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Chicken and Vegetable Stir-Fry

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Chicken and Vegetable Stir-Fry is a quick and healthy meal made with tender chicken pieces and colorful vegetables tossed in a savory stir-fry sauce. It’s perfect for busy weeknights and pairs well with rice or noodles.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, sliced thin
  • 2 tbsp vegetable oil
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 carrot, thinly sliced
  • 1 zucchini, sliced
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce (or hoisin for halal option)
  • 1 tbsp cornstarch
  • 1/2 cup chicken broth or water
  • 1 tsp sesame oil (optional)
  • Sesame seeds and green onions for garnish (optional)

Instructions

  1. In a small bowl, mix soy sauce, oyster sauce, cornstarch, and chicken broth. Set aside.
  2. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat.
  3. Add sliced chicken and stir-fry until cooked through and lightly browned, about 5–7 minutes. Remove and set aside.
  4. Add remaining oil to the pan and stir-fry garlic and ginger for 30 seconds until fragrant.
  5. Add broccoli, carrot, zucchini, and bell pepper. Cook for 3–5 minutes until just tender but still crisp.
  6. Return the chicken to the pan and pour in the sauce mixture. Toss to coat evenly.
  7. Cook for 2–3 more minutes, stirring until the sauce thickens and everything is heated through.
  8. Drizzle with sesame oil if using. Serve hot over rice or noodles and garnish as desired.

Notes

  • Use any combination of vegetables you like, such as snap peas or mushrooms.
  • For a spicier version, add red chili flakes or sriracha to the sauce.
  • Double the sauce if serving over rice or noodles to absorb extra flavor.
  • Great for meal prep—store in airtight containers for up to 4 days.

Nutrition

Keywords: chicken stir-fry, healthy stir-fry, chicken and vegetables, quick dinner, Asian chicken recipe

Find it online: https://yumcove.com/chicken-and-vegetable-stir-fry/