Chicken and Vegetable Stir-Fry (Easy and Healthy Recipe!)

This 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!

Why You’ll Love This Chicken Stir-Fry Recipe

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.

In my opinion, 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. It is super quick and easy to make, and is absolutely bursting with sweet and salty flavor.

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:

1. 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.
2. 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.
3. 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.

The Best Vegetables for 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-fries is that they are a great way to use up leftover ingredients.

Some ideas for other vegetables to use in stir-fry recipes 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 of the cooking process, 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

Craving more stir-fry recipes? Check out these simple and 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 Recipe

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 and Healthy Recipe!)

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This Chicken and Vegetable Stir-Fry recipe is super quick, healthy, and easy to make. It is ideal for weeknight dinners or meal prep!

Alia Kay

5 from 4 votes

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main

Cuisine Asian

Servings 4 servings

Calories 210 calories

Ingredients

• 1/2 cup chicken broth
• 2 tablespoons soy sauce ( or tamari)
• 2 tablespoons honey
• 2 teaspoons cornstarch
• 1/4 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
• Salt and pepper
• 2 cups broccoli florets
• 2 cups sliced white button mushrooms
• 1 red bell pepper, thinly sliced
• 2 green onions, thinly sliced

US Customary - Metric

Instructions

• In a small bowl, whisk together the broth, soy sauce, 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. Season the chicken liberally with salt and pepper.
• Cook the chicken for 3-5 minutes, or until it is cooked through. Transfer the chicken to a plate and set aside.
• Add the remaining tablespoon of oil to the pan. Add the broccoli, mushrooms, and red bell pepper. Stir-fry for about 3 minutes, or until tender-crisp.
• Return the chicken to the pan. 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.

Nutrition

Nutrition Facts

Chicken and Vegetable Stir-Fry (Easy and Healthy Recipe!)

Amount per Serving

Calories

210

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

5

g

Cholesterol

 

37

mg

12

%

Sodium

 

700

mg

30

%

Potassium

 

633

mg

18

%

Carbohydrates

 

18

g

6

%

Fiber

 

3

g

13

%

Sugar

 

12

g

13

%

Protein

 

17

g

34

%

Vitamin A

 

1330

IU

27

%

Vitamin C

 

82

mg

99

%

Calcium

 

40

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

1. If you can, use organic, naturally-raised chicken in this recipe for maximum health benefits.
2. 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.

Keyword Chicken and Vegetable Stir Fry, Chicken Stir-Fry, Chicken Vegetable Stir-Fry

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