If you’re craving something quick, flavorful, and packed with nutritious veggies, you’ve got to try this Easy Chicken Stir Fry with Veggies Recipe. I absolutely love how this turns out every time—it’s that perfect weeknight dinner that doesn’t feel rushed yet tastes like you spent hours in the kitchen. Trust me, once you make this, your family will go crazy for the sweet and savory sauce combined with crisp-tender veggies and juicy chicken.

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Why You’ll Love This Recipe

Super Quick: Ready in under 20 minutes, perfect for those busy evenings when you want dinner fast but fresh.
Balanced Flavor: The honey and soy sauce combo creates the right mix of sweet and salty that everyone loves.
Veggie Packed: Broccoli, bell peppers, and carrots add a satisfying crunch and vibrant color to your plate.
Family Friendly: My kids actually ask for seconds, and it’s a great way to sneak in extra nutrients.

The image shows a white pan filled with a colorful stir-fry dish. The dish has three main layers: bright green broccoli florets with a fresh, bumpy texture, orange and yellow bell pepper pieces adding vibrant color and a slightly glossy texture, and light brown chicken pieces with a tender, soft look. A golden spoon with an intricate design rests in the middle of the pan, lifting some of the stir-fry. The whole scene is set on a white marbled surface, with a pair of wooden chopsticks lying beside the pan. In the background, some blurred colorful kitchen items add a cozy feel. Photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Stir Fry with Veggies, chicken stir fry recipes, quick healthy chicken dishes, flavorful stir fry dinner ideas, easy weeknight chicken recipes

Ingredients You’ll Need

These ingredients come together like magic, giving you a dish that’s both hearty and healthy. When I shop, I look for fresh, firm veggies and boneless chicken breasts that are easy to cube and cook evenly.

Flat lay of fresh raw boneless skinless chicken breast cubes arranged neatly, bright green broccoli florets, half a yellow bell pepper cut into chunks, half a red bell pepper cut into chunks, a small pile of sliced baby carrots, two whole uncracked garlic cloves, a few thin slices of fresh ginger root, a small mound of corn starch powder, a small white ceramic bowl of clear cold water, a small white ceramic bowl filled with light golden chicken broth, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl of golden honey, a small white ceramic bowl of amber toasted sesame oil, a pinch of crushed red pepper flakes on the side, sprinkled salt and black pepper, all placed with perfect symmetry on a simple white ceramic plate and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Chicken Stir Fry with Veggies, chicken stir fry recipes, quick healthy chicken dishes, flavorful stir fry dinner ideas, easy weeknight chicken recipes

Boneless, skinless chicken breast: I prefer chicken breast because it cooks quickly and stays tender with the right technique.
Broccoli florets: These add a lovely crunch; make sure they’re fresh and bright green for the best texture.
Yellow and red bell peppers: These bring sweetness and color—feel free to use whatever bell peppers you have on hand.
Baby carrots: Thinly sliced for quick cooking and a pop of natural sweetness.
Minced ginger and garlic: Fresh is always best here for that pungent kick that wakes up the entire dish.
Olive oil: I use extra virgin for flavor and a healthy fat that helps the chicken brown nicely.
Corn starch and cold water: These make the sauce silky and help it cling perfectly to every bite.
Low sodium chicken broth: Adds depth without overwhelming saltiness.
Low sodium soy sauce: Keeps the dish balanced, and I always go for low sodium to control salt content.
Honey: The natural sweetness helps balance the savory notes.
Toasted sesame oil: Just a tablespoon adds that classic nutty aroma stirring memories of favorite takeout dishes.
Crushed red pepper flakes: Optional, but I love how they add just a subtle spicy kick.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep things classic, but this Easy Chicken Stir Fry with Veggies Recipe is super flexible. I’ve experimented and found a few ways to customize it based on what’s in my fridge or dietary needs.

Vegetarian Twist: Swap the chicken for firm tofu or tempeh; just press and cube it, then sauté similarly for a plant-powered version.
Spicy Upgrade: If you love heat, add more crushed red pepper flakes or a splash of Sriracha in the sauce—it turns up the excitement.
Seasonal Veggies: Sometimes I swap out broccoli for snap peas or add mushrooms depending on the season and what looks fresh at the market.
Gluten-Free Option: Use tamari instead of soy sauce to keep it gluten-free without sacrificing flavor.

How to Make Easy Chicken Stir Fry with Veggies Recipe

Step 1: Prep Your Ingredients for Success

Before you start cooking, take a few minutes to cube your chicken into bite-sized pieces, chop your veggies uniformly, and mince the garlic and ginger. Having everything ready saves you from scrambling and helps the cooking go smoothly—stir fry is all about speed!

Step 2: Cook the Chicken to Golden Perfection

Heat 1 tablespoon of olive oil over medium-high heat in a large skillet or wok. Add your seasoned chicken cubes (salt and pepper is perfect here) and cook for about 5 minutes, stirring occasionally, until browned and cooked through. You’ll know it’s ready when the chicken is no longer pink inside and has a lovely golden crust. Remove the chicken and set it aside—don’t overcrowd the pan or it will steam instead of sear!

Step 3: Sauté the Veggies Just Right

Add the remaining tablespoon of olive oil to the pan, then toss in your broccoli, bell peppers, and carrots. Stir-fry for about 4-5 minutes until the veggies are crisp-tender—bright colors should pop, and they’ll have that perfect bite you’re aiming for. Stir frequently so nothing sticks or burns.

Step 4: Whisk Up the Magic Sauce

In a small bowl, mix together the chicken broth, soy sauce, honey, toasted sesame oil, minced garlic, minced ginger, and crushed red pepper flakes. In another little cup, combine the cornstarch with cold water until smooth. This slurry is the secret to that glossy, clingy sauce you’ll love.

Step 5: Bring It All Together

Pour the sauce over the veggies in the skillet, then add the cornstarch mixture. Stir constantly so the sauce thickens evenly, about 1-2 minutes. Toss the chicken back in and stir everything until well coated and heated through. The sauce should be shiny and luscious, clinging to every piece perfectly.

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Pro Tips for Making Easy Chicken Stir Fry with Veggies Recipe

Prep Ahead: Chop your vegetables and cube your chicken the night before to save time when you’re ready to cook.
Hot Pan, Little Oil: Make sure your pan is hot before adding oil and ingredients; this helps achieve that lovely sear that makes stir fry special.
Don’t Crowding the Pan: Cook chicken in batches if needed to avoid steaming and ensure a crispy exterior.
Mix Sauce Separately: Combining sauce components and thickener apart prevents clumping when adding to the hot pan.

How to Serve Easy Chicken Stir Fry with Veggies Recipe

A bowl with blue and white patterned design holds a colorful stir-fry dish. The bottom layer is juicy, light brown pieces of chicken. Mixed with the chicken are bright green broccoli florets, orange carrot slices, and chunks of red and yellow bell peppers. The vegetables appear fresh and slightly glossy with sauce. White sesame seeds sprinkled on top add texture. Two wooden chopsticks stand upright in the bowl. The bowl sits on a tan fabric on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Stir Fry with Veggies, chicken stir fry recipes, quick healthy chicken dishes, flavorful stir fry dinner ideas, easy weeknight chicken recipes

Garnishes

I love sprinkling toasted sesame seeds on top just before serving for an extra nutty crunch. Sometimes I add freshly chopped green onions or a handful of chopped cilantro for a fresh pop of color and flavor. If you like heat, a few more crushed red pepper flakes never hurt!

Side Dishes

This dish pairs beautifully with steamed jasmine rice or brown rice for a more wholesome option. My go-to sometimes is quick-cooked quinoa or even cauliflower rice if I want to keep it lighter. For extra veggies, a simple cucumber salad or miso soup on the side rounds it out perfectly.

Creative Ways to Present

For a special occasion, I sometimes serve this in a pineapple bowl—just carve out a small pineapple and place the stir fry inside for a fun tropical vibe. Also, serving over a bed of noodles tossed lightly in sesame oil turns it into a great fusion twist that everyone marvels at.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and they stay tasty for up to 3 days. The sauce thickens a bit in the fridge, so before reheating, I add a splash of water or broth to loosen it up, keeping that fresh stir fry feel.

Freezing

Freezing is an option, but I noticed the texture of the bell peppers gets softer when thawed. If you plan to freeze, freeze the chicken and sauce separately from the veggies, then combine when reheating for the best results.

Reheating

Reheat over medium heat in a skillet with a small splash of water or broth to revive that saucy texture. Microwaving works too, but stirring halfway through helps keep the veggies from getting soggy.

FAQs

Can I use chicken thighs instead of chicken breast in this recipe?

Absolutely! Chicken thighs are a great option if you prefer dark meat; they’ll add a bit more richness and stay juicy. Just cut them into similar-sized cubes and adjust the cooking time slightly to ensure they’re fully cooked.
What’s the best way to get vegetables crisp-tender without overcooking?

Stir-frying over high heat and cooking vegetables in a single layer with frequent stirring helps maintain their crunch. Also, cutting veggies into uniform sizes ensures they cook evenly. Avoid covering the pan, as this steams the veggies instead of keeping them crisp.
Can I make the sauce ahead of time?

Yes, you can mix the sauce ingredients in advance and store it in the fridge for up to 2 days. Just bring it to room temperature before adding the cornstarch slurry and cooking to prevent clumping.
Is this recipe suitable for meal prep?

Definitely! The Easy Chicken Stir Fry with Veggies Recipe reheats well and can be portioned out for lunches or dinners throughout the week. Just store the stir fry separately from rice or noodles until ready to eat to keep textures fresh.

Final Thoughts

This Easy Chicken Stir Fry with Veggies Recipe has become a staple in my kitchen because it hits all the right notes: fast, flavorful, and flexible. Whether you’re a busy parent, a home cook looking for a simple dinner solution, or just someone who loves bold flavors, you’ll find that it’s a dependable crowd-pleaser. Give it a try—you’ll see how effortlessly it comes together and will soon wonder how you ever made weeknight dinners without it!