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This chicken and vegetable stir fry is loaded with fresh veggies and a delicious sauce which will have you questioning ever ordering take-out again. It doesn't hurt that you can make this in under 30 minutes.
I'll all about one dish meals and this chicken stir fry has gone into my rotation as well as meals like my Thai chicken satay and chicken enchilada skillet.
I mean who doesn't love only having to clean up one or two dishes!
But that is not the only reason I'm a fan of this chicken and vegetable stir fry. When you can make a meal that is not only healthy but tasty as well, what could be better?
Luckily, this chicken and veggie stir fry checks all of those categories. And you aren't limited to the ingredients in this recipe.
Just use whatever vegetables you have on hand, and it will make for a great tasting chicken stir fry recipe regardless of the ingredients.
Jump to:
What Ingredients are in this Chicken Stir Fry Recipe?
- Chicken stock - use low-sodium stock which is the base for the stir fry sauce.
- Low-sodium soy sauce - most of the saltiness of the sauce comes from soy sauce.
- Honey - helps balance out the soy sauce.
- Dark sesame oil - adds a distinctive roasted flavor.
- Cornstarch - thickens the stir fry sauce.
- Vegetable oil - can also use canola oil to cook the chicken.
- Chicken breast - chicken thighs will also work.
- Sweet onion, broccoli, carrots, sugar snap peas, red bell pepper, garlic, ginger, scallions - as mentioned before, the beauty of this chicken stir fry is you can mix and match whatever vegetables you like.
- Red pepper chili flakes - adds some heat to the dish.
- Sesame seeds - for a little crunch and flavor.
- Jasmine rice - basmati rice works well too.
How to Make Stir Fry
- In a medium bowl, whisk together the chicken stock, water, soy sauce, honey, sesame oil and cornstarch and set aside.
- Heat 1 tablespoon oil in large wok or skillet over high heat. Season chicken with salt and pepper. Add the chicken and cook for about 3 minutes on one side and then flip and brown the other side for about 2 minutes. Once cooked, remove chicken from skillet and set aside.
- Return skillet to high heat and add 1 tablespoon oil. Add the vegetables and cook for 2 minutes. Add the chicken back to the skillet as well as the garlic, ginger and red pepper chili flakes, cooking for 1 minute.
- Pour the sauce into the skillet and bring to a boil. Turn down the heat to a simmer until the sauce thickens, about 2-3 minutes. Taste and adjust seasoning if needed. Serve the chicken and veggie stir fry over rice and garnish with some sesame seeds and green chopped scallions.
How to Cook the Chicken in a Wok
The key to cooking chicken in a wok is to not overcrowd it. If you overcrowd the wok, the chicken will just steam and won’t get a nice crust on them. To avoid this, I cook half the chicken at a time.
Can I Use Chicken Thighs?
Yes of course. I made this with chicken breasts as most people (including my wife) like white meat better, but if you’re a fan of dark meat go with the same amount of chicken thighs.
Pro Tips/Recipe Notes
- Be consistent with the size you cut the chicken so it cooks evenly.
- Use fresh vegetables whenever possible as they contain some bite still after cooking. Frozen vegetables lose some texture and canned are too mushy.
- Add cold oil to a cold wok and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
- Cook the chicken in batches so you don’t overload the wok and cool it down. You want to cook the chicken quickly and adding too much at a time will slow the cooking process.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Similar Recipes
- Chicken and Green Bean Stir Fry
- Pad Thai
- Salmon Stir Fry
- Mongolian Pork
- Spicy Pork Bulgogi
- Chicken and Broccoli Stir Fry
If you’ve tried this chicken and vegetable stir fry or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chicken and Vegetable Stir Fry
Ingredients
Stir Fry Sauce
- ½ cup chicken stock
- ¼ cup water
- ¼ cup low-sodium soy sauce
- 2 tablespoon honey
- 1 tablespoon dark sesame oil
- 1 tablespoon cornstarch
Chicken Stir Fry
- 2 tablespoon vegetable or canola oil
- 1 lbs chicken breast, cubed into 1 inch pieces
- 1 cup sweet onion, thinly sliced (½ onion)
- 1 cup broccoli florets
- 1 cup carrots, sliced diagonally
- 1 cup sugar snap peas
- 1 red bell pepper, cut into thin strips
- 4 garlic cloves, minced
- 1 inch piece peeled fresh ginger, minced
- 1 teaspoon red pepper chili flakes
- 2 tablespoon toasted sesame seeds
- 2 scallions, whites only, thinly sliced
- 1 cup Jasmine rice (cooked according to package)
Instructions
- In a medium bowl, whisk together the chicken stock, water, soy sauce, honey, sesame oil and cornstarch and set aside.
- Heat 1 tablespoon oil in large wok or skillet over high heat. Season chicken with salt and pepper. Add the chicken and cook for about 3 minutes on one side and then flip and brown the other side for about 2 minutes. Once cooked, remove chicken from skillet and set aside.
- Return skillet to high heat and add 1 tablespoon oil. Add the onion, broccoli, carrots, sugar snap peas and pepper and cook for 2 minutes. Add the chicken back to the skillet as well as the garlic, ginger and red pepper chili flakes, cooking for 1 minute.
- Pour the sauce into the skillet and bring to a boil. Turn down the heat to a simmer until the sauce thickens, about 2-3 minutes. Taste and adjust seasoning if needed. Serve over rice and garnish with some sesame seeds and green chopped scallions.
Notes
- Be consistent with the size you cut the chicken so it cooks evenly.
- Use fresh vegetables whenever possible as they contain some bite still after cooking. Frozen vegetables lose some texture and canned are too mushy.
- Add cold oil to a cold wok and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
- Cook the chicken in batches so you don’t overload the wok and cool it down. You want to cook the chicken quickly and adding too much at a time will slow the cooking process.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Chris says
Can never go wrong with stir fry!