Chicken and Vegetable Stir Fry

Chicken and Vegetable Stir Fry is a quick and healthy dinner recipe. Fresh vegetables and chicken are tossed in a light and silky sauce.

Chicken and Vegetable Stir Fry

A good Chicken and Vegetable Stir Fry recipe is one that I believe every cook should have in their repertoire.

Chop sticks holding piece of chicken and broccoli

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.)

overview of bowl of stir fry with chop sticks

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.

bowl of marinade and chicken pieces

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.

bowls of marinade ingredients

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.

photo of stir fry ingredients

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.

photo of chicken cooking in wok

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.

Vegetables cooking in wok

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.

sauce being poured over chicken and vegtables

Fresh, fresh, fresh!

Chicken and Vegetable Stir Fry cooking in wok

Scoop the stir fry over hot cooked rice then sprinkle with sesame seeds, if you please, and dig in!

Bowl of Chicken and Vegetable Stir Fry

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!

closeup of bowl of chicken and vegetables over rice

Hope you enjoy this healthy, quick, and colorful meal!

overhead photo of bowl of Chicken and Vegetable Stir Fry

Chicken and Vegetable Stir Fry

4 from 1 vote

by Kristin Porter

Prep: 15

Cook: 15

Total: 30

Servings: 4

GF DF EF

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Chicken and Vegetable Stir Fry is a quick and healthy dinner recipe. Fresh vegetables and chicken are tossed in a light and silky sauce.

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

Calories: 414kcal, Carbohydrates: 50g, Protein: 38g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 73mg, Sodium: 1274mg, Potassium: 1220mg, Fiber: 14g, Sugar: 0.5g, Vitamin A: 18093IU, Vitamin C: 39mg, Calcium: 102mg, Iron: 4mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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