Chicken Stir Fry Veggies

This quick Chicken Stir Fry bursts with color and flavor while saving you time on busy weeknights. Fresh veggies mingle with tender chicken and get coated in a glossy sauce that brings just the right balance of savory and sweet with a cozy hint of sesame.

I love serving this when my boys have friends over because it comes together lightning fast but looks like you put in major effort. The sauce always gets a chorus of compliments.

Ingredients

• Boneless skinless chicken breast: choose fresh plump cuts for best texture these cook up juicy in the wok
• Olive oil: helps keep things from sticking and gives a little rich flavor use a neutral oil if you prefer
• Broccoli florets: look for tight green crowns full of crunch they hold up well to a quick stir fry
• Yellow and red bell peppers: add color and natural sweetness pick shiny unblemished ones for the brightest flavor
• Baby carrots: offer sweetness and gentle bite slice them thinly for quicker cooking
• Minced ginger: fresh ginger lends warmth and a clean zip peel before mincing for the smoothest result
• Garlic cloves: fresh garlic really infuses the oil with aromatic depth mince finely for even cooking
• Corn starch: thickens the sauce to silkiness sift before using to avoid lumps
• Cold water: helps the corn starch dissolve evenly
• Low sodium chicken broth: lets you control saltiness and adds savory depth
• Low sodium soy sauce: classic savory note in stir fries choose a naturally brewed brand for the purest taste
• Honey: brings a mellow sweetness that balances the umami of the sauce choose local if you can
• Toasted sesame oil: offers nutty aroma use a small bottle and store in a cool spot for freshness
• Crushed red pepper flakes: give just a subtle touch of heat adjust to taste

Step-by-Step Instructions

Make the Stir Fry Sauce:

Whisk corn starch with cold water in a medium bowl until completely smooth so there are no lumps then add chicken broth soy sauce honey sesame oil and red pepper flakes whisk until everything is well blended and set aside

Cook the Chicken:

Heat one tablespoon olive oil in a big skillet or wok over medium high until it shimmers add chicken in batches if needed do not crowd the pan season lightly with salt and pepper cook undisturbed about three to five minutes until pieces are golden and no longer pink in the center transfer to a plate

Sauté the Vegetables:

Drop heat to medium and add the rest of the olive oil swirl to coat the pan toss in broccoli bell peppers and carrots stir every minute or so cook until veggies are crisp tender about four to five minutes add minced ginger and garlic stir for one minute your kitchen should smell amazing

Finish the Stir Fry:

Return cooked chicken to the skillet with veggies stir everything together so it is evenly mixed

Add the Sauce and Thicken:

Give the sauce a final whisk then pour it evenly over the chicken and vegetables gently toss to coat everything bring to a boil this is important as it activates the cornstarch keep stirring for about one minute until the sauce is glossy and thickened

Serve:

Spoon over rice or chow mein if you want and serve right away for best texture

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The toasted sesame oil is the star for me it packs so much rich aroma into the whole dish and reminds me of my mom’s special stir fries growing up we used to fight over the crunchiest pieces of broccoli at the table

Storage Tips

Stir fry keeps well for three days in an airtight container in the fridge Cool your stir fry before sealing to avoid sogginess Reheat gently in a skillet over low heat or microwave in bursts so the chicken stays tender If your sauce thickens up too much add a splash of water or broth while reheating

Ingredient Substitutions

Chicken thighs work just as well and are a tad juicier Swap veggies based on season or what you have on hand Try mushrooms green beans or a handful of snap peas Tamari or coconut aminos both stand in beautifully for soy sauce for a gluten free option Agave syrup can be subbed for honey for a lighter sweet note

Serving Suggestions

Spoon over steamed white or brown rice for a classic approach For extra crunch sprinkle with sliced green onions or a handful of toasted sesame seeds Rice noodles or thin chow mein work beautifully as a noodle base My kids love it tucked in lettuce wraps for a fun DIY dinner

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Cultural Context

Stir fry is a beloved technique in Chinese home kitchens where quick cooking over high heat locks in fresh flavor and keeps vegetables crisp Every region has its own favorites but this dish leans into the Cantonese tradition of balancing sweet salty and nutty profiles Stir fry makes a fast and nourishing meal that suits busy schedules just as much in the US as it has for generations in China

Frequently Asked Questions

→ What can I use instead of chicken breast?

Try boneless chicken thighs for juicier bites, or substitute with tofu for a plant-based option.

→ Can I add other vegetables?

Absolutely! Snap peas, mushrooms, or zucchini work well and add more texture and color.

→ How do I keep the vegetables crisp?

Cook veggies over medium-high heat and avoid overcooking. Stir frequently until just tender.

→ Is the sauce spicy?

The sauce has a gentle kick from red pepper flakes, but you can adjust the amount for your taste.

→ What are the best serving options?

Serve over steamed rice, cooked noodles, or enjoy on its own for a lighter meal.

→ Can I prepare the sauce in advance?

Yes, mix the sauce ingredients ahead and store in the fridge for up to two days before use.