This Healthy Chicken and Vegetable Stir-Fry recipe is super quick and easy to make. Made with tender, juicy pieces of chicken and fresh vegetables tossed in the most delicious stir-fry sauce. It is an ideal Asian-style recipe for a weeknight dinner or meal prep!
Stir-fry recipes are one of my absolute favorite go-to meals to make on busy weeknights. They are full of fresh and nutritious ingredients and take barely any time to prepare. Every home cook should have a solid stir-fry in their recipe arsenal, and this flavor-packed Chicken and Vegetable Stir-Fry recipe is a keeper.
Tips for Making Chicken and Vegetable Stir-Fry
Here are a few pointers to ensure that this stir-fry recipe turns out perfect every single time:
- The key to a successful stir-fry is to have everything prepped before you start cooking. Stir-fry recipes cook very quickly, so there’s no time to prep ingredients as you go along. Having everything ready before you put anything in the pan will also help to ensure that nothing overcooks, because you want the chicken to be juicy and the vegetables to be tender-crisp.
- Make sure the oil is hot enough before the rest of your ingredients hit the pan. The oil should look shimmery and should flow easily when the pan is tilted. A quick readiness test is to add a drop of water to the oil. If it sizzles and evaporates on contact, you are ready to start stir-frying.
- Lastly, before you even begin stir-frying, get your rice started in a separate saucepan. That way, the rice and stir-fry will finish cooking at the same time.
What Vegetables Can Be Used in Stir-Fry?
In this recipe, I use a combination of broccoli, white button mushrooms, and red bell pepper, but you can seriously use whatever vegetables you have in your fridge. One of the best parts about stir-frys is that they are a great way to use up leftover ingredients.
Some ideas for other vegetables to use are: Sugar snap peas, carrots, green beans, water chestnuts, baby corn, spinach, bean sprouts and yellow onions. Just remember – add dense vegetables like yellow onions and carrots at the beginning because they need more time to soften. Delicate vegetables such as spinach and bean sprouts should be added at the end, because they only need a short amount of time to cook.
More Easy Stir-Fry Recipes to Try
Craving more stir-fry recipes? Check out these flavor-packed dishes:
- Healthy Orange Chicken Stir-Fry
- Korean Bulgogi Ground Beef
- Shrimp and Broccoli Stir-Fry
- Healthy Honey Teriyaki Chicken
- Easy Vegetable Stir-Fry
For this Chicken and Vegetable Stir-Fry Recipe, I recommend:
Here are a few pantry essentials that I suggest using to make this recipe. All of these ingredients can be ordered online from Thrive Market, which is an online retailer that sells healthy, organic food at wholesale prices. I like to think of it like Amazon (online retailer) meets Costco (wholesale prices) meets Whole Foods (all wholesome, junk-free foods).
- Avocado Oil – This is my favorite cooking oil to use for stir-frying, because it is one of the few oils with a high smoke point and neutral flavor that is actually good for you.
- Thrive Market Cornstarch – Only use cornstarch made from organic, non-GMO corn which contains no preservatives or artificial ingredients. Alternatively, you can use arrowroot starch as a thickening agent in the sauce for this recipe.
- San-J Tamari – I prefer using tamari rather than soy sauce, because it is gluten-free and has a richer and milder taste than regular soy sauce. This particular brand of tamari is organic, contains 100% whole soybeans, and uses unique, natural fermentation process that gives it an amazing, delectable taste.
If you’re interested in purchasing any of the above items, you’ll need to get a Thrive Market membership. However, if you’re a reader of my website, you will get an exclusive bonus when you sign up:
If you make this Chicken and Vegetable Stir-Fry recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡
Chicken and Vegetable Stir-Fry (Easy & Healthy Recipe)
- 1/2 cup chicken broth
- 2 tablespoons organic tamari (gluten-free soy sauce)
- 2 tablespoons honey
- 2 teaspoons cornstarch
- 1 teaspoon crushed red pepper flakes
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons avocado oil, divided
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 2 cups sliced white button mushrooms
- 1 red bell pepper, thinly sliced
- 2 green onions, thinly sliced
- In a small bowl, whisk together the broth, tamari, honey, cornstarch, red pepper flakes, garlic, and ginger. Set aside.
- In a large wok or skillet set over medium-high heat, heat 1 tablespoon of the oil.
- When the oil is hot, add the chicken and cook for about 3 minutes or until chicken is cooked through. Transfer chicken to a plate and set aside.
- Add the remaining tablespoon of oil to the skillet. Add the broccoli, mushrooms, and red bell pepper. Stir-fry for about 3 minutes or until tender-crisp.
- Return chicken to skillet. Add the stir-fry sauce and stir-fry for another 1-2 minutes, until the chicken and vegetables are well coated.
- Stir in green onions. Serve warm with cooked rice.
- If you can, I highly recommend using organic, naturally-raised chicken in this recipe for maximum health benefits.
- Leftovers can be stored in an airtight container in the refrigerator for up to five days or in an airtight freezer-safe container in the freezer for up to three months.
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