30-Minute Chicken and Vegetable Stir-Fry Recipe

This Chicken Vegetable Stir Fry is a quick, flavorful dinner ready faster than ordering takeout.

If you enjoy takeout flavors, making similar dishes at home gives you full control over ingredients and quality. Swap refined oils and processed sugars for whole-food alternatives and use seasonal produce when possible to keep the dish fresher and healthier.

One of the best things about a stir fry is how flexible it is—use the vegetables you have on hand or change the protein to suit your preferences. Serve it over brown rice, quinoa, or noodles, or enjoy it on its own for a lower-carb option.

Why you’ll love this recipe:

• Tender cubes of chicken breast combined with colorful vegetables and a savory-sweet homemade sauce.
• Quick to prepare — on the table in about 30 minutes.
• Highly customizable: swap proteins, change vegetables, or prep most ingredients in advance.
• Low-carb if served without grain, and naturally dairy- and gluten-free when using coconut aminos.

Recipe ingredients

Notes on key ingredients:

• Chicken: Boneless, skinless chicken breasts work best for lean, even pieces. Boneless thighs are a good substitute for a richer texture.
• Vegetables: A mix of cruciferous and tender vegetables gives great texture and color. Vegetables cook down, so the volume shown may seem large but becomes just right once cooked.
• Aromatics: Fresh garlic and ginger lift the flavor. A convenient tip: freeze ginger in a bag and grate it without peeling.
• Coconut aminos: A naturally gluten-free, slightly sweet alternative to soy sauce. Use low-sodium soy sauce or tamari if you prefer.
• Rice wine vinegar: Mild and slightly sweet. Apple cider or white vinegar can be used in a pinch.
• Sesame oil: Adds important toasty flavor—small amounts go a long way. Store it in the refrigerator for longer shelf life.
• Honey: Balances the savory elements; swap for another sweetener if needed.

See the recipe card below for exact ingredient quantities.

How to make chicken veggie stir fry

This stir fry moves fast once the prep is done. Cut the chicken into cubes, slice vegetables, and whisk the sauce so everything is ready to go into the pan. Most of the work is chopping; cooking takes under 20 minutes.

Pro tip: Prepare the sauce and slice the vegetables up to a few days ahead to speed up dinner time.

1. Make the sauce: Whisk 1 tablespoon cornstarch with 1 tablespoon coconut aminos until smooth. Add the remaining 1/4 cup coconut aminos, 1/4 cup water, 1 tablespoon rice wine vinegar, 1 tablespoon sesame oil, and 1 tablespoon honey. Set aside.
2. Heat 1 tablespoon oil in a large skillet over medium heat. Add 1 lb. cubed chicken and cook about 6 minutes, turning occasionally, until no longer pink and juices run clear. Remove the chicken and set aside.
3. Add the remaining tablespoon of oil to the skillet. Stir-fry 2 1/2 cups broccoli florets and 2 large thinly sliced carrots for about 3 minutes. Add 1 small red bell pepper, 1 small yellow bell pepper, 1 1/2 cups snow peas, and the white and light-green parts of 3 sliced green onions; cook another 3 minutes until vegetables are crisp-tender. Add 3 minced garlic cloves and 1 1/2 tablespoons minced fresh ginger and cook 30 seconds more.
4. Return the chicken to the skillet, pour in the sauce, and stir until everything is coated. Cook about 2 minutes, until the sauce thickens and glazes the chicken and vegetables. Taste and adjust seasoning if needed, then stir in the dark-green scallion tops as garnish and serve.

Recipe FAQs

What are the best vegetables for stir fry?

Many vegetables work well. Choose 2–4 varieties for balance between texture and color. Great options include:

• Asparagus, bell peppers, bok choy, broccoli, cabbage
• Carrots, garlic, ginger, green beans, green onions
• Mushrooms, snow peas or snap peas, summer squash, zucchini

What are the basic steps to making chicken stir-fry?

Follow these four steps for reliable results:

1. Mix the sauce first so it’s ready to add at the end.
2. Cook the chicken, then remove it so vegetables can cook in the same pan.
3. Start with firmer vegetables like carrots and broccoli; add softer vegetables later so everything finishes at the same time.
4. Return the chicken, add the sauce, and cook until the sauce thickens and everything is heated through.

What is the stir fry sauce made of?

This sauce uses a short list of pantry ingredients: coconut aminos (or soy/tamari), water, rice wine vinegar, honey, sesame oil, and cornstarch (or arrowroot).

Do I need a wok to make stir-fry?

No. A large skillet works perfectly for this recipe; use a heavy-bottomed pan if you have one.

Recipe notes

• Make ahead: Sauce and vegetables can be prepped up to 3 days in advance for faster assembly.
• Feel free to swap in your preferred vegetables—refer to the FAQ list above for good choices.
• Serve as-is for a lower-carb meal or pair with rice, quinoa, or noodles.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Chicken Vegetable Stir Fry

Servings: 4 | Prep: 10 mins | Cook: 18 mins | Total: 28 mins

Ingredients

For the stir fry sauce:

• 1 tablespoon cornstarch (substitute arrowroot starch if needed)
• 1/4 cup coconut aminos (or low-sodium soy sauce/tamari)
• 1/4 cup water (or vegetable stock)
• 1 tablespoon rice wine vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey

For the stir fry:

• 2 tablespoons oil, divided
• 1 lb. boneless skinless chicken breasts, cut into 1″ cubes
• Salt and freshly ground pepper, to taste
• 2 1/2 cups broccoli florets
• 2 large carrots, thinly sliced
• 1 small red bell pepper, sliced
• 1 small yellow bell pepper, sliced
• 1 1/2 cups snow peas, trimmed
• 3 large green onions, sliced (reserve dark green tops for garnish)
• 3 cloves garlic, minced
• 1 1/2 tablespoons fresh ginger, minced

Instructions

1. Whisk 1 tablespoon cornstarch with 1 tablespoon coconut aminos until smooth. Add the remaining coconut aminos, water, rice wine vinegar, sesame oil, and honey. Whisk and set aside.
2. Heat 1 tablespoon oil in a large skillet over medium heat. Season the chicken with salt and pepper and cook about 6 minutes, turning occasionally, until cooked through. Remove and set aside.
3. Add the remaining oil to the pan. Cook broccoli and carrots for about 3 minutes. Add bell peppers, snow peas, and the white and light-green parts of the green onions; cook another 3 minutes. Add garlic and ginger and cook 30 seconds.
4. Return the chicken to the skillet, pour in the sauce, and stir until the sauce thickens, about 2 minutes. Adjust seasoning, stir in green onion tops, and serve.

Notes

• Prep sauce and vegetables in advance to save time on busy evenings.
• For a lower-carb meal, serve without rice. For more substance, serve with rice, quinoa, or noodles.
• Leftovers keep in the refrigerator for up to 3 days or can be frozen for up to 3 months.

Nutrition

Calories: 332 kcal, Carbohydrates: 24 g, Protein: 28 g, Fat: 14 g, Fiber: 5 g. Nutrition is an estimate for informational purposes only.

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