If weeknight dinners leave you scrambling, this Chicken Veggie Stir Fry will be your new lifesaver. Itās quick, itās healthy, and itās loaded with juicy chicken, crisp broccoli, and tender mushrooms all tossed in a glossy, savory garlic-ginger sauce. Honestly? This Chicken Veggie Stir Fry is better than takeout and comes together in under 35 minutes.
Whether youāre cooking for your family or meal-prepping for the week, this one-pan wonder is flexible and fridge-friendly. Got tofu, shrimp, snap peas, or bell peppers? Toss them in. Want it saucier? Go ahead. Itās your stir fry just donāt skimp on the sesame oil.
Why You’ll Love This Chicken Veggie Stir Fry
- ā Quick ā On the table in 30 minutes or less
- ā Customizable ā Use whatever protein or veggies you love
- ā One pan ā Less mess, more flavor
- ā Healthy ā Packed with protein and fiber
- ā Family favorite ā Even picky eaters dig in!
Ingredients Youāll Need
Hereās everything for 6 hearty servings:
| Category | Ingredients |
|---|---|
| Protein | 1 lb (455 g) chicken breast, cubed |
| Vegetables | 1 lb (455 g) broccoli florets 8 oz (225 g) mushrooms, sliced |
| Sauce Base | 3 tbsp oil (divided for frying) 3 cloves garlic, minced 1 tbsp ginger, minced |
| Sauce Liquid | 2 tsp sesame oil ā cup (80 mL) low-sodium soy sauce 1 tbsp brown sugar 1 cup (240 mL) chicken broth Ā¼ cup (30 g) flour |
| Seasoning | Salt & pepper to taste |
| Serving | Hot rice or noodles |
Step-by-Step Instructions
1. Sear the Chicken
Heat 1 tbsp of oil in a large pan over medium-high heat. Season cubed chicken with salt and pepper, then sautƩ until golden and fully cooked. Remove from pan and set aside.
2. Stir-Fry the Veggies
In the same pan, heat another 1 tbsp of oil. Add mushrooms first, cook until they begin to soften. Toss in the broccoli florets and cook until bright green and tender-crisp. Remove and set aside.
3. Make the Sauce
Add 1 tbsp oil to the pan and sautƩ garlic and ginger until fragrant. Pour in sesame oil, soy sauce, brown sugar, and chicken broth. Whisk in the flour and stir until smooth and slightly thickened.
4. Combine & Heat
Return the cooked chicken and vegetables to the pan. Toss everything together until coated in the sauce and heated through.
5. Serve & Enjoy
Serve your Chicken Veggie Stir Fry over a bed of hot steamed rice or noodles. Garnish with sesame seeds or chopped scallions if you like.
Chef’s Pro Tips
- Want it spicy? Add red pepper flakes or sriracha to the sauce.
- No chicken? Swap in tofu, shrimp, or thin beef slices.
- Low-carb version? Serve over cauliflower rice or shirataki noodles.
- Extra sauce? Double the sauce ingredients for extra flavor!
FAQs About Chicken Veggie Stir Fry
Can I make Chicken Veggie Stir Fry ahead of time?
Yes! It keeps well in the fridge for 3ā4 days. Reheat gently in a skillet or microwave.
Is this stir fry gluten-free?
Use tamari or coconut aminos instead of soy sauce and a gluten-free flour to thicken.
Can I freeze it?
Freeze the cooked chicken and veggie mixture separately from the rice or noodles. Reheat in a pan with a splash of broth to freshen the sauce.
Nutritional Info (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 28 g |
| Carbs | 14 g |
| Fat | 16 g |
| Fiber | 4 g |
| Sugar | 4 g |
Final Thoughts
This Chicken Veggie Stir Fry is your go-to solution for a fast, healthy, and satisfying meal. It’s rich with flavor, loaded with veggies, and guaranteed to beat any takeout. Once you try it, youāll keep coming back because good food doesnāt have to be complicated.
