Introduction
Looking for a quick, colorful, and healthy dinner that’s bursting with flavor? 🌈
This Chicken with Mixed Vegetable Stir Fry is the ultimate weeknight meal — lean protein, crisp-tender vegetables, and a savory, glossy sauce that ties it all together.
Packed with vitamins and high in protein, it’s a well-balanced dish that’s light yet deeply satisfying. According to recent food trends, stir-fry recipes are among the top 3 most cooked family meals worldwide because they’re fast, nutritious, and endlessly customizable.
Ingredients List
For the Stir Fry
- 1 lb (450 g) chicken breast or thighs, thinly sliced
- 2 tbsp soy sauce (for marinating)
- 1 tsp cornstarch
- 1 tbsp sesame oil (or vegetable oil)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 small onion, sliced
- 1 cup broccoli florets
- 1 small carrot, thinly sliced
- 1 bell pepper (any color), sliced
- ½ cup snap peas or green beans
- ½ cup mushrooms, sliced
For the Sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (or hoisin sauce for a sweeter flavor)
- 1 tbsp rice vinegar or lime juice
- 1 tsp brown sugar or honey
- ½ cup chicken broth or water
- 1 tsp cornstarch (to thicken)
Tip: Prep all ingredients before cooking — stir-frying happens fast!
Timing ⏰
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
➡️ Dinner on the table in just 20 minutes — healthy, delicious, and stress-free!
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a bowl, combine chicken slices with 2 tbsp soy sauce and 1 tsp cornstarch.
Set aside for 5–10 minutes while you prepare the vegetables.
Flavor Tip: This quick marinade tenderizes the meat and helps the sauce stick better.
Step 2: Cook the Chicken
Heat 1 tbsp sesame oil in a large wok or skillet over medium-high heat.
Add the chicken and stir-fry for 4–5 minutes, until lightly browned and cooked through.
Remove from the pan and set aside.
Step 3: Stir-Fry the Vegetables
In the same pan, add a touch more oil if needed.
Add garlic, ginger, and onion, and cook for 30 seconds until fragrant.
Then add carrots, broccoli, mushrooms, snap peas, and bell pepper.
Stir-fry for 3–4 minutes, until veggies are tender but still crisp.
Pro Tip: Don’t overcrowd the pan — veggies should sizzle, not steam!
Step 4: Make the Sauce
Whisk together soy sauce, oyster sauce, rice vinegar, sugar, chicken broth, and cornstarch in a small bowl.
Pour the sauce into the pan and bring to a gentle simmer.
Step 5: Combine Everything
Add the cooked chicken back to the pan.
Toss well to coat everything in the glossy sauce.
Cook for 1–2 minutes until heated through and the sauce thickens slightly.
Step 6: Serve & Enjoy
Serve hot over steamed jasmine rice, brown rice, or noodles.
Garnish with sesame seeds or chopped green onions for extra crunch and color.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 360 kcal |
| Protein | 36 g |
| Fat | 14 g |
| Carbohydrates | 22 g |
| Fiber | 5 g |
| Sodium | 890 mg |
Nutrition Insight: High in protein and fiber, low in unhealthy fats — this stir fry supports muscle recovery and keeps you full longer.
Healthier Alternatives 🥗
- Low-Sodium: Use low-sodium soy sauce.
- Low-Carb: Serve over cauliflower rice or zucchini noodles.
- Vegetarian: Replace chicken with tofu or tempeh.
- Gluten-Free: Use tamari instead of soy sauce.
Serving Suggestions 🍽️
- Add cashews or peanuts for crunch.
- Spice it up with chili flakes or Sriracha.
- Serve with egg rolls or spring rolls for a full Asian-inspired meal.
- Great for meal prep — reheats beautifully for lunch the next day.
Common Mistakes to Avoid ❌
- Overcrowding the pan: Leads to steaming instead of stir-frying.
- Overcooking vegetables: Keep them crisp for best texture.
- Not pre-mixing sauce: The stir fry moves too fast to measure while cooking!
- Skipping the marinade: Makes chicken less flavorful and tender.
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