Simple Chicken & Veggie Stir-Fry
Tender strips of chicken breast seared with a colorful medley of bell peppers, broccoli, and snap peas, tossed in a light savory sauce. This 20-minute stir-fry brings takeout flavor to your kitchen with minimal fuss.
For 4 servings
- prep
Prep the chicken and vegetables.
1.Slice chicken breast into thin, even strips.2.Slice bell peppers, cut broccoli into florets, and trim snap peas.3.Mince garlic and grate ginger. - mix
Make the stir-fry sauce.
1.In a small bowl, whisk together soy sauce, cornstarch, water, and sesame oil.2.Stir until cornstarch is fully dissolved with no lumps. - fry · ~3 min
Sear the chicken.
1.Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat until shimmering.2.Add chicken strips in a single layer and season with salt and pepper.3.Sear 2 minutes undisturbed until browned, then stir-fry 1 more minute until cooked through.4.Remove chicken from wok and set aside.TIPWork in batches if needed — overcrowding steams the chicken instead of searing it. - fry · ~5 min
Stir-fry the vegetables.
1.Add remaining 1 tablespoon oil to the same wok.2.Add broccoli florets and stir-fry 2 minutes until bright green.3.Add bell peppers and snap peas. Stir-fry 2 more minutes until crisp-tender.4.Add garlic and ginger. Stir-fry 30 seconds until fragrant.TIPKeep the vegetables moving — high heat and constant stirring gives them that wok-charred flavor. - mix · ~1 min
Combine and coat with sauce.
1.Return the cooked chicken to the wok.2.Pour the sauce mixture over everything.3.Toss everything together for 1 minute until sauce thickens and coats evenly. - garnish
Garnish with sliced scallions and sesame seeds. Serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Sear the chicken in a single layer without moving it for 2 minutes to get a deep golden crust.
- 2Cut all vegetables into uniform sizes so they cook evenly in the short stir-fry time.
- 3Have all ingredients prepped and measured before you start cooking — stir-frying goes fast.
- 4Use the highest heat your stove can produce to get that smoky wok-hei flavor.
- 5Do not skip the cornstarch in the sauce — it creates the glossy coating that clings to every piece.
- 6For extra crunch, blanch the broccoli in boiling water for 30 seconds before stir-frying.
- 7Leftover stir-fry keeps in the fridge for up to 2 days but the vegetables soften upon reheating.
Adapt it for your goals.
Gluten-Free
Swap soy sauce for tamari or coconut aminos, and ensure your cornstarch is certified gluten-free. This makes the dish safe for those with celiac disease or gluten sensitivity while keeping the savory umami.
Low Carb / KetoLow-Carb / Keto
Omit the cornstarch and add a pinch of xanthan gum to thicken the sauce, or simply skip the thickener for a lighter, brothy stir-fry. Serve over cauliflower rice instead of regular rice.
Spicy SzechuanSpicy Szechuan
Add 1-2 teaspoons of chili bean paste (doubanjiang) or a drizzle of chili oil to the sauce, and toss in a few dried red chilies with the aromatics for a fiery, numbing-spicy kick.
Vegan / Plant BasedVegan / Plant-Based
Replace chicken with firm tofu (pressed and cubed) or tempeh. Sear the tofu until golden before adding vegetables. Use maple syrup or agave instead of any sugar in the sauce for a plant-based sweet note.
Why this is on our healthy list.
Rich in Vitamin C
Bell peppers and broccoli are both excellent sources of vitamin C, which supports immune function and collagen production.
High-Quality Lean Protein
Chicken breast provides a lean, high-protein base that aids muscle repair and keeps you feeling full.
Fiber from Vegetables
Broccoli, snap peas, and bell peppers contribute dietary fiber, promoting digestive health and steady energy release.
Low in Saturated Fat
Using vegetable oil and a small amount of sesame oil keeps the dish low in saturated fat compared to many takeout versions.
Frequently asked questions
Yes, but thaw and pat them dry first to avoid excess water that can steam the vegetables instead of stir-frying them.
