and let it sit while you prep the veggies (or refrigerate for up to 30 minutes for deeper flavor).
Step 3: Make the Sauce
- In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon honey, 1 teaspoon grated ginger, and 1 teaspoon cornstarch. Why cornstarch? It thickens the sauce so it coats every piece of chicken and veggie perfectly. Taste the sauce—add a pinch more salt or honey if you like!
Step 4: Heat the Skillet
- Grab your largest skillet or wok (a wok is ideal for even heat!). Place it over medium-high heat and let it get hot—you’ll know it’s ready when a drop of water skitters across the surface. Add 1 tablespoon of oil (avocado or canola works great).
Step 5: Cook the Chicken
- Carefully add the marinated chicken to the skillet in a single layer—don’t crowd it! Cook for 3–4 minutes per side until golden brown and cooked through. Use a spatula to flip the pieces—overcrowding lowers the heat and steams the chicken instead of searing it. Once done, transfer the chicken to a plate and set aside.
Step 6: Stir-Fry the Veggies
- Add another tablespoon of oil to the skillet. Toss in the carrots first (they take the longest to cook) and cook for 2 minutes. Next, add the bell peppers, onion, and broccoli. Stir-fry for 3–4 minutes until the veggies are tender-crisp (still a little bite left!). Pro tip: If the pan gets dry, add a splash of water or broth to create steam and prevent sticking.
Step 7: Combine Everything
- Pour the sauce over the veggies and stir to coat. Let it simmer for 1–2 minutes until the sauce thickens and glazes the veggies. Add the cooked chicken back to the skillet and toss everything together until heated through.
Step 8: Serve & Enjoy!
- Spoon the stir-fry over hot rice, noodles, or cauliflower rice. Garnish with sesame seeds or chopped green onions if you have them. Grab your favorite fork and dig in—this meal is all about fresh flavors and zero stress!
Notes
Calories: 350 | Protein: 30g | Carbs: 35g | Fiber: 5g | Sugar: 8g
