Chicken and Vegetable Stir-Fry
Tender strips of chicken breast and crisp, colorful vegetables tossed in a savory, slightly sweet soy-based sauce. This quick one-pan meal comes together in under 40 minutes and is perfect for busy weeknights, bursting with fresh ginger and garlic flavor.
For 4 servings
- prep
Prepare all vegetables and the sauce.
1.Slice chicken breast into thin, even strips.2.Cut broccoli into small florets, julienne the carrot, and thinly slice bell pepper and onion.3.Mince garlic and grate ginger.4.In a small bowl, whisk together soy sauce, rice vinegar, water, cornstarch, honey, sesame oil, salt, and black pepper until cornstarch dissolves.TIPCutting chicken and vegetables to similar sizes ensures they cook evenly. - fry · ~6 min
Sear the chicken strips until golden and cooked through.
1.Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.2.Add chicken strips in a single layer and let them sear undisturbed for 2 minutes.3.Stir-fry for another 2-3 minutes until fully cooked and golden.4.Transfer chicken to a plate and set aside.TIPDon't overcrowd the pan; if necessary, sear the chicken in two batches to get a good browning. - fry · ~5 min
Stir-fry the aromatic base and heartier vegetables.
1.Add the remaining 1 tablespoon of vegetable oil to the same wok.2.Add onion and stir-fry for 1 minute until slightly softened.3.Add garlic and ginger, and stir constantly for 30 seconds until fragrant.4.Add broccoli and carrots, and stir-fry for 2-3 minutes.TIPKeep the vegetables moving in the pan to prevent the garlic from burning. - fry · ~3 min
Add bell peppers and combine with the sauce.
1.Add sliced bell peppers to the wok and cook for 1 minute.2.Give the prepared sauce a quick re-stir and pour it over the vegetables.3.Bring the sauce to a simmer and cook for 30-60 seconds until it thickens and becomes glossy.4.Return the cooked chicken to the wok and toss everything together until well coated and heated through. - garnish
Garnish and serve immediately.
Transfer the stir-fry to a serving platter. Sprinkle sliced green onions and sesame seeds on top. Serve hot over steamed rice or noodles.
TIPServe immediately to keep the vegetables crisp and vibrant.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice chicken breast against the grain for tender strips.
- 2Pat chicken dry with paper towels before searing for better browning.
- 3Add bell peppers last to keep their crunch and bright color.
- 4Re-stir cornstarch sauce just before adding, as it settles quickly.
- 5Cook vegetables in batches if the wok is crowded to avoid steaming.
- 6Use a well-seasoned wok or cast-iron skillet for the best sear.
Adapt it for your goals.
Low-carb
Skip the honey or replace with a keto-friendly sweetener like monk fruit; serve over cauliflower rice instead of regular rice.
vegetarianVegetarian
Swap chicken for extra-firm tofu or tempeh, pressing and searing it until golden for a plant-based protein alternative.
spicierSpicier
Add 1-2 teaspoons of sriracha or chili garlic sauce to the sauce mixture for a punch of heat.
gluten freeGluten-free
Use tamari or coconut aminos in place of soy sauce, and ensure cornstarch is certified gluten-free.
Why this is on our healthy list.
High-Quality Lean Protein
Chicken breast provides lean protein essential for muscle repair and satiety without excess saturated fat.
Rich in Vitamin C
Broccoli and bell peppers are excellent sources of vitamin C, which supports immune function and collagen production.
Antioxidants from Ginger and Garlic
Fresh ginger and garlic contain bioactive compounds known for their anti-inflammatory and antioxidant properties.
Low in Added Sugar
With only a tablespoon of honey for the entire dish, this stir-fry keeps added sugar minimal compared to many takeout versions.
Frequently asked questions
Yes, but thaw and drain them well first to remove excess water; fresh vegetables yield a crisper texture.
