Chicken & Veggie Stir-Fry 🥢
Ingredients
• 1 lb chicken breast, sliced
• Snap peas, squash, zucchini, carrot, broccoli, red pepper (about 4–5 cups total)
• 2 tbsp oil
Sauce:
• ¼ cup soy sauce
• 2 tbsp honey
• 1 tbsp vinegar or lemon juice
• 2 cloves garlic, minced
• 1 tsp ginger (optional)
• 1 tsp cornstarch + 2 tbsp water
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Directions
1. Whisk sauce ingredients.
2. Stir-fry chicken in 1 tbsp oil 4–5 min; remove.
3. Stir-fry vegetables in remaining oil 5–6 min.
4. Return chicken, add sauce, cook 2 min until thickened.
Serve over rice or noodles. 🍜
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I’ve made this chicken and veggie stir-fry several times when looking for a healthy, quick dinner option. The variety of vegetables like snap peas, zucchini, and broccoli keeps the dish colorful and nutritious, while the sauce made with soy sauce, honey, garlic, and a touch of vinegar adds a perfect balance of sweet and tangy flavors. Often, I like to customize the veggies based on what I have available in my fridge—sometimes adding mushrooms or baby corn works great. The cornstarch slurry is key to getting the sauce nice and thick, which helps it cling to the chicken and vegetables beautifully. Stir-frying the chicken first ensures it cooks evenly and stays tender without overcooking the veggies. One tip I’ve found helpful is to make sure your pan is hot before adding the oil for stir-frying to get that nice sear. Also, prepping all ingredients in advance helps the cooking process flow smoothly since stir-frying moves quickly. Serving this dish over steamed rice or noodles makes it a satisfying family meal that comes together in under 30 minutes. This stir-fry is also easy to adapt for dietary preferences—simply swap chicken for tofu or shrimp, or adjust sauces for gluten-free diets. Overall, it’s a versatile recipe perfect for weeknights when you want something flavorful yet simple to prepare.
