Chicken and Vegetable Stir-Fry

Name: Chicken and Vegetable Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ½ cup chicken broth ((low sodium)); 2 tbsp light soy sauce ((low sodium)); 2 tbsp dark soy sauce ((low sodium)); 1 tsp freshly ground black pepper; 1 tbsp sweet chili garlic sauce (substitute with any sweet chili sauce); 1 tsp brown sugar ((or use white sugar or honey)); 1 tbsp corn flour/cornstarch; 1 tsp vinegar; 1 tsp red pepper flakes ((skip if you prefer less spicy)); 2 chicken breasts, cubed (400 gram); salt to taste; ½ tsp ground black pepper; 3 cloves of garlic, minced; 1 tsp grated ginger; ¼ cup finely chopped spring onion whites (or green onions); 1 cup steam cooked broccoli florets; ½ green bell pepper, cubed; ½ red bell pepper, cubed; ½ onion, cubed; 2 tbsp oil; 1 tbsp butter (unsalted) ((optional)); ¼ cup roasted cashews; spring onion greens; 1 tsp roasted sesame seeds

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Chicken and vegetable stir-fry with step-by-step photos and a video recipe. Easy chicken stir-fry made in one pan, in just 30 minutes. Quick and easy dinner recipe made with chicken and colorful vegetables, cooked in a flavorful stir-fried sauce. It tastes better than Chinese takeout. Serve with steamed rice or noodles. Dairy-free recipe.

a tight-close of chicken and vegetable stir fry served in a bowl.

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About this recipe
Why You Need This Recipe
Ingredients and Substitutions
How to make Chicken and Vegetable Stir Fry (Step by step instructions with photos)
Cooking Tips
Frequently Asked Questions
Storage Suggestions
Serving Suggestions
Variations that you can try
Recipe Card

This easy chicken and veggie stir-fry are made with succulent chicken stir-fried in tangy, sweet, and savory sauce. You can make this stir-fried dinner within 30 minutes with simple pantry ingredients.

If you love stir-fry recipes, you might also like these Black Pepper Chicken Stir-Fry and Garlic Butter Chicken Bites. They are perfect for busy weeknights.

About this recipe

In this recipe post, I am sharing how to make Chicken and Vegetable Stir-Fry with homemade stir-fry sauce. This healthy chicken stir-fry has all the delectable flavors of Chinese cuisine.

It is made with boneless chicken cubes, seasoned with salt and pepper, and stir-fried with veggies in a homemade stir-fried sauce. Delicious chicken stir fry is ready in just 30 minutes.

Serve it with steamed rice, fried rice, or noodles. This recipe is so versatile that you can add any vegetables of your choice.

You may also like these other popular chicken recipes from this website:

Why You Need This Recipe

Easy step-by-step instructions with a recipe video.
Quick and easy dinner recipe within 30 minutes.
One pan recipe - Everything is cooked in a single pan. Fewer dishes to go and easy to clean up.
Healthy - This stir-fry recipe is packed with healthy chicken (protein) and vegetables (fiber). It is served over rice or noodles (carbohydrate) which makes it a complete meal.
This recipe is easy to customize. Check out the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
Homemade stir-fry sauce - It takes only 5 minutes and fewer pantry ingredients to make this sauce. It adds a ton of flavor to the dish. This chicken stir-fry sauce recipe is surely a keeper. You can use this sauce recipe to make any other stir-fry recipes.
Dairy-free

Ingredients and Substitutions

individually labeled ingredients to make chicken and vegetable stir fry recipe is laid out on a table.

Chicken - You can use either boneless skinless chicken breasts or boneless skinless chicken thighs for this chicken stir fry recipe.
Vegetables - I have used colored bell peppers (green and red), broccoli, and red onions. You can use whatever vegetables you have in the refrigerator like carrots, zucchini, beans, or mushroom.
Onions - I have used spring onions (or green onions). You can substitute it with red or yellow onions.
Spring onion greens - To substitute use parsley or cilantro to garnish the dish.
Fresh Ginger and Garlic - It gives a very nice flavor to the chicken stir-fry dish.
Cashews - Skip if you do not have them.
Sesame seeds - Adds a nice flavor and crunch to the dish. Skip if you do not have it.
Oil - You can use any cooking oil that does not have a strong flavor and has a high smoke point. I used sunflower oil for this recipe.
Butter - It is an optional ingredient but adds an extra layer of flavor to the recipe. I have used unsalted butter for this recipe.

For Stir-fry Sauce

Soy sauce - I have used low-sodium, light, and dark soy sauce. You can substitute it with regular soy sauce. To make it gluten-free use tamari or coconut aminos.
Sweet chili-garlic sauce - Substitute it with sweet chili sauce or sriracha. If using sriracha skip the addition of red chili flakes.
Chicken broth - I have used homemade chicken broth. You can substitute it with chicken stock. Or add one chicken bouillon cube to 1 cup of water, mix and use it.
Vinegar - Substitute vinegar with lemon juice.
Chili flakes - Skip if you do not like spicy dishes. You can substitute it with paprika.
Black pepper powder (Freshly ground black pepper)
Sugar - I have used brown sugar. Substitute it with white sugar or honey.
Corn flour/Cornstarch - It helps to thicken the sauce. Do not skip it.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

How to make Chicken and Vegetable Stir Fry (Step by step instructions with photos)

Preparations

Cut the chicken breast uniformly into 1-inch pieces. Sprinkle some salt and pepper over it. Keep it aside.
Finely chop ginger, garlic, and spring onion whites.
Cut red onions, and bell peppers into cubes.
Chop spring onion greens.
Make Stir-fry Sauce - In a mixing bowl, combine all the sauce ingredients mentioned in the recipe card and set it aside. Homemade chicken stir-fry sauce is ready.

Making chicken stir-fry with veggies

Heat 2 tablespoon oil and 1 tablespoon butter in a heavy bottom pan over medium-high heat.
When the pan is hot enough, add chicken in a single layer over the pan. Do not overlap the chicken pieces. Let it cook for a minute.
Now cook the chicken stirring continuously until the chicken is cooked (internal temperature reaches 165 degrees F). Do not overcook the chicken otherwise the chicken will turn hard and rubbery. Remove the chicken to a plate (leave the oil in the pan).
In the same pan, add onion, ginger, and garlic. Stir-fry them for a minute.
Add the onion and bell pepper cubes. Stir-fry them for 2-3 minutes.
Now, add broccoli, cashews, and stir-fried chicken back to the pan.
Give the stir-fry sauce a quick mix and then add it to the pan. Stir to combine the chicken and vegetables well with the sauce.
Cook until the sauce comes to a boil and thickens. Remove from heat.
Garnish with spring onion greens and roasted sesame seeds.
Serve immediately with steamed rice or noodles.

Cooking Tips

Stir-fry recipes require some prep time. Chopping and prepping the vegetables and chicken can be done on the previous day. Store it in an airtight container in the refrigerator.
You need a traditional wok to make stir-fry recipes. But if you do not have any, use a heavy bottom pan/skillet.
Keep everything ready - For stir-fry recipes, make sure all the sauces and other ingredients are kept nearby before you start cooking.
Cut the chicken breast uniformly. It ensures that all the pieces are cooked evenly at the same time.
Cook on high heat, stirring frequently so that the chicken and the vegetables are cooked evenly and stay crisp.
Make sure that the pan is hot enough before you place the chicken to cook over it.
Spread the chicken pieces over the pan in a single layer. There should be some space between the chicken pieces. Do not overlap them. It will make sure that the chicken pieces are cooked crisp rather than getting steam cooked.
Stir continuously while cooking to make sure everything gets cooked evenly.
Whisk the stir-fry sauce again before adding it to the pan. The corn flour/cornstarch sits at the bottom. So give it a quick mix and then add it to the pan.

Frequently Asked Questions

Which oil is best for stir-frying?

Any oil that has a high smoke point and a neutral flavor is good for stir-frying like canola oil or sunflower oil.

Why are my stir-fried vegetables soggy?

If vegetables are overcooked then they will turn soggy.
1) Wash the vegetables and completely dry them before cooking.
2) Cut the vegetables in uniform sizes so that they cook evenly.
3) Make sure you are cooking on high heat, stirring continuously the vegetables until they are crisp.

Can you stir-fry in a regular pan?

Woks are best for stir-frying. But the same thing can be done with a heavy bottom frying pan too

Storage Suggestions

Store the leftovers within 2 hours of cooking.
Let the leftovers come to room temperature. Transfer it to an airtight container in the refrigerator. Stays good for 4-5 days. Reheat and serve.
The chicken stir-fry will become dry after some time. You will need to add some chicken broth while reheating.

Serving Suggestions

You can serve it with steamed rice or fried rice.
It pairs up great with chilli oil noodles.

Variations that you can try

You can add any other vegetables of your choice like carrots, zucchini, beans, or mushroom.
Substitute chicken with shrimp.
Make it vegetarian - Substitute chicken with tofu. It tastes equally delicious.

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About this recipe

Why You Need This Recipe