Chicken & Veggie Stir-Fry

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Your New Go-To Weeknight Dinner: An Easy Chicken & Veggie Stir-Fry Recipe

There’s a certain magic in the sizzle of a stir-fry. That hot, hissing sound as ingredients hit the pan promises something quick, delicious, and deeply satisfying. For me, this Chicken & Veggie Stir-Fry is more than just a recipe; it’s my weeknight lifeline. It’s the dish I turn to when the day has been long, the fridge is full of bits and pieces, and my family needs a meal that feels both nourishing and comforting. It’s the ultimate blank canvas, transforming simple chicken and crisp vegetables into a glossy, savory-sweet masterpiece that never fails to gather everyone around the table.

Why You’ll Love This Recipe

It’s a 30-minute rescue mission. From chopping to serving, this dish comes together faster than takeout can arrive, making hectic evenings feel manageable.
You control the sodium and freshness. Unlike restaurant versions, you decide exactly what goes in, creating a flavorful dish that’s light, not greasy.
It’s a genius clean-out-the-fridge meal. The formula is forgiving. Swap in whatever veggies you have on hand for a new creation every time.
The sauce is the star. It’s a perfectly balanced blend of savory, sweet, and aromatic that clings to every piece of chicken and vegetable.

I knew this recipe was a true winner when I made it for my friend’s notoriously picky ten-year-old. He usually regards anything green with deep suspicion. I served him a bowl without comment, and he focused on the chicken and rice. Then, a small forkful of broccoli, cloaked in that glossy sauce, slipped in. Then another. He cleaned his plate and, with wide eyes, asked, “Can you make this again?” It was a quiet, dinnertime victory.

What Makes It Special

This stir-fry stands out because of its thoughtful simplicity and the way each ingredient builds layers of flavor and texture.

The Chicken & The Sear: Cubed chicken breast, seasoned simply, gets a beautiful golden sear in a hot pan, locking in juices and creating fond—those tasty browned bits—for the sauce.
The Veggie Duo: Broccoli florets become tender-crisp and vibrant, while sliced mushrooms soak up the sauce and add a savory, almost meaty depth.
The Aromatic Base: Fresh garlic and ginger aren’t just ingredients; they’re the fragrant soul of the dish, sautéed until they perfume your entire kitchen.
The Signature Sauce: A harmony of reduced-sodium soy sauce, a touch of brown sugar for caramel sweetness, toasted sesame oil for nutty depth, and chicken broth thickened just slightly into a velvety, clinging glaze.

Making It Happen

Gather your ingredients beside the stove—this moves quickly. Start by heating a drizzle of oil in your largest pan or wok over medium-high heat. When it shimmers, add your seasoned chicken in a single layer. Let it sear undisturbed for a minute to get that gorgeous color, then toss until it’s cooked through and firm. Scoop it onto a clean plate; it will finish its journey later.

To the same pan, add another glug of oil. Toss in your sliced mushrooms. You’ll hear them sigh as they start to release their moisture and turn golden. Now, add the broccoli florets. The key here is a lively stir-fry—keep everything moving for just 3-4 minutes until the broccoli is bright green and tender-crisp, then join them with the chicken on the plate.

For the grand finale: a final teaspoon of oil, then your minced garlic and ginger. They’ll become fragrant in under 30 seconds—don’t let them burn! Now, pour in your whisked sauce mixture (soy, broth, brown sugar, sesame oil, and flour). It will bubble and thicken almost immediately into a glossy, luxurious glaze. Return the chicken and all those beautiful vegetables back to the pan. A few gentle folds is all it takes to coat everything in that irresistible sauce and heat it through. And just like that, dinner is served.

You Must Know

Prep is everything. Have all your ingredients chopped, measured, and within arm’s reach before you turn on the heat.
Don’t crowd the pan. Cooking in batches ensures you get a sear, not a steam. This is the secret to restaurant-style texture.
Thicken to your liking. The sauce will thicken upon standing. For a thinner sauce, use a little less flour or add a splash of extra broth.

Serving It Right

Pile this stir-fry high over a cloud of steamed jasmine or brown rice to soak up every drop of sauce. For a low-carb option, cauliflower rice works beautifully. A simple side of crunchy Asian slaw or sliced cucumbers with rice vinegar provides a refreshing contrast. To drink, a crisp lager, chilled green tea, or sparkling water with lime all complement the savory flavors perfectly.

Make It Different

Protein Swap: Use shrimp, thinly sliced beef sirloin, firm tofu, or even edamame for a plant-based version.
Veggie Variations: Swap in snap peas, bell peppers, water chestnuts, baby corn, or shredded carrots for the broccoli and mushrooms.
Flavor Twists: Add a spoonful of chili-garlic paste or sriracha to the sauce for heat. A squeeze of fresh lime juice at the end adds bright acidity.

Storage & Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium-low heat with a tiny splash of water or broth to loosen the sauce. Microwaving is fine but can soften the vegetables further.

Success Tips

For the crispiest vegetables, ensure they are completely dry before adding to the hot oil. If using frozen vegetables, thaw and pat them dry thoroughly to avoid a watery sauce. Toasting your sesame seeds (if using as a garnish) in a dry pan before sprinkling them on adds a wonderful nutty crunch.

Frequently Asked Questions

Q: Can I make this stir-fry ahead of time?
A: You can chop all the veggies and mix the sauce a day ahead, storing them separately in the fridge. The actual stir-frying is best done just before serving for peak texture.

Q: My sauce turned out too thick. How can I fix it?
A: Simply stir in a little extra chicken broth or water, one tablespoon at a time, until it reaches your desired consistency.

Q: What’s the best rice to serve with this?
A: Jasmine or basmati rice are classic choices for their fragrance, but brown rice or quinoa are excellent hearty, whole-grain options.

Q: Can I use frozen vegetables?
A: You can, but be sure to thaw and drain them very well to prevent excess water from diluting your delicious sauce.

Q: Is there a gluten-free alternative for the soy sauce?
A: Absolutely! Use tamari or a certified gluten-free soy sauce. For the flour in the sauce, a 1:1 gluten-free all-purpose blend or cornstarch slurry (mix 1 tbsp cornstarch with 2 tbsp cold water) will work perfectly.

Chicken & Veggie Stir-Fry Recipe

Ingredients

1 lb (455 g) chicken breast, cubed
Salt and pepper, to taste
1 lb (455 g) broccoli florets
8 oz (225 g) mushrooms, sliced
3 tablespoons oil (like avocado or vegetable), divided
For the Sauce:
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons toasted sesame oil
- ⅓ cup (80 mL) reduced-sodium soy sauce
- 1 tablespoon brown sugar
- 1 cup (240 mL) chicken broth
- ¼ cup (30 g) all-purpose flour

Preparation

In a large pan or wok over medium-high heat, add 1 tablespoon of oil. Once hot, add the cubed chicken, season with salt and pepper. Sauté for 5-7 minutes until cooked through and browned. Remove from pan and set aside.
In the same pan, heat another tablespoon of oil. Add the sliced mushrooms and cook for 2-3 minutes until they begin to soften. Add the broccoli florets and stir-fry for an additional 3-4 minutes, until the broccoli is vibrant and tender-crisp. Remove the vegetables and set aside with the chicken.
Reduce heat to medium. Add the final tablespoon of oil to the pan. Sauté the minced garlic and ginger for about 30 seconds, until fragrant.
In a separate bowl, whisk together the chicken broth, soy sauce, brown sugar, sesame oil, and flour until smooth. Pour the mixture into the pan with the garlic and ginger. Stir constantly as the sauce comes to a simmer and thickens into a glossy glaze, about 2-3 minutes.
Return the cooked chicken and vegetables to the pan. Gently toss everything until evenly coated in the sauce and heated through. Serve immediately.

Nutrition Information (per serving, estimated): Calories: 320 | Fat: 14g | Carbohydrates: 18g | Protein: 30g