Description
This Chicken with Mixed Vegetable Stir Fry is a vibrant and flavorful dish loaded with tender chicken and crisp veggies tossed in a savory stir fry sauce. Perfect for busy weeknights, this easy recipe delivers a healthy and satisfying meal in under 30 minutes.
Ingredients
Units
Scale
- For the Stir Fry:
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- 1 medium carrot, julienned or thinly sliced
- 2 tablespoons oil (avocado or vegetable oil)
- For the Stir Fry Sauce:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons oyster sauce (or hoisin for vegetarian option)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch + 1 tablespoon water (for thickening)
Instructions
- In a small bowl, whisk together all sauce ingredients including cornstarch slurry. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and fully cooked, about 5–7 minutes. Remove and set aside.
- In the same pan, add remaining oil and all vegetables. Stir-fry for 4–5 minutes until crisp-tender.
- Return chicken to the pan, pour in the sauce, and toss everything together. Cook for another 2–3 minutes until the sauce thickens and coats everything evenly.
- Serve hot over rice, quinoa, or cauliflower rice.
Notes
- Swap in seasonal vegetables or frozen stir-fry blends to save time.
- Spice it up with red chili flakes or sriracha.
- Great for meal prep—store in the fridge for up to 3 days.
Nutrition
- Calories: 320 kcal
- Sugar: 7g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg
