There’s something magical about a sizzling chicken veggie stir fry that transforms ordinary weeknight dinners into something special. This vibrant, colorful dish brings together tender chicken pieces and crisp vegetables in a savory sauce that coats every bite perfectly. It’s my go-to recipe when I want something nutritious yet deeply satisfying.
What makes this stir fry truly exceptional is its balance of flavors and textures. The chicken soaks up the aromatic sauce while the vegetables maintain their bright colors and satisfying crunch. Ready in just 45 minutes from start to finish, it’s the perfect solution for busy evenings when you want a homemade meal without spending hours in the kitchen.
Why You’ll Love This
- Quick and convenient: Ready in just 45 minutes, perfect for busy weeknights when you need dinner on the table fast.
- Nutritionally balanced: Protein-packed chicken plus a rainbow of vegetables makes this a complete meal in one pan.
- Customizable: Easily adapt with whatever vegetables you have in your fridge or swap chicken for tofu for a vegetarian version.
- Meal-prep friendly: Make a double batch and enjoy delicious leftovers that taste even better the next day.
- Family-approved: Even picky eaters tend to enjoy the familiar flavors and fun textures of this colorful dish.
Ingredients
- 1 lb chicken breast, cubed (455 g)
- Salt, to taste
- Pepper, to taste
- 1 lb broccoli florets (455 g)
- 8 oz mushrooms, sliced (225 g)
- 3 tablespoons oil, for frying
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 teaspoons sesame oil
- ⅓ cup reduced sodium soy sauce (80 mL)
- 1 tablespoon brown sugar
- 1 cup chicken broth (240 mL)
- ¼ cup flour (30 g)
Instructions
- In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
- In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
- Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
- Return the chicken and vegetables to the saucy pan, stir until heated through.
- Serve with hot rice or noodles.
Tips & Variations
- Protein swap: Use beef strips, shrimp, or tofu instead of chicken for different flavor profiles.
- Vegetable options: Feel free to use any vegetables you have on hand – mushrooms, baby corn, water chestnuts, or bok choy all work beautifully.
- Spice it up: Add a tablespoon of sriracha or a teaspoon of red pepper flakes to give your stir fry some heat.
- Prep ahead: Slice all vegetables and chicken the night before and store in separate containers in the refrigerator to make cooking even faster.
- Sauce consistency: For a thicker sauce, add an additional teaspoon of cornstarch. For a thinner sauce, add a bit more chicken broth.
- Gluten-free option: Use tamari instead of soy sauce and check that your oyster sauce is gluten-free.
Serving Suggestions
Serve this vibrant stir fry over steamed jasmine rice or brown rice to soak up all the delicious sauce. For a lower-carb option, cauliflower rice works wonderfully, or try it with cooked rice noodles for an Asian-inspired noodle dish.
For a complete meal experience, pair with a simple side of miso soup or a refreshing cucumber salad dressed with rice vinegar and a touch of sugar. A cold glass of jasmine tea or a light lager beer complements the flavors perfectly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For the best texture, slice chicken against the grain and cut vegetables into similar-sized pieces to ensure even cooking.
- The key to perfect stir fry is high heat and quick cooking – have all ingredients prepped and ready before you start cooking.
- Chicken is done when it reaches an internal temperature of 165°F (74°C) and shows no pink in the center.
FAQs
Can I make this stir fry ahead of time?
Yes! You can prep all ingredients ahead of time and store them separately. The dish itself is best freshly made, but leftovers reheat well in a skillet with a splash of water.
How do I prevent my vegetables from becoming soggy?
Cook vegetables in order of density (hardest first), and stir-fry quickly at high heat. They should remain crisp-tender rather than soft.
Can I freeze this stir fry?
While you can freeze it, the vegetables may lose some crispness when thawed. If freezing, slightly undercook the vegetables so they don’t become mushy when reheated.
What’s the best substitute for oyster sauce?
You can use hoisin sauce with a splash of soy sauce, or for a vegetarian option, try mushroom-flavored stir-fry sauce or vegetarian oyster sauce made from mushrooms.
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