Pin it This Chicken and Veggie Stir-Fry is my no-fuss answer for a vibrant, healthy dinner when my family craves takeout flavors but I want the comfort of homemade. Tender slices of chicken breast get tossed with an array of crisp vegetables and finished in a glossy ginger soy sauce that tastes better than any restaurant and comes together in a flash.
After a particularly long day I improvised this with leftover chicken and veggies and was amazed by how fast and flavorful it turned out. Even my picky eater went back for seconds the first time I served this stir-fry.
Ingredients
- Chicken breast: thinly sliced choose plump fillets with little fat for even quick cooking
- Red bell pepper: vibrant sweet tang and beautiful color opt for shiny heavy peppers
- Broccoli florets: crunch and subtle bitterness pick firm green florets with no yellowing
- Snap peas: a pop of sweetness and color look for crisp pods without blemishes
- Fresh ginger: peppery heat and aroma peel just before use for max flavor
- Garlic: builds savory depth always use fresh cloves no jarred substitutes
- Soy sauce: salty umami base choose a naturally brewed or low sodium bottle
- Cornstarch: light sauce thickener prevents watery results pick a fresh container for best effect
- Sesame oil: for rich toasty finish use toasted sesame oil sparingly and store in the fridge
- Vegetable oil: for high heat stir frying use any neutral high smoke point oil like canola
Instructions
- Prep and Slice Everything:
- Start by cutting the chicken breast into thin strips against the grain for tenderness. Slice bell pepper into thin strips cut broccoli into small florets and trim the ends off the snap peas. Mince fresh ginger and garlic as finely as possible. Have all ingredients prepped and ready this stir-fry moves quickly once it begins.
- Marinate the Chicken:
- In a bowl toss the chicken slices with a drizzle of soy sauce and a small teaspoon of cornstarch. Massage gently to coat. This quick marinade ensures juicy chicken and beautifully textures the exterior.
- Mix the Sauce:
- In a small bowl whisk together soy sauce an extra splash of water grated ginger minced garlic and a hint of sugar for balance. Stir in a little cornstarch until smooth. This creates a bright thick sauce to glaze everything later.
- Sear the Chicken:
- Heat vegetable oil in a large skillet or wok over medium high heat until shimmering. Add the chicken in a single layer. Do not stir right away let each side cook for about two minutes until lightly golden and almost cooked through. Remove to a plate to keep juicy.
- Stir-Fry the Vegetables:
- Add a bit more oil if needed. Toss in the bell pepper and broccoli. Stir constantly over high heat for about three minutes until the veggies begin to soften but stay crisp tender. Scatter in the snap peas and cook for one more minute.
- Combine and Sauce Everything:
- Return the chicken to the pan. Pour over the prepared sauce. Stir and toss everything together quickly for two minutes on high heat. The sauce should bubble and thicken and all ingredients will be glossy and piping hot.
- Finish and Serve:
- Drizzle in a teaspoon of toasted sesame oil. Give one last quick toss to coat. Serve immediately over hot rice or noodles for a comforting meal.
Pin it My absolute favorite part of this stir-fry is the fresh snap of the snap peas and how the ginger gives everything a lift. It instantly reminds me of bustling kitchen nights when my kids would sneak veggies straight out of the wok before dinner was even on the table.
Storage Tips
This stir-fry keeps well in an airtight container in the fridge for up to three days. To reheat splash in a little water and microwave gently to preserve the veggies’ crispness. I often double the recipe for easy lunches the next day.
Ingredient Substitutions
Swap chicken for tofu or thinly sliced beef if you prefer a plant based or heartier option. Out of broccoli Try zucchini or snow peas. Tamari can replace soy sauce for a gluten free version and feel free to add a teaspoon of chili garlic sauce for heat.
Serving Suggestions
Best served steaming hot atop jasmine or brown rice. For extra crunch sprinkle with toasted sesame seeds or chopped green onions. I like to offer extra soy sauce or a squeeze of lime on the side for a fresh finish.
Cultural Context
Stir-frying originated in Chinese cuisine and celebrates speed as well as fresh ingredients. This home adapted version brings the essential spirit of the wok to family dinner tables everywhere and is perfect for improvising with what you have.
Seasonal Adaptations
Try using fresh asparagus or green beans in spring Add mushrooms carrots or baby corn in winter Peppers and snap peas are tastiest at the height of summer
Pin it This stir-fry is a weeknight lifesaver that lets your family eat more veggies while indulging in bold flavors. The quick ginger soy glaze brings everything together for a meal you’ll want to make again and again.
Common Questions
- → What vegetables work best in this stir-fry?
Bell peppers, broccoli, and snap peas are ideal, but you can add carrots, snow peas, or mushrooms for more flavor.
- → How do I keep chicken tender while sautéing?
Slice chicken thinly and cook over high heat for a short time to maintain juiciness and prevent drying out.
- → Can I use a different protein instead of chicken?
Yes, sliced beef, shrimp, or tofu may be substituted for chicken depending on dietary preference or availability.
- → What is the key to a good stir-fry sauce?
Balancing ginger and soy sauce with a touch of sweetness and acidity gives depth and enhances the veggies.
- → How do I serve this stir-fry?
Serve hot over steamed rice, noodles, or cauliflower rice for a nutritious and satisfying meal.