Chicken & Veggie Stir-Fry Bowl – Quick, Colorful, and Satisfying
This Chicken & Veggie Stir-Fry Bowl is the kind of weeknight meal you’ll want on repeat. It’s fast, flexible, and full of bright flavor without a lot of fuss. Tender chicken, crisp-tender vegetables, and a glossy sauce come together in minutes and land on a bed of rice or noodles.
It’s simple enough for a busy night, but tasty enough to feel a little special. Plus, you can swap in what you have and still get a great result.
Ingredients
Method
- Prep the chicken: Slice the chicken into thin, bite-size strips against the grain. Pat dry and season with a pinch of salt and pepper. Thinner cuts cook faster and stay tender.
- Slice the vegetables: Cut broccoli into small florets, bell pepper into thin strips, carrot into matchsticks or thin coins, and onion into thin slices. Trim snap peas if needed. Keep vegetables in separate piles for easy cooking.
- Make the sauce: In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, chicken broth, sesame oil, and cornstarch until smooth. If you like heat, add chili-garlic sauce or red pepper flakes.
- Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat. The pan should be hot but not smoking.
- Sear the chicken: Add chicken in a single layer. Cook, undisturbed, 1 to 2 minutes to brown, then stir and cook another 2 to 3 minutes until just cooked through. Transfer to a plate. Don’t overcook.
- Stir-fry the vegetables: Add the remaining 1 tablespoon oil. Toss in broccoli and carrots first. Stir-fry 2 minutes. Add bell pepper, snap peas, and onion. Cook 2 to 3 minutes more until crisp-tender.
- Add aromatics: Push vegetables to the edges. Add garlic and ginger to the center. Stir 30 seconds until fragrant. Mix back into the vegetables.
- Combine and sauce: Return chicken to the pan. Whisk the sauce again and pour it in. Stir constantly for 1 to 2 minutes as the sauce thickens and coats everything.
- Taste and adjust: If it needs salt, add a splash of soy. For brightness, squeeze a little lime or add a touch more vinegar. If too thick, splash in water; if too thin, simmer 30 seconds more.
- Serve: Spoon over warm rice or noodles. Garnish with sesame seeds and green onions. Enjoy right away while it’s hot and glossy.
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Get Your Program TodayWhat Makes This Recipe So Good
- Balanced flavor: A savory-sweet sauce with a touch of zing coats every bite, without being heavy or sticky.
- Fast cooking: Once everything is prepped, this stir-fry cooks in about 10 minutes.
- Flexible veggies: Use whatever crisp vegetables you have—this recipe is very forgiving.
- Meal-prep friendly: Keeps well and reheats nicely for lunch the next day.
- Light but filling: Lean protein, plenty of vegetables, and just enough sauce make it satisfying without weighing you down.
Shopping List
- Chicken: 1 to 1.25 pounds boneless, skinless chicken breasts or thighs
- Vegetables: 2 cups broccoli florets, 1 red bell pepper, 1 medium carrot, 1 small red onion or 4 green onions, 1 cup snap peas
- Aromatics: 3 cloves garlic, 1 tablespoon fresh ginger
- Sauce: 1/4 cup low-sodium soy sauce or tamari, 2 tablespoons oyster sauce (or extra soy), 1 tablespoon rice vinegar, 1 tablespoon honey or brown sugar, 1/2 cup low-sodium chicken broth or water, 1 teaspoon toasted sesame oil
- Thickener: 2 teaspoons cornstarch (or arrowroot)
- Cook oil: 2 tablespoons neutral oil (canola, avocado, or peanut oil)
- Optional heat: 1/2 to 1 teaspoon chili-garlic sauce or red pepper flakes
- To serve: Cooked white or brown rice, or cooked noodles
- Garnish: Sesame seeds, sliced green onions, lime wedges (optional)
Step-by-Step Instructions
- Prep the chicken: Slice the chicken into thin, bite-size strips against the grain. Pat dry and season with a pinch of salt and pepper.
Thinner cuts cook faster and stay tender.
- Slice the vegetables: Cut broccoli into small florets, bell pepper into thin strips, carrot into matchsticks or thin coins, and onion into thin slices. Trim snap peas if needed. Keep vegetables in separate piles for easy cooking.
- Make the sauce: In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, chicken broth, sesame oil, and cornstarch until smooth.
If you like heat, add chili-garlic sauce or red pepper flakes.
- Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat. The pan should be hot but not smoking.
- Sear the chicken: Add chicken in a single layer.
Cook, undisturbed, 1 to 2 minutes to brown, then stir and cook another 2 to 3 minutes until just cooked through. Transfer to a plate. Don’t overcook.
- Stir-fry the vegetables: Add the remaining 1 tablespoon oil.
Toss in broccoli and carrots first. Stir-fry 2 minutes. Add bell pepper, snap peas, and onion.
Cook 2 to 3 minutes more until crisp-tender.
- Add aromatics: Push vegetables to the edges. Add garlic and ginger to the center. Stir 30 seconds until fragrant.
Mix back into the vegetables.
- Combine and sauce: Return chicken to the pan. Whisk the sauce again and pour it in. Stir constantly for 1 to 2 minutes as the sauce thickens and coats everything.
- Taste and adjust: If it needs salt, add a splash of soy.
For brightness, squeeze a little lime or add a touch more vinegar. If too thick, splash in water; if too thin, simmer 30 seconds more.
- Serve: Spoon over warm rice or noodles. Garnish with sesame seeds and green onions.
Enjoy right away while it’s hot and glossy.
Keeping It Fresh
Storage: Cool leftovers, then store in an airtight container in the fridge for up to 4 days. Keep rice or noodles separate if possible to avoid sogginess.
Reheating: Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce. Microwave in short bursts, stirring between intervals.
Freezing: You can freeze it, but the vegetables may soften.
If freezing, undercook the vegetables slightly. Freeze up to 2 months, thaw overnight in the fridge, and reheat on the stovetop.
Why This is Good for You
- Lean protein: Chicken provides protein to support muscles and keep you full.
- Fiber and micronutrients: Broccoli, peppers, carrots, and snap peas bring fiber, vitamin C, vitamin A, and antioxidants.
- Balanced plate: Protein, vegetables, and a modest portion of carbs help steady energy and satisfaction.
- Lower sodium options: Using low-sodium soy sauce and broth keeps salt in check without losing flavor.
- Healthy fats: A small amount of oil and sesame adds flavor and helps absorb fat-soluble vitamins.
Common Mistakes to Avoid
- Crowding the pan: Overcrowding lowers heat and steams the ingredients. Cook in batches if your pan is small.
- Overcooking the chicken: Thin slices cook fast.
Pull them once they’re just done to prevent dryness.
- Skipping the cornstarch: Without a thickener, the sauce won’t cling. Use cornstarch or arrowroot for that silky finish.
- Uneven cuts: Keep vegetables similar in size so they cook evenly and stay crisp-tender.
- Adding aromatics too early: Garlic and ginger burn quickly. Add them near the end for best flavor.
Alternatives
- Protein swaps: Use shrimp, thin-sliced beef, pork tenderloin, tofu, or tempeh.
Adjust cook times accordingly—shrimp cooks in minutes, tofu benefits from a quick sear.
- Vegetable swaps: Try mushrooms, zucchini, baby corn, bok choy, cabbage, or edamame. Choose crisp veggies that hold up to high heat.
- Sauce variations: Add orange zest and extra honey for a citrus note, or a spoon of hoisin for sweetness and depth. A dash of fish sauce adds umami if you like.
- Gluten-free: Use tamari or coconut aminos and check labels on oyster sauce and broth.
- Low-carb: Serve over cauliflower rice or shredded cabbage instead of grains.
- No soy: Try coconut aminos with a pinch of salt, and use a fish-sauce-and-vinegar combo to boost savoriness.
FAQ
Can I make the sauce ahead of time?
Yes.
Whisk the sauce and refrigerate for up to 3 days. Stir or shake well before using because cornstarch can settle at the bottom.
What’s the best pan for stir-fry?
A carbon steel wok is classic, but a large, heavy skillet works well at home. The key is a wide cooking surface and high heat to keep ingredients sizzling.
How do I keep vegetables crisp-tender?
Cut them evenly, cook the firm ones first, and don’t walk away.
Stir often and pull them when they’re bright and just tender with a little snap.
Can I use frozen vegetables?
Yes, but thaw and pat them dry to prevent excess moisture. Cook them hot and fast, and expect a slightly softer texture than fresh.
Is oyster sauce necessary?
It adds depth and a touch of sweetness, but you can skip it. Use more soy plus a bit of hoisin or an extra teaspoon of honey for balance.
How spicy is this recipe?
It’s mild as written.
Add chili-garlic sauce, red pepper flakes, or a fresh sliced chili to heat it up to your liking.
What’s the best side for this bowl?
Steamed jasmine or brown rice is classic. Noodles, quinoa, or cauliflower rice also work great depending on your goals.
Can I double the recipe?
Absolutely. Cook the chicken and vegetables in batches so you don’t overcrowd the pan, then combine everything with the sauce at the end.
How do I prevent the sauce from getting gloopy?
Measure cornstarch accurately and keep the sauce moving as it thickens.
If it gets too thick, add a splash of water or broth and stir.
What if I don’t have fresh ginger?
Use 1/2 teaspoon ground ginger in a pinch, or double the garlic and add a dash of rice vinegar for brightness.
In Conclusion
This Chicken & Veggie Stir-Fry Bowl is a weeknight win: fast, flavorful, and easy to customize. With a little prep, you’ll get tender chicken, crisp vegetables, and a glossy sauce that ties it all together. Keep the heat high, the cuts even, and the sauce ready, and you’ll have a reliable, wholesome favorite you can make any night of the week.
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