Easy Chicken & Veggie Stir Fry Recipe

A quick, healthy, and delicious stir-fry is the ultimate weeknight dinner, and this Easy Chicken & Veggie Stir Fry delivers everything you crave in just 20 minutes. It combines juicy chicken, vibrant vegetables, and a bold homemade sauce that comes together with minimal effort.

Whether you’re meal-prepping, cooking for the family, or just craving something nutritious without spending much time in the kitchen, this stir fry fits beautifully into any routine. Plus, it uses frozen vegetables and a simple microwave-thawing method, saving both time and hassle.

1. Chicken & Veggie Stir Fry Recipe (Yield: 4 Servings)

Ingredients

Sauce:

• 3 tablespoons light soy sauce (or a gluten-free soy alternative)
• 1 tablespoon rice vinegar
• 1 tablespoon honey (real or sugar-free)
• 1 tablespoon hot pepper sauce (such as sriracha)
• 1 teaspoon cornstarch

Stir-Fry:

• 1 pound frozen stir-fry vegetables
• 2 tablespoons avocado oil
• 1.5 pounds boneless skinless chicken breasts, cut into bite-size pieces
• 1 tablespoon fresh garlic, minced
• 1 tablespoon fresh ginger root, minced

Garnishes:

• 1 tablespoon toasted sesame oil
• 1 teaspoon sesame seeds
• ¼ cup scallions (green parts only), thinly sliced

Instructions

Step 1: Prepare and thaw the frozen vegetables

Place your frozen stir-fry vegetable blend in a microwave-safe bowl. Microwave on high for 2–3 minutes, just until the vegetables begin to thaw but are not fully cooked. Drain off any excess liquid and set aside. This ensures the vegetables stay crisp and don’t water down the stir-fry.

Step 2: Make the stir-fry sauce

In a small bowl, whisk together the soy sauce, rice vinegar, honey, sriracha, and cornstarch. Stir well until the cornstarch is fully dissolved and no lumps remain. Set aside.

Step 3: Cook the chicken

Heat avocado oil in a large wok or deep skillet over medium-high heat. Add the chicken pieces in a single layer. Season lightly with salt and pepper if desired. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown on the edges and cooked through.

Step 4: Add garlic and ginger

Once the chicken is cooked, add the minced garlic and minced ginger to the pan. Cook for 30–45 seconds, stirring constantly to avoid burning. The aroma will intensify—this adds depth and freshness to the stir fry.

Step 5: Add the vegetables

Add the thawed vegetables to the pan with the chicken. Stir everything together and cook for 2–3 minutes, allowing the vegetables to heat through and finish cooking while still maintaining a crisp-tender texture.

Step 6: Add the sauce

Pour the prepared sauce over the chicken and vegetable mixture. Toss well to coat everything evenly. Allow the stir fry to simmer for 1–2 minutes, until the sauce thickens into a glossy coating.

Step 7: Finish and serve

Turn off the heat and drizzle the toasted sesame oil over the stir fry. Garnish with sesame seeds and sliced scallions. Serve immediately over rice, noodles, or enjoy as a low-carb bowl on its own.

2. Tips for Perfect Chicken & Veggie Stir Fry

Use high heat for better texture: Stir-frying works best with high heat, which helps caramelize the chicken and keeps vegetables crisp rather than mushy.

Cut ingredients into uniform sizes: Evenly sized chicken pieces and vegetables cook more consistently and prevent overcooking.

Do not overcrowd the pan: If your skillet is too full, the ingredients will steam instead of stir-fry. Use a large wok or cook in batches if needed.

Thaw frozen vegetables just slightly: Fully thawed or overly cooked frozen vegetables can turn soft. Partial microwave-thawing preserves their crunch.

Customize the heat level: Add more sriracha for extra spice, or remove it entirely for a milder, family-friendly dish.

Finish with toasted sesame oil—not before: Sesame oil loses flavor when heated too long, so add it after cooking for the best aroma and taste.

3. Frequently Asked Questions

What vegetables work best for a stir fry?

A classic mix includes broccoli, snap peas, carrots, bell peppers, mushrooms, and baby corn. Frozen stir-fry blends are great because they’re pre-chopped and ready to use.

Can I use a different protein besides chicken?

Absolutely. This recipe works well with shrimp, beef, pork, tofu, or even tempeh. Cooking times will vary slightly depending on the protein.

How do I make the stir fry sauce thicker?

If your sauce isn’t thick enough, whisk an additional ½ teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the pan. Let it simmer until thickened.

Can I meal prep this stir fry?

Yes! This recipe stores well for up to 4 days in the refrigerator. Keep garnishes separate and add them fresh when reheating for best texture.

What should I serve with chicken and veggie stir fry?

It pairs wonderfully with steamed rice, quinoa, cauliflower rice, rice noodles, or even on top of a crunchy salad.

Is this recipe gluten-free?

It can be made gluten-free by using tamari or another certified gluten-free soy-sauce alternative.

4. Nutrition Information

This Easy Chicken & Veggie Stir Fry is the perfect solution for nights when you want a nutritious meal without spending much time in the kitchen. Ready in just 20 minutes, it combines lean protein, vibrant vegetables, and a flavorful homemade sauce for a balanced dish that’s satisfying and versatile.

Whether you’re following a healthy eating plan, cooking for your family, or preparing meals for the week, this stir fry provides a delicious and easy option you’ll want to make again and again. Enjoy the convenience, enjoy the flavor, and enjoy a meal you can feel great about.