Chicken with Mixed Vegetable Stir Fry Recipe
If you’re on the hunt for a weeknight dinner that’s quick, colorful, and overflowing with nourishing flavor, let me introduce you to my all-time favorite: Chicken with Mixed Vegetable Stir Fry Recipe. Vibrant bell peppers and broccoli mingle with juicy, tender slices of chicken in a glossy, savory sauce that clings to every bite. This dish is the definition of satisfying comfort, but it’s also fast, wholesome, and flexible enough to fit almost any craving or veggie drawer clean-out session. Here’s how you can bring this beloved classic to your own table!
Ingredients You’ll Need
You won’t believe how these humble ingredients come together to make a dish that tastes restaurant-worthy! Each one really shines—adding a pop of freshness, crunch, or a savory depth that makes every forkful exciting and delicious.
- Chicken breasts: Slice them thin for juicy, tender pieces that cook in a flash and soak up all the saucey goodness.
- Soy sauce: This provides that unmistakable salty-savory backbone every stir fry needs.
- Oyster sauce: Rich and slightly sweet, it gives the sauce depth and umami complexity.
- Hoisin sauce: For a touch of sweetness and bold, aromatic flavor that ties everything together.
- Sesame oil: Just a drizzle is all you need for toasty, nutty fragrance—don’t skip it!
- Vegetable oil: For stir-frying at high heat without burning—use any neutral oil you have.
- Garlic: Freshly minced for a fragrant punch right at the start.
- Ginger: Adds brightness and zing, balancing the richer sauce notes.
- Broccoli florets: They soak up the sauce and stay vibrantly green and crisp-tender.
- Carrots: Sliced for a touch of natural sweetness and beautiful color.
- Red bell pepper: Sweet and crunchy, this veggie pops with juicy flavor.
- Snow peas: Their snap and delicate flavor round out the veggie medley perfectly.
- Chicken broth: Keeps things saucy and adds extra savory depth to the stir fry.
- Cornstarch slurry: Just cornstarch and water—your secret to thickening the sauce so it clings luxuriously.
- Salt and pepper: To taste—season at the end for perfect balance.
- Sesame seeds: A final scattering over the finished dish for crunch and visual flair.
How to Make Chicken with Mixed Vegetable Stir Fry Recipe
Step 1: Whisk Up the Sauce
First, in a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, and sesame oil until the mixture looks glossy and deliciously aromatic. This easy sauce is a total flavor bomb and only takes seconds to stir up!
Step 2: Sear the Chicken
Grab your biggest skillet or a wok and heat up the vegetable oil over medium-high heat. Add those thinly sliced chicken pieces—you’ll hear a wonderful sizzle—and stir-fry for 4 to 5 minutes, just until they lose that pink color and start to brown. Scoop the chicken out and set it aside while you work on the veggies.
Step 3: Sauté the Aromatics
Turn the heat down just a tad and toss the minced garlic and ginger into the pan. Sauté for about 30 seconds until they’re fragrant and you can actually smell all that flavor in the air—this is the magic moment that elevates every stir fry!
Step 4: Cook the Veggies
Add your broccoli, carrots, bell pepper, and snow peas straight into the skillet. Stir-fry for 3 to 4 minutes so they cook quickly, keeping their bright color and crisp-tender bite. If your pan feels a little dry, splash in a tablespoon or two of chicken broth to keep things moving.
Step 5: Bring It All Together
Return that gorgeous chicken to the pan with the veggies. Pour in your sauce mixture and the remaining chicken broth, then stir well. Let everything come to a happy simmer so the flavors meld together and the sauce starts bubbling gently—about 1 minute is perfect.
Step 6: Thicken the Sauce
Stir the cornstarch and water together in a small bowl to make a smooth slurry, then drizzle it into your pan. Stir gently and watch as the sauce magically thickens until it’s glossy and coats every piece of chicken and veggie. Taste, and season with salt and pepper as needed.
Step 7: Plate and Garnish
Transfer your Chicken with Mixed Vegetable Stir Fry Recipe to a big platter or individual bowls. Sprinkle generously with sesame seeds for that finishing touch. Serve hot right away—preferably over fluffy rice or twirled up with tender noodles!
How to Serve Chicken with Mixed Vegetable Stir Fry Recipe
Garnishes
A bright sprinkle of sesame seeds is just the beginning! For a burst of freshness, try scattering thinly sliced green onions or a handful of cilantro on top. If you’re feeling a little adventurous, a few red pepper flakes or a drizzle of chili oil really wake up the flavors and bring a gentle heat.
Side Dishes
Steamed jasmine or brown rice makes a classic, soak-up-every-drop partner for your Chicken with Mixed Vegetable Stir Fry Recipe. Prefer noodles? Toss the stir fry with rice noodles or soba for slurpy satisfaction. On the lighter side, serve it with a crisp cucumber salad or some quick-pickled veggies to refresh the palate.
Creative Ways to Present
Why not turn your stir fry into something memorable? Scoop it into lettuce wraps for a fun, hand-held dinner. For a party platter, pile the stir fry high on a bed of rice, sprinkle with extra sesame seeds, and let guests help themselves. Or, tuck leftovers into a wrap or bento box for lunch—trust me, it’s just as tasty cold!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any extra Chicken with Mixed Vegetable Stir Fry Recipe to an airtight container and refrigerate. It keeps well for up to 3 days, making it an excellent meal-prep option for lunches or speedy dinners later in the week. The flavors deepen overnight, so it often tastes even better the next day!
Freezing
While you can freeze this stir fry, the texture of the vegetables may soften a bit when reheated. If you do want to freeze it, let everything cool completely, then pack into freezer-safe bags or containers for up to one month. For the best results, try to undercook the veggies slightly before freezing.
Reheating
To reheat, warm the Chicken with Mixed Vegetable Stir Fry Recipe in a skillet over medium heat, adding a splash of water or chicken broth to loosen the sauce. Stir gently until everything is heated through. The microwave works too, but stir halfway for even warming. Keep an eye on it so the veggies stay crisp, not mushy!
FAQs
Can I use other vegetables in this stir fry?
Absolutely! Feel free to toss in your favorites like mushrooms, zucchini, snap peas, or even baby corn. The Chicken with Mixed Vegetable Stir Fry Recipe is incredibly adaptable, so don’t be afraid to get creative with what’s in season or what’s lurking in your fridge.
Is this recipe gluten-free?
Yes, it’s easy to make gluten-free! Swap the soy sauce for tamari and check that your oyster and hoisin sauces are certified gluten-free. With those simple substitutions, you’ll have a totally gluten-free Chicken with Mixed Vegetable Stir Fry Recipe.
Can I substitute chicken thighs for breasts?
Definitely! Thigh meat will be just as delicious—if not more juicy. Just trim and slice them thinly, then cook as directed. You might even find the Chicken with Mixed Vegetable Stir Fry Recipe turns out extra flavorful this way.
What kind of noodles work best?
Rice noodles, lo mein, or even soba noodles are all fantastic options to serve with your stir fry. Cook them separately, then toss together before serving for a hearty and satisfying spin on the Chicken with Mixed Vegetable Stir Fry Recipe.
Can I make this dish spicy?
Of course! Add a pinch of crushed red pepper to the sauce, or top finished bowls with chili oil, fresh sliced chilies, or your favorite hot sauce to bring some heat to your Chicken with Mixed Vegetable Stir Fry Recipe.
Final Thoughts
Once you try this Chicken with Mixed Vegetable Stir Fry Recipe just once, it’ll surely become a regular in your meal rotation. It’s fast, family-friendly, and packed with fresh, feel-good flavors. Whip it up tonight and let it brighten your table—you might just fall in love with stir fry night all over again!
Print
Chicken with Mixed Vegetable Stir Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken with Mixed Vegetable Stir Fry recipe is a delicious and healthy dish that comes together quickly in one pan. Tender chicken slices are stir-fried with a colorful medley of vegetables in a savory sauce, perfect for a satisfying weeknight meal.
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken breasts, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
For the Stir-Fry:
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 red bell pepper, sliced
- 1 cup snow peas
- 1/4 cup chicken broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, and sesame oil.
- Cook the Chicken: Heat vegetable oil in a large wok or skillet. Stir-fry chicken slices until cooked through, then set aside.
- Stir-Fry the Vegetables: In the same skillet, sauté garlic and ginger. Add broccoli, carrots, bell pepper, and snow peas, cooking until tender-crisp.
- Combine and Simmer: Return chicken to the skillet, add chicken broth, and sauce mixture. Simmer, then add cornstarch slurry to thicken.
- Finish and Serve: Season with salt and pepper, garnish with sesame seeds, and serve hot with rice or noodles.
Notes
- Feel free to customize with your favorite vegetables.
- For a gluten-free option, substitute tamari for soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry, Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
