Chicken Stir-Fry with Vegetables and Soy Sauce

Introduction

Chicken Stir-Fry with Vegetables and Soy Sauce is a quick, healthy, and flavorful dish that brings together tender chicken, colorful vegetables, and a savory soy-based sauce. It’s a staple in Asian-inspired cooking and one of the easiest ways to enjoy a balanced meal in under 30 minutes.

The beauty of stir-fry lies in its versatility—you can use whatever vegetables you have on hand, and the soy sauce ties everything together with a rich umami flavor. This recipe is perfect for busy weeknights when you want something delicious, nutritious, and satisfying without spending hours in the kitchen.

Why I Love This Recipe

I love this recipe because it is simple, wholesome, and endlessly customizable. It’s one of those go-to meals that never fails—quick to make, packed with nutrients, and full of flavor. I especially enjoy how the crisp vegetables contrast with the juicy chicken, all coated in that glossy soy sauce glaze.

It’s also a family-friendly dish that can be adjusted to suit any taste—mild for kids, spicy for adults, or even vegetarian if desired. Plus, it pairs perfectly with rice or noodles, making it feel like a complete restaurant-style meal at home.

Why It’s a Must-Try Dish

• Fast & Easy – Ready in under 30 minutes.
• Nutritious – Loaded with lean protein and fiber-rich vegetables.
• Customizable – Use any vegetables, proteins, or seasonings.
• Budget-Friendly – Simple pantry and fridge ingredients.

Recipe Time & Servings

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Calories: ~350–380 per serving (without rice or noodles)

Cuisine & Course

• Cuisine: Asian / Chinese-inspired
• Course: Main Course, Dinner, Lunch

Ingredients

For the Stir-Fry:

• 2 tbsp vegetable oil (or sesame oil for flavor)
• 500 g (1 lb) boneless, skinless chicken breast or thighs, thinly sliced
• 1 medium onion, sliced
• 1 red bell pepper, sliced into strips
• 1 cup broccoli florets
• 1 cup snap peas (or green beans)
• 1 medium carrot, julienned
• 2 garlic cloves, minced
• 1-inch piece ginger, grated

For the Sauce:

• ¼ cup soy sauce (low-sodium recommended)
• 2 tbsp oyster sauce (optional, for depth)
• 1 tbsp rice vinegar (or lime juice)
• 1 tbsp honey (or brown sugar)
• ½ cup chicken broth (or water)
• 1 tsp cornstarch (mixed with 2 tsp water for thickening)

For Garnish (Optional):

• Sesame seeds
• Fresh cilantro or green onions
• Chili flakes or sriracha (for spice)

Simple Cooking Directions

1. Slice chicken and vegetables.
2. Stir-fry chicken until golden, then remove.
3. Cook vegetables until crisp-tender.
4. Add chicken back, pour in sauce, and stir-fry until glossy.
5. Serve hot with rice or noodles.

Step-by-Step Recipe Preparation

Step 1: Prepare the Sauce

1. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, chicken broth, and cornstarch slurry.
2. Set aside.

Step 2: Cook the Chicken

1. Heat 1 tbsp oil in a large wok or skillet over medium-high heat.
2. Add chicken slices in a single layer. Stir-fry for 4–5 minutes until browned and cooked through.
3. Remove chicken and set aside.

Step 3: Stir-Fry the Vegetables

1. Add another 1 tbsp oil to the wok.
2. Toss in garlic, ginger, onion, carrot, bell pepper, broccoli, and snap peas.
3. Stir-fry for 4–5 minutes until vegetables are tender-crisp.

Step 4: Combine & Finish

1. Return chicken to the pan.
2. Pour in the sauce and toss everything together.
3. Stir-fry for another 2–3 minutes until sauce thickens and coats the chicken and veggies.

Step 5: Serve

1. Transfer to plates or bowls.
2. Garnish with sesame seeds, cilantro, or chili flakes.
3. Serve hot with steamed rice or noodles.

How to Serve

• Serve over a bowl of steamed jasmine rice or fried rice.
• Toss with lo mein or rice noodles for a stir-fry noodle dish.
• Pair with egg rolls or dumplings for a complete meal.

Additional Recipe Tips

• Slice chicken thinly for faster cooking.
• Cook over high heat for that authentic stir-fry sear.
• Don’t overcrowd the pan—cook in batches if needed.
• Add sauce at the end so the vegetables don’t get soggy.

Variations

• Spicy: Add chili paste, sriracha, or extra fresh chilies.
• Vegetarian: Swap chicken for tofu or mushrooms.
• Nutty: Add roasted cashews or peanuts for crunch.
• Sweet & Tangy: Add pineapple chunks for a tropical twist.
• Low-Carb: Serve over cauliflower rice or zucchini noodles.

Freezing & Storage

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Freezing: Freeze cooked stir-fry (without rice) for up to 2 months.
• Reheating: Reheat in a hot skillet for best results. If reheating from frozen, thaw overnight in the fridge first.

Special Equipment Needed

• Wok or large non-stick skillet
• Sharp knife for slicing thin chicken and vegetables
• Wooden spoon or spatula for stir-frying

Conclusion

Chicken Stir-Fry with Vegetables and Soy Sauce is the perfect blend of speed, nutrition, and flavor. It’s a complete one-pan meal that’s endlessly adaptable and works for busy weeknights or meal prep. Juicy chicken, crisp veggies, and savory sauce make it a dish that everyone will love. Once you try it, this recipe is sure to become a household favorite.

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Chicken Stir-Fry with Vegetables and Soy Sauce

Author: admin Cuisine: Asian Courses: Dinner, Lunch

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 4 Calories: 380 per serving

Description

Chicken Stir-Fry with Vegetables and Soy Sauce is a quick, healthy, and flavorful dish that brings together tender chicken, colorful vegetables, and a savory soy-based sauce. It’s a staple in Asian-inspired cooking and one of the easiest ways to enjoy a balanced meal in under 30 minutes.

Ingredients

Scale

1/2x 1x 2x 3x

For the Stir-Fry:

• 2 tbsp vegetable oil (or sesame oil for flavor)
• 500 g (1 lb)
• 1 medium onion, sliced
• 1 red bell pepper, sliced into strips
• 1 cup broccoli florets
• 1 cup snap peas (or green beans)
• 1 medium carrot, julienned
• 2 garlic cloves, minced
• 1 piece -inch ginger, grated

For the Sauce:

• ¼ cup soy sauce (low-sodium recommended)
• 2 tbsp oyster sauce (optional, for depth)
• 1 tbsp rice vinegar (or lime juice)
• 1 tbsp honey (or brown sugar)
• ½ cup chicken broth (or water)
• 1 tsp cornstarch (mixed with 2 tsp water for thickening)

For Garnish (Optional):

• Sesame seeds
• Fresh cilantro or green onions
• Chili flakes or sriracha (for spice)

Instructions

1. Step 1: Prepare the Sauce : In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, chicken broth, and cornstarch slurry. Set aside.
2. Step 2: Cook the Chicken : Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add chicken slices in a single layer. Stir-fry for 4–5 minutes until browned and cooked through. Remove chicken and set aside.
3. Step 3: Stir-Fry the Vegetables : Add another 1 tbsp oil to the wok. Toss in garlic, ginger, onion, carrot, bell pepper, broccoli, and snap peas. Stir-fry for 4–5 minutes until vegetables are tender-crisp.
4. Step 4: Combine & Finish : Return chicken to the pan. Pour in the sauce and toss everything together. Stir-fry for another 2–3 minutes until sauce thickens and coats the chicken and veggies.
5. Step 5: Serve : Transfer to plates or bowls. Garnish with sesame seeds, cilantro, or chili flakes. Serve hot with steamed rice or noodles.

Keywords: Chicken Stir-Fry with Vegetables and Soy Sauce