Chicken and vegetable stir-fry with step-by-step photos and a video. This easy one-pan chicken stir-fry comes together in about 30 minutes. Tender chicken and colorful vegetables are tossed in a tangy-sweet stir-fry sauce for a quick, flavorful dinner that rivals Chinese takeout. Serve with steamed rice or noodles. Dairy-free option.
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This chicken and veggie stir-fry features bite-sized chicken cooked in a balanced sweet, salty, and tangy sauce. Made with simple pantry staples, it’s a fast weeknight meal you can finish in half an hour.
If you enjoy stir-fries, try other favorites like Black Pepper Chicken Stir-Fry and Garlic Butter Chicken Bites for more quick dinner ideas.
About this recipe
This recipe shows how to make Chicken and Vegetable Stir-Fry with a quick homemade sauce. It delivers the classic flavors of Chinese-style stir-fry using boneless chicken pieces seasoned with salt and pepper, then stir-fried with vegetables and a simple sauce. Ready in about 30 minutes and highly adaptable—use the vegetables you have on hand.
Serve the stir-fry over steamed rice, fried rice, or noodles for a complete meal. This recipe is easy to customize and works well with many vegetable combinations.
You may also like these popular chicken recipes:
- Black Pepper Chicken Stir Fry
- Garlic Butter Chicken Bites
- Lemon Garlic Chicken
- Popcorn Chicken
- Chicken and Broccoli
Why You Need This Recipe
- Clear step-by-step instructions and a recipe video.
- Quick weeknight dinner—ready in about 30 minutes.
- One-pan cooking for easier cleanup.
- Healthy and balanced—protein from chicken, fiber from vegetables, and served with rice or noodles for carbohydrates.
- Customizable—swap or omit vegetables and adjust seasonings to taste.
- Fast homemade sauce—takes about five minutes with common pantry items and suits other stir-fries as well.
- Dairy-free (but a little butter is optional for added flavor).
Ingredients and Substitutions
- Chicken – Use boneless skinless chicken breasts or thighs, cut into uniform 1-inch pieces.
- Vegetables – Colored bell peppers, broccoli, and red onion are used here. Carrots, zucchini, green beans, or mushrooms also work well.
- Onions – Spring (green) onions are used; red or yellow onions can substitute.
- Garnish – Spring onion greens, parsley, or cilantro.
- Ginger and garlic – Fresh ginger and garlic give the stir-fry its aromatic base.
- Cashews and sesame seeds – Optional for extra crunch.
- Oil – Use a neutral oil with a high smoke point (canola, sunflower, etc.).
- Butter – Optional unsalted butter for added richness.
For the Stir-fry Sauce
- Soy sauce – Light and dark soy sauce are used; use regular soy sauce if needed. For gluten-free, substitute tamari or coconut aminos.
- Sweet chili-garlic sauce – Can be replaced with sweet chili sauce or sriracha (omit red chili flakes if using sriracha).
- Chicken broth – Use low-sodium broth or stock; you can dissolve a bouillon cube in water as an alternative.
- Vinegar – Lemon juice works as a substitute.
- Chili flakes – Optional; use paprika if you prefer milder heat.
- Brown sugar – Can be swapped for white sugar or honey.
- Corn flour/cornstarch – Thickens the sauce; don’t skip it.
See the recipe card below for exact ingredient quantities and measurements.
How to make Chicken and Vegetable Stir Fry (Step by step)
Preparations
- Cut chicken into uniform 1-inch pieces, season with salt and pepper, and set aside.
- Finely chop ginger, garlic, and the white parts of the spring onions.
- Cube red onion and bell peppers; chop the green parts of the spring onions for garnish.
- Make the stir-fry sauce by whisking all sauce ingredients together in a small bowl and set aside.
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Cooking the stir-fry
- Heat 2 tablespoons oil and 1 tablespoon butter (optional) in a heavy-bottomed pan or wok over medium-high heat.
- When the pan is hot, add the chicken in a single layer without overlapping. Let it sear for about a minute.
- Stir and cook the chicken until just cooked through (internal temperature 165°F / 74°C). Avoid overcooking to keep the chicken tender. Remove to a plate, leaving the oil in the pan.
- In the same pan, add onion, ginger, and garlic and stir-fry for about a minute.
- Add cubed onion and bell peppers and stir-fry for 2–3 minutes until slightly tender but still crisp.
- Add broccoli, cashews (if using), and the cooked chicken back into the pan.
- Give the sauce a quick stir (cornstarch may settle) and pour it over the chicken and vegetables. Toss to coat evenly.
- Cook, stirring, until the sauce comes to a boil and thickens, then remove from heat.
- Garnish with spring onion greens and roasted sesame seeds, and serve immediately with steamed rice or noodles.
Cooking Tips
- Prep vegetables and chicken ahead of time if you like; store in airtight containers in the fridge.
- A wok is ideal, but a heavy-bottomed pan or skillet works well too.
- Keep all ingredients and the sauce within reach before you start—stir-frying goes quickly.
- Cut chicken into uniform pieces so they cook evenly.
- Cook on high heat while stirring frequently to keep vegetables crisp and chicken tender.
- Make sure the pan is hot before adding chicken and avoid crowding the pan to prevent steaming.
- Stir the sauce again right before adding it to the pan to re-suspend any settled cornstarch.
Frequently Asked Questions
Use a neutral oil with a high smoke point, such as canola or sunflower oil.
Soggy vegetables usually mean they were overcooked. Make sure vegetables are completely dry before cooking, cut to uniform sizes, and cook quickly on high heat while stirring until crisp.
Yes—while a wok is traditional, a heavy-bottomed frying pan or skillet works fine for stir-frying.
Storage Suggestions
- Cool leftovers to room temperature within two hours, then store in an airtight container in the refrigerator for 4–5 days.
- The stir-fry may dry out when stored; add a splash of chicken broth or water when reheating to restore moisture.
Serving Suggestions
- Serve with steamed rice, fried rice, or noodles.
- Pairs well with chili oil garlic noodles or a simple side of greens.
Variations that you can try
- Swap in other vegetables such as carrots, zucchini, green beans, or mushrooms.
- Replace chicken with shrimp for a seafood version.
- Make a vegetarian version by using firm tofu instead of chicken.
If you make this recipe, please leave a comment and a rating below.
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Recipe Card
Chicken and Vegetable Stir-Fry
Video
Equipment
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1 Wok or Heavy bottom pan
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1 small mixing bowl
Ingredients
For Stir-fry sauce
- ½ cup chicken broth (low sodium)
- 2 tablespoon light soy sauce (low sodium)
- 2 tablespoon dark soy sauce (low sodium)
- 1 teaspoon freshly ground black pepper
- 1 tablespoon sweet chili garlic sauce
- 1 teaspoon brown sugar
- 1 tablespoon corn flour / cornstarch
- 1 teaspoon vinegar
- 1 teaspoon red pepper flakes (optional)
For the Chicken Stir-fry
- 2 chicken breasts, cubed (about 400 g)
- salt to taste
- ½ teaspoon ground black pepper
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- ¼ cup finely chopped spring onion whites
- 1 cup steamed broccoli florets
- ½ green bell pepper, cubed
- ½ red bell pepper, cubed
- ½ onion, cubed
- 2 tablespoon oil
- 1 tablespoon butter (unsalted, optional)
- ¼ cup roasted cashews (optional)
- spring onion greens, for garnish
- 1 teaspoon roasted sesame seeds
Instructions
Preparations
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Cut chicken into 1-inch pieces, season with salt and pepper, and set aside.
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Finely chop ginger, garlic, and spring onion whites.
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Cube onions and bell peppers; chop spring onion greens for garnish.
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Whisk together the stir-fry sauce ingredients and set aside.
Cooking
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Heat oil and optional butter in a wok or heavy pan over medium-high heat.
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Add chicken in a single layer and sear briefly, then stir until cooked through. Remove and keep the oil in the pan.
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Add onion, ginger, and garlic; stir-fry for about a minute.
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Add cubed onion and bell peppers; stir-fry 2–3 minutes.
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Return broccoli, cashews, and chicken to the pan.
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Stir the sauce and add it to the pan. Toss to combine and cook until the sauce thickens.
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Garnish with spring onion greens and sesame seeds. Serve hot with rice or noodles.
Notes
- Prep ahead by chopping vegetables and cubing chicken the day before and refrigerating in airtight containers.
- A hot pan and high heat help keep vegetables crisp and chicken tender.
- Do not overcrowd the pan; work in batches if needed.
- Whisk the sauce again before adding to the pan as cornstarch can settle.
Nutrition
Nutrition information is an approximation and calculated automatically.