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Asian chicken stir-fry chicken and veggie stir fry chicken stir-fry recipe easy chicken and vegetable stir fry healthy stir fry with chicken homemade stir fry sauce one-pan chicken stir fry quick stir fry dinner stir fry with broccoli and bell pepper weeknight stir fry recipe

Stir-Fry Chicken and Vegetables Recipe (Quick & Healthy)

Name: Chicken Stir-Fry with Veggies Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Asian
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)

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

Rated 5.0 stars by 1 users

Cuisine

Asian

Servings

Prep Time

20 minutes

Cook Time

20 minutes

Calories

314

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.

Author:

Guiseppe

Image of Chicken Stir-Fry with Veggies Recipe

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)

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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.

Recipe Note

Serving Suggestions

Serve over: Steamed jasmine rice, brown rice, or rice noodles
Add-ons: Top with toasted sesame seeds, sriracha, or crushed peanuts
Low-carb option: Serve over cauliflower rice or enjoy on its own

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheat: Microwave in 1-minute intervals until heated through, or stir-fry in a pan over medium heat for 5–6 minutes.
Freezer-Friendly? Best enjoyed fresh, but can be frozen for up to 1 month. Reheat gently to preserve texture.

Chef Tips

Slice chicken thinly for faster cooking and more surface area to absorb flavor.
Use high heat and don’t overcrowd the pan—this keeps the veggies crisp.
No sherry? Substitute with rice vinegar, mirin, or a splash of white wine.
Want extra sauce? Double the soy sauce, broth, and cornstarch for more stir-fry gravy.

Nutrition

Serving Size: 1 serving
per serving: Calories; 314

Amount/Serving % Daily Value

Carbs: 20 grams; 7%
Protein: 22 grams; 44%
Fat: 16 grams; 21%

Kitchen Niche | Foothills, Alberta, Canada | 1-888-839-0551

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Stir-Fry Chicken and Vegetables Recipe (Quick & Healthy)

Why You'll Love This Recipe

Chicken Stir-Fry with Veggies Recipe

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