Chicken and Vegetable Stir-Fry

Chicken and Vegetable Stir-Fry, packed with colorful veggies and tender bites of chicken. To get started, gather your ingredients and prep your vegetables by cutting them into even-sized pieces or julienning them for a more delicate presentation. Then, make your stir-fry sauce by whisking together chicken broth, water, soy sauce, honey, cornstarch, and sriracha (if desired).

Next, heat up your wok or large pan over medium to high heat and add a tablespoon of oil. Once the oil is hot, add your chicken in a single layer and cook until browned, then remove it from the pan and set it aside. If there’s a lot of juices remaining from the chicken, scoop some out with a spoon and set it aside. In the same pan, add the remaining oil and cook your vegetables until they’re tender-crisp. Then, add your garlic, ginger, and cooked chicken back to the pan, followed by your stir-fry sauce. Cook everything together for a few minutes until the sauce is bubbly and the flavors are nicely combined.

Chicken and Vegetable Stir-Fry



For the Chicken

1 lb chicken thighs or breast cut into bite-sized pieces

1 small/medium carrot, julienned or cubed

1 medium sized zucchini, sliced or cubed

1 large red pepper, julienned

1 cup of broccoli, cut into florets

1 cup fresh mushrooms, sliced

2 teaspoons minced garlic

1 tsp fresh ginger minced, optional

2 Tbsp oil, divided

½ cup green scallions, chopped

3 cups cooked white rice, for serving

Stir Fry Sauce

1/2 cup chicken broth

1/4 cup water

1/4 cup soy sauce

2 Tbsp honey

1 Tbsp cornstarch

1 teaspoon sriracha, optional


  • Trim chicken of excess fat and cut into bite-sized pieces, set aside.
  • Cut the vegetables into even-sized pieces or julienned, set aside.
  • Combine all of the ingredients for the sauce in a bowl, whisk together mixing well, set aside.
  • In a large pan or wok, add 1 tablespoon of oil over medium to high heat. Once oil is hot, add chicken in a single layer and cook chicken until browned. Remove chicken from the pan, repeat until all the chicken is cooked, set aside. If there's a lot of juices remaining from the chicken, scoop some out with a spoon and set aside.
  • Over medium heat and add the remaining oil to the skillet and add the carrots. Cook carrots until tender crisp, then add the zucchini, red pepper, broccoli, and mushrooms. Cook until all the remaining vegetables are tender crisp.
  • Add the garlic, ginger, and cooked chicken back to the pan. Add the stir fry sauce and cook for about 3 minutes until bubbly and nicely combined. Serve over steamed rice and top with fresh green scallions. Enjoy!

Finally, serve your chicken and mixed vegetable stir-fry over steamed white rice and top it with fresh green scallions. This dish is not only delicious, but it’s also packed with nutrients and is a great way to get your daily dose of veggies. Feel free to customize this recipe to your liking by adding or substituting your favorite vegetables, adjusting the amount of sriracha for more or less heat, or even swapping out the chicken for shrimp or tofu for a vegetarian option. In just 45 minutes total (20 minutes of prep time and 25 minutes of cook time), you can have a flavorful and healthy meal. Enjoy!