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Chicken and Vegetable Stir Fry: Easy 30-Minute Recipe

Chicken and Vegetable Stir Fry is a quick meal with tender chicken and crisp vegetables.
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Prep Time 15 minutes
Course Main Course
Cuisine Asian-Inspired

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

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.