Chicken with Mixed Vegetable Stir Fry – A Quick, Colorful, and Flavorful Weeknight Favorite

There’s something undeniably satisfying about the sizzle of a hot pan filled with colorful vegetables and juicy pieces of chicken. The scent of garlic and ginger wafting through the kitchen, the glossy sauce clinging to each bite, and the vibrant colors of crisp-tender veggies make this chicken with mixed vegetable stir fry a go-to for busy weeknights. It’s the kind of dish that makes you feel like a kitchen pro—fast, fresh, and full of flavor.

This stir fry is all about balance—lean protein from the chicken, a rainbow of vegetables bursting with nutrients, and a savory-sweet sauce that brings it all together. Whether you’re cooking for your family or meal-prepping for the week, this dish is endlessly versatile and customizable.

Ingredients:

• 1 lb (450 g) boneless, skinless chicken breast, sliced thinly
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil (plus more for cooking)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snow peas or snap peas
• 1 medium carrot, sliced into thin strips
• ½ medium onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons soy sauce (for sauce)
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or brown sugar
• ½ cup chicken broth or water
• 1 teaspoon sesame oil
• Cooked rice or noodles, for serving
• Toasted sesame seeds and sliced green onions, for garnish

Instructions:

1. Marinate the chicken: In a medium bowl, combine sliced chicken breast, 2 tablespoons soy sauce, oyster sauce, cornstarch, and 1 tablespoon oil. Mix well and let it marinate for 10–15 minutes while you prepare the vegetables.
2. Prepare the sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, chicken broth, and sesame oil. Set aside.
3. Stir-fry the chicken: Heat a wok or large skillet over medium-high heat. Add a drizzle of oil and cook the chicken in batches until golden and cooked through, about 3–4 minutes per side. Remove the chicken and set aside.
4. Cook the vegetables: In the same pan, add a bit more oil if needed. Sauté the garlic and ginger for 30 seconds until fragrant. Add the onion, carrots, and broccoli first (since they take longer to cook). Stir-fry for about 2–3 minutes.
5. Add remaining vegetables: Add the bell peppers and snow peas. Continue to stir-fry for another 2–3 minutes, keeping the veggies crisp-tender.
6. Combine chicken and sauce: Return the cooked chicken to the pan. Pour the prepared sauce over the mixture. Toss everything together and cook for 2–3 minutes, allowing the sauce to thicken slightly and coat the ingredients evenly.
7. Serve and garnish: Remove from heat and serve immediately over warm rice or noodles. Garnish with sesame seeds and sliced green onions.

Tips & Tricks

• Prep ahead: Chop your vegetables and marinate your chicken earlier in the day to make dinnertime even quicker.
• Don’t overcrowd the pan: Stir-frying works best when the pan is hot and not overcrowded, so the ingredients sear instead of steam.
• Adjust the sauce: Like it spicier? Add a dash of chili paste or sriracha. Want it milder? Cut back slightly on the soy sauce or vinegar.
• Use high heat: A quick, high-temperature cook ensures crisp vegetables and tender chicken without sogginess.

Chicken with Mixed Vegetable Stir Fry

A quick and colorful stir fry featuring tender chicken, crisp vegetables, and a savory-sweet sauce — perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 lb chicken breast, sliced thinly
• 2 tbsp soy sauce for marinating
• 1 tbsp oyster sauce
• 1 tbsp cornstarch
• 1 tbsp vegetable oil plus more for cooking
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snow peas
• 1 carrot, thinly sliced
• 0.5 onion, sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated

Sauce

• 2 tbsp soy sauce for sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 0.5 cup chicken broth
• 1 tsp sesame oil
• cooked rice or noodles for serving
• toasted sesame seeds & green onions for garnish

Equipment

• Wok or large skillet
• Mixing bowls
• Wooden spoon
• Knife and cutting board

Method

 

1. Marinate the chicken with soy sauce, oyster sauce, cornstarch, and oil. Let sit 10–15 minutes.
2. Mix sauce ingredients (soy sauce, hoisin, rice vinegar, honey, broth, sesame oil) in a bowl.
3. Stir-fry the chicken until golden and cooked through. Remove and set aside.
4. Sauté garlic and ginger, then add onions, carrots, and broccoli. Stir-fry 2–3 minutes.
5. Add remaining vegetables and cook 2–3 minutes more.
6. Return chicken and pour in sauce. Toss and cook until thickened, about 2–3 minutes.
7. Serve over rice or noodles, garnished with sesame seeds and green onions.

Notes

For extra flavor, drizzle with chili oil or add crushed peanuts before serving.

Variations

• Vegetarian option: Substitute tofu for chicken and use vegetable broth instead of chicken broth.
• Low-carb version: Skip the rice and serve your stir fry over cauliflower rice or zucchini noodles.
• Different proteins: Try shrimp, beef, or even tempeh for a twist.
• Seasonal vegetables: Swap in asparagus, mushrooms, baby corn, or green beans depending on what’s fresh.

Serving Suggestions
This stir fry is perfectly balanced on its own but shines when paired with fluffy jasmine rice, brown rice, or even simple garlic noodles. A sprinkle of crushed peanuts or a drizzle of extra sesame oil adds a nice crunch and nutty aroma. For a refreshing side, serve it with a simple cucumber salad or steamed dumplings.

Storage Information
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of water to revive the sauce. For longer storage, freeze portions for up to 2 months—just thaw overnight in the fridge before reheating.

FAQ

Can I use frozen vegetables?
Yes! Frozen stir-fry blends work well; just thaw and drain excess water before adding them to the pan.

What’s the best oil for stir-frying?
High smoke-point oils like vegetable, peanut, or canola oil are ideal.

Can I meal prep this?
Absolutely. Cook the chicken and veggies, then portion them into containers with rice. Add the sauce just before reheating to keep the texture fresh.

History / Fun Facts
Stir-frying originated in ancient China over 2,000 years ago, where it was used as an efficient method to cook food quickly over high heat while preserving nutrients and flavors. The technique spread across Asia, evolving into countless regional versions. Today, stir fry dishes are global comfort food favorites, appreciated for their adaptability and bold, balanced flavors.

There’s also something almost meditative about the process: the rhythmic motion of tossing ingredients in a hot wok, the gentle hiss of steam, the glossy sheen of a perfectly reduced sauce. It’s the kind of meal that brings joy to both the cook and the diner.

By the time you set the steaming bowl on the table, you’ll have a dish that looks like it took all day but came together in under 30 minutes—a modern kitchen miracle that’s as nourishing as it is beautiful.