Chicken and Vegetable Stir Fry Recipe Food Network Ideas

If you’re looking for a quick, delicious, and healthy dinner option, look no further than this Chicken and Vegetable Stir Fry recipe inspired by Food Network classics. Stir fry dishes are beloved for their vibrant colors, crisp vegetables, and tender, juicy protein, all tossed together in a flavorful sauce.

Whether you’re a weeknight warrior or just in the mood for a light but satisfying meal, this recipe fits the bill perfectly.

With simple ingredients and easy techniques, you can whip up a restaurant-quality stir fry right in your own kitchen. Plus, it’s versatile—feel free to swap in your favorite veggies or adjust the sauce to your taste.

This recipe not only tastes amazing but also packs a nutritious punch, making it a great choice for anyone trying to eat well without sacrificing flavor.

Why You’ll Love This Recipe

There are countless reasons why this Chicken and Vegetable Stir Fry will quickly become a staple in your meal rotation.

• Speed and convenience: Ready in just 30 minutes, it’s perfect for busy evenings.
• Fresh and colorful: A vibrant mix of crunchy vegetables adds texture and nutrients.
• Customizable: Easily swap vegetables or adjust the sauce to suit your preferences.
• Balanced nutrition: A good source of lean protein and fiber-packed veggies.
• One-pan cooking: Minimal cleanup with just a wok or large skillet required.

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons vegetable oil (or any neutral oil)
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 1 cup snap peas
• 3 cloves garlic, minced
• 1 tablespoon ginger, freshly grated
• 3 green onions, chopped
• 1/4 cup low sodium soy sauce
• 2 tablespoons oyster sauce (optional for extra depth)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
• Salt and pepper, to taste
• Sesame seeds for garnish (optional)

Equipment

• Large wok or skillet (preferably non-stick or cast iron)
• Sharp chef’s knife for slicing chicken and chopping vegetables
• Cutting board
• Measuring spoons and cups
• Mixing bowl for sauce
• Spatula or wooden spoon for stirring
• Small bowl for cornstarch slurry

Instructions

1. Prepare the chicken and vegetables. Thinly slice the chicken breasts against the grain for tenderness. Wash and cut all vegetables as directed.
2. Make the sauce. In a small mixing bowl, whisk together the soy sauce, oyster sauce (if using), rice vinegar, and sesame oil. Set aside.
3. Heat the wok. Place the wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the chicken slices in a single layer and season lightly with salt and pepper. Stir-fry for about 4-5 minutes until cooked through and lightly golden. Remove chicken from the wok and set aside.
4. Cook the aromatics. Add the remaining 1 tablespoon of oil to the wok. Toss in the minced garlic and grated ginger, stirring quickly for about 30 seconds until fragrant but not burnt.
5. Stir-fry the vegetables. Add the broccoli, carrots, bell pepper, and snap peas. Stir-fry for 4-6 minutes until the vegetables are crisp-tender but still vibrant in color.
6. Return chicken to wok. Add the cooked chicken back into the wok with the vegetables. Pour the prepared sauce over everything and stir to combine.
7. Thicken the sauce. Stir the cornstarch slurry to recombine and pour it into the wok. Cook for another 1-2 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables beautifully.
8. Finish and serve. Remove from heat, sprinkle chopped green onions and sesame seeds over the top for garnish. Serve immediately over steamed rice or noodles.

Tips & Variations

“For an extra kick, add a pinch of red pepper flakes or a dash of sriracha to the sauce.”

Feel free to use any vegetables you have on hand. Mushrooms, zucchini, baby corn, or bok choy make excellent additions.

For a gluten-free version, substitute tamari for soy sauce and check oyster sauce ingredients or leave it out.

If you want to make this recipe vegetarian or vegan, swap the chicken for firm tofu or tempeh and use vegan oyster sauce alternatives. For more vegetable-forward dishes, check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals or Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Nutrition Facts

Serving Suggestions

This stir fry pairs beautifully with a side of steamed jasmine rice or brown rice for a wholesome meal. You can also serve it over cooked quinoa or noodles such as rice noodles or soba for a comforting twist.

For a refreshing contrast, add a simple cucumber salad with rice vinegar and sesame seeds. If you’re in the mood for a hearty side, try pairing this dish with Vegetable Alfredo Recipes for Creamy, Healthy Dinners for an indulgent vegetable-packed pasta option.

Conclusion

Our Chicken and Vegetable Stir Fry recipe is a perfect example of how simple ingredients can come together to create a flavorful, nutritious, and satisfying meal. It’s quick enough for any weeknight yet impressive enough to serve to guests.

The crisp vegetables and tender chicken bathed in a savory sauce make every bite delightful.

Whether you’re a beginner or a seasoned cook, this recipe’s straightforward steps and adaptable nature ensure it will become a go-to in your kitchen. Don’t hesitate to experiment with different veggies or proteins to keep things exciting.

For more delicious and easy recipes, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet finish to your meal, or explore our Vegan Bread Machine Recipe for Soft, Delicious Loaves to bake fresh bread to accompany your dinner.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chicken and Vegetable Stir Fry”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A quick and healthy chicken stir fry loaded with fresh vegetables and a savory sauce. Perfect for a weeknight dinner that\u2019s both flavorful and nutritious.”, “prepTime”: “PT15M”, “cookTime”: “PT15M”, “totalTime”: “PT30M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 lb boneless, skinless chicken breasts, thinly sliced”, “2 tablespoons vegetable oil”, “1 red bell pepper, sliced”, “1 cup broccoli florets”, “1 medium carrot, thinly sliced”, “1 cup snap peas”, “3 cloves garlic, minced”, “1 tablespoon fresh ginger, grated”, “1/4 cup soy sauce”, “2 tablespoons hoisin sauce”, “1 tablespoon cornstarch mixed with 2 tablespoons water”, “2 green onions, sliced”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat 1 tablespoon oil in a large skillet over medium-high heat.”}, {“@type”: “HowToStep”, “text”: “Add chicken and cook until browned and cooked through, about 5-6 minutes. Remove and set aside.”}, {“@type”: “HowToStep”, “text”: “Add remaining oil, garlic, and ginger to the skillet and saut\u00e9 for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add bell pepper, broccoli, carrot, and snap peas; stir fry for 4-5 minutes until vegetables are tender-crisp.”}, {“@type”: “HowToStep”, “text”: “Return chicken to the skillet and pour in soy sauce and hoisin sauce.”}, {“@type”: “HowToStep”, “text”: “Stir in cornstarch slurry and cook until sauce thickens, about 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Garnish with green onions and serve immediately.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “35 g”, “fatContent”: “12 g”, “carbohydrateContent”: “18 g”}}