This Chicken and Vegetable Stir Fry is a colorful, flavor-packed dinner made with tender chicken breast, crisp broccoli, zucchini, green bell pepper, garlic, and a savory soy sauce mixture. It comes together quickly in one skillet or wok, making it an excellent choice when you want a satisfying homemade meal without spending all evening in the kitchen.
Instead of dry sherry, this halal-friendly version uses chicken broth for extra savory flavor while keeping the recipe simple and family-friendly.
Why You’ll Love This Recipe
This easy chicken stir fry combines juicy chicken with fresh vegetables and a light, savory sauce. The vegetables stay pleasantly crisp while the cornstarch helps give the chicken and sauce a silky finish.
It is also an excellent quick chicken dinner for busy weeknights. Everything cooks in around 30 minutes, and you can easily change the vegetables based on what you have available. Serve it with steamed rice, brown rice, or noodles for a complete family meal.
Ingredients
- 6 ounces skinless, boneless chicken breast, cut into small pieces
- 2 tablespoons soy sauce
- 2 tablespoons chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 zucchini, cut into rounds and quartered
- 1 large green bell pepper, cut into squares
- 1 cup broccoli florets, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 6 green onions, chopped
Instructions
- Add the chicken pieces, soy sauce, 2 tablespoons chicken broth, and cornstarch to a large bowl. Toss until the chicken is evenly coated.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
- Add the zucchini, green bell pepper, broccoli, and garlic. Cook while stirring frequently for 2–3 minutes.
- Pour in 1/2 cup chicken broth. Cover and simmer for 4–5 minutes, or until the vegetables are tender but still slightly crisp.
- Transfer the vegetables and cooking liquid to a bowl. Carefully wipe the skillet clean.
- Heat the remaining tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry for about 5 minutes, until cooked through and no longer pink in the center. For food safety, chicken should reach an internal temperature of 165°F (74°C).
- Return the vegetables and their cooking liquid to the skillet. Toss everything together and cook for another 2–3 minutes, allowing the sauce to lightly coat the chicken and vegetables.
- Sprinkle the green onions over your Chicken and Vegetable Stir Fry and serve warm.
Tips & Tricks
Cut the chicken and vegetables into similarly sized pieces so they cook quickly and evenly. Have all your ingredients prepared before heating the skillet because stir-frying moves fast once you begin cooking.
For the best texture, avoid overcrowding the skillet. A large wok or wide skillet allows excess moisture to evaporate rather than steaming the ingredients.
You can turn this into a broccoli chicken stir fry by increasing the broccoli and leaving out the zucchini, or make a zucchini chicken stir fry with extra zucchini and bell peppers. Red or yellow bell peppers, carrots, mushrooms, snap peas, and baby corn are also delicious additions.
Use low-sodium soy sauce and low-sodium chicken broth if you prefer more control over the saltiness.
Details
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 2 servings
Category: Main Course
Method: Stir-Fry
Cuisine: Asian-Inspired
Difficulty: Easy
Dietary Notes: Halal-friendly, dairy-free
Notes
For a fuller meal, serve this healthy chicken stir fry over steamed jasmine rice, brown rice, or noodles. Cauliflower rice is another option if you want a vegetable-forward side.
Chicken thighs can replace chicken breast for a slightly richer result. Use halal-certified chicken, broth, soy sauce, and other packaged ingredients when certification is important to you.
For a little heat, add crushed red pepper flakes or sliced fresh chili. A small amount of fresh ginger can also be added with the garlic for another layer of flavor.
Nutrition
Approximate nutrition per serving, excluding rice or noodles:
Calories: 360
Protein: 31 g
Carbohydrates: 23 g
Fat: 17 g
Nutrition values are estimates and will vary depending on the specific ingredients and brands used.
FAQ
What vegetables are best for chicken stir fry?
Broccoli, bell peppers, zucchini, carrots, mushrooms, snap peas, onions, and baby corn all work well. Choose vegetables with different colors and textures for a more interesting chicken stir fry with vegetables.
How do I keep chicken tender when stir-frying?
Cut the chicken into small, evenly sized pieces and coat it with the soy sauce and cornstarch mixture. Cook it quickly over medium-high heat and avoid overcooking it.
Can I make Chicken and Vegetable Stir Fry without a wok?
Yes. A large skillet works very well. Choose a wide pan that gives the chicken and vegetables enough room to cook without overcrowding.
Can I use frozen vegetables?
Yes, although fresh vegetables generally produce a crisper texture. If using frozen vegetables, cook them directly from frozen and be careful about excess moisture.
What can I serve with chicken stir fry?
Steamed jasmine rice, brown rice, fried rice, noodles, or cauliflower rice all pair well with homemade chicken stir fry.
How can I make the sauce thicker?
Allow the sauce to simmer briefly after returning the vegetables to the skillet. If you want it considerably thicker, mix a small amount of cornstarch with cold broth before adding it to the hot skillet.
Storage
Store leftover Chicken and Vegetable Stir Fry in an airtight container in the refrigerator for up to 3–4 days. Allow leftovers to cool promptly before refrigerating them.
For longer storage, freeze individual portions in freezer-safe containers for up to 2–3 months. Keep in mind that zucchini may become softer after freezing and thawing.
Reheat refrigerated leftovers in a skillet over medium heat until thoroughly hot, adding a splash of chicken broth if the sauce has thickened. You can also reheat individual portions in the microwave.
Similar Recipes
Chicken and Vegetable Stir Fry: Easy 30-Minute Recipe
Ingredients
- 6 ounces skinless boneless chicken breast, cut into small pieces
- 2 tablespoons soy sauce
- 2 tablespoons chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil divided
- 1 zucchini cut into rounds and quartered
- 1 large green bell pepper cut into squares
- 1 cup broccoli florets cut into bite-sized pieces
- 3 cloves garlic minced
- 1/2 cup chicken broth
- 6 green onions chopped
Instructions
- Add the chicken pieces, soy sauce, 2 tablespoons chicken broth, and cornstarch to a large bowl. Toss until the chicken is evenly coated.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
- Add the zucchini, green bell pepper, broccoli, and garlic. Cook while stirring frequently for 2–3 minutes.
- Pour in 1/2 cup chicken broth. Cover and simmer for 4–5 minutes, or until the vegetables are tender but still slightly crisp.
- Transfer the vegetables and cooking liquid to a bowl. Carefully wipe the skillet clean.
- Heat the remaining tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry for about 5 minutes, until cooked through and no longer pink in the center. For food safety, chicken should reach an internal temperature of 165°F (74°C).
- Return the vegetables and their cooking liquid to the skillet. Toss everything together and cook for another 2–3 minutes, allowing the sauce to lightly coat the chicken and vegetables.
- Sprinkle the green onions over your Chicken and Vegetable Stir Fry and serve warm.
Notes
Conclusion
This Chicken and Vegetable Stir Fry proves that a quick weeknight dinner can still be fresh, colorful, and full of flavor. Tender chicken, crisp vegetables, garlic, and a simple savory sauce create an easy 30-minute chicken stir fry that works especially well for busy evenings.
Once you know the basic method, you can swap vegetables and adjust the seasonings to create your own favorite version.