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Stir-Fry Chicken and Vegetables Recipe (Quick & Healthy)
Need a quick, healthy dinner that doesn’t skimp on flavor? This Stir-Fry Chicken and Vegetables recipe is the perfect one-pan solution for hectic evenings. Loaded with crisp-tender vegetables and juicy chicken, this stir-fry is packed with flavor thanks to garlic, soy sauce, and a splash of sherry for depth.
Ready in just 40 minutes, this better-than-takeout recipe is a budget-friendly, nutritious weeknight dinner the whole family will enjoy.
Why You'll Love This Recipe
- Fast & Fresh: From fridge to table in just 40 minutes.
- Healthy & Balanced: Lean protein + colorful veggies = guilt-free dinner.
- Pantry-Friendly: Uses simple, everyday ingredients.
- Customizable: Swap in your favorite vegetables or protein.
- Great for Meal Prep: Stores well and reheats like a dream.
Chicken Stir-Fry with Veggies Recipe
Guiseppe
2
20 minutes
20 minutes
314
Asian
Main Course
This easy chicken stir-fry is made with tender chicken breast, vibrant vegetables like zucchini, broccoli, and bell pepper, and a savory garlic-infused sauce. The dish is quick to prepare and uses pantry staples, making it perfect for busy nights. Serve over steamed rice or noodles for a complete meal that’s healthy, satisfying, and full of bold flavor.
Ingredients
- 6 oz Chicken Breast (skinless, boneless, cut into small pieces)
- 2 tbsp Soy Sauce
- 2 tbsp Dry Sherry
- 1 tbsp Cornstarch
- 1 tbsp Vegetable Oil (for vegetables)
- 1 Zucchini (cut into rounds and quartered)
- 1 Green Bell Pepper (chopped into squares)
- 1 cup Broccoli Florets (chopped)
- 3 cloves Garlic (minced)
- ½ cup Chicken Broth
- 1 tbsp Vegetable Oil (for chicken)
- 6 Green Onions (chopped)
Directions
- In a medium bowl, combine chicken, soy sauce, dry sherry, and cornstarch. Mix well and let marinate while prepping the vegetables.
- In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat. Add zucchini, bell pepper, broccoli, and garlic. Stir-fry for 2–3 minutes until slightly tender.
- Pour in the chicken broth, cover the pan, and simmer for 4–5 minutes or until veggies are tender-crisp. Transfer vegetables and sauce to a bowl and set aside. Wipe out the skillet.
- Add the remaining 1 tablespoon oil to the skillet. Add the marinated chicken and stir-fry for about 5 minutes, or until no longer pink in the center.
- Return the vegetables and sauce to the pan with the cooked chicken. Stir everything together and cook for an additional 2–3 minutes until hot. Sprinkle with chopped green onions before serving.