Chicken with Mixed Vegetable Stir Fry – Fast, Fresh & Full of Flavor
There’s something deeply satisfying about the sizzle of a stir fry — that burst of aroma when garlic and ginger hit a hot pan, the colorful medley of vegetables dancing in the wok, and the glossy sauce that brings everything together in perfect harmony. This Chicken with Mixed Vegetable Stir Fry is one of those recipes that feels like a weeknight hero — fast, fresh, and packed with wholesome flavor.
If you’ve ever wondered how to make restaurant-quality stir fry at home, this is your ticket. With tender strips of chicken breast, a rainbow of crisp-tender vegetables, and a savory sauce that clings to every bite, it’s a perfect balance of comfort and nutrition. And best of all? It’s ready in under 30 minutes.
This dish has become one of my go-tos on busy nights — it’s the ultimate “clean out the fridge” recipe that still feels vibrant and intentional. Plus, the aroma that fills your kitchen while you stir everything together is downright irresistible.
Ingredients:
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons vegetable oil (divided)
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 cup snow peas or snap peas
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 3 tablespoons water
- Salt and pepper, to taste
- Optional garnish: sesame seeds and sliced green onions
Instructions:
- Prepare the chicken and sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, and water. Set aside. Season chicken lightly with salt and pepper.
- Cook the chicken: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the chicken slices and stir-fry for 4–5 minutes until golden and cooked through. Remove and set aside.
- Sauté the aromatics: Add the remaining oil to the wok. Add garlic and ginger, stirring for 30 seconds until fragrant.
- Add the vegetables: Toss in the broccoli, carrots, bell peppers, and snow peas. Stir-fry for 4–5 minutes, just until vegetables are tender-crisp and vibrant.
- Combine and coat: Return the chicken to the wok. Pour in the prepared sauce and toss everything together for another 2–3 minutes until the sauce thickens and evenly coats the chicken and veggies.
- Finish and serve: Remove from heat. Garnish with sesame seeds and sliced green onions. Serve immediately over rice or noodles.
Tips & Tricks
- Slice thinly: Cutting the chicken and veggies into similar-sized pieces helps everything cook evenly and quickly.
- Hot pan = crisp veggies: Stir fry over medium-high to high heat to get that signature “wok sear” without overcooking the vegetables.
- Don’t overcrowd the pan: Work in batches if needed; too much food will steam instead of fry.
- Use fresh ginger: It makes a huge difference in flavor — bright, peppery, and warming.
Chicken with Mixed Vegetable Stir Fry
Ingredients
Equipment
Method
- Whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, and water.
- Heat oil in a wok, stir-fry chicken for 4–5 minutes until cooked through.
- Add garlic and ginger, cook for 30 seconds.
- Add broccoli, carrots, bell pepper, and snow peas; stir-fry until tender-crisp.
- Return chicken to the wok, add sauce, and toss to coat.
- Cook until sauce thickens and serve hot over rice or noodles.
Notes
Variations
- Spicy Stir Fry: Add chili flakes or a drizzle of sriracha for heat.
- Beef or Shrimp Swap: Replace chicken with thinly sliced beef or shrimp for variety.
- Low-Carb Option: Serve over cauliflower rice or just enjoy it as-is for a light meal.
- Extra Sauce Lovers: Double the sauce recipe if you love extra to soak into rice!
Serving Suggestions
This dish pairs beautifully with:
- Steamed jasmine rice or brown rice
- Noodles like udon, soba, or rice noodles
- A side of egg rolls or spring rolls for a takeout-style spread
- A sprinkle of sesame seeds and chopped cilantro for brightness
It’s the kind of meal that looks just as good as it tastes — colorful, comforting, and ready in no time.
Storage Information
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet over medium heat with a splash of water or soy sauce to loosen the sauce.
You can also freeze this dish for up to 2 months, though the vegetables may soften slightly when reheated.
FAQ
Can I use frozen vegetables?
Yes! Just thaw and drain them first to avoid excess moisture in the pan.
Can I use chicken thighs instead?
Absolutely — thighs are juicy and flavorful. Just trim excess fat before slicing.
Can I make this vegetarian?
Yes! Replace the chicken with tofu or tempeh and use vegetable-based sauces.
History / Fun Facts
The art of stir-frying dates back over 2,000 years to ancient China, where it was prized for its efficiency — cooking food quickly over high heat to preserve both flavor and nutrition. The technique spread across Asia and beyond, evolving to include local ingredients and sauces.
In modern kitchens, stir fry has become a universal comfort food — endlessly adaptable and bursting with freshness. It’s the perfect example of how a few simple ingredients, when cooked with care, can come together to create something extraordinary.
