Chicken Stir-Fry with Vegetables and Soy Sauce

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.

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: Anna Williams Cuisine: Asian Courses: 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