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
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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:
Leslie says
Just made this just as the recipe is written. Quite possibly the best homemade stir fry I’ve ever had!
Imma says
Great! Thank you for the feedback, Leslie!
Michelle says
So a follow up to my “this looks great” recipe….I made it, and it tastes great! It was pretty easy to cook as well. The hardest part is just the vegetable cutting prep, but I wanted to get more veggies in my diet, so be it. It tastes just like the stir fry I had in Tanzania – so comforting and fresh! Thank you!
Amina says
I’m so glad you liked it. And thank you for sharing your experience.
Yeah, it can be time-consuming chopping vegetables. If I’m short on time and want a quick healthy meal, I splurge on those precut veggie mixes that come in a bag at the grocery store. Not an economical choice, but sometimes we have to decide between time and money.
Michelle says
I haven’t made this yet, but it looks amazing! I found it because a few years ago we were lucky enough to go on safari in Tanzania. I ate a dish like this pretty much every day and loved it! I was thinking about a way to incorporate more vegetables in my diet, then my memory went back to the trip. I also have to try the banana pancakes…those were a staple on our trip as well. Thank you so much!
Amina says
Great to hear about your experience. Thank you for your love!!!