This vibrant Chicken Vegetable Stir Fry is a quick, satisfying weeknight meal packed with tender chicken, crisp vegetables, and a savory homemade sauce.
High in protein, fiber-rich, and low in saturated fat, it’s a healthy choice that delivers big flavor.
Perfect for meal prep or a fast dinner, it’s both nutritious and effortlessly delicious.
Chicken Vegetable Stir Fry
Equipment
- Large cast iron skillet or wok – 1
- Medium mixing bowl (1)
- Measuring cups (set)
- Measuring spoons (set)
- Chef’s knife (1)
- Cutting board – 1
- Tongs (1)
- Small bowl (1)
- Storage bag – 1
Ingredients
Chicken & Veggies:
- 2 ½ lb chicken thighs boneless, skinless, cut into bite-sized pieces
- 3 large carrots julienned
- 2 medium bell peppers sliced
- 8 oz mushrooms sliced
- 3 cups broccoli florets
- 3 cups snow peas
- 2 tbsp sesame oil
- Kosher salt – to taste
- Freshly ground black pepper – to taste
Sauce:
- ¾ cup low-sodium soy sauce
- 6 tbsp low-sodium chicken broth
- 3 tbsp rice wine vinegar
- 1 ½ tbsp chili paste
- 1 ½ tbsp oyster sauce
- 3 tbsp brown sugar
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
Thickener:
- 2 tbsp cornstarch
- 2 tbsp cold water
To Serve:
- Cooked rice of choice
- Toasted sesame oil – drizzle
- Sesame seeds – garnish
Instructions
- Prepare the Chicken: Trim any excess fat from the chicken thighs and cut them into uniform, bite-sized pieces — about 1 inch each — to ensure even cooking. Place the chicken into a large resealable storage bag or shallow bowl. Uniform pieces cook evenly, giving a consistent texture throughout the dish.
- Create the Flavorful Marinade: In a medium mixing bowl, combine ¾ cup low-sodium soy sauce, 6 tablespoons low-sodium chicken broth, 3 tablespoons rice wine vinegar, 1 ½ tablespoons chili paste, 1 ½ tablespoons oyster sauce, and 3 tablespoons brown sugar. Stir until the sugar is completely dissolved. Add minced garlic (3 cloves) and fresh grated ginger (1 tablespoon) for aromatic depth. Pour ¼ cup of this marinade over the chicken, ensuring every piece is coated. Seal the bag and refrigerate for at least 20 minutes, or up to 2 hours for richer flavor.
- Prepare the Vegetables: While the chicken marinates, wash and prepare the vegetables. Julienne the carrots into thin matchstick strips for crisp texture. Slice bell peppers into even strips for balanced cooking. Slice mushrooms thinly so they absorb sauce flavors effectively. Trim broccoli into uniform florets and prepare snow peas by trimming stems while preserving their crispness. Place all vegetables into separate bowls for quick access during cooking.
- Mix the Cornstarch Slurry: In a small bowl, combine 2 tablespoons cornstarch with 2 tablespoons cold water, stirring until smooth. This slurry will thicken the sauce later, creating a glossy, restaurant-quality finish. Set aside until needed.
- Heat the Cooking Pan: Place a large cast iron skillet, wok, or heavy-bottomed sauté pan over medium-high heat. Add 2 tablespoons sesame oil, swirling to coat evenly. Heat until the oil shimmers, signaling it’s ready. Sesame oil brings a nutty aroma that enhances the stir fry’s flavor profile.
- Cook the Chicken: Using tongs, remove the chicken from the marinade, allowing excess liquid to drip back into the bag. Place the chicken pieces carefully in a single layer into the hot skillet. Let them sear without stirring for 3–4 minutes to develop a golden crust. Stir and cook for another 4–6 minutes until the chicken is nearly cooked through. The internal temperature should register 165°F (74°C). Remove the chicken to a bowl, keeping the juices, garlic, and ginger in the pan.
- Sauté the Vegetables: Return the skillet to medium-high heat. Add a little more sesame oil if needed. Start by adding carrots and bell peppers, stirring for 1–2 minutes to soften slightly while keeping crunch. Then add mushrooms, broccoli florets, and snow peas. Season lightly with kosher salt and freshly ground black pepper. Stir continuously for 3–4 minutes until vegetables are crisp-tender, maintaining their vibrant colors.
- Combine Chicken and Vegetables: Return cooked chicken to the skillet and pour in the reserved marinade. Stir gently to combine chicken and vegetables evenly. Add the prepared cornstarch slurry, stirring immediately to avoid lumps. Allow the mixture to simmer for 7–8 minutes, stirring occasionally. This thickens the sauce and infuses the stir fry with rich flavor.
- Prepare for Serving: While the stir fry simmers, cook your choice of rice according to package instructions. Jasmine rice, brown rice, or cauliflower rice all make great options depending on dietary needs.
- Plate and Garnish: Serve the stir fry over a bed of cooked rice. Drizzle lightly with toasted sesame oil for aroma and flavor. Sprinkle toasted sesame seeds over the top for texture and presentation. This finishing touch adds elegance and depth to the dish.
- Enjoy and Store Leftovers: Serve immediately while hot for optimal texture and flavor. Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat to preserve flavor and texture.
Notes
- For best results, marinate the chicken for at least 20 minutes to enhance flavor. Overnight marinating will deepen taste even further.
- Slice vegetables uniformly to ensure even cooking and a visually appealing dish.
- Use boneless, skinless chicken thighs for a tender, juicy texture that holds up well in stir fry. Chicken breasts can be substituted but require careful cooking to avoid dryness.
- Adjust chili paste quantity according to your spice preference. Reduce for a mild stir fry or increase for a bolder kick.
- Cornstarch slurry is key for a glossy, restaurant-style sauce — never skip it.
Chef’s Secrets For Perfect Stir Fry
A great stir fry relies on technique as much as ingredients.
Prepping everything before cooking — known as “mise en place” — makes the process smooth and stress-free.
When sautéing chicken and vegetables, work in batches if necessary to avoid overcrowding the pan, which can cause steaming instead of searing.
Maintain medium-high heat to lock in flavor and texture, and stir continuously to avoid burning.
Using sesame oil at the end rather than the start preserves its aroma.
Finally, don’t rush adding the cornstarch slurry — let the sauce thicken gradually for a restaurant-quality finish.
Serving Suggestions For Best Experience
This stir fry pairs beautifully with jasmine rice, brown rice, or even cauliflower rice for a low-carb option.
For added flavor, serve with fresh cilantro or chopped green onions sprinkled on top.
A side of steamed dumplings or egg rolls makes a fun accompaniment for family meals.
For meal prep, portion into airtight containers with rice for easy lunches or dinners.
A light drizzle of extra sesame oil before serving elevates the taste and aroma, making every bite satisfying.
Storage Tips For Freshness And Flavor
Store leftovers in airtight containers in the refrigerator for up to three days.
For best texture, reheat gently in a skillet over medium heat rather than microwaving, which can make vegetables soggy.
If storing for longer, freeze in airtight containers for up to two months.
When reheating frozen portions, thaw overnight in the refrigerator and warm on the stove to maintain flavor and texture.
Keep sauce separate if possible when storing for best results.
Frequently Asked Questions
1. Can I substitute chicken thighs with chicken breasts?
Yes, chicken breasts can be used, but they cook faster and can dry out if overcooked. Slice them evenly and monitor cooking closely to retain juiciness.
Chicken thighs remain tender even with extended cooking, which is why they are ideal for stir fry.
2. What other vegetables work well in this stir fry?
You can experiment with zucchini, baby corn, snap peas, bok choy, or asparagus. Choose vegetables with similar cooking times for balanced texture. Just adjust cooking time accordingly to keep them crisp-tender.
3. Can I make this recipe vegetarian?
Absolutely! Replace chicken with firm tofu, tempeh, or seitan. For tofu, press it beforehand to remove excess moisture, then pan-fry until golden. Adjust the marinade slightly to suit vegetarian preferences.
4. How can I make this stir fry spicier?
Increase chili paste or add fresh sliced chili peppers during cooking. For a smoky heat, add a dash of chili oil. Always taste gradually to avoid overpowering the dish.
5. What’s the best way to reheat stir fry?
The best method is reheating in a skillet over medium heat, stirring occasionally to maintain texture.
If using a microwave, heat in short intervals to avoid overcooking. Add a splash of broth or water if the sauce has thickened too much during storage.
