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chicken and veggie stir fry on plate

Chicken and Vegetable Stir Fry

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.
Course Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 419kcal
Author Ryan Beck


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)


  • 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.


  • 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.


Serving: 1serving | Calories: 419kcal | Carbohydrates: 39g | Protein: 33g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 66mg | Sodium: 634mg | Potassium: 717mg | Fiber: 4g | Sugar: 20g