If you’re looking for a quick, flavorful, and healthy dinner that comes together in under 30 minutes, this Easy Chicken & Vegetable Stir Fry is exactly what you need. It’s a one-pan wonder that delivers tender chicken, crisp-tender veggies, and a savory homemade stir fry sauce—no takeout required.
This dish is endlessly customizable, making it perfect for using up whatever fresh or frozen vegetables you have on hand. With lean protein, colorful veggies, and a well-balanced sauce, it’s a family-friendly meal you can feel good about serving any night of the week.
Ingredients Overview
Each ingredient in this stir fry plays a key role in texture, flavor, and nutrition. Here’s what you’ll need:
For the Chicken
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Boneless, skinless chicken breasts or thighs: Breasts are leaner, but thighs stay juicier during high-heat cooking.
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Cornstarch: Lightly coats the chicken for better browning and a velvety texture when combined with sauce.
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Soy sauce: Adds flavor directly to the chicken before cooking.
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Oil (avocado or vegetable): High smoke point oils are best for stir frying.
For the Vegetables
You can use fresh or frozen (thawed) vegetables. Here are great options:
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Broccoli florets: Adds crunch and soaks up the sauce beautifully.
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Red bell pepper: Brings sweetness and vibrant color.
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Carrots: Slice thinly for quick cooking and a subtle sweetness.
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Snap peas or snow peas: Crisp and juicy, great for texture.
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Zucchini or mushrooms (optional): Absorb sauce well and cook quickly.
For the Stir Fry Sauce
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Low-sodium soy sauce: Base of the sauce—savory and rich.
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Hoisin sauce: Adds sweetness, depth, and a hint of spice.
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Sesame oil: Just a touch adds nutty, toasted aroma.
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Rice vinegar: Balances richness with brightness.
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Garlic and ginger (minced): Essential aromatics that elevate the entire dish.
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Cornstarch + water: Thickens the sauce so it coats every bite.
Step-by-Step Instructions
1. Prep the Chicken
Slice the chicken into thin, bite-sized strips. Toss it in a bowl with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let it marinate for 10–15 minutes while you prep the veggies and sauce.
This light coating helps the chicken brown and gives it a tender texture when stir fried.
2. Mix the Sauce
In a small bowl, whisk together:
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¼ cup low-sodium soy sauce
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2 tablespoons hoisin sauce
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1 tablespoon rice vinegar
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1 teaspoon sesame oil
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2 teaspoons cornstarch + 2 tablespoons water
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2 cloves garlic, minced
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1 tablespoon fresh ginger, minced
Set aside. This sauce will thicken quickly once added to the pan.
3. Cook the Chicken
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add the chicken in a single layer and cook for 2–3 minutes per side until browned and cooked through. Remove from the pan and set aside.
Don’t overcrowd the pan—work in batches if needed.
4. Sauté the Vegetables
Add another drizzle of oil if needed. Toss in your vegetables (start with harder ones like carrots and broccoli, then add quick-cooking ones like snap peas or peppers).
Stir fry for 4–5 minutes until crisp-tender. Avoid overcooking—you want some bite.
5. Add Sauce & Chicken
Return the chicken to the pan. Pour the stir fry sauce over everything and toss to coat.
Cook for another 1–2 minutes, just until the sauce thickens and everything is glossy and coated.
6. Serve
Serve hot over steamed rice, cauliflower rice, or noodles. Garnish with sesame seeds or chopped green onions if desired.
Tips, Variations & Substitutions
Cooking Tips
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Prep everything first: Stir frying goes fast—have everything chopped and ready before you start.
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Use high heat: This keeps the veggies crisp and the chicken juicy.
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Don’t skip cornstarch in the sauce: It gives that classic glossy stir fry finish.
Variations
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Spicy version: Add sriracha or red pepper flakes to the sauce.
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Sweet & sour: Stir in a tablespoon of honey or pineapple juice for a sweeter touch.
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Thai-inspired: Use fish sauce, lime juice, and basil for a Southeast Asian twist.
Substitutions
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Gluten-free: Use tamari instead of soy sauce and check your hoisin sauce label.
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Low-carb: Serve over cauliflower rice and use coconut aminos in place of soy.
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Vegan: Swap the chicken for tofu or tempeh and use plant-based hoisin.
Serving Ideas & Occasions
This stir fry is ideal for:
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Busy weeknights: Ready in under 30 minutes.
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Meal prep: Make a big batch and portion it for lunches.
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Light dinners: A great way to get your veggies and protein in one dish.
Serve with:
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Steamed jasmine rice
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Brown rice or quinoa
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Rice noodles or soba noodles
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Cauliflower rice for a low-carb option
Add a simple side like miso soup, cucumber salad, or steamed dumplings for a full takeout-style meal at home.
Nutritional & Health Notes
This stir fry is:
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High in protein: Great for post-workout or balanced meals.
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Rich in fiber and antioxidants from the mix of vegetables.
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Low in saturated fat and customizable to your dietary needs.
To reduce sodium, use low-sodium soy sauce and skip extra salt. To reduce carbs, pair with cauliflower rice or double the veggies.
Estimated per serving (1 of 4):
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Calories: ~350
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Protein: ~30g
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Carbs: ~20g
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Fat: ~15g
FAQs
Q1: Can I use frozen vegetables?
A1: Yes, thaw them slightly and pat dry before stir frying. They may release more moisture, so cook on high heat to avoid steaming.
Q2: Can I make the sauce ahead?
A2: Definitely. Mix and refrigerate for up to 3 days. Just stir well before using, as the cornstarch may settle.
Q3: Can I use a different protein?
A3: Absolutely. Shrimp, thinly sliced beef, pork, or tofu all work beautifully in this stir fry.
Q4: How do I keep the veggies from getting soggy?
A4: Use high heat and cook quickly. Also, avoid overcrowding the pan and stir frequently.
Q5: What if I don’t have hoisin sauce?
A5: Substitute with a mix of soy sauce, honey, and a tiny bit of peanut butter or brown sugar for a similar sweet-savory effect.
Q6: Is this recipe good for meal prep?
A6: Yes! Store in airtight containers in the fridge for up to 4 days. Reheat gently in a skillet or microwave.
Q7: Can I double the recipe?
A7: Yes, but cook the chicken and veggies in batches to avoid crowding the pan and steaming instead of stir frying.