Amazing 30-Min Easy Chicken Stir Fry with Veggies

Okay, confession time: when weeknights get crazy and I’m staring into the abyss of my fridge wondering what on EARTH to make, this Easy Chicken Stir Fry with Veggies recipe is my absolute superhero. I’ve made it so many times, I swear I could whip it up with my eyes closed! It’s the kind of meal that’s super fast, totally healthy, and packs a flavor punch that always hits the spot. Seriously, it’s my go-to for those nights when you want something amazing without spending hours in the kitchen. You’re going to love how simple and delicious it is!

Why You’ll Love This Easy Chicken Stir Fry with Veggies

Seriously, this dish is a weeknight miracle! Here’s why it’s become a staple in my kitchen:

• Super Speedy: We’re talking 30 minutes from start to finish! Perfect for those “I need dinner NOW” moments.
• Seriously Simple: The steps are so straightforward, even if you’re new to cooking, you’ll nail it.
• Healthy & Wholesome: Packed with lean protein and tons of fresh veggies, it’s a meal you can feel great about.
• Flavor Explosion: The savory sauce and perfectly cooked ingredients create a taste that’s way better than takeout.
• Totally Versatile: Feel free to swap in your favorite veggies – this recipe is super forgiving!

Gather Your Ingredients for Easy Chicken Stir Fry with Veggies

Alright, let’s get everything ready to make this magic happen! Having all your bits and pieces prepped beforehand makes this stir fry go *so* smoothly. Trust me on this one!

Here’s what you’ll need:

• 1 lb boneless, skinless chicken breasts: Make sure they’re cut into nice bite-sized pieces so they cook evenly.
• 2 tablespoons soy sauce: This is for marinating the chicken and adds that lovely savory base.
• 1 tablespoon cornstarch: We’re using this with the soy sauce. It helps tenderize the chicken and gives the sauce a nice little thickening boost later.
• 2 tablespoons vegetable oil: Or any neutral oil you have on hand, really. Good for getting everything nice and hot!
• 1 cup broccoli florets: Fresh is best here!
• 1 cup sliced carrots: I like to slice mine on a bit of an angle so you get more surface area for that delicious sauce.
• 1 cup sliced bell peppers (any color!): Use whatever you like – red, yellow, orange, green. They all add such great color and sweetness.
• 1/2 cup sliced onion: Yellow or white work great.
• 2 cloves garlic, minced: Don’t skimp on the garlic, it’s key for that amazing aroma and flavor!
• 1/4 cup chicken broth: This is part of our quick sauce.
• 1 tablespoon oyster sauce (optional): If you have it, definitely add it! It brings a fantastic umami depth that’s hard to beat. But don’t worry if you don’t, it’ll still be delicious.
• Cooked rice, for serving: Because what’s stir fry without a fluffy bed of rice?

Step-by-Step Guide to Making Your Easy Chicken Stir Fry with Veggies

Okay, let’s get this easy chicken stir fry with veggies party started! The best part about this recipe is that it moves fast, so having everything prepped and ready to go makes all the difference. It’s like building little flavor blocks, one after another!

Marinate the Chicken

First things first, grab a medium bowl. Toss your bite-sized chicken pieces with the soy sauce and that tablespoon of cornstarch. Give it a good mix so every piece is coated. Let this little marinade party sit for about 10 minutes while you get your pan ready. This step is super important because it not only adds flavor but also helps make the chicken super tender and helps that sauce cling later on! If you love chicken with a great glaze, you should totally check out my recipe for air fryer teriyaki chicken – it’s a game-changer!

Cook the Chicken

Now, heat up your large skillet or wok over medium-high heat. Add in your vegetable oil – you want it shimmering, not smoking! Carefully add the marinated chicken. Stir-fry it for a good few minutes until it’s nicely browned and cooked all the way through. We’re not looking for pale and sad chicken here! Once it’s done, just scoop it out of the pan and set it aside. Don’t clean the pan – all those little brown bits are flavor gold!

Stir-Fry the Vegetables

Into that same hot pan, toss in your broccoli florets, sliced carrots, bell peppers, and onion. Keep things moving in the pan! Stir-fry these for about 5 to 7 minutes. You want them to get tender-crisp – you know, still a little bite to them, not mushy. If your pan looks a bit dry, you can add another tiny splash of oil. Try not to overcrowd the pan here; if you have a ton of veggies, cook them in batches so they stir-fry instead of steam. For a peek at how I love to prep carrots, check out my: honey-garlic roasted carrots!

Add Aromatics and Combine

Now for that amazing garlic smell! Add your minced garlic to the pan with the veggies and cook for just about 30 seconds until you can really smell its fragrance. Be careful not to burn it! Then, bring that cooked chicken back into the skillet. In a little separate bowl, whisk together your chicken broth and the oyster sauce, if you’re using it. Pour this lovely sauce mixture over everything in the pan. I also have a fantastic skillet dish featuring chicken and broccoli you might like: chicken broccoli skillet recipe.

Thicken the Sauce and Serve

Give everything a good stir to combine. Let it bubble away, and you’ll see that sauce start to thicken up beautifully around the chicken and veggies. This usually takes just another minute or two. And that’s it! Serve your gorgeous, steaming Easy Chicken Stir Fry with Veggies immediately over some fluffy cooked rice. Perfection on a plate, I tell ya! If you’re a fan of that fried rice goodness, you’ll want to see my recipe for garlic chicken fried rice!

Tips for the Perfect Easy Chicken Stir Fry with Veggies

Alright, so we’ve covered the basics, but let’s chat about making this Easy Chicken Stir Fry with Veggies absolutely *chef’s kiss* perfect every single time. It’s all about a few little tricks that really make a difference. I’ve learned these over the years, mostly through trial and error (and a few slightly overcooked veggies!), so you don’t have to!

Vegetable Variety and Prep

The beauty of a stir-fry is how you can totally customize it. While the recipe calls for broccoli, carrots, peppers, and onion, feel free to go wild! Snap peas add a fantastic crunch, mushrooms soak up that sauce like a dream, and zucchini is always a good idea. Just remember to cut your veggies so they’re all roughly the same size. This ensures everything cooks evenly. If you’re using something like dense broccoli florets or thicker carrot slices, you might want to give them a quick steam or blanch before adding them to the wok, just to make sure they’re perfectly tender-crisp. For a really cool low-carb option, you should check out my diabetic-friendly low-carb chicken stir fry!

Spice it Up!

Love a little heat? You’re in luck! Making this stir fry spicier is super easy. Just toss in a pinch or two of red pepper flakes right when you add the garlic. You’ll smell it toast up and fill your kitchen with that wonderful spicy aroma. You could also add a swirl of sriracha at the end, or even a dash of your favorite hot sauce. If you’re feeling adventurous, I also have a recipe for chicken shawarma with garlic sauce that has a nice kick!

Frequently Asked Questions about Easy Chicken Stir Fry with Veggies

Got questions about whipping up this fantastic chicken stir fry? I’ve got you covered! This recipe is pretty flexible, but here are a few things people often ask. If you’re looking for other easy chicken meals, you should totally check out my healthy chicken taco bowls – they’re a hit in my house!

Can I use different types of chicken for this stir fry?

Absolutely! While boneless, skinless chicken breasts are my go-to for lean protein, chicken thighs work wonderfully too – they’re a bit more forgiving and can add extra moisture. If you’re really short on time, you can even use pre-cooked rotisserie chicken; just add it towards the end to heat through instead of cooking it from raw.

What are the best vegetables for chicken stir fry?

Oh, the veggie possibilities are endless! Beyond the classic broccoli, carrots, bell peppers, and onions, think about adding snap peas for a lovely crunch, mushrooms for that earthy, sauce-absorbing quality, or even some crisp bok choy. Zucchini or green beans are also yummy choices. Just try to aim for similar-sized pieces so they all cook at about the same pace!

How can I make the stir fry sauce thicker?

If you’re like me and love a nice, thick sauce that coats everything beautifully, there are a couple of easy fixes. The cornstarch in the chicken marinade already helps a bit! For extra thickness, you can whisk together another teaspoon of cornstarch with a tablespoon of cold water to make a ‘slurry,’ then stir that into the simmering sauce at the end. Or, just let the sauce simmer a minute or two longer, stirring constantly, and it should thicken right up on its own.

Nutritional Information

Just a little heads-up, these numbers are an estimate and can totally change depending on the brands you use or if you toss in extra goodies. This is for one serving of the stir-fry itself, before you add the rice.

Per serving (without rice): About 250 Calories, 10g Fat, 25g Protein, 15g Carbohydrates, 3g Fiber, 5g Sugar, and 600mg Sodium.

Share Your Easy Chicken Stir Fry with Veggies Creation!

Alright, now that you’ve made this super tasty Easy Chicken Stir Fry with Veggies, I absolutely *have* to know how it turned out! Did you try any fun veggie swaps? Did you add some extra spice? Drop a comment below, rate the recipe, or share a pic on social media – I just love seeing what you all create in your kitchens! You can learn a little more about me and my kitchen adventures over at my about page!

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