Chicken with Mixed Vegetable Stir Fry

Chicken with Mixed Vegetable Stir Fry is a quick and flavorful dish that’s perfect for a weeknight dinner. Tender chicken pieces are stir-fried with a variety of colorful mixed vegetables, such as bell peppers, carrots, broccoli, and snap peas. The dish is coated in a savory stir-fry sauce made from ingredients like soy sauce, garlic, ginger, and a touch of sesame oil, giving it an aromatic and delicious depth of flavor. It’s both healthy and satisfying, packed with protein and vitamins.

I first made Chicken with Mixed Vegetable Stir Fry when I was craving something light yet filling, and it quickly became a favorite. The chicken stayed juicy while the veggies retained their crunch, and the sauce tied everything together perfectly. What I love most about this dish is how customizable it is—you can use whatever vegetables you have on hand, or even add things like mushrooms, baby corn, or bok choy. Chicken with Mixed Vegetable Stir Fry is great served over rice, noodles, or even enjoyed on its own for a low-carb option!

Perfect for:

• Quick weeknight meals
• Meal prepping
• Healthy family dinners
• Busy professionals
• Chicken and vegetable lovers

Why You’ll Love This Recipe

Here are 10 reasons why this Chicken with Mixed Vegetable Stir Fry will become your go-to meal:

• Quick and Easy: Ready in just 30 minutes, making it perfect for busy days.
• Healthy Ingredients: Packed with lean chicken, fresh vegetables, and a flavorful sauce.
• Customizable Vegetables: You can use any mix of veggies you have on hand, such as bell peppers, broccoli, or carrots.
• Balanced Flavors: The savory soy sauce with a hint of sweetness creates a perfect flavor balance.
• Low in Calories: A light yet satisfying meal, ideal for those watching their calorie intake.
• Gluten-Free Option: Substitute tamari for soy sauce to make it gluten-free.
• One-Pan Meal: Everything is cooked in one skillet, making cleanup a breeze.
• Perfect for Meal Prep: This dish stores well in the fridge, making it great for lunches or dinners throughout the week.
• Protein-Packed: Chicken is a great source of lean protein to keep you energized.
• Flexible Servings: Can be served over rice, noodles, or quinoa for a complete meal.

Preparation and Cooking Time

• Total Time: 30 minutes
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Servings: 4 servings
• Calories per serving: Approximately 350-400 calories
• Key Nutrients: Protein: 30g, Carbs: 40g, Fat: 12g

Ingredients

For the Stir Fry:

• 1 lb chicken breast, thinly sliced
• 2 tablespoons vegetable oil
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1 cup carrots, julienned
• ½ cup snow peas
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated

For the Sauce:

• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon cornstarch (optional, for thickening)
• ½ cup chicken broth

Optional Garnish:

• Sesame seeds
• Green onions, sliced

Ingredient Highlights

• Chicken Breast: A lean source of protein that cooks quickly and stays tender.
• Mixed Vegetables: A variety of vegetables provides a range of nutrients and colors.
• Ginger and Garlic: Add depth and aromatic flavors to the stir fry.
• Hoisin Sauce: A sweet and salty sauce that enhances the flavor of the stir fry.

Step-by-Step Instructions

Prepare the Stir Fry:

1. Cook Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. Cook Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the bell peppers, broccoli, carrots, and snow peas. Stir-fry for 5-6 minutes, or until the vegetables are tender-crisp.
3. Add Garlic and Ginger: Add the minced garlic and grated ginger to the skillet and stir-fry for another 1-2 minutes until fragrant.

Prepare the Sauce:

4. Mix Sauce Ingredients: In a small bowl, whisk together the soy sauce, hoisin sauce, oyster sauce, rice vinegar, honey, and chicken broth. If you’d like a thicker sauce, mix the cornstarch with a little water and add it to the sauce.
5. Combine Chicken and Sauce: Add the cooked chicken back into the skillet with the vegetables. Pour the sauce over the chicken and vegetables, tossing to coat evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly and the flavors to combine.

Serve:

6. Garnish and Serve: Sprinkle with sesame seeds and sliced green onions before serving. Serve over rice, noodles, or quinoa for a complete meal.

How to Serve

Here are 10 serving suggestions for Chicken with Mixed Vegetable Stir Fry:

• With Rice: Serve over steamed jasmine or brown rice for a filling meal.
• With Noodles: Pair with soba noodles, rice noodles, or egg noodles for an Asian-inspired twist.
• In Lettuce Wraps: For a low-carb option, serve in crisp lettuce leaves.
• As a Wrap: Wrap in a tortilla for a portable meal.
• For a Lighter Meal: Serve with a side of steamed or sautéed greens like spinach or kale.
• With Cashews or Almonds: Sprinkle chopped nuts on top for added crunch.
• With a Side Salad: Pair with a simple cucumber and avocado salad for a refreshing contrast.
• For a Spicy Kick: Add chili flakes or a drizzle of sriracha for extra heat.
• With Egg Fried Rice: Serve alongside egg fried rice for a complete Chinese-inspired feast.
• For Meal Prep: Store in individual containers with rice or noodles for easy grab-and-go lunches.

Additional Tips

• Adjust Sauce Consistency: If you prefer a thicker sauce, add more cornstarch slurry until desired consistency is reached.
• Fresh Veggies: Use fresh vegetables for the best flavor and texture. Frozen vegetables can become too soft when stir-fried.
• Stir Fry at High Heat: Cooking at high heat ensures the vegetables stay crisp and the chicken gets a nice sear.
• Vegetable Substitutions: Feel free to swap in other vegetables like zucchini, mushrooms, or baby corn.
• Leftovers: This stir fry stores well in the fridge for up to 3 days and reheats nicely.

Recipe Variations

• Spicy Chicken Stir Fry: Add sliced jalapeños or a spicy chili sauce to heat things up.
• Vegetarian Version: Swap the chicken for tofu or tempeh for a plant-based meal.
• Pineapple Chicken Stir Fry: Add pineapple chunks for a sweet and savory twist.
• Thai-Inspired Stir Fry: Use fish sauce, lime juice, and Thai basil for a more authentic flavor.
• Curry Stir Fry: Add a teaspoon of curry powder or paste for a hint of spice and flavor.
• Cashew Chicken Stir Fry: Toss in roasted cashews for added texture and flavor.
• Mango Stir Fry: Add mango slices for a sweet, tropical touch.

Special Equipment

• Wok or Large Skillet: Ideal for stir-frying at high heat for best results.
• Wooden Spoon or Tongs: For tossing the chicken and vegetables without damaging them.
• Measuring Spoons: To ensure accurate sauce measurements.
• Sharp Knife: For easily slicing chicken and vegetables.
• Whisk: For mixing the sauce ingredients smoothly.
• Small Bowls: To keep sauce ingredients separated before mixing.
• Ladle or Spoon: To serve the stir fry evenly.

FAQ Section

1. Can I use frozen vegetables?
   While fresh vegetables are preferred, frozen vegetables can be used. Just be sure to thaw and drain them before cooking.
2. Can I make this dish ahead of time?
   Yes, you can prepare the chicken and vegetables ahead of time and store them separately in the fridge. Assemble and cook when ready to serve.
3. How long does this stir fry last in the fridge?
   Leftovers can be stored in an airtight container for up to 3 days.
4. Can I use another protein?
   Yes, you can substitute the chicken with shrimp, beef, or pork.
5. Can I skip the honey?
   Yes, you can omit the honey or replace it with a sugar substitute for a lower-carb option.
6. Can I make this stir fry spicier?
   Absolutely! Add chili flakes, sriracha, or sliced fresh chilies for more heat.
7. What can I use instead of hoisin sauce?
   You can substitute hoisin sauce with a mixture of soy sauce and a little honey.
8. Can I add more vegetables?
   Feel free to add extra veggies like mushrooms, zucchini, or baby corn for more variety.
9. What if I don’t have oyster sauce?
   You can replace it with extra soy sauce or fish sauce for a similar flavor.
10. Can I make this dish vegetarian?
    Yes, simply swap the chicken with tofu or tempeh for a vegetarian stir fry.

Conclusion

Chicken with Mixed Vegetable Stir Fry is a quick, healthy, and flavorful dish that combines tender pieces of chicken with an array of colorful vegetables like bell peppers, broccoli, carrots, snap peas, and onions. The stir-fry is cooked in a hot wok or skillet, allowing the chicken to become perfectly golden and the vegetables to retain their crispness. A savory stir-fry sauce made from soy sauce, garlic, ginger, and a hint of honey or brown sugar coats everything, bringing the dish together with a deliciously balanced flavor.

This dish is versatile, and you can easily swap out the vegetables depending on what’s in season or what you prefer. It’s often served with steamed rice or noodles, making it a well-rounded and satisfying meal that’s full of nutrients and bursting with flavor.

I can’t wait to see how your Chicken with Mixed Vegetable Stir Fry turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your beautiful creations. Don’t forget to leave a comment and let me know how you made this dish your own!