When I think about Chicken Veggie Stir Fry, my taste buds do a little happy dance. Picture tender chunks of chicken mingling with vibrant vegetables, all coated in a savory sauce that sends your senses into overdrive. The aroma wafts through the kitchen, making it impossible not to drool just a little. And let’s be real; nothing says “I know how to adult” quite like whipping up a colorful dish in under 30 minutes.

This dish isn’t just a feast for the eyes; it’s also the perfect solution for those weeknight dinners when you’re too tired to think but still want something delicious. I remember the first time I made this for my family. They were skeptical at first—who wouldn’t be about another chicken dish? But after one bite, I was greeted by happy faces and the sound of forks clinking against plates. It quickly became a household favorite, and now it’s my secret weapon for impressing guests!

Cooking this dish always reminds me of the time my friend accidentally added way too much ginger—let’s just say we established a “ginger limit” after that.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust the amount depending on how many people you’re feeding.

• Bell Peppers: Use a mix of red, yellow, and green peppers for color and sweetness.

• Broccoli Florets: Fresh broccoli adds crunch and nutritional value; frozen works if you’re in a pinch.

• Carrots: Slice them thinly for even cooking; they add vibrant color and natural sweetness.

• Onion: A medium onion provides great flavor; yellow onions are my go-to because they caramelize beautifully.

• Garlic: Fresh garlic is essential; trust me—it makes everything better!

For the Sauce:

• Soy Sauce: Use low-sodium soy sauce to better control the saltiness without sacrificing flavor.

• Sesame Oil: A splash of sesame oil adds an irresistible nutty aroma to your stir fry.

• Cornstarch: This will help thicken your sauce and give it that glossy finish we all love.

• Sugar (or Honey): Just a pinch balances out the savory notes from the soy sauce.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Get ready to unleash your inner chef! Follow these steps for an easy yet impressive Chicken Veggie Stir Fry.

Prep Your Ingredients: Start by chopping all veggies into bite-sized pieces while your chicken rests on a cutting board. The more colorful your veggies, the more fun—and nutritious—your meal becomes!

Heat Things Up: In a large skillet or wok over medium-high heat, add a splash of vegetable oil until shimmering. You want that sizzle sound when you toss in your chicken.

Sauté the Chicken: Add cubed chicken breasts to the pan. Cook until golden brown and cooked through, about 5-7 minutes, stirring occasionally to prevent sticking.

Add Veggies: Toss in your chopped peppers, broccoli florets, carrots, and onion once the chicken is nicely browned. Sauté until slightly tender but still crunchy—about 3-5 minutes—while reveling in those amazing aromas!

Create Your Sauce: In a small bowl, whisk together soy sauce, sesame oil, cornstarch mixed with water (to prevent clumps), and sugar until smooth. Pour this magical mixture over your stir fry.

Finish Strong: Stir everything together so that every piece is coated with that delicious sauce. Cook for another 2-3 minutes until everything thickens slightly and looks mouthwatering.

And there you have it! A beautiful Chicken Veggie Stir Fry ready to serve. Enjoy every bite while basking in compliments from family or friends—you deserve them!

You Must Know

• Chicken veggie stir fry is a quick and colorful dish that offers endless customization
• The vibrant mix of vegetables not only delights the eye but also packs in nutrients
• This stir fry can be a weeknight savior or a fancy dinner option with minimal effort

Perfecting the Cooking Process

Start by sautéing the chicken until golden brown, then add veggies to maintain crunchiness. Stir constantly for even cooking while ensuring flavors meld together beautifully.



Add Your Touch

Feel free to swap chicken for tofu or shrimp. Experimenting with different sauces like teriyaki or sesame adds exciting flavors to your stir fry.

Storing & Reheating

Store leftover chicken veggie stir fry in an airtight container for up to three days. Reheat on low heat in a skillet to preserve texture and taste.

Chef's Helpful Tips

• For the perfect chicken veggie stir fry, ensure your pan is hot before adding ingredients
• Cut vegetables into uniform sizes for even cooking and consider marinating chicken ahead for enhanced flavor
• Always season your veggies to bring out their natural sweetness

Cooking this chicken veggie stir fry took me back to my college days when my friends and I would whip it up during late-night study sessions, resulting in laughter and deliciousness.



FAQ

What type of chicken works best for this dish?

Boneless, skinless chicken breasts are ideal for quick cooking and tenderness in stir fries.

Can I use frozen vegetables in my stir fry?

Yes, frozen vegetables are convenient and work well; just adjust cooking time as needed.

How can I make this dish gluten-free?

Simply replace soy sauce with tamari or coconut aminos for a gluten-free option.

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Chicken Veggie Stir Fry
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• Author: Ann Foster
• Total Time: 30 minutes
• Yield: Serves approximately 4
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Description
Indulge in a vibrant Chicken Veggie Stir Fry that combines tender chicken and colorful vegetables, all enveloped in a savory sauce. This dish is not only visually appealing but also quick to prepare, making it the perfect solution for busy weeknights or last-minute dinners. Ready in under 30 minutes, this stir fry will impress your family and friends alike!
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Ingredients
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• 1 lb boneless, skinless chicken breasts, cubed
• 1 cup bell peppers (mixed colors), sliced
• 1 cup broccoli florets
• 1 cup carrots, thinly sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tsp cornstarch mixed with 2 tbsp water
• 1 tsp sugar
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Instructions
1. Prep all vegetables by chopping them into bite-sized pieces.
2. Heat a large skillet or wok over medium-high heat and add a splash of vegetable oil.
3. Sauté the cubed chicken until golden brown and thoroughly cooked (about 5-7 minutes).
4. Add the sliced bell peppers, broccoli florets, carrots, and onion; sauté until slightly tender but still crunchy (about 3-5 minutes).
5. In a small bowl, whisk together soy sauce, sesame oil, cornstarch mixture, and sugar until smooth. Pour over the stir-fry.
6. Stir well to coat all ingredients with sauce; cook for an additional 2-3 minutes until thickened.
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Stir Frying
• Cuisine: Asian
Nutrition
• Serving Size: 1 plate (250g)
• Calories: 350
• Sugar: 4g
• Sodium: 500mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 100mg