This quick and colorful stir-fry combines tender chicken breast, crisp vegetables, and a flavorful sauce for a healthy, weeknight dinner that’s ready in minutes. Perfect for serving over rice or noodles, it’s a deliciously balanced dish that never disappoints.

Why You’ll Love This Recipe

You’ll love how fresh and vibrant this stir-fry tastes. It’s packed with lean protein and fiber-rich veggies, all tossed in a light soy-garlic sauce. It’s easy to customize with your favorite vegetables and comes together in under 30 minutes, making it a perfect go-to meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 skinless, boneless chicken breast halves, cut into thin strips
• 2 tablespoons vegetable oil, divided
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup snow peas
• 1 cup thinly sliced carrots
• 1 cup sliced celery
• 1 cup sliced fresh mushrooms
• 1 medium onion, cut into wedges
• ½ cup chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• ¼ cup cold water

Directions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken strips and cook for 4–5 minutes, stirring frequently, until lightly browned and cooked through. Remove from skillet and set aside.
3. Add the remaining 1 tablespoon of oil to the skillet. Stir in the garlic, broccoli, snow peas, carrots, celery, mushrooms, and onion. Cook for 4–5 minutes until the vegetables are tender-crisp.
4. In a small bowl, combine chicken broth, soy sauce, cornstarch, and cold water. Mix until smooth.
5. Return the chicken to the skillet, then pour in the sauce mixture. Stir constantly until the sauce thickens and coats the chicken and vegetables evenly, about 2–3 minutes.
6. Serve hot over rice or noodles.

Servings and timing

Serves 4 people
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

• Swap chicken for beef, shrimp, or tofu for a different protein.
• Add bell peppers, baby corn, or zucchini for more color and crunch.
• For a spicy version, stir in a teaspoon of chili paste or sriracha.
• Replace soy sauce with tamari for a gluten-free option.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat until hot, or microwave in 30-second intervals, stirring occasionally. Avoid overcooking to keep the vegetables crisp.

FAQs

How do I make the vegetables stay crisp in the stir-fry?

Cook them quickly over high heat to keep their color and crunch.

Can I use frozen vegetables?

Yes, just thaw and pat them dry before cooking to avoid excess moisture.

What kind of oil is best for stir-fry?

Vegetable, canola, or peanut oil are ideal because they handle high heat well.

Can I make this recipe ahead of time?

Yes, prep the vegetables and chicken ahead, then cook just before serving for the best texture.

Is this stir-fry healthy?

Absolutely—it’s low in fat, high in protein, and packed with fiber-rich vegetables.

What can I serve with this stir-fry?

Steamed rice, brown rice, quinoa, or noodles make great accompaniments.

How can I thicken the sauce more?

Add an extra teaspoon of cornstarch mixed with a tablespoon of water and stir until thickened.

Can I use chicken thighs instead of breasts?

Yes, thighs add a richer flavor and stay juicy during cooking.

How do I prevent the chicken from becoming dry?

Avoid overcooking—remove the chicken once it’s just cooked through, then return it at the end to heat.

Can I double this recipe?

Yes, simply double all the ingredients, but cook in batches to avoid overcrowding the pan.

Conclusion

This Stir-Fry Chicken and Vegetables recipe is the perfect balance of flavor, nutrition, and convenience. With tender chicken, crisp veggies, and a savory sauce, it’s a wholesome dish that can be on your table in less than 30 minutes—ideal for busy weeknights or meal prep.

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