Chicken and Vegetable Stir Fry is a quick and healthy dinner recipe. Fresh vegetables and chicken are tossed in a light and silky sauce.
A good Chicken and Vegetable Stir Fry recipe is one that I believe every cook should have in their repertoire.
Full of lean chicken and healthy veggies, it’s quick cooking, and filling without leaving you feeling overly-stuffed.
Great for when time and health are of the essence — or when you just couldn’t turn down that last strip of bacon. (You’ve been there.)
Start by mixing up the chicken marinade and stir fry sauce, which are one in the same.
Combine gluten-free tamari, rice vinegar, sesame oil, red chili pepper flakes, fresh garlic and ginger in a bowl then add 1lb chicken breasts cut into bite-sized pieces. Marinate the chicken in the fridge for 10 minutes.
Drain the chicken into another bowl, reserving the marinade, then add 3/4 cup chicken broth. Next, gradually sprinkle in 2 teaspoons cornstarch while whisking to avoid lumps.
Time to get cooking, but first…
My #1 rule for stir frying is to make sure all your ingredients are prepped and ready to go before you start stir frying!
That includes chopping/measuring 6 cups assorted vegetables.
Start by heating 1 teaspoon high heat oil (like canola or vegetable oil) in a large wok or nonstick skillet over medium-high heat. Add the chicken then stir fry until no longer pink. Remove to a plate then set aside.
Crank the heat up to high then add 2 teaspoons oil to the wok and then add the veggies according to how long each take to cook.
I start with broccoli and carrots, then add yellow squash, frozen edamame, and frozen sweet corn about 2 minutes later. Stir fry until the veggies are just crisp tender. You don’t want them completely cooked at this point – they’ll finish as the sauce is bubbling away.
Which is what we add next! Add the chicken back into the wok then pour in the sauce and boil for 2-3 minutes, until thickened.
Fresh, fresh, fresh!
Scoop the stir fry over hot cooked rice then sprinkle with sesame seeds, if you please, and dig in!
The beauty about this stir fry is that you can use whatever veggies you have in the fridge, freezer, or on the countertop. Bell peppers, mushrooms, onion, zucchini – it’s all good!
Hope you enjoy this healthy, quick, and colorful meal!
Ingredients
- 1 lb chicken breasts, cut into bite-sized pieces
- 1/4 cup gluten free reduced-sodium Tamari, or soy sauce if not GF
- 1 Tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic cloves, pressed or minced
- 1/2 teaspoon freshly grated ginger
- 1/4 teaspoon red pepper flakes, or more or less
- 3/4 cup chicken broth
- 2 teaspoons cornstarch
- 1 Tablespoon high heat cooking oil, like canola or vegetable oil
- 6 cups assorted vegetables, I like a combination of broccoli florets, yellow squash, carrot, edamame, and corn - could use bell peppers, zucchini, red onion, etc.
- cooked rice, for serving
Directions
- Add tamari, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes to a bowl then add chicken and mix to combine. Marinate in the refrigerator for 10 minutes then drain, reserving the marinade. Add chicken broth to marinade then gradually add corn starch while whisking to avoid lumps. Set aside.
- Heat 1 teaspoon oil in a large wok or nonstick skillet over medium-high heat. Add chicken then stir fry until cooked through. Remove to a plate then set aside.
- Turn heat to high then add remaining 2 teaspoons oil to wok. Add vegetables in order of how long they take to cook (I start with broccoli and carrot, then add zucchini, edamame, and corn about 2 minutes later.) Stir fry until vegetables are crisp-tender. Don't overcook as the vegetables will continue to soften in the sauce.
- Add chicken and sauce back into the wok then simmer until thickened, 2-3 minutes. Serve over cooked rice.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
This looks great, but I would throw a couple of eggs in with the rice
We usually do that too. Whisk in a little sesame oil before adding – delicious!
I needed some veggies in my life yesterday, and made a veggie stir fry! I only WISH it was because I had been consuming bacon all weekend. But I did indulge in Super Bowl food–nachos and pizza rolls.
Can you please tell us how you get brown rice to turn out like yours??? Mine is always gloopy! :O
I bring 1 cup water to a boil then add 1/2 cup brown rice, put a lid on top then turn the heat down to medium low. Simmer for 40 minutes (or until the water is absorbed) then take off the heat and let it sit for 10 minutes with the lid on! I think it really depends on the kind of rice you buy too – I have found that you get what you pay for!
Did you know that Seasons has an iPad app?! I have it and it’s great! I made this stir fry recipe when the latest issue came out, it’s a tasty one!
Ahhh – I will definitely have to check that out!
this looks so fresh and easy, yum! i need that this winter.
Love Easy recipes like this!
SO. MUCH. BACON. Who knew that such a tasty festival existed? Sounds like you guys had an amazing time!
Stir fry is one of my all time fave weeknight meals. I’m all over the edamame in here–they are like bright little jewels of healthy yumminess!
The festival seems like an awesome time! So much bacon! :)
Your recipe today is seriously my go-to meal during the weeks when I don’t have anything else planned. So fresh and healthy!
I love a good stir fry but honestly I can’t get past my jealousy of all that bacon eating. :)
This looks so delicious and bright! I think I need some extra veggies today too:)
Gah! Your photos rock! I wish I had skill. ha ha. Looks yummy!
I agree that every cook need a good stir fry recipe in their pocket. This looks like a great one!
I seriously need to try a kronut, that is on my to-do list. And I am totally jealous of all that bacon eat-age you did.
This stir fry looks like the perfect way to balance a little bit of unhealthy eating…love all those colors!