stir fried chicken with vegetables recipe

Written ByJenny Smyth Posted on
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The Best stir fried chicken with vegetables recipe

I’ve been making stir-fried chicken with vegetables for my family for years, and it’s always a hit. This dish is a staple in many Asian cuisines, and I’ve adapted it to suit my family’s tastes. The combination of crispy chicken, crunchy vegetables, and savory sauce is a winning combination that even the pickiest eaters love.

One of the things I love about this recipe is how easy it is to customize. You can use any combination of vegetables you like, and add your favorite seasonings to the sauce. I like to use bell peppers, carrots, and broccoli for a colorful and nutritious meal.

My kids love helping me stir-fry the ingredients, and it’s a great way to get them involved in cooking. Plus, this recipe is quick and easy to make, even on busy weeknights. I can have it on the table in under 30 minutes.

The key to this recipe is using high-quality ingredients and cooking the chicken just right. You want it to be crispy on the outside and juicy on the inside. I like to use boneless, skinless chicken breasts for this recipe.

They’re easier to cook evenly, and they’re less expensive than other cuts of meat. This recipe has been a game-changer for our family meals. It’s easy to make in large quantities, so it’s perfect for big families or gatherings.

Stir Fried Chicken with Vegetables

Stir Fried Chicken with Vegetables

4.7 from 1665 votes

A quick and healthy stir-fried chicken dish packed with colorful vegetables. This one-pan meal is perfect for a weeknight dinner and is ready in under an hour.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

500g boneless skinless chicken breasts
2 tbsp cornstarch

For the Vegetables

2 cups broccoli florets
1 red bell pepper
1 yellow bell pepper
1 cup sliced carrots
1 cup snap peas
1 medium onion

For the Sauce

3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp honey
1 tsp grated ginger
2 cloves garlic

For the Stir Fry

2 tbsp vegetable oil
2 tbsp sesame seeds
2 green onions

👨‍🍳Directions

1Cut chicken breasts into bite-sized pieces and place them in a bowl.
2Sprinkle cornstarch over the chicken and toss to coat evenly.
Set aside.
3Heat vegetable oil in a large skillet or wok over medium-high heat.
4Add chicken pieces in a single layer and cook until browned and cooked through, about 5-7 minutes.
5Remove chicken from skillet and set aside.
6In the same skillet, add broccoli florets, sliced carrots, and snap peas.
7Stir-fry for 3-4 minutes until the vegetables begin to soften.
8Add bell peppers and onion, stir-fry for an additional 3-4 minutes until all vegetables are tender-crisp.
9In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, honey, grated ginger, and minced garlic to make the sauce.
10Pour the sauce over the vegetables and stir to combine.
11Cook for 1-2 minutes until the sauce thickens slightly.
12Return the cooked chicken to the skillet and stir to combine with the vegetables and sauce.
13Cook for an additional 2-3 minutes until the chicken is heated through and well coated in the sauce.
14Sprinkle sesame seeds and chopped green onions over the top.
15Serve hot over steamed rice or noodles.

🔧Equipment

Large skillet or wok
Mixing bowl
Cutting board
Sharp knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 73mg🧂Sodium: 1000mg🌾Total Carbs: 20g🥦Dietary Fiber: 4g🍬Sugars: 7g🥩Protein: 35g

📝Notes

Tips: To make this recipe gluten-free, use tamari or coconut aminos instead of soy sauce and oyster sauce.

Watch Video Of How Stir Fried Chicken with Vegetables Works

This stir-fried chicken with vegetables recipe is a staple in our household for good reason – it’s easy to make, customizable, and packed with nutrients.

We love serving it as a main dish or as a side dish at family gatherings.

You can store any leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

❓ Frequently Asked Questions About Stir Fried Chicken with Vegetables

Q1: What type of vegetables should I use in this recipe?

I recommend using a variety of colorful vegetables like bell peppers, carrots, broccoli, and snap peas. You can also add other vegetables like mushrooms, zucchini, or baby corn if you like.

Q2: Can I use frozen vegetables in this recipe?

Yes, you can use frozen vegetables in this recipe. Just thaw them first and add them to the stir-fry along with the other ingredients.

Q3: How do I prevent the chicken from drying out?

To prevent the chicken from drying out, make sure to not overcook it. Use a thermometer to check the internal temperature of the chicken – it should be at least 165°F (74°C) when cooked through.

Q4: Can I make this recipe ahead of time?

You can cook the chicken and vegetables ahead of time, but assemble the stir-fry just before serving. This will help keep everything fresh and prevent sogginess.

Q5: What type of oil should I use for stir-frying?

Use a neutral-tasting oil like vegetable or peanut oil for stir-frying. You can also use avocado oil or grapeseed oil if you prefer.

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