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Chicken and Veggie Stir Fry – Simple Recipes for Dinner

Alright, picture this: you’re home from a long day, and that overwhelming “what’s for dinner?” moment hits hard. Enter this Chicken and Veggie Stir Fry—bright, colorful, and ready in a flash. The sizzle of chicken hitting a hot pan, the snap of fresh veggies, and that irresistible aroma of garlic and soy sauce filling your kitchen? It never fails to feel like a mini celebration on a weeknight. Plus, it’s one of those dishes that’s as forgiving as an old friend if you want to swap out veggies or tweak the sauce. Trust me, once you get the hang of this, you’ll find yourself craving it more often than you thought possible!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

1 lb boneless, skinless chicken breasts, thinly sliced
2 tbsp vegetable oil (or any high-heat oil)
1 red bell pepper, thinly sliced
1 cup broccoli florets
1 cup snap peas or snow peas
2 medium carrots, thinly sliced
3 cloves garlic, minced
1-inch piece fresh ginger, grated
Salt and pepper, to taste

For the Sauce / Garnish:

3 tbsp soy sauce
1 tbsp oyster sauce (optional, but adds great umami)
1 tbsp honey or brown sugar
1 tsp sesame oil
1 tsp cornstarch mixed with 2 tbsp water (for thickening)
1 green onion, sliced thin (for garnish)
1 tsp toasted sesame seeds (optional garnish)

How I Make It

Step 1:

First, prep your chicken by slicing it into thin strips—this helps it cook quickly and evenly. Toss the chicken with a pinch of salt and pepper while you get your veggies ready.

Step 2:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer and cook without stirring for about 2 minutes to get a nice sear. Then stir and cook for another 2–3 minutes until just cooked through. Remove chicken and set aside.

Step 3:

In the same pan, add the remaining tablespoon of oil. Toss in the garlic and ginger, stirring quickly so they don’t burn—this smell will make your kitchen smell amazing! Add the carrots first since they take longer to cook, sauté for about 2 minutes.

Step 4:

Add the bell pepper, broccoli, and peas. Stir-fry all the veggies for 3-4 minutes, keeping them bright and crisp—overcooking kills their snap and sweetness!

Step 5:

Return the cooked chicken to the pan. Pour in the soy sauce, oyster sauce, and honey, stirring everything together. Give the cornstarch-water mix a quick stir and drizzle it in to thicken the sauce. Cook for another minute until the sauce coats everything beautifully.

Step 6:

Finish by drizzling the sesame oil over the stir fry and tossing gently. Sprinkle with sliced green onions and sesame seeds before serving. Serve hot with steamed rice or noodles.

Variations & Tips

Swap chicken for shrimp or tofu to keep it interesting.
If you like it spicy, add a pinch of red pepper flakes or a drizzle of sriracha.
Use whatever veggies you have in your fridge — mushrooms, zucchini, or baby corn work great.
For a gluten-free version, swap soy sauce for tamari.
Don’t overcrowd the pan; stir-fry in batches if necessary to keep veggies crisp.
Double the sauce if you like it saucy, but reserve a little cornstarch slurry if it gets too thin.

How I Like to Serve It

I love serving this stir fry over fluffy jasmine rice for a no-fuss weeknight meal. Sometimes, I’ll switch it up with brown rice or even cauliflower rice if I’m aiming for lighter fare. For a fun weekend twist, toss it with cooked noodles and a sprinkle of crushed peanuts on top to add crunch and texture. It’s fresh, vibrant, and perfect for a quick dinner packed with flavors.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop or microwave; add a splash of water if it feels dry.

Closing: This chicken and veggie stir fry is my go-to because it’s fast, flexible, and always hits the spot with its perfect blend of savory, sweet, and fresh flavors.