Craving a healthy, flavorful weeknight dinner that’s ready in a flash? Who isn’t?! This Healthy Chicken Stir Fry with Vegetables is just the ticket. It’s packed with fresh, vibrant veggies, tender chicken, and a savory sauce that’ll have you licking your plate clean. It’s a quick, easy meal that’s perfect for those busy weeknights when you need something satisfying and nutritious on the table, fast. Plus, it’s a fun way to use up leftover chicken or whatever vegetables are hiding in your crisper drawer.
Top Reasons To Make It
This stir-fry is so much more than just a quick meal—it’s a celebration of fresh flavors and simple cooking. First off, it’s incredibly versatile. You can swap out the veggies, protein, or sauce to make it your own. It’s also a fantastic way to sneak in those extra servings of vegetables. And let’s not forget how unbelievably easy it is to customize to your family’s preferences. Need a gluten-free option? No problem! Want to add a spicy kick? Easy peasy!
Ingredients
- Chicken breast: For lean protein, the star of our stir-fry show.
- Broccoli florets: Adds beautiful green color and plenty of nutrients.
- Carrots: A touch of sweetness and satisfying crunch.
- Snap peas: A lovely pop of freshness and bright green hue.
- Bell peppers: Because color and crunch are essential in a stir-fry.
- Red onion: Adds a sharp bite that balances the other flavors.
- Garlic & Ginger: The aromatic foundation of so many Asian-inspired dishes.
- Soy sauce: Provides that classic savory, umami flavor.
- Sesame oil: Just a touch, for a nutty richness.
- Cornstarch: Helps thicken the sauce to a beautiful, glossy consistency.
- Chicken broth: Adds moisture and depth of flavor.
- Rice vinegar: A tangy kick that brightens everything up.
- Honey: Just a drizzle to balance the savory and tangy elements.
Specific measurements are listed below in the recipe card.
Instructions
- Prep your veggies: Chop everything up into bite-sized pieces.
- Whisk the sauce: In a small bowl, combine soy sauce, sesame oil, cornstarch, chicken broth, rice vinegar, and honey. Give it a good whisk until everything is smooth.
- Stir-fry the chicken: Heat a wok or large skillet over medium-high heat. Add a bit of oil (I like to use a neutral oil like grapeseed or vegetable oil) and stir-fry the chicken until it’s cooked through and slightly browned, about 5-7 minutes.
- Add the veggies: Toss in the harder veggies first—broccoli, carrots, and snap peas. Stir-fry for another 3-5 minutes until they start to soften.
- Onions and Peppers: Next, add in your bell peppers and red onion. Stir-fry for another 2-3 minutes.
- Garlic & Ginger: Now, throw in your minced garlic and ginger. Stir-fry for about 30 seconds until fragrant. Mmm… that smell!
- Sauce it up: Pour the sauce over the chicken and veggies. Bring to a simmer and cook for a few minutes, or until the sauce thickens and coats everything beautifully.
- Serve: Serve your Healthy Chicken Stir Fry with Vegetables immediately over rice.
Variations & Substitutions
Want to switch things up? Feel free to add different veggies like mushrooms, zucchini, or baby corn. You could even swap the chicken for shrimp or tofu for a vegetarian option. For a spicier dish, add a pinch of red pepper flakes or a drizzle of sriracha. Honestly, if you hate heat, just skip it!
Serving Ideas & Pairings
I love serving this stir-fry over rice. It’s also delicious with quinoa or noodles. A sprinkle of sesame seeds and chopped green onions on top adds a nice finishing touch. So good.
Oven Temperatures
This recipe doesn’t require an oven.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, stirring occasionally. Don’t overheat, or the chicken will get tough. Also, make sure your chicken is cooked to a safe internal temperature of 165°F before eating.
Frequently Asked Questions
Q: Can I make this stir-fry ahead of time?
A: Absolutely! You can prep the veggies and sauce the day before. Then, just stir-fry everything together when you’re ready to eat. This makes it so easy when you’re looking for easy Chinese stir fry recipes or Asian meals with chicken for your meal planning.
Q: What if I don’t have a wok?
A: No worries! A large skillet works just as well for stir-fried rice recipe Chinese food dishes. Using a skillet offers a great way to make a simple Best Chicken Stir Fry With Vegetables, a weeknight staple among Chicken Vegetable Stir Fry Recipes.
This Healthy Chicken Stir-Fry with Vegetables isn’t just healthy and delicious—it’s so, so easy and completely customizable. It’s the perfect answer for meal ideas for company or a simple weeknight dinner, and it earns its spot definitively as one of the best chicken stir fry with vegetables recipes out there.
Print
Healthy & Flavorful Chicken Stir Fry with Vegetables
- Total Time: 25 minutes
- Yield: 4 servings
Description
This healthy chicken stir fry is packed with lean protein, crisp veggies, and a flavorful homemade sauce. Perfect for busy weeknights, it’s colorful, nutritious, and comes together in under 30 minutes!
Ingredients
▢ 1 lb boneless, skinless chicken breast, sliced thin
▢ 2 cups broccoli florets
▢ 1 cup sliced carrots
▢ 1 cup snap peas
▢ 1 red bell pepper, sliced
▢ 1/2 red onion, sliced
▢ 3 cloves garlic, minced
▢ 1 tablespoon fresh ginger, grated
▢ 2 tablespoons soy sauce (low sodium if preferred)
▢ 1 teaspoon sesame oil
▢ 1 tablespoon cornstarch
▢ 1/3 cup chicken broth
▢ 1 tablespoon rice vinegar
▢ 1 tablespoon honey
▢ 1 tablespoon neutral oil (like vegetable or grapeseed), for cooking
Instructions
1. Chop all vegetables into bite-sized pieces and slice the chicken thin.
2. In a small bowl, whisk together the soy sauce, sesame oil, cornstarch, chicken broth, rice vinegar, and honey until smooth.
3. Heat a large skillet or wok over medium-high heat. Add the neutral oil and cook the chicken for 5–7 minutes until cooked through and slightly browned.
4. Add the broccoli, carrots, and snap peas to the skillet. Stir-fry for 3–5 minutes until they begin to soften.
5. Toss in the red bell pepper and red onion. Cook another 2–3 minutes.
6. Stir in the minced garlic and ginger. Sauté for 30 seconds until fragrant.
7. Pour in the sauce and stir to combine. Simmer for 2–3 minutes until the sauce thickens and coats the stir fry.
8. Serve immediately over rice or noodles.
Notes
• Want more heat? Add red pepper flakes or a splash of sriracha.
• You can swap chicken for tofu or shrimp if desired.
• Great for meal prep — leftovers reheat beautifully.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 6g
- Sodium: 510mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: chicken stir fry, healthy stir fry, chicken and vegetables, quick dinner