Stir Fry Chicken and Vegetables – a super easy chicken meal that takes only less than 30 minutes to cook and seconds to devour; coated in a savory and lightly smoky sauce with amazingly vibrant vegetables. Truly a wonderful pleasure gobbling it down with warm rice.
Stir-fry meals are my favorite takeouts. Back when I was working at a restaurant, I would regularly come home with take out meal coz they’re super fast to order and taste sooo wonderful. But ever since I started creating homemade stir-fry recipes starting with this Beef Broccoli Stir Fry (which is as good as the restaurant take outs), I thought why should I order if I can make it at home pretty easily.
That slightly smoky flavor of meat, vibrant veggies coated in a savory sauce easily wins my heart. And above all, you can throw any veggies you have and it’s all made in one pan, y’all! I simply adore stir-fry! It’s the best meal to prepare to clean up your fridge.
And so I feel obliged to do this Stir-Fry Chicken at home since I have remaining chicken breast cutlets sitting right in my fridge. No chicken breast? You can always sub it with your favorite chicken cut. but if you want the healthier one, always use a skinless chicken breast.
Stir frying doesn’t involve complicated cooking method or special equipment (although a wok is highly recommended by big chefs). The most basic thing you need to know in stir frying is that you need to work with a very high amount of heat at a short period of time. Thus, the smoky flavor.
You can also add a little heat to this savory sauce for a little surprise. And most of the ingredients here are pretty simple, so you can always prepare this for your family anytime you want. Another thing you need to know is that Stir Fry Chicken always and always will be best served with rice.
Now go grab a bowl of this! Happy eating!
How to Make Chicken Stir Fry
Heat up the skillet with about 2 tablespoon of oil, and then add chicken let it rest for about 30 seconds before stirring. Cook for 4-5 minutes or until chicken has been fully cooked. Remove chicken and set aside. Quickly stir in garlic and ginger into skillet, let it cook for about one minute or less. Do not let it burn.
NOTE: While the Chicken is cooking, whisk together soy sauce, chicken stock, cornstarch and honey or brown sugar. Set Aside.
Followed by red onions, bell pepper and pepper flakes, continue cooking for another 2 -3 minutes. Add vegetables and continue stirring, about 2-3 minutes.
Return chicken into the skillet.
Pour the sauce mixture into the skillet, let it cook until it thickens. Finally throw in basil and green onions. If desired, you may adjust with broth.
Serve with white rice.
Watch How To Make It
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Stir Fry Chicken and Vegetables
Ingredients
- 1-2 Tablespoons (13.6 - 27.2 g) oil
- 1 pound (453.6 g) skinless, boneless chicken
- 2-3 teaspoons (5.6 - 8.4 g) minced garlic
- 2 teaspoons (4 g) minced ginger
- 1/2 medium red onion , cut into thin wedges
- 1 red bell pepper , sliced
- 1 – 2 teaspoons (1.8 - 3.6 g) red pepper flakes (adjust to taste)
- 3-4 Tablespoons (48 - 64 g) reduced soy sauce
- 1- 1 1/2 cups (240 - 360 g) chicken stock (Adjust to desired thickness with more)
- 1 tablespoon (7.5 g) cornstarch
- 2 tablespoons (42 g) honey or brown sugar
- 1 pound (453.6 g) vegetables - sliced carrots , zucchini, snap peas
- 1 green onion , sliced
- 3 basil leaves or more .
Instructions
- Heat up the skillet with about 2 tablespoon of oil, and then add chicken let it rest for about 30 seconds before stirring. Cook for 4-5 minutes or until chicken has been fully cooked. Remove chicken and set aside.
- While the Chicken is cooking, whisk together soy sauce, chicken stock, cornstarch and honey. Set Aside.
- Quickly stir in garlic and ginger into skillet, let it cook for about one minute or less. Do not let it burn. Followed by red onions, bell pepper and pepper flakes .c continue cooking for another 2 -3 minutes.
- Add vegetables and continue stirring , about 2-3 minutes . Return chicken into the skillet.
- Pour the sauce mixture and chicken into the skillet , let it cook until it thickens.
- Finally throw in basil and green onions. If desired you may adjust with broth.
- Serve with white rice.
Tips & Notes:
- If you can grab some Thai basil at the farmer's Market or Asian Market, they are more flavorful. Taste amazing in stews and soups.
- If using carrots, blanch (par-cook ) before adding to the pan.
- Garlic and ginger should be cooked on low heat, to prevent it from burning.
- Make sure the sauce is mixed thoroughly, until smooth to prevent clumping when it's added to the skillet.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Lauren says
I need a substitute for sugar or honey. Something sugar free
Immaculate Bites says
Hi Lauren! You can omit the sugar altogether and just make the recipe savory. Or if you want the sweet flavor minus the sugar then you can add artificial sweeteners instead (eg Stevia, Equal, Splenda, and the likes). Enjoy! 🙂
Lauren says
Hi. Is there a substitute for honey or brown sugar? I need a sugar free product. Thanks
RaztSkatz says
This was fantastic! I had to improvise with what I had on hand, liquid aminos instead of soy sauce, bone broth instead of stock, and loaded it up with veggies on hand such as Napa cabbage, celery, onions, julienne carrots, mushrooms – had jalapeño so reduced red pepper flakes to one tsp – my hubs suggested I add water chestnuts next time – and there WILL be a next time! Possibly my favorite stir fry recipe so far!
Immaculate Bites says
Wow! What great substitutes you threw in there…Love that you made it work for YOU, that’s what cooking is all about – the creativity! Thanks for the review Rhonda, please keep sharing your thoughts and tricks on variations of my recipes, I love to see it!
Crystal says
I’ve made this recipe 3 times now and it’s became a staple in my meal prep rotation. A little labor intensive on the vegetable prep but totally worth it. Delicious And a great way to get in lots of fresh vegetables! Thank you
Imma Adamu says
Talking about Vegetables I need me some!!!!!My nieces love the veggies, my nephews not so much. Enjoy!
Cathy Winters says
Just tried this. It is delish. Me and my husband loved it I used water instead of chicken stock. Delish
imma africanbites says
Glad it turned out well for you. Thank you for the feedback.
Tea says
What is reduced soy sauce or do you mean reduce soy sauce
ImmaculateBites says
It’s light soy sauce -less salt.
Valentina Ortiz says
Can you substitute the chicken stock?
ImmaculateBites says
You sure can.Use vegetable stock or water .
lillian says
tried the recipe last night it was awesome.thanks so much
Tricia says
I will like to try the chicken stir fry but the cornstarch is a disadvantage for me. what can i use instead of cornstarch? flour i do not like so what else?
ImmaculateBites says
Here are a few suggestions; rice flour, arrowroot, potato starch or tapioca. Hope this helps
Michael says
Made this tonight and the family loved the recipe. Thanks for sharing.
ImmaculateBites says
So happy to hear this . Thank you so much!!!!
Koko says
Tried the recipe it’s amazing everyone loved it
ImmaculateBites says
Awesome! Thanks for the feedback.
Lynda says
Thanks so much for this recipe – I tried it tonight and we loved it! It’s a keeper.
ImmaculateBites says
So happy to hear this ! Thanks Lynda.
Dorcas says
wow!!! I don’t know hoe else to make my dishes interesting!!! I just got a dish for Easter! Thanks! Muah
ImmaculateBites says
Awesome! Do let me know how it works out for you. Thanks
Asabea says
I love your recipes!! Is there any substitute to the honey?
ImmaculateBites says
Thanks girl! Brown sugar – adjust to taste.
mommypharma says
Wow, thank you for this was getting bored with the whole rice and stew business. Most definitely going to try this, can I ask if I can switch the soy sauce with something else?
ImmaculateBites says
Soy sauce is an essential part of stir fries. If you really have too try chicken bouillon – it will add some flavor to it .
Angelika says
use coconut aminos, taste like soy sauce but it is not. have been using it for years as a substitute to soy sauce
Imma Adamu says
Sounds reasonable. Its all about the palate. Feel free to mix things up a little and don’t forget the spice 🙂
Emmanuella says
Love love your recipes I can total relate . Please do you have a cool book ?
ImmaculateBites says
Thanks Emmanuella. Don’t have one yet.