Chicken With Mixed Vegetable Stir Fry Recipe

I’m sharing a quick Chicken With Mixed Vegetables that combines tender chicken and crisp vegetables in a savory brown sauce in under 30 minutes and pairs perfectly with egg fried rice or shrimp lo mein.

I make this Chicken With Mixed Vegetables when I need dinner fast. Juicy boneless skinless chicken breasts hit the pan and sear up, while garlic, minced wakes up the whole thing with a punchy savory note.

It moves fast so you have to pay attention, but that little bit of hurry makes the flavors pop even more. Think bright textures, sticky sauce, and one pan cleanup, no drama.

I’ve riffed on it from a Two Plaid Aprons Chicken Stir Fry idea and every time I tweak the timing I find something new. Try it and tell me what you change.

Ingredients

• Chicken breast: Lean protein, builds muscle, low fat if trimmed, soaks up marinade and flavor.
• Broccoli florets: High fiber, vitamin C and K, adds crunch and mild bitter bite.
• Red bell pepper: Sweet, full of vitamin A and C, bright color, boosts sweetness.
• Garlic: Strong flavor, may lower blood pressure, adds savory depth when minced.
• Ginger: Warm spicy zing, anti inflammatory properties, helps digestion, brings fresh brightness.
• Light soy sauce: Salty umami, adds savory depth, contains sodium, balances sweet flavors.
• Oyster sauce: Thick sweet umami, deepens sauce, small amount packs big flavor.
• Cornstarch slurry: Thickens sauce quickly, few calories, gives glossy cling to veggies.
• Toasted sesame oil: Nutty finish, use sparingly, adds aroma and rich savory note.

Ingredient Quantities

• 1 lb boneless skinless chicken breasts, thinly sliced
• 1 tbsp light soy sauce (for chicken marinade)
• 1 tsp cornstarch (for chicken marinade)
• 1 tsp sesame oil (for chicken marinade)
• 2 tbsp vegetable oil or other neutral oil for stir frying
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 cup broccoli florets (about 100 to 150 g)
• 1 medium red bell pepper, thinly sliced
• 1 medium carrot, thinly sliced or julienned
• 1 cup snow peas or snap peas
• 1 small yellow onion, thinly sliced
• 3 tbsp light soy sauce (for the brown sauce)
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar or Shaoxing wine
• 1 tbsp brown sugar or 2 tsp honey
• 1/2 cup low sodium chicken broth or water
• 1 tsp cornstarch plus 1 tbsp water to make a slurry
• 1 tsp toasted sesame oil for finishing
• 2 green onions, sliced for garnish (optional)
• 1 tsp sesame seeds for garnish (optional)

How to Make this

1. Slice the chicken thinly against the grain, pat it dry, then toss with 1 tbsp light soy sauce, 1 tsp cornstarch and 1 tsp sesame oil; let it sit for 10 to 15 minutes at room temp so it soaks up the flavor.

2. Whisk the brown sauce in a bowl: 3 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp rice vinegar or Shaoxing wine, 1 tbsp brown sugar or 2 tsp honey, and 1/2 cup low sodium chicken broth or water. In a small cup mix 1 tsp cornstarch with 1 tbsp water to make the slurry.

3. Prep everything else: mince 3 cloves garlic and 1 tbsp fresh ginger, cut 1 cup broccoli into florets, thinly slice 1 red bell pepper and 1 small yellow onion, thinly slice or julienne 1 medium carrot, and trim 1 cup snow peas; slice 2 green onions and measure 1 tsp sesame seeds for garnish.

4. Heat a wok or large skillet over high heat until very hot, add 1 tbsp vegetable oil, swirl, then add the marinated chicken in a single layer; sear without moving for about 1 minute then stir fry until mostly cooked, about 2 to 3 minutes total. Remove chicken to a plate. Dont overcrowd the pan or the chicken will steam.

5. Add the remaining 1 tbsp vegetable oil to the wok, toss in garlic and ginger and stir for 10 to 15 seconds until fragrant but not burnt.

6. Add the firmer veg first: onions, carrots and broccoli; stir fry 2 minutes, then add bell pepper and snow peas and stir another 1 to 2 minutes until veggies are crisp tender. Keep the heat high so they stay bright and not soggy.

7. Return the chicken to the pan, pour the brown sauce over everything and toss to combine; let it come to a gentle bubble for 30 to 60 seconds so flavors mingle.

8. Give the cornstarch slurry a quick stir then pour into the pan while stirring; cook 20 to 30 seconds until the sauce thickens and coats the chicken and vegetables. If it gets too thick add a splash of broth or water, if too thin let it simmer a bit longer.

9. Turn off the heat, drizzle 1 tsp toasted sesame oil over the stir fry and toss. Garnish with sliced green onions and sesame seeds and serve right away with egg fried rice or lo mein. Dont overcook it, the chicken should be juicy and the vegetables still have a bite.

Equipment Needed

1. Chef’s knife (8 to 10 inch), sharp if you got one
2. Sturdy cutting board
3. Wok or large heavy skillet
4. Mixing bowls – one medium for the sauce and one small for the chicken marinade
5. Measuring spoons and measuring cups
6. Small cup or ramekin for the cornstarch slurry and a whisk or fork to stir the sauce
7. Spatula and a pair of tongs for searing and tossing
8. Plate or shallow dish to rest the cooked chicken and a serving spoon

FAQ

Chicken With Mixed Vegetable Stir Fry Recipe Substitutions and Variations

• Chicken breasts: boneless skinless chicken thighs, extra firm tofu (press and slice), tempeh (thinly sliced), shrimp or firm white fish like cod
• Light soy sauce: low sodium tamari, regular soy sauce (use a bit less), coconut aminos (milder and slightly sweet), a splash of Worcestershire with water in a pinch
• Oyster sauce: hoisin sauce (sweeter, use less), mushroom based vegetarian oyster sauce, 1 tbsp soy sauce + 1 tsp sugar + a few drops fish sauce, miso thinned with a little water
• Broccoli florets: cauliflower florets, baby bok choy (separate stems and leaves), green beans or sugar snap peas, asparagus

Pro Tips

– Prep everything first and line it up, trust me youll thank yourself. Once the pan is hot stuff moves lightning fast, so have the sauce, slurry and all your veggies ready. Also thinly slice the chicken while it is slightly chilled or even partially frozen, it slices way cleaner that way.

– Keep the heat really high and dont overcrowd the pan. If the chicken or veggies get too crowded they steam and go soggy, and that browned sear is what gives the dish flavor. Cook in two quick batches if you need to.

– Pat the chicken dry right before it hits the oil and dont let the marinade sit too long. The cornstarch helps make the meat silky, but if you leave it marinating all day it can get gummy. Short room temp marination is best.

– For extra-bright, crisp veggies, blanch the broccoli quickly or briefly microwave it for 30 to 45 seconds before stir frying. It keeps the color and shortens wok time so everything finishes at the same doneness.

– Taste and tweak the sauce at the end, there is no wrong move. If it tastes flat add a splash of vinegar or a squeeze of lime, too salty add a bit more broth or a pinch of sugar, and always finish with that toasted sesame oil for aroma, but add it off the heat so it doesnt burn.