Easy Chicken Stir Fry with Vegetables
This easy chicken stir fry is loaded with tender chicken and crisp colorful vegetables tossed in a savory, glossy sauce. Ready in 30 minutes, it's the perfect quick weeknight dinner that's healthier than takeout.
The Only Chicken Stir Fry Recipe You Will Ever Need
On a busy weeknight, few things are as satisfying as a sizzling wok full of tender chicken, crisp colorful vegetables, and a deeply savory sauce that smells like your favorite Chinese restaurant. This easy chicken stir fry comes together in just 30 minutes, uses one pan, and tastes so much better than takeout that you will stop reaching for the delivery app.
This is the kind of recipe that earns a permanent spot in your weeknight rotation. It checks every box: it's a healthy vegetable stir fry packed with nutrition, it's genuinely fast, and the sauce is the kind of glossy, balanced, umami-forward glaze that coats every single bite just right.
Why This Stir Fry Actually Works
The secret to a great stir fry is not a long ingredient list. It is technique and heat. Most home cooks end up with a soggy, steamed stir fry instead of one with that signature wok char because the pan is not hot enough or it is too crowded. This recipe coaches you through exactly how to avoid that.
The other key is the marinade. A quick toss of chicken with soy sauce and cornstarch does two things: it tenderizes the meat using a classic Chinese technique called velveting, and it helps the chicken sear beautifully in a hot pan rather than steaming in its own juices.
Chef's Tip: Pat your chicken slices dry before marinating if they feel wet. Moisture is the enemy of a good sear. Dry chicken browns. Wet chicken steams.
Building the Perfect Stir Fry Sauce
The sauce here is what separates a memorable stir fry from a forgettable one. It balances salty, sweet, savory, and just a hint of tang using pantry staples you probably already have. Soy sauce and oyster sauce form the backbone, honey adds a subtle sweetness that caramelizes beautifully, and toasted sesame oil finishes everything with a deep, nutty aroma.
The cornstarch whisked right into the sauce is what creates that gorgeous, glossy coating. Mix it all together in a small bowl before you start cooking. Once the wok gets going, there is no time to measure.
Having a quality wok or a wide, heavy skillet makes a real difference for getting that high, even heat across the whole cooking surface. The right pantry staples, like good oyster sauce and toasted sesame oil, are also worth seeking out because they are the building blocks of authentic stir fry flavor.
Choosing Your Vegetables
This recipe uses a combination of broccoli, red bell pepper, snap peas, and carrots because they bring a mix of colors, textures, and cook at roughly the same rate. That said, this is one of the most flexible recipes you can make.
Some crowd-favorite swaps and additions:
- Mushrooms (shiitake or cremini) add deep, earthy flavor
- Bok choy wilts quickly and adds a mild sweetness
- Baby corn or water chestnuts for extra crunch
- Frozen edamame for a protein and fiber boost
The only real rule is to cut everything uniformly so it cooks evenly, and to add harder vegetables like carrots and broccoli to the pan before softer ones like snap peas and bell pepper.
Quick Tips for a Restaurant-Quality Result
- High heat is non-negotiable. Let your wok get fully hot before adding oil, and let the oil shimmer before adding the chicken.
- Cook in batches if needed. If your pan looks crowded, do the chicken in two rounds. Crowding drops the temperature fast.
- Have everything prepped and ready. Stir frying moves fast. Chop all vegetables, mix your sauce, and slice your chicken before you turn on the heat. This is a classic mise en place recipe.
Ready to bring it all together? Here is the full step-by-step recipe:
Easy Chicken Stir Fry with Vegetables
This easy chicken stir fry is loaded with tender chicken and crisp colorful vegetables tossed in a savory, glossy sauce. Ready in 30 minutes, it's the perfect quick weeknight dinner that's healthier than takeout.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts, sliced thin against the grain
- 3 tbsp soy sauce, low-sodium recommended
- 2 tbsp oyster sauce
- 1 tbsp sesame oil, toasted
- 2 tbsp cornstarch, divided
- 1/4 cup chicken broth, low-sodium
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 tbsp vegetable oil, divided
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, freshly grated
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 red bell pepper, seeded and thinly sliced
- 1 cup snap peas, strings removed
- 2 carrots, peeled and julienned
- 3 green onions, sliced thin for garnish
- 1 tsp sesame seeds, for garnish, optional
Instruction
Slice the chicken breasts thin against the grain and place in a bowl. Add 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Toss well to coat and set aside to marinate for at least 10 minutes while you prep the vegetables.
In a small bowl, whisk together the remaining soy sauce, oyster sauce, sesame oil, chicken broth, honey, rice vinegar, and the remaining 1 tablespoon of cornstarch. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large wok or 12-inch skillet over high heat until shimmering and just starting to smoke.
Add the chicken in a single layer. Let it sear undisturbed for 1 minute, then stir-fry for another 2 to 3 minutes until cooked through and lightly golden. Transfer the chicken to a clean plate.
Add the remaining 1 tablespoon of oil to the wok. Add the carrots and broccoli and stir-fry for 2 minutes until they begin to soften but still have a bite.
Add the red bell pepper and snap peas. Continue stir-frying for another 2 minutes. Add the garlic and ginger and cook for 30 seconds, stirring constantly, until fragrant.
Return the cooked chicken to the wok. Pour the sauce over everything and toss to coat. Cook for 1 to 2 minutes, stirring continuously, until the sauce thickens and coats the chicken and vegetables in a glossy glaze.
Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately over steamed white rice or fried rice.
Equipment
- Large wok or 12-inch skillet
- Sharp chef's knife
- Cutting board
- Small mixing bowl
- Whisk
- Tongs or wooden spatula
Notes
Serving Suggestions and What to Eat with Stir Fry
The classic move is serving this over a big bowl of steamed jasmine rice, and it is classic for good reason. But this chicken and vegetable stir fry is equally at home over:
- Fried rice for a full easy healthy Chinese food night at home
- Lo mein or rice noodles for a heartier bowl
- Cauliflower rice if you are keeping things light and low-carb
For a complete spread, pair it with a simple egg drop soup or a crisp cucumber salad dressed with rice vinegar and chili oil. It is a light recipe for dinner that genuinely satisfies without leaving you feeling heavy.
Make It a Meal Prep Win: This stir fry reheats beautifully. Make a double batch on Sunday, divide it into containers with rice, and you have got four ready-to-go lunches for the week. Few quick weeknight dinner ideas pull double duty this well.
