chicken with vegetables stir fry and the most delicious sauce made with honey, soy sauce, and toasted sesame oil make up this Chicken with vegetables Stir Fry !This solid recipe requires 20 minutes to make and will wow your family with it’s astounding flavor.
Everybody wants a healthy meal and low in budget,this chicken & vegetable stir fry is the best choice in here.Dinners with stir-fries are the way to go.In less than two minutes, the whole family is sitting at the table eating a healthy dinner while you get your protein, vegetables, and everything else in one skillet.
chicken & vegetable stir fry Ingredients:
- Low-sodium chicken broth: unsalted chicken broth will work great too. Just be sure not to use regular sodium broth or dish may end up too salty for your liking since the soy sauce and oyster sauce in the recipe have added salt.
- Soy sauce:I used to use twice the amount of low-sodium soy sauce here so that will work too if that’s what you have on hand.
- Oyster sauce: look for the green label without added MSG.
- Toasted sesame oil : you can find this in the Asian section of most grocery stores.
- Cornstarch : this is a crucial ingredient as it helps thicken up the sauce. A little goes a long way.
- Honey or brown sugar :if you want a sweeter stir fry feel free to double or even triple the amount.
- Chicken breasts : as mentioned before boneless skinless thighs will work great too.
- Vegetable oil or light olive oil : to make it healthier go the olive oil route.
- Vegetables including carrots, yellow onion, bell pepper, sugar snap peas, broccoli florets, garlic and ginger – this makes for a colorful, nutritious blen
How to make chicken with vegetables stir fry:
Make the sauce:Whisk the cornstarch and soy sauce in a small mixing bowl before adding the honey, oyster sauce, chicken broth, and sesame oil.Place aside.
Prepare the chicken in the skillet:In a nonstick 12-inch skillet that is deep or a saute pan or wok, heat 1 tablespoon of oil over medium-high heat.Use paper towels to wipe the chicken dry, and season it with a pinch of salt.In an even layer, add the chicken to the skillet, spacing the pieces apart.
Prepare chicken:Turn the chicken halfway through cooking, which should take about 6 minutes total (the center should be 165 degrees and not be pink anymore).Leave the oil in the skillet and transfer to a plate or foil sheet.
Cook vegetables until crispier:In the skillet, add 1 Tbsp more oil.Saute the onions and carrots for four minutes.
Cook the remaining vegetables:Sauté the broccoli, bell pepper, peas, ginger, and garlic for 4 minutes or until almost tender.
Serve with a sauce:Once more whisking the mixture of soy sauce, pour it into the pan and cook, tossing frequently, for one to two minutes until the vegetables are tender and the sauce has thickened.
Chicken back:Incorporate cooked chicken.If you like, add more soy sauce to taste.
Serve with garnishes:Serve over white or brown rice right away.Sprinkle with red pepper flakes, sesame seeds, or sriracha if you like.
chicken with vegetables stir fry Sauce:
I think the sauce is often overlooked when making stir-fries.It really is what brings the meal together and gives the dish so much flavor.This is the best chicken stir fry recipe because of the sauce I used.
It consists of the following ingredients:
Honey adds a touch of sweetness to this chicken with vegetables stir fry, making it a hit with kids and adults alike.
This chicken & vegetable stir fry has an Asian flavor thanks to the toasted sesame oil.You shouldn’t go crazy in this situation because the oil is very strong.
Soy Sauce – it’s simply not a sautéed food without soy sauce!Incredible flavor yet make a point to purchase low-sodium!
Chicken broth: This will flavor the sauce and make the sauce a little thinner.
When the mixture is brought to a boil at the end, corn starch and water give the sauce its thickness.
Crushed Red Pepper Flakes: These are completely optional, but they give the dish a great flavor.
The stir fry sauce relies heavily on each component, so you shouldn’t skip on any of them.
What Kind of Vegetables Do You Put In Stir Fry?
I used one of my favorite stir fry veggies in this recipe, broccoli, along with carrots and peppers. You can use virtually any vegetable in a stir fry including snow peas, green beans, mushroom, onions, sugar snap peas, and green onions.
chicken & vegetable stir fry Add-Ons:
Yes, you can add other vegetables you may already have on hand. These other vegetables will work well too:
chicken & vegetable stir fry tips:
- Work to cut chicken into even size pieces so it cooks evenly. And be careful not to over-cook the chicken or it will be dry and tough.
- Boneless skinless chicken thighs will work great too. Add a few extra minutes to cook time as needed.
- Make sure the sauce comes to a simmer after you add it to the chicken and vegetable stir-fry. If the sauce doesn’t get hot enough, it won’t thicken properly.
- Start low with soy sauce then add more to taste. It’s salty and you can always add more but you can’t remove once added.
- Saute vegetables until tender crisp not super soft and mushy for the best texture.
- Serve right away as the vegetables start to break down and make the sauce watery.
- Add red pepper flakes if you like it spicy.
Other Healthy Dinner/Lunch Ideas:
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How to make chicken with vegetables stir fry
for the sauce
In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
Reduce heat to medium and add remaining tablespoon of oil to the skillet.
Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
Add chicken back into the skillet and stir to combine.
Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
Bring to a boil, stirring occasionally, and let boil for one minute.
Serve with rice and/or chow mein if desired.
- Amount Per Serving
- Calories 343
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 2g10%
- Cholesterol 72mg24%
- Sodium 570mg24%
- Potassium 709mg21%
- Total Carbohydrate 29g10%
- Dietary Fiber 2g8%
- Sugars 19g
- Protein 26g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.