Jump to RecipeChicken and Vegetable Stir-Fry is bursting with flavors and packed with wholesome goodness. Perfect for a quick and easy weeknight meal that the whole family will love. Feel free to swap out veggies based on what’s in your fridge or customize the sauce to your taste!
In the hustle and bustle of our busy lives, it’s often a challenge to prepare a delicious and nutritious meal in a short amount of time. Enter the Chicken and Vegetable Stir Fry! This delightful dish not only satisfies your taste buds but also provides a healthy balance of protein and veggies. Plus, it’s incredibly easy to make. So, let’s dive into this recipe and discover how you can whip up a mouthwatering stir-fry in no time.
INGREDIENTS for Chicken and Vegetable Stir-Fry:
CHICKEN
In this recipe, I am using thinly sliced chicken breast. But a variety of proteins would work. Feel free to swap out for shrimp, beef, pork, or even tofu. Whatever protein you choose, just be sure to pat dry and season it. Some recipes for stir-fry will have you marinate chicken in the soy-based stir-fry sauce before searing to soak up the flavor. This is a good idea in theory, however, because we are using a skillet and not a grill, when you do that the excess marinade will simply burn in the bottom of the pan. This will leave a very unpleasant flavor in your stir-fry. I highly suggest you stick with a dry seasoning to impart flavor.
Another tip for searing the chicken is to make sure you’ve let the chill of the fridge come off it by leaving it out of the fridge for about 30 minutes before searing. Meat too cold won’t brown up nicely.
VEGETABLES:
In this recipe, you will see I have used onion, bell pepper, broccoli, mushrooms, and sugar snap peas. But again, there are so many variations that would work! Feel free to modify based on what you like and what you have on hand. I usually include sliced carrots, but on this particular day when I was documenting the recipe, I didn’t have any to include! Oh well, the show must go on!
INSTRUCTIONS AND PICTURES for Chicken and Vegetable Stir-Fry:
You will need to sear in batches to get a good sear on the chicken. Cook for 3 to 5 minutes, or until cooked through. Remove from skillet and set in a large bowl. Repeat the process until all the chicken has been seared.
Add the onion and peppers. Cook for 3-5 minutes and reserve in a large bowl with the chicken.
Add mushrooms to skillet, brown, and reserve in the same large bowl.
Add broccoli and sugar snap peas, sear for 3 minutes then add 2-3 tbsp of water to steam them for an additional 3 minutes until they are crisp-tender.
Add all contents from the large bowl (chicken and veggies) back to the skillet. Whisk stir-fry sauce to pick up any cornstarch that has settled on the bottom of bowl then pour over chicken and vegetables and stir gently to combine.
Let the sauce bubble and boil while stirring occasionally, so the sauce thickens and coats the chicken and vegetables as you toss it all together
Remove from heat and serve immediately.
Easy Chicken and Vegetable Stir Fry
Ingredients
- 2 lbs chicken breast sliced thinly
- 2 tbsp veg oil
- ½ yellow onion chopped
- red bell pepper chopped
- 2 cups chopped broccoli florets
- 8 oz mushroom chopped
- 1 cup sugar snap peas- halved
- Salt and pepper to season meat
- ¼ cup soy
- ¼ cup water
- ⅛ cup honey
- 1 tbsp cornstarch plus 2 tbsp water
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tsp sriracha
Instructions
- In a small mixing bowl, whisk together cornstarch and water. Add ¼ cup water, soy sauce, honey, and toasted sesame oil, sriracha, rice wine vinegar and whisk to combine. Set aside.
- Add one tablespoon of vegetable oil to a large skillet or wok and heat over medium-high heat.
- Add chicken (sliced and seasoned with salt and pepper). Don’t add all at once. You will need to sear in batches to get a good sear on the chicken. Cook for 3 to 5 minutes, or until cooked through. Remove from skillet and set in large bowl. Repeat the process until all the chicken has been seared.
- Add the remaining tablespoon of oil to the skillet. Add the onion and peppers. Cook for 3-5 minutes and reserve in a large bowl with the chicken.
- Add mushrooms to skillet, brown and reserve in the same large bowl.
- Add broccoli and sugar snap peas, sear for 3 minutes then add 2-3 tbsp of water to steam them for an additional 3 minutes until they are crisp-tender.
- Add all contents from the large bowl (chicken and veggies) back to skillet. Whisk stir-fry sauce to pick up any cornstarch that has settled on bottom of bowl then pour over chicken and vegetables and stir gently to combine.
- Let the sauce bubble and boil while stirring occasionally, so the sauce thickens and coats the chicken and vegetables as you toss it all together.
- Remove from heat and serve immediately.
