Chicken Vegetable Stir Fry

Chicken Vegetable Stir Fry

Karina Kari

A wholesome, quick-cook stir fry combining tender chicken thighs and fresh vegetables in a savory sauce.

Packed with protein and fiber, this colorful dish makes an easy, healthy weeknight dinner or meal prep option.

Ready in under an hour, it’s perfect for busy schedules without sacrificing flavor.

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Prep Time 25

Cook Time 30

Total Time 55

Course Main Dish

Cuisine Chinese

Servings 6

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.