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This Simple Chicken Stir Fry With Vegetables is a quick, colorful, and flavorful dinner your whole family will love.
Tender chicken, crisp vegetables, and a smooth homemade stir fry sauce come together in just 30 minutes for an easy meal that’s perfect for busy weeknights.
If you enjoy fast and flavorful skillet dinners like this stir-fry recipe, you may also love my Skillet Lasagna, French Onion Meatballs, Chili Cornbread Skillet Casserole, and One-Pot Chili Mac and Cheese—all easy, family-friendly dishes that deliver big taste without complicated steps.
Why You’ll Love This Chicken Vegetable Stir Fry
- Quick and healthy: Loaded with lean chicken and fresh vegetables.
- Easy one-pan dinner: Minimal cleanup and ready in just 30 minutes.
- Customizable: Swap in your favorite veggies or adjust the sauce for more sweetness or heat.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
Chicken & Veggies:
- Chicken Breasts: Diced into bite-size pieces for quick cooking.
- Bell Peppers & Onion: Add color, flavor, and crunch.
- Carrots & Broccoli: Hearty vegetables that hold up well in stir fry.
- Garlic: Adds savory depth and aroma.
Stir Fry Sauce:
- Soy Sauce: The savory base of the sauce.
- Brown Sugar: Adds just a touch of sweetness.
- Ginger: Gives classic stir fry flavor.
- Cornstarch: Helps thicken the sauce into a glossy coating.
How to Make Chicken Stir-Fry with Vegetables
Here are the step-by-step instructions for making this recipe:
Step 1: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add diced chicken, season with salt and pepper (Photo 1), and cook for about 5 minutes or until golden brown and cooked through (Photo 2). Transfer chicken to a plate.
Step 2: Add the remaining oil to the skillet. Add sliced peppers, onion, carrots, and broccoli (Photos 3-5). Cook until tender but not fully soft.
Step 3: While the vegetables cook, whisk together soy sauce, brown sugar, ginger, and cornstarch in a small bowl. Set aside (Photo 6).
Step 4: When veggies are nearly done, add minced garlic and cook until fragrant (Photo 7).
Step 5: Return the cooked chicken to the skillet (Photo 8). Pour in the stir fry sauce, stirring to coat all the vegetables and chicken. Bring to a gentle boil and cook until the sauce thickens, about 1 minute.
Step 6: Top with sliced green onions or sesame seeds and enjoy over brown rice or white rice or cauliflower rice!
Tips for Success
- Slice vegetables evenly so they cook at the same rate.
- Add red pepper flakes to the sauce for a bit of heat.
- For a lower-sodium version, replace regular soy sauce with low-sodium soy sauce.
How to Store
Let stir fries cool completely, then store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or warm in a skillet with a drizzle of oil until heated through.
Frequently Asked Questions
It pairs perfectly with egg fried rice, noodles, or egg rolls.
Absolutely—snow peas, zucchini, mushrooms, or cabbage work well.
Yes, they stay juicy and taste great in stir fry.
More Easy Dinner Recipes
- Sheet Pan Beef Fajitas
- Taco Stuffed Shells
- Sheet Pan Chicken Fajitas
- Rotisserie Chicken Tacos
- Quinoa Stuffed Peppers
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Simple Chicken Stir Fry With Vegetables
Equipment
- Large Skillet or wok
Ingredients
Chicken and Veggies
- 1 tablespoon avocado oil, or olive oil
- 3 boneless skinless chicken breasts, diced into 1 inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 whole yellow onion, sliced
- 3-4 large carrots, peeled and sliced
- 2 cups broccoli, diced into bite sized pieces
- 2-3 garlic cloves, minced
Stir Fry Sauce
- 1/4 cup soy sauce
- 1 tablespoon light brown sugar
- 1/2 teaspoon ground ginger
- 1/2 tablespoon cornstarch
Instructions
- Heat 1 tablespoon of oil over medium heat in a wok or skillet. Add the chicken and season with salt and pepper. Cook chicken for about 5 minutes or until browned and cooked through.
- Remove and transfer to a plate, and set aside.
- With the heat still on medium, add the other tablespoon of oil to your skillet and cook your veggies until tender but not all the way cooked through. While veggies are cooking, work on your stir fry sauce.
- In a small bowl, whisk together the soy sauce, brown sugar, ginger and cornstarch and set aside.
- When veggies are almost done, add the minced garlic and cook until fragrant. Add the chicken back to the skillet. Stir in the stir fry sauce and make sure that all your chicken and veggies are coated. Bring the mixture to a boil and stir occasionally so it doesn’t burn. Let this mixture boil until thickened, about a minute.
- Top with sesame seeds or sliced green onions and enjoy!
Notes
- Slice vegetables evenly so they cook at the same rate.
- Add red pepper flakes to the sauce for a bit of heat.
- For a lower-sodium version, replace regular soy sauce with low-sodium soy sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
