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Easy Chicken Stir Fry Recipe with Crisp Fresh Vegetables for Quick Meals

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A quick and colorful chicken stir fry with crisp fresh vegetables, perfect for busy weeknights. This recipe balances juicy chicken with crunchy veggies and a savory-sweet sauce.

Ingredients

Scale
  • 1 lb (450g) boneless skinless chicken breasts, thinly sliced
  • 2 tablespoons vegetable oil (or avocado oil)
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 red bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1 medium carrot, julienned or thinly sliced
  • 1/2 cup snap peas or snow peas
  • 3 green onions, sliced
  • 3 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon toasted sesame oil (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • Optional garnish: toasted sesame seeds, fresh cilantro or parsley

Instructions

  1. Thinly slice chicken breasts into bite-sized strips. Prepare vegetables: slice bell pepper, julienne carrot, trim broccoli florets, slice snap peas and green onions.
  2. In a small bowl, whisk together soy sauce, rice vinegar, honey, and toasted sesame oil if using. Stir in cornstarch slurry and set aside.
  3. Heat 1 tablespoon vegetable oil over medium-high heat in a wok or skillet. Add chicken slices in a single layer and sear undisturbed for 2 minutes. Stir occasionally until cooked through and lightly golden, about 5 more minutes. Remove chicken and set aside.
  4. Add remaining tablespoon of oil to the pan. Stir in minced garlic and grated ginger; cook for about 30 seconds until fragrant.
  5. Add carrots and broccoli; stir for 2 minutes to soften slightly. Then add bell peppers and snap peas; cook for another 2 minutes, keeping vegetables crisp but tender.
  6. Return chicken to the pan. Stir sauce again and pour over chicken and vegetables. Stir constantly as sauce thickens and coats everything evenly, about 2 minutes.
  7. Turn off heat, sprinkle green onions, and toss gently.
  8. Garnish with toasted sesame seeds or fresh herbs if desired. Serve immediately over steamed rice or noodles.

Notes

Keep pan hot to get a good sear and maintain vegetable crispness. Do not overcrowd the pan to avoid steaming. Adjust sauce thickness by adding water or more cornstarch slurry as needed. Slice chicken thinly and uniformly for even cooking. Leftovers keep well refrigerated for up to 3 days; reheat gently.

Nutrition

Keywords: chicken stir fry, quick dinner, easy recipe, healthy meal, weeknight dinner, fresh vegetables, stir fry sauce, gluten-free option

Find it online: https://evabakery.com/easy-chicken-stir-fry-recipe-with-crisp-fresh-vegetables-for-quick-meals/