Chicken and Vegetable Stir Fry
This Chicken and Vegetable Stir Fry is loaded with juicy chicken, fresh broccoli, bell peppers, and carrots, all coated in a sweet, savory Asian sauce. Served over rice, it’s an easy meal you’ll want to make at home rather than going to your local Chinese restaurant. Plus, it’s easily made gluten free by substituting the soy sauce for a gluten free option!
Table of Contents
Delicious Details
- Cuisine Inspiration: Asian
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free option, Dairy-free
- Skill Level: Easy
When it comes to quick, easy dinners that pack protein and veggies, stir fry has always been one of my go-tos. They’re so easy to make with whatever veggies you have on hand, whether it’s vegetable beef stir fry or this chicken and vegetable stir fry.
We’ve been enjoying this chicken stir fry quite a bit this summer. It’s a great dinner anytime but it’s exceptionally good when there are lots of veggies fresh from the garden. I love to customize it with whatever vegetables are currently in abundance, though this combination of broccoli, bell peppers, and carrots is one of my all-time favorites.
Why This Chicken and Vegetable Stir Fry Is A Weeknight Favorite
- Ready in less than 30 minutes. Any dinner that I can have on the table in under 30 minutes is a weeknight win for me. I love that this chicken stir fry cooks quickly and takes even less time to prep. The rice or noodles can cook at the same time, which means a fully plated dinner in 30 minutes.
- Customizable. I wrote this chicken and vegetable stir fry recipe using my family’s favorite veggie combination of broccoli, bell peppers, and carrots. But you can use pretty much any veggie and skip those that you don’t like. It’s also a great way to use whatever extra veggies are in the fridge.
- Easy gluten free. The only ingredient in this recipe that commonly contains gluten is soy sauce. But several brands now have gluten free soy sauce and tamari is also a gluten free option. That makes this recipe perfect for families where not everyone needs gluten free dishes and those who are new to gluten free cooking.
Ingredient Notes
Below is a list of the ingredients you’ll need to gather to make this chicken stir fry recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Avocado oil – I prefer avocado oil as it has a high smoke point. You can use olive oil.
- Chicken – You can use any type of chicken. I prefer chicken tenderloins because they’re easier to cube. But breasts or thighs work well, too.
- Salt & pepper
- Veggies – I use a combination of broccoli florets, bell peppers, and carrots in this stir fry. I like to use yellow, red, and orange bell peppers for variety in color and flavor, but whatever you have on hand works great.
- Low-sodium chicken stock – Make sure you use low-sodium broth, as there is enough salt in the recipe from the soy sauce. If you don’t have low sodium, you may want to skip the additional salt.
- Honey – If you don’t have honey on hand, you can always replace this with light brown sugar.
- Soy sauce – Again, use low-sodium soy sauce for this recipe. If you cannot get low-sodium, omit the salt and also use the low-sodium broth. Be sure to use gluten free soy sauce or tamari, if needed. Kikkoman gluten free soy sauce is available in many grocery stores.
- Sesame oil – You can omit this if you do not have it on hand. It just adds a nice, nutty, toasty flavor.
- Ginger and garlic – Add bold, vibrant flavor to the stir fry. I like to use grated ginger and garlic instead of minced to avoid large chunks; just be careful not to burn it.
- Cornstarch – Mixed with water to create a slurry and thicken the sauce.
🍴 In the Cupcakes & Kale Chips Kitchen…
- High side skillet – this nice, deep pan contains all the chicken, veggies, and sauce, and the heavy bottom distributes the heat evenly. It’s the most frequently used pan in my kitchen, but I also often pull my stainless steel wok to make stir-fries.
- Handheld grater – a microplane is a little too fine for ginger and garlic, so I use this medium size grater instead.
How To Make Chicken and Vegetable Stir Fry
One of the reasons I love this stir fry so much is that it makes such a quick and easy weeknight dinner. The printable instructions can be found in the recipe card below.
- Cook the chicken. Heat a tablespoon of oil over medium heat. Add the chicken. Season with salt and pepper, then cook for 4-7 minutes. Transfer to a plate.
- Cook the veggies. Add the remaining oil to the pan, along with the broccoli, bell peppers, and carrots. Sauté for 4 minutes.
- Add the sauce. Add the chicken stock, honey, soy sauce, sesame oil, garlic, ginger, salt, and pepper to the veggies. Stir to combine.
- Thicken. Whisk the cornstarch and water in a small bowl. Pour into the skillet. Stir until combined and simmering.
- Add the chicken. Return the chicken to the pan. Toss to coat in the sauce and cook until heated through.
- Enjoy! Serve immediately over rice or noodles.
Tips For Success
Here are a few of my best tips for making this chicken and vegetable stir fry recipe, as well as the answers to a couple of questions I frequently receive.
- Stir the slurry well. You can make the cornstarch slurry before you get started with the stir fry, but be sure to stir it before adding it, as the cornstarch can settle and get very thick.
- Customize the veggies. You can add any type of vegetable you like and omit anything you don’t. Try snap peas, mushrooms, zucchini, and even spinach.
- Use low-sodium ingredients. I recommend using both low-sodium soy sauce and low-sodium chicken broth. If you use regular soy sauce, you’ll definitely want the low sodium broth and to omit the added salt. This dish can get salty very quickly, so err on the side of less salt and add more as needed.
FAQs
- Do I have to cook the chicken first and then remove it? Yes, it is best so you don’t overcook the chicken, or it will get very dry.
- Do I have to make the sauce? Nope, not at all. You can use any store-bought Asian sauce that you’d like. Brands like Kikkoman, San-J, and Wegman’s have bottled Asian sauces that are gluten free.
- Can I use frozen veggies? Yup! There’s no need to thaw first, either. Just keep in mind that frozen vegetables can release extra liquid, so the sauce may need an extra minute or two to thicken.
Make Ahead & Storage
- Make ahead: The vegetables used in this stir fry can be cut up to two days beforehand.
- Leftovers: Store leftover chicken and vegetable stir fry in the fridge for up to 5 days. Reheat on the stovetop or in the microwave until the chicken and veggies are heated through.
Make It A Meal
- Rice or noodles: We love serving with rice, especially jasmine rice or even coconut rice for extra flavor, but you can also serve it with noodles. Brown rice ramen or Asian rice noodles are great gluten free options. Cauliflower rice also makes a great base.
- Garnishes: It’s also fun to garnish the stir fry and make it your own. We like to top ours with sliced scallions, toasted sesame seeds, or an extra drizzle of sriracha.
More Easy Chicken Recipes
Chicken and Vegetable Stir Fry
This chicken and vegetable stir fry is loaded with juicy chicken, fresh broccoli, bell peppers, and carrots, all coated in a sweet, savory Asian sauce. Served over rice, it's an easy meal you'll want to make at home over going to your local Chinese restaurant. Plus, it's easily made gluten free by substituting the soy sauce for a gluten free option!
Servings: 4 people
Ingredients
- 2 Tablespoons avocado oil , divided
- 1 pound boneless, skinless chicken breasts , tenderloins, and/or thighs, cut into 1” cubes
- ½ teaspoon coarse kosher salt , divided
- ½ teaspoon black pepper , divided
- 2 cups broccoli florets
- ½ yellow bell pepper , sliced
- ½ red bell pepper , sliced
- ½ orange bell pepper , sliced
- ½ cup sliced carrots
- ¼ cup low-sodium chicken stock
- ¼ cup honey
- ⅛ cup low-sodium soy sauce or tamari, gluten free if needed
- 2 teaspoons sesame oil
- 2 garlic cloves , grated
- 1 inch piece fresh ginger , peeled and grated
- 1 Tablespoon cornstarch
- 1 Tablespoon water
Instructions
- To a skillet over medium heat, add 1 Tablespoon of avocado oil. Once heated, add the 1 pound boneless, skinless chicken breasts and season with ¼ teaspoon of salt and ¼ teaspoon of pepper. Cook for 4-7 minutes or until the juices run clear. Transfer to a plate.
- Next, add the remaining avocado oil and 2 cups broccoli florets, ½ yellow bell pepper, ½ red bell pepper, ½ orange bell pepper and ½ cup sliced carrots. Sauté for 4 minutes.
- To the skillet, add the ¼ cup low-sodium chicken stock, ¼ cup honey, ⅛ cup low-sodium soy sauce, 2 teaspoons sesame oil, 2 garlic cloves, 1 inch piece fresh ginger, and remaining salt and pepper. Stir to combine.
- Make the cornstarch slurry by combining the 1 Tablespoon cornstarch and 1 Tablespoon water in a small bowl. Pour into the skillet, and stir until combined and the sauce started to simmer and thicken.
- Transfer the chicken back into the skillet, toss it in the sauce until fully coated, and heat it through.
- Serve right away over rice or noodles.
Notes
Store leftover chicken and vegetable stir fry in the fridge for up to 5 days.
Nutrition Facts
Chicken and Vegetable Stir Fry
Amount Per Serving
Calories 325
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 73mg24%
Sodium 742mg31%
Potassium 773mg22%
Carbohydrates 28g9%
Fiber 3g12%
Sugar 20g22%
Protein 27g54%
Vitamin A 3944IU79%
Vitamin C 108mg131%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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