Short Description
This Chicken Veggie Stir Fry is a quick and customizable meal perfect for weeknight dinners. Juicy chicken is seared to golden perfection and combined with tender broccoli and savory mushrooms, all coated in a flavorful garlic, ginger, and soy sauce blend.

Why You’ll Love This Recipe
Quick and Easy: Ready in just 30 minutes, making it ideal for busy evenings.

Customizable: Easily adaptable with your favorite vegetables or what you have on hand.

Healthy: Packed with lean protein and fresh vegetables for a nutritious meal.

Flavorful: The combination of garlic, ginger, and soy sauce creates a savory and satisfying taste.

Minimal Cleanup: Cooked in a single pan, reducing the number of dishes to wash.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoons vegetable oil

2 cups broccoli florets

1 cup sliced mushrooms

1 red bell pepper, sliced

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

¼ cup low-sodium soy sauce

2 tablespoons oyster sauce

1 tablespoon cornstarch mixed with ¼ cup water

1 teaspoon sesame oil

Cooked white or brown rice, for serving
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Directions
Prepare the Sauce: In a small bowl, mix the soy sauce, oyster sauce, and the cornstarch-water mixture. Set aside.

Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Sauté the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the broccoli, mushrooms, and bell pepper. Cook, stirring frequently, until the vegetables are tender-crisp, about 4-5 minutes.

Add Aromatics: Add the minced garlic and grated ginger to the skillet with the vegetables. Cook for an additional 1-2 minutes until fragrant.

Combine Chicken and Sauce: Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables. Stir to combine and cook for 2-3 minutes, or until the sauce has thickened.

Finish with Sesame Oil: Drizzle the sesame oil over the stir fry and stir to combine.

Serve: Serve the chicken and vegetable stir fry over cooked white or brown rice.

Servings and Timing
Servings: 4

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes
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Variations
Protein Alternatives: Substitute chicken with beef, shrimp, or tofu for a different protein option.

Vegetable Options: Add or substitute vegetables like snow peas, zucchini, or baby corn based on preference.

Spice Level: Incorporate red pepper flakes or sriracha for added heat.

Gluten-Free: Use tamari instead of soy sauce and ensure oyster sauce is gluten-free.
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Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a skillet over medium heat until warmed through, or microwave in 30-second intervals, stirring in between.

Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

FAQs
Can I use frozen vegetables for this stir fry?
Yes, frozen vegetables can be used. Ensure they are thawed and drained to prevent excess moisture in the stir fry.

What type of mushrooms work best?
Button mushrooms, cremini, or shiitake mushrooms are all suitable choices for this recipe.

Is it necessary to use oyster sauce?
While oyster sauce adds depth of flavor, it can be omitted or substituted with hoisin sauce or additional soy sauce if unavailable.

Can I make this dish vegetarian?
Yes, substitute the chicken with tofu or tempeh and use vegetable-based sauces to make it vegetarian.

How do I prevent the chicken from becoming dry?
Avoid overcooking the chicken by searing it until just cooked through and removing it from the skillet promptly.

Can I add nuts to this stir fry?
Yes, adding cashews or peanuts can provide a pleasant crunch and additional flavor.

What can I serve alongside this dish?
Serve with steamed rice, noodles, or a side of spring rolls for a complete meal.

How can I make the sauce thicker?
Increase the amount of cornstarch in the sauce mixture slightly to achieve a thicker consistency.

Is this dish suitable for meal prep?
Yes, it stores well and can be portioned into meal prep containers for easy lunches or dinners.

Can I use chicken thighs instead of breasts?
Absolutely, chicken thighs can be used and may provide a juicier texture.

Conclusion
This Chicken Veggie Stir Fry is a versatile and flavorful dish that brings together tender chicken, fresh vegetables, and a savory sauce for a satisfying meal. Its quick preparation and adaptability make it a go-to recipe for busy weeknights or meal prep. Enjoy the delightful combination of textures and flavors in this wholesome stir fry.

Chicken Veggie Stir Fry

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Author: Olivia
Prep Time: 15 minutes
Cook Time: 10minutes
Total Time: 25 minutes
Yield: 4-servings
Category: Dinner
Method: Stir-Fry
Cuisine: Asian-Inspired

Print Recipe

Description

This Chicken Veggie Stir Fry is a fast, healthy, and flavorful dinner perfect for busy weeknights. Juicy chicken, crisp broccoli, and tender mushrooms are stir-fried with garlic, ginger, and soy sauce for a customizable meal that’s as nutritious as it is delicious

Instructions

Prepare Ingredients:
Toss sliced chicken with cornstarch and set aside. Mix all stir fry sauce ingredients in a small bowl.
Cook Chicken:
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Sear chicken until golden and cooked through. Remove and set aside.
Stir Fry Veggies:
Add remaining oil and sauté broccoli, mushrooms, and bell pepper for 3–4 minutes until just tender.
Combine and Sauce:
Return chicken to the pan. Pour in the sauce, toss everything together, and simmer for 1–2 minutes. Add cornstarch slurry if thicker sauce is desired.
Finish and Serve:
Stir in green onions and sesame oil. Serve hot over rice or noodles.