Quick 20-Minute Chicken Stir Fry with Fresh Veggies

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4

I recall one busy evening when I got home late from work. My fridge had some chicken and random veggies. I threw them in a pan with a simple sauce. That night, my family loved it. Now, this chicken stir fry is my go-to for fast meals. It uses basic items you likely have. You get tender chicken, crisp veggies, and a tasty sauce. All done in under half an hour.

Ingredients

Use these in the order listed for smooth cooking.

• 1 pound boneless, skinless chicken breast, cut into thin strips
• Salt and black pepper, to taste
• 2 tablespoons vegetable oil, divided
• 2 cups broccoli florets
• 1 red bell pepper, sliced thin
• 1 yellow bell pepper, sliced thin
• 2 medium carrots, sliced thin
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1/4 cup low-sodium soy sauce
• 2 tablespoons honey
• 1/4 cup chicken broth
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• Sesame seeds and sliced green onions, for garnish

How to Make Chicken Stir Fry

Follow these steps for best results.

1. Season chicken strips with salt and black pepper.
2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
3. Add chicken. Cook for 4-5 minutes until browned and no longer pink inside. Remove from skillet. Set aside.
4. Add remaining 1 tablespoon oil to the skillet.
5. Toss in broccoli, red bell pepper, yellow bell pepper, and carrots. Stir for 3-4 minutes until veggies soften but stay crisp.
6. Add minced garlic and grated ginger. Cook for 1 minute until fragrant.
7. Return chicken to the skillet.
8. In a small bowl, whisk soy sauce, honey, chicken broth, cornstarch, and sesame oil.
9. Pour sauce over chicken and veggies. Stir well. Let it bubble for 1-2 minutes until sauce thickens.
10. Remove from heat. Garnish with sesame seeds and green onions.

Serve hot. Pair it with rice for a full meal. Try our sheet-pan chicken fajitas recipe for another fast option.

Tips and Variations

Cut all items to similar sizes. This helps them cook even. Use high heat for a good sear. Do not crowd the pan. Cook in batches if needed. For heat, add red pepper flakes to the sauce. Change veggies based on what you have. Try snow peas or mushrooms. Make it gluten-free with tamari instead of soy sauce. For more protein, add cashews at the end.

Link to our easy Thai green curry chicken recipe for a similar Asian twist.

Substitution Ideas

Swap chicken breast for thighs if you want juicier meat. Use maple syrup in place of honey for a different sweet note. Vegetable broth works instead of chicken broth for a lighter taste. Avocado oil can replace vegetable oil for higher smoke point.

Storage and Make-Ahead Tips

Cool the stir fry. Store in an airtight container in the fridge for up to 4 days. To reheat, warm in a skillet over medium heat. Add a splash of water if dry. Freeze portions in freezer bags for up to 3 months. Thaw overnight in the fridge. Prep ahead: Chop veggies and chicken a day before. Mix sauce and store in the fridge.

Serving Suggestions

Serve over white rice or brown rice to soak up the sauce. Try with noodles for a change. Add a side salad for freshness. For a low-carb option, use cauliflower rice. Pair with our quick crispy roasted chickpeas recipe as a snack.

This recipe beats takeout. It saves money and time. Your family will ask for it again. For more ideas, check our quick 30-minute butter chicken recipe.