Skip the takeout and make this Chicken Vegetable Stir Fry at home. This quick, healthy meal features tender cubed chicken breast, crisp colorful vegetables, and a simple homemade stir fry sauce. It’s easy to customize with your preferred protein and seasonal vegetables, and it can be on the table in about 30 minutes—perfect for busy weeknights.
Why this recipe works:
- Fast preparation: most of the cooking finishes in about 30 minutes.
- Balanced and flavorful: lean protein, a variety of vegetables, and a tangy-sweet sauce.
- Flexible: swap the chicken for shrimp, pork, beef, or tofu and use any vegetables you have on hand.
- Diet-friendly: naturally dairy-free and can be served low-carb or with rice, quinoa, or another grain.
Recipe ingredients
- Chicken: Boneless, skinless chicken breasts work best cut into 1-inch cubes. Boneless skinless thighs may be substituted.
- Vegetables: A mix of broccoli, carrots, bell peppers, snow peas, and green onions is used here. Use any crisp-tender vegetables you like—stir fries are very forgiving.
- Aromatics: Fresh garlic and fresh ginger brighten the sauce and vegetables. A tip: freeze ginger and grate it unpeeled for convenience.
- Coconut aminos: A gluten-free, lower-sodium alternative to soy sauce; tamari or low-sodium soy sauce may be used instead.
- Rice wine vinegar: Adds acidity; plain white vinegar or apple cider vinegar can substitute in a pinch.
- Sesame oil: Adds toasty flavor—use it for finishing rather than high-heat frying.
- Honey: Balances the savory elements with a touch of sweetness. Any mild sweetener can replace it.
See the recipe card below for exact ingredient amounts.
How to make chicken veggie stir fry
This stir fry comes together quickly once the ingredients are prepped. The main steps are to prepare the sauce, cook the chicken, stir-fry the vegetables until crisp-tender, and finish by returning the chicken to the pan with the sauce so it thickens and coats everything.
Pro tip: Make the sauce and chop the vegetables a day or two ahead to save time on the day you cook.
- In a small bowl, whisk together 1 tablespoon cornstarch with 1 tablespoon coconut aminos until smooth. Add the remaining coconut aminos, 1/4 cup water, 1 tablespoon rice wine vinegar, 1 tablespoon sesame oil, and 1 tablespoon honey. Whisk until combined and set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add the cubed chicken, season with salt and pepper, and cook about 6 minutes, turning occasionally, until no longer pink and the internal temperature reaches 160°F (it will continue to rise a few degrees while resting). Remove the chicken and set aside.
- Add the remaining tablespoon of 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 and cook another 3 minutes or until the vegetables are crisp-tender. Add minced garlic and grated ginger and cook 30 seconds more until fragrant.
- Return the chicken to the pan and pour in the prepared sauce. Stir to coat, and cook about 2 minutes more until the sauce thickens and everything is heated through. Taste and adjust seasoning, then stir in the dark green scallion tops and serve.
Recipe FAQs
What are the best vegetables for stir fry?
Choose vegetables that will stay crisp when quickly cooked: broccoli, bell peppers, carrots, snow peas or snap peas, green beans, bok choy, cabbage, mushrooms, zucchini, asparagus, and green onions. Mix 2–5 types for color and texture.
What are the basic steps to making chicken stir-fry?
Prepare the sauce first. Cook the chicken and set it aside. Stir-fry firmer vegetables first, then add softer vegetables. Return the chicken and pour in the sauce to finish.
What is the stir fry sauce made of?
This sauce combines coconut aminos (or soy/tamari), water, rice wine vinegar, honey, sesame oil, and cornstarch for thickening.
Do I need a wok?
No—a large skillet works just as well for home cooking.
Recipe notes
- Make-ahead: Sauce and chopped vegetables store in the refrigerator for a few days to speed dinner prep.
- Customize the vegetable mix based on seasonality and what you have on hand.
- Serve the stir fry over brown rice, white rice, quinoa, or enjoy it on its own for a lower-carb meal.
- 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 — Recipe Card
Servings: 4 | Prep time: 10 mins | Cook time: 18 mins | Total time: 28 mins
Ingredients
For the stir fry sauce:
- 1 tablespoon cornstarch
- 1/4 cup coconut aminos (or low-sodium soy sauce)
- 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 black 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
- 3 large green onions, sliced (reserve dark green tops for garnish)
- 3 cloves garlic, minced
- 1 1/2 tablespoons fresh ginger, minced or grated
Instructions
- Whisk the cornstarch with 1 tablespoon of coconut aminos until smooth, then add the remaining sauce ingredients. Set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken, season, and cook about 6 minutes until cooked through. Remove and set aside.
- Add the remaining oil to the pan. Stir-fry broccoli and carrots 3 minutes, then add bell peppers, snow peas, and the white and light green onion parts; cook another 3 minutes. Add garlic and ginger, cook 30 seconds.
- Return the chicken, pour in the sauce, and cook 1–2 minutes until thickened. Stir in the green onion tops, adjust seasoning, and serve.
Nutrition (per serving, estimated)
Calories: 332 kcal • Carbohydrates: 24 g • Protein: 28 g • Fat: 14 g • Fiber: 5 g • Sugar: 10 g
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