Chicken & Vegetable Stirfry
A chicken and vegetable stir-fry is one of the easiest and most versatile meals you can make. It all comes together in a single pan, cooks in minutes, and works beautifully with whatever fresh (or even frozen) veggies you have on hand. You can season it simply with garlic and herbs, or switch up the flavors with soy sauce, teriyaki, or general tso sauce or your favorite stir-fry sauce. It’s also incredibly flexible — serve it over rice, noodles, or keep it low-carb on its own. Whether you’re cooking for one or feeding a family, a good chicken and veggie stir-fry is fast, healthy, colorful, and endlessly customizable, making it a true weeknight go to.
What Do I Need To Make Chicken Vegetable Stirfry?
A chicken and vegetable stir-fry is all about using simple, fresh ingredients to create something delicious with very little effort. Tender bites of chicken cook quickly alongside a colorful mix of broccoli florets, sweet bell peppers, zucchini, and onion — each one adding its own texture and flavor to the pan. The best part is how flexible this meal is: you can swap in whatever veggies you have on hand, from carrots and snap peas to mushrooms or spinach, and it will still turn out wonderfully. With just one pan and a few pantry staples for seasoning or sauce, you’ve got an easy, versatile meal that feels fresh, wholesome, and perfect for busy weeknights when you just want a fresh meal that is quick and easy.
What Should I Serve With Chicken Vegetable Stirfry?
Chicken and vegetable stir-fry pairs beautifully with just about anything, which is what makes it such a versatile go-to meal. You can spoon it over fluffy white or yellow rice, serve it with fragrant jasmine or basmati rice, or try it alongside quinoa for a hearty twist. It’s also delicious over pasta or noodles for a more comforting, saucy dish, and even a warm piece of crusty bread works great for soaking up those flavorful juices. If you’re watching calories or simply prefer something lighter, you can enjoy it all on its own — it’s still filling thanks to the protein and veggies. No matter how you serve it, a good chicken and veggie stir-fry adapts to whatever you’re craving or already have in the kitchen, making it a true everyday favorite.
Can I Use Other Meats For a Stirfry?
Yes of course! You don’t have to stick with chicken to enjoy a great stir-fry — that’s the beauty of how versatile this dish really is. Strips of steak cook up tender and flavorful, pork works wonderfully with a slightly sweet or savory sauce, and tofu is a fantastic plant-based option that soaks up seasoning like a sponge. You can even skip the protein completely and load the pan with extra veggies for a lighter, veggie-forward meal. No matter what you choose, the same basic method works every time, making stir-fry an endlessly flexible recipe you can tailor to your tastes, diet, or whatever ingredients you happen to have in the fridge.
Ingredients
Equipment
Method
- Start by cubing the chicken and adding to a bowl. Marinate the chicken coated in 1 tbsp olive oil and about 1/4 cup of general tso sauce or your favorite cooking sauce like teriyaki or orange sauce. Add the chopped scallion to the marinade. If you don't want to use a cooking sauce, just season the chicken with salt and pepper, Italian seasoning and the olive oil, you can still add the scallion or leave it out.
- Start the rice. I love to use Vigo yellow rice, it takes just 25 minutes to cook and has a wonderful flavor but you can use any rice you like or you can use noodles if you prefer.
- Heat 2 tablespoons oil in large skillet to medium-high heat. Immediately add the broccoli, bell pepper and onion, saute until slightly wilted, about 1-1/2 to 2 minutes. Add the minced garlic and saute for another minute.
- Reduce the heat and make a space in the middle of the pan. Add the chicken mixture to the middle of the pan. You can add some Italian seasoning at this point if you prefer, or you can leave it out if you've marinated the chicken in a sauce. It is totally personal preference.
- Now turn the heat back up to medium high and cook for 8-10 minutes, stirring almost constantly, mixing the contents together. Add another tbsp of olive oil if you need to. Toss the chicken to cook evenly, you can also pile the veggies on top of the chicken to finish cooking. Cook until the veggies are soft and tender and the chicken is golden and cooked through. If you want you can add a bit more cooking sauce to the mix for more robust flavor. I personally use a wooden spoon.
- Plate out the rice and spoon the mixture over and enjoy!
