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15-Minute Chicken & Veggie Stir-Fry

Alright, picture this: it’s a hectic weeknight, your stomach’s growling louder than your to-do list, and you need dinner pronto. That’s exactly when I turn to this colorful, flavor-packed chicken and veggie stir-fry. It’s like a magic trick in the kitchen—simple ingredients tossed together in a hot pan, sizzling up to juicy perfection in just 15 minutes. The way those tender chicken bites meet crisp, vibrant veggies, all coated in a savory sauce that clings perfectly, never fails to brighten my evening. Plus, it’s flexible enough to use whatever’s lurking in your fridge, making it a total weeknight hero. Trust me, once you try this, it’ll be one of your go-to quick meals too!

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Ingredients

For the Main Dish:

1 lb boneless, skinless chicken breasts, thinly sliced
2 tbsp vegetable oil (divided)
1 red bell pepper, thinly sliced
1 medium carrot, julienned or thinly sliced
1 cup broccoli florets
3 green onions, sliced
2 cloves garlic, minced
1 tsp fresh ginger, grated

For the Sauce:

3 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)

How I Make It

Step 1:

First up, get your ingredients prepped—slice the chicken thin so it cooks quickly and evenly (think bite-sized strips). Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.

Step 2:

Pop in the chicken in a single layer and let it sizzle undisturbed for about 2 minutes, so it gets a nice golden sear. Then stir-fry for another 2 minutes or until just cooked through. Remove from the pan and set aside.

Step 3:

In the same pan, add the remaining tablespoon of oil, then toss in the garlic and ginger. The aroma will hit you in an instant—cook for about 30 seconds, but watch carefully so it doesn’t burn!

Step 4:

Now add the carrots, broccoli, and bell pepper. Stir-fry for 3-4 minutes until the veggies are crisp-tender and bursting with color. Sprinkle in the sliced green onions.

Step 5:

Return the chicken to the pan. Pour over the sauce mixture and stir everything together thoroughly. If you want a thicker sauce, stir in the cornstarch slurry now and cook for another minute until glossy and coated.

Step 6:

Remove from heat and finish with a drizzle of sesame oil for that nutty punch. Serve hot, ideally over steamed rice or noodles for a complete, satisfying meal.

Variations & Tips

Swap chicken for thinly sliced beef, shrimp, or tofu for different proteins.
Use frozen mixed vegetables if you’re in a real hurry—no chopping required!
For more heat, toss in a pinch of red pepper flakes or a diced chili.
Toast a handful of sesame seeds on top for added crunch and flavor.
If you don’t have hoisin sauce, a little honey or brown sugar adds a nice touch of sweetness.
Make sure your pan is hot before adding ingredients to get that perfect stir-fry char.

How I Like to Serve It

This stir-fry shines piled high over fluffy jasmine rice or slippery noodles. On chilly evenings, I love it alongside a warm bowl of miso soup for extra comfort. And when summer’s here, I serve it with a simple side salad dressed lightly in sesame vinaigrette for a fresh balance.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet to keep veggies crisp instead of soggy.

Closing: With its quick cook time and endless flavor, this stir-fry is one of those dishes you’ll keep coming back to whenever you want a fast, fuss-free dinner that feels homemade and satisfying.