Need dinner fast? This Quick Chicken and Vegetable Stir-Fry is your weeknight hero. It’s loaded with lean protein, crisp-tender veggies, and a flavorful sauce that ties everything together in just 20 minutes. No fancy skills required—just a pan, some chopping, and a few pantry staples.

This dish is a lifesaver for busy families. It’s easy to customize based on what you’ve got in the fridge, and it sneaks in a good amount of veggies without complaints. Even picky eaters tend to love the lightly sweet, savory sauce and bite-sized pieces of chicken and veg.

What makes this stir-fry extra convenient is that you can serve it with rice, noodles, or even wrapped in lettuce for a low-carb twist. Plus, it’s way healthier than takeout and cooks faster than delivery arrives. Quick, tasty, and nourishing—what more could you ask for?

Servings: 4

Nutrition: 350–450 calories per serving

Ingredients

• Boneless, skinless chicken breast or thighs
• Bell peppers
• Broccoli florets
• Carrot
• Onion
• Soy sauce
• Garlic
• Ginger
• Olive oil
• Cornstarch (optional)

Instructions

• Prep Ingredients: Cut chicken into thin strips. Slice all vegetables into bite-sized pieces.
• Make the Sauce: In a bowl, mix soy sauce, minced garlic, and grated ginger. Add a splash of water and a bit of cornstarch for thickness if desired.
• Cook the Chicken: Heat oil in a large skillet or wok. Stir-fry chicken for 4–5 minutes until golden and cooked through. Remove and set aside.
• Stir-Fry Veggies: Add more oil if needed. Stir-fry vegetables for 4–5 minutes until crisp-tender.
• Combine & Finish: Return chicken to the pan. Pour sauce over everything. Stir until heated through and glossy.

Substitutions & Variations

• Swap the Protein: Use shrimp, tofu, or leftover rotisserie chicken.
• Use Frozen Veggies: Great in a pinch—just thaw and pat dry before stir-frying.
• Add Heat: Stir in chili flakes or a splash of sriracha for spice lovers.

What Equipment You’ll Need

• Large skillet or wok
• Knife and cutting board
• Small mixing bowl
• Tongs or wooden spoon

Storage & Reheating Guidelines

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in a skillet or microwave until steaming hot. Add a splash of water if needed to loosen the sauce.

Top Tips

• Slice Evenly: Cut chicken and veggies into similar sizes so they cook evenly.
• Hot Pan is Key: Always start with a hot skillet for best sear and crisp veggies.
• Don’t Overcrowd: Stir-fry in batches if needed to avoid steaming.
• Make it Saucy: Add a little extra soy sauce or water at the end if it looks dry.

Frequently Asked Questions

• Can I use pre-cooked chicken?
  Yes! Add it in at the end just to warm through with the veggies and sauce.
• What vegetables work best?
  Broccoli, bell peppers, carrots, snow peas, and mushrooms all stir-fry well.
• How do I make it kid-friendly?
  Use milder veggies like carrots and sweet peppers, and skip the spice.

Related Recipes

• Healthy Stuffed Bell Peppers: A colorful, all-in-one meal loaded with lean protein, grains, and veggies baked to tender perfection.
• Easy Vegetable Curry: A cozy, one-pot curry packed with fiber and flavor that’s perfect for batch cooking and meatless nights.

Food Safety Guidelines

• Cook Chicken Thoroughly: Chicken should reach 165°F internal temperature.
• Avoid Cross-Contamination: Use separate cutting boards for raw chicken and vegetables.
• Cool Quickly: Refrigerate leftovers within 2 hours of cooking.
• Reheat Safely: Heat leftovers until piping hot throughout before serving.