Overhead view of Chicken and Vegetable Stir-Fry in a wok with a plate of white rice beside it.
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5 from 4 votes

Chicken and Vegetable Stir-Fry

This healthy Chicken and Vegetable Stir-Fry recipe is super quick and easy to make. Made with tender, juicy pieces of chicken and fresh veggies tossed in the most delicious honey-soy stir-fry sauce.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main
Cuisine: Asian
Keyword: Chicken Stir-Fry, Chicken Vegetable Stir-Fry
Servings: 4 servings
Calories: 210kcal
Author: Alia | Everyday Easy Eats


  • 1/2 cup chicken or vegetable broth
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 teaspoons cornstarch
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons vegetable oil, divided
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 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, soy sauce, honey, cornstarch and red pepper flakes. 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, garlic and ginger 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 and stir-fry for about 3 minutes or until tender-crisp.
  • Return chicken to skillet. Add the soy sauce mixture and stir-fry for another 1 – 2 minutes, until the chicken and vegetables are well coated. Stir in green onions and serve with steamed rice.


To make this recipe gluten-free: Substitute the soy sauce with tamari.


Calories: 210kcal | Carbohydrates: 18g | Protein: 16g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 714mg | Potassium: 622mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1505IU | Vitamin C: 82.1mg | Calcium: 33mg | Iron: 1.3mg