Easy Chicken and Veggie Stir Fry

This stir fry packs five different vegetables into one fast, saucy skillet dinner, with a homemade sauce built from soy sauce, ginger, and a touch of honey. Cooking the chicken first and setting it aside keeps it from overcooking while the vegetables get their turn in the hot pan. It's a flexible formula — swap in whatever crisp vegetables you have on hand.

Sliced chicken and a colorful mix of vegetables stir-fry together in a homemade ginger-soy sauce for a fast, healthy dinner.

Why You'll Love This Recipe

• Fast: ready in about 30 minutes (15 min prep, 15 min cook)
• Simple: 19 everyday ingredients
• Feeds the family: 4 servings
• Light: about 375 calories per serving

Ingredients

• 1 lb (450g) boneless, skinless chicken breast or thighs (thinly sliced)
• 1 tbsp vegetable oil (or avocado oil)
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 medium zucchini (halved and sliced)
• 1 cup broccoli florets
• 1 medium carrot (julienned or thinly sliced)
• 1 cup snap peas or snow peas
• 2 cloves garlic (minced)
• 1 tbsp fresh ginger (minced)
• 1/3 cup low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey (optional, for a touch of sweetness)
• 1 tbsp rice vinegar (optional, for tang)
• 1 tsp cornstarch (for thickening)
• 2 tbsp water
• Sliced green onions
• Sesame seeds
• Crushed red pepper flakes (for heat)

Instructions

1. Slice the chicken into thin strips, chop the vegetables into bite-sized pieces, and mince the garlic and ginger.
2. Whisk together the soy sauce, sesame oil, honey if using, rice vinegar, cornstarch, and water in a small bowl and set aside.
3. Heat the oil in a large skillet or wok over medium-high heat, add the chicken, and cook until lightly browned and cooked through, about 4 to 5 minutes, then remove and set aside.
4. Add a touch more oil if needed, stir-fry the garlic and ginger for 30 seconds, then add the bell peppers, zucchini, broccoli, carrots, and snap peas and stir-fry for 4 to 6 minutes until just tender.
5. Return the chicken to the skillet, pour in the sauce, and toss to coat, cooking for 1 to 2 minutes until it thickens and everything is glazed.
6. Serve hot over rice, noodles, or cauliflower rice, garnished with green onions, sesame seeds, or red pepper flakes.

Cooking Tips

• Have all your vegetables prepped and the sauce whisked before you start cooking — stir-fries move fast.
• Cook the chicken in a single layer so it browns instead of steams.
• Keep the heat high throughout so the vegetables stay crisp-tender.

Substitutions

• Any protein like shrimp or tofu can replace the chicken.
• Swap in whatever vegetables you have on hand — cabbage, mushrooms, or sugar snap peas all work.
• Tamari can replace soy sauce for a gluten-free version.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in a skillet over medium-high heat to help the vegetables stay crisp.

Serving Suggestions

• Serve hot over rice, noodles, or cauliflower rice.
• Top with a scattering of scallions, a pinch of sesame seeds, or chili flakes for heat.
• Add extra sauce on the side if you like things saucier.

Nutrition (per serving)

Nutrient	Amount
Calories	375 kcal

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