30-Minute Delicious Chicken and Vegetable Stir-Fry You’ll Crave Every Week
Chicken and Vegetable Stir-Fry
This Chicken and Vegetable Stir-Fry is a fast, nutritious, and family-friendly dish that’s packed with flavor. Perfect for weeknight dinners, this chicken and vegetable stir-fry brings together lean protein and colorful veggies in a savory sauce. Whether you’re meal prepping or craving something fresh and light, this easy Chicken and Vegetable Stir-Fry recipe delivers satisfaction in under 30 minutes..
Why You’ll Love or Choose This Recipe
This recipe is quick, healthy, and full of flavor. It’s ideal for busy weeknights or meal prep and can easily be adjusted to your taste. With tender chicken, crisp vegetables, and a savory sauce, it’s a satisfying and balanced meal.
Ingredients
- 2 chicken breasts, cut into thin strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium carrot, julienned
- 1 small broccoli head, cut into florets
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon sesame oil (optional)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt and pepper, to taste
- Cooked white rice, for serving
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Wash and slice all vegetables evenly. Cut the chicken breasts into thin strips. Having all ingredients prepped in advance makes the cooking process smooth and efficient.
Step 2: Cook the Chicken
Heat the olive oil in a large wok or skillet over medium-high heat. Add the chicken strips and cook for 5–7 minutes, or until fully cooked and lightly browned. Remove the chicken from the pan and set aside.
Step 3: Sauté Garlic and Ginger
In the same pan, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
Step 4: Stir-Fry the Vegetables
Add the red and yellow bell peppers, julienned carrot, and broccoli florets to the pan. Stir-fry for 4–5 minutes until the vegetables are slightly tender but still crisp and colorful.
Step 5: Combine Chicken and Sauce
Return the cooked chicken to the pan. Add soy sauce and sesame oil (if using), and toss everything together until well coated and heated through.
Step 6: Season and Serve
Season with salt and pepper to taste. Serve immediately over a bed of hot cooked white rice for a complete, satisfying meal.
Tips for Perfect Recipe
- Prepare all ingredients before you start cooking.
- Use high heat for best stir-fry texture.
- Don’t overcook the vegetables — keep them crisp.
- Marinate the chicken for 15–30 minutes in soy sauce, garlic, and a little honey for extra depth.
- Add mushrooms, zucchini, or snap peas for variation.
Health Benefits
- High protein: Chicken is a lean source of protein.
- Rich in fiber and vitamins: Vegetables provide essential nutrients like vitamins A, C, and K.
- Low in fat: With minimal oil, the dish is heart-healthy.
- Balanced meal: Includes protein, vegetables, and complex carbs when served with rice.
Variations
- Spicy version: Add red chili flakes or sriracha.
- Vegan version: Substitute tofu or tempeh for chicken.
- Low-carb: Serve over cauliflower rice.
- Different sauces: Try hoisin, teriyaki, or garlic sauce for flavor variety.
Frequently Asked Questions About the Recipe
Can I use frozen vegetables for this chicken and vegetable stir-fry?
Absolutely! Using frozen vegetables is a convenient and time-saving option for this chicken and vegetable stir-fry recipe. To get the best results, make sure to thaw your vegetables completely and drain any excess water before cooking. This prevents the stir-fry from becoming soggy and ensures the vegetables stay crisp and vibrant. Popular frozen stir-fry vegetable blends often include bell peppers, broccoli, snap peas, and carrots—all of which work beautifully in this quick 30-minute dinner. Just be sure to stir-fry them over medium-high heat to help them retain their texture and flavor.
Related: Quick Healthy Dinners You Can Make with Frozen Veggies
How long do chicken stir-fry leftovers last in the refrigerator?
Leftovers from your chicken and vegetable stir-fry can be safely stored in an airtight container in the refrigerator for up to 3 to 4 days. To maintain the best flavor and texture, allow the stir-fry to cool completely before sealing it. When reheating, use a skillet over medium heat for a few minutes or microwave in short intervals to prevent overcooking the vegetables and chicken. If you’ve served it with rice, store the rice separately to avoid it becoming mushy.
Pro Tip: Add a splash of soy sauce or chicken broth when reheating to revive the flavors.
Can I substitute chicken thighs instead of chicken breast in this stir-fry?
Yes, you can definitely use boneless, skinless chicken thighs in place of chicken breasts in this stir-fry. In fact, many people prefer thighs because they’re naturally juicier and more flavorful due to a slightly higher fat content. Simply cut the chicken thighs into bite-sized pieces and cook them thoroughly until browned before adding the vegetables. This variation still keeps the meal under 30 minutes and adds a rich, savory depth to the dish.
Search Tip: If you’re looking for a chicken thigh stir-fry recipe, this one adapts perfectly.
What’s the best rice to serve with chicken and vegetable stir-fry?
The best rice to serve with this stir-fry depends on your taste preference, but popular options include:
- Jasmine rice – Lightly fragrant and fluffy, it pairs well with Asian-inspired sauces.
- Basmati rice – Long-grain and slightly nutty, great if you want a less sticky option.
- White rice – A neutral classic that lets the stir-fry flavors shine.
- Brown rice – Adds a chewy texture and extra fiber for a healthier twist.
- Cauliflower rice – A low-carb, gluten-free alternative perfect for a lighter meal.
Cook the rice separately and fluff it before serving. For a more authentic touch, drizzle a bit of sesame oil or soy sauce over the rice before plating the stir-fry.
This Chicken and Vegetable Stir-Fry is a perfect combination of simplicity, nutrition, and flavor. With tender chicken, vibrant vegetables, and a savory soy-based sauce, it’s a dish that satisfies without being heavy. It’s ideal for busy weeknights, easy to meal prep, and endlessly customizable to your tastes. Whether you’re aiming for a quick dinner or a healthy lunch, this recipe fits the bill. Plus, it’s a great way to incorporate more vegetables into your meals. Serve it over rice for a complete, balanced dish that the whole family will enjoy. Once you try it, it may become a regular favorite.
Chicken and Vegetable Stir-Fry
This Chicken and Vegetable Stir-Fry is a fast, nutritious, and family-friendly dish that’s packed with flavor. Perfect for weeknight dinners, this chicken and vegetable stir-fry brings together lean protein and colorful veggies in a savory sauce. Whether you're meal prepping or craving something fresh and light, this easy Chicken and Vegetable Stir-Fry recipe delivers satisfaction in under 30 minutes..
Ingredients
- 2 chicken breasts, cut into thin strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium carrot, julienned
- 1 small broccoli head, cut into florets
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon sesame oil (optional)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt and pepper, to taste
- Cooked white rice, for serving
Instructions
Step 1: Prepare the Ingredients
Wash and slice all vegetables evenly. Cut the chicken breasts into thin strips. Having all ingredients prepped in advance makes the cooking process smooth and efficient.
Step 2: Cook the Chicken
Heat the olive oil in a large wok or skillet over medium-high heat. Add the chicken strips and cook for 5–7 minutes, or until fully cooked and lightly browned. Remove the chicken from the pan and set aside.
Step 3: Sauté Garlic and Ginger
In the same pan, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
Step 4: Stir-Fry the Vegetables
Add the red and yellow bell peppers, julienned carrot, and broccoli florets to the pan. Stir-fry for 4–5 minutes until the vegetables are slightly tender but still crisp and colorful.
Step 5: Combine Chicken and Sauce
Return the cooked chicken to the pan. Add soy sauce and sesame oil (if using), and toss everything together until well coated and heated through.
Step 6: Season and Serve
Season with salt and pepper to taste. Serve immediately over a bed of hot cooked white rice for a complete, satisfying meal.
Notes
You can prep all the ingredients in advance and store them in airtight containers to make dinner even quicker during the week. This recipe is very forgiving, so feel free to swap in your favorite vegetables or protein. If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and stir it in at the end of cooking. For added crunch, top the finished dish with toasted sesame seeds or chopped peanuts.
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 380Total Fat: 14gSaturated Fat: 2gCholesterol: 70mgSodium: 750 (depends on soy sauce)mgCarbohydrates: 35gFiber: 5gSugar: 6gProtein: 30g
