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Chicken & Vegetable Stir Fry

Easy, customizable, & delicious!

Tender chicken tossed in a delicious sauce with thinly sliced vegetables. Need I say more?

This nutritious recipe is so good that it has worked its way into our regular rotation.

Perfect for a quick dinner or even as a meal prep to get you through your busy week.

This recipe will be sure to curb any Chinese takeout cravings you might have. The best part? Besides it being easy to make and delicious, you can use whatever vegetables you have on hand.

Chicken & Vegetable Stir Fry

Servings 2-4


For Sauce

  • 1/2 cup Light Brown Sugar

  • 1/2 cup Soy Sauce

  • 1/3 cup Water

  • 1 tsp Toasted Sesame Oil

  • 1 1/2 tsp Ginger Paste

  • 3 Cloves Garlic (grated with a micro plane) or 3 tsp Garlic Paste

  • 1/2 tsp Red Pepper Flakes (optional)

  • 1 tbsp Water plus 2 tsp cornstarch for thickening slurry

For Chicken

  • 1 1/2 lbs. of Boneless Skinless Chicken cut into 1-inch pieces. I recommend a mixture of chicken thighs and tenderloins.

  • 1/2 tsp Salt

  • 1/2 tsp Pepper

  • 1/2 Garlic Powder

  • 1 tbsp Vegetable Oil


  • 1/2 Small White Onion thinly sliced

  • 3 Green Onions cut into thin pieces

  • 1/2 Small Red Pepper cut into thin strips (optional)

  • 1/2 Broccoli Head cut into bite-sized pieces (optional)


  1. Start by mixing light brown sugar, soy sauce, 1/3 cup of water, toasted sesame oil, ginger, garlic, and red pepper flakes in a bowl, then set aside. *Do not add the Cornstarch Slurry ingredients - these will be mixed in separately later.

  2. Slice all veggies and set aside. *All vegetables should be thinly sliced, or bite sized because they get cooked at the very end in the sauce.

  3. Cut chicken into 1-inch pieces and season with salt, pepper, and garlic powder.

  4. Using a skillet, set temperature to medium high and add vegetable oil.

  5. Once oil is shimmering, add chicken to the pan in a single layer. Cook chicken on each side for 3-4 minutes.

  6. Place cooked chicken aside on a clean plate. You will have multiple batches; I usually have 2.

  7. Once all chicken is cooked and set aside, turn the heat down and add the sauce to the pan, then bring to a simmer.

  8. Combine the final tbsp of water and 2 teaspoons of cornstarch to create the thickening slurry and add to the sauce.

  9. Simmer and stir sauce until thickened for 1-3 minutes.

  10. Once the sauce has thickened, return chicken to the pan, along with the vegetables you set aside earlier.

  11. Ensure that all chicken and veggies are coated in the sauce.

  12. Serve over rice and enjoy!

Customize it!

There are many different vegetable combinations you can add here. You really can use whatever you have hanging out in your fridge. Thinly sliced zucchini, carrots, cabbage, and mushrooms would all taste yummy in this recipe.

Instructional Video


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