This Chicken and Vegetable Stir-Fry is packed with nutritious veggies and coated in a healthy stir-fry sauce. Bonus: it’s ready in around 30 minutes! It’s the perfect weeknight meal and you can add any veggies you have on hand.
Healthy Chicken and Vegetable Stir-Fry
Don’t we all need one or two really easy stir-fry recipes in our dinner rotation? I love stir-fry because not only does it tastes delicious, but it’s also a great way to get a generous serving a veggies in one meal.
This chicken and veggie stir-fry is no exception! It’s packed with veggies, plus the bonus of a protein (chicken) keeps it filling and flavorful.
My mom always made stir-fry growing up. She made a good stir-fry, but I remember the only thing her vegetable stir-fry sauce consisted of was soy sauce (and not the low-sodium version) so it was excessively salty and didn’t leave a lot of room for tasting that delicious fresh flavor from all the veggies.
Don’t get me wrong, my mom is a great cook, that’s just the way she likes her food — on the salty side of things. I like to be more conservative with the salt, which is why I frequently use low-sodium broth and lite soy sauce.
You can always add more salt to taste later, but you can’t take it away once it’s added. And we’ve all been there before at least once. Lesson learned, right?
This is actually my favorite healthy stir-fry I’ve had to date, and my whole family loved it! My kids may have been a little more picky with some of the veggies, like those uniquely textured mushrooms, and they may have just tried to pick those itty bitty, teensy tinsy peas out of the pod and ditched the shells.
But all and all it was a dinner win and I can’t wait to make it again!
Chicken and Vegetable Stir-Fry Ingredients
For the stir-fry sauce, you’ll need:
- Low-sodium chicken broth
- Low-sodium soy sauce
- Oyster sauce
- Sesame oil
- Granulated sugar
And for the healthy chicken stir-fry, you’ll need:
- Vegetable oil
- Veggies (carrots, yellow onion, bell pepper, sugar snap peas, broccoli florets, mushrooms)
- Fresh ginger
How to Make Stir-Fry
- Whisk together all the stir-fry sauce ingredients except for the sugar and cornstarch.
- Add chicken to zip-top bag and pour 1/4 cup of the sauce over top, then let marinate for 15 minutes.
- Whisk cornstarch and sugar into remaining sauce mixture.
- Cook marinated chicken in oiled wok until mostly cooked through.
- Add veggies to the wok and continue cooking.
- Pour sauce mixture over the chicken and vegetable stir-fry and cook until sauce has thickened.
- Serve warm over rice.
Can I Add Different Veggies to This Stir-Fry Recipe?
Yes, you can add whatever vegetables you have into this chicken and veggie stir-fry. Just keep in mind that different vegetables may need to cook for more or less time than I’ve noted in the recipe.
Do I Have to Use Oyster Sauce?
If you don’t have oyster sauce or prefer not to add it, feel free to leave it out. I used to be nervous about cooking with oyster sauce because I don’t like the taste of oysters, but you really don’t taste it in this stir-fry!
Oyster sauce just adds a subtle umami flavor to this dish. But you’ll still enjoy this stir-fry if you omit it.
Tips for the Best Chicken Stir-Fry
- 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.
- Don’t cook the chicken all the way through when you first add it to the wok, otherwise it’ll be overcooked by the time the vegetables have finished cooking.
- Whisk the sauce mixture thoroughly before marinating the chicken in it. The sesame oil separates from the other ingredients quickly.
More Stir-Fry Recipes You’ll Love:
- Teriyaki Shrimp and Asparagus Stir-Fry
- Szechuan Chicken Stir-Fry
- Chicken and Broccoli Stir-Fry
- Egg Roll Skillet Stir-Fry
- Orange Garlic Shrimp Stir-Fry
Follow Cooking Classy
Chicken and Vegetable Stir-Fry
This Chicken and Vegetable Stir-Fry is packed with nutritious veggies and coated in a healthy stir-fry sauce. Bonus: it's ready in around 30 minutes!
- 1 lb chicken breasts , sliced into small strips
- 3/4 cup low-sodium chicken broth
- 1/3 cup low-sodium soy sauce
- 1 Tbsp oyster sauce
- 1 tsp sesame oil
- 1 Tbsp cornstarch
- 1 1/2 tsp granulated sugar
- 1 1/2 Tbsp vegetable oil
- 2 1/2 cups broccoli florets , chopped into bite size pieces
- 1 1/2 cups chopped carrots (about 4)
- 1 red bell pepper , seeded and sliced into strips and strips halved (1 1/2 cups)
- 1 cup chopped yellow onion (1 small)
- 1 Tbsp peeled and finely minced fresh ginger
- 1 1/2 cups sugar snap peas , sliced into halves
- 1 1/2 cups sliced mushrooms
- 3 cloves garlic , minced
- Place chicken in a gallon size resealable bag. In a 2 cup liquid measuring cup or a bowl, whisk together chicken broth, soy sauce, oyster sauce and sesame oil. Immediately after whisking well, measure out 1/4 cup (before all the sesame oil just returns to the top). Pour the 1/4 cup over chicken in bag and let marinate in fridge 10 - 15 minutes (now is a good time to chop all the veggies). Whisk cornstarch and sugar into remaining soy sauce mixture.
Heat oil in a wok or a non-stick pot over medium-high heat. Remove chicken from marinade and add chicken to wok. Heat chicken until halfway cooked through, about 3 minutes, tossing occasionally. Add in broccoli, carrots, bell pepper, onion and ginger. Cook, tossing occasionally, 4 minutes. Add in snap peas, mushrooms and garlic and cook 2 minutes longer.
Whisk soy sauce mixture once more, then pour into pan and cook, tossing frequently, until sauce has thickened and veggies are tender, about 2 minutes.
Serve warm over white or brown rice (I served mine with short grain brown rice, not pictured here. It's my favorite).
- 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.
- Recipe source: Cooking Classy