Chicken Stir Fry Recipe Vegetables Wok Made Easy

Looking for a quick, nutritious, and flavorful dinner idea? This chicken stir fry with vegetables cooked in a wok is your perfect go-to recipe.

Stir fry dishes are fantastic because they combine tender, juicy chicken with crisp, colorful vegetables, all cooked rapidly over high heat to preserve their freshness and nutrients. Whether you’re a busy professional or a home cook wanting something satisfying and wholesome, this recipe delivers on both taste and health.

Plus, the versatility of this dish means you can customize it with your favorite veggies and sauces, making it a dinner that never gets boring.

Using a wok enhances the flavors and textures, giving you that authentic stir fry experience right in your kitchen. In this post, I’ll guide you through every step to make this dish effortlessly, share some helpful tips, and even suggest variations to keep your meals interesting.

Ready to stir up some magic? Let’s dive in!

Why You’ll Love This Recipe

This chicken stir fry is a fantastic blend of simplicity and flavor. It’s perfect for weeknights when you want something fast but still nourishing.

The high-heat cooking in the wok seals in the juiciness of the chicken while keeping the vegetables vibrant and crunchy.

Health-conscious cooks will appreciate the lean protein and the variety of fresh veggies packed with vitamins and minerals. The sauce is savory with a hint of sweetness and the right amount of umami, elevating every bite.

Plus, this recipe is easily adaptable to whatever vegetables you have on hand. You can make it spicy, mild, or even gluten-free by adjusting the sauce ingredients.

It’s a versatile, crowd-pleasing meal that fits into many dietary preferences and lifestyles.

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons vegetable oil or avocado oil
• 1 red bell pepper, sliced into thin strips
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 1 small zucchini, sliced into half-moons
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 3 green onions, chopped
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon crushed red pepper flakes (optional for heat)
• Salt and black pepper, to taste
• Cooked jasmine or brown rice, for serving

Equipment

• Wok (preferably carbon steel or non-stick)
• Sharp chef’s knife for slicing chicken and vegetables
• Cutting board
• Mixing bowls
• Measuring spoons
• Wooden spoon or spatula for stir frying
• Serving plates or bowls

Instructions

1. Prepare the chicken and vegetables: Thinly slice the chicken breasts and set aside. Wash and cut the vegetables as described in the ingredients list. Mince the garlic and grate the ginger.
2. Make the sauce: In a small bowl, combine soy sauce, oyster sauce, hoisin sauce, sesame oil, and crushed red pepper flakes. Mix well and set aside.
3. Heat the wok: Place your wok over high heat and add 1 tablespoon of vegetable oil. Once hot and shimmering, add the chicken slices.
4. Cook the chicken: Stir fry the chicken for 4-5 minutes until cooked through and slightly browned. Remove the chicken from the wok and set aside.
5. Cook the vegetables: Add the remaining 1 tablespoon of oil to the wok. Toss in garlic and ginger, stir for 30 seconds until fragrant. Add the carrots, broccoli, and bell pepper first as they take longer to cook.
6. Add quicker-cooking vegetables: After 2 minutes, add the zucchini and green onions. Stir fry all the vegetables for another 2-3 minutes, keeping them crisp yet tender.
7. Combine chicken and sauce: Return the cooked chicken to the wok. Pour the prepared sauce over everything and toss well to coat evenly. Cook for an additional 1-2 minutes to let the flavors meld.
8. Season and serve: Taste and add salt or pepper if needed. Serve immediately over steamed jasmine or brown rice.

Tips & Variations

“To get that perfect wok hei flavor, make sure your wok is very hot before adding ingredients.”

Tip: Don’t overcrowd the wok. If making a larger batch, cook the chicken and vegetables in batches to maintain high heat and prevent steaming.

Vegetable swaps: Use snap peas, baby corn, mushrooms, or bok choy for variety. Frozen mixed veggies can work in a pinch too.

Protein alternatives: Swap chicken for tofu, shrimp, or thinly sliced beef for different flavors.

Sauce twists: Add a splash of rice vinegar or lime juice for tanginess. For spicy lovers, toss in sriracha or chili garlic sauce.

Gluten-free option: Use tamari or coconut aminos instead of soy sauce and omit oyster sauce or replace it with a mushroom-based sauce.

Nutrition Facts

Serving Suggestions

This chicken stir fry is a standalone meal when served over steamed rice or noodles. For a lighter option, serve it with cauliflower rice or quinoa.

You can also pair it with a fresh cucumber salad or a side of spring rolls for a complete Asian-inspired dinner.

Looking to expand your vegetable repertoire? Check out Peruvian Vegetable Recipes for Flavorful Healthy Meals for vibrant ideas that bring new life to your greens.

For a sweet finish, try the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious — it’s a perfect balance to the savory stir fry.

And if you love making your own bread to soak up sauces, the Vegan Bread Machine Recipe for Soft, Delicious Loaves is a great companion recipe.

Conclusion

This chicken stir fry with vegetables cooked in a wok is a delicious, healthy, and quick recipe that anyone can master. The combination of tender chicken, vibrant veggies, and a savory sauce creates a meal that’s both satisfying and nutritious.

Its versatility makes it ideal for customizing with whatever ingredients you have on hand, making it a staple in your weekly meal rotation.

Whether you’re cooking for yourself, family, or guests, this recipe is sure to impress with its bold flavors and colorful presentation. Plus, it supports a balanced diet without sacrificing taste or convenience.

Next time you need a hassle-free dinner idea that feels fresh and home-cooked, give this chicken stir fry a try — your taste buds and schedule will thank you!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chicken Stir Fry with Vegetables”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A quick and healthy chicken stir fry loaded with colorful vegetables cooked in a hot wok. Perfect for a nutritious weeknight dinner.”, “prepTime”: “PT15M”, “cookTime”: “PT10M”, “totalTime”: “PT25M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 tablespoons vegetable oil”, “1 pound boneless, skinless chicken breast, thinly sliced”, “1 red bell pepper, sliced”, “1 cup broccoli florets”, “1 medium carrot, julienned”, “1 cup snap peas”, “3 cloves garlic, minced”, “1 tablespoon fresh ginger, minced”, “3 tablespoons soy sauce”, “1 tablespoon oyster sauce”, “1 teaspoon cornstarch mixed with 2 tablespoons water”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat oil in a wok over medium-high heat.”}, {“@type”: “HowToStep”, “text”: “Add chicken slices and stir-fry until cooked through, about 4-5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add garlic and ginger, stir-fry for 30 seconds until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add bell pepper, broccoli, carrot, and snap peas; cook for 3-4 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in soy sauce and oyster sauce, stir to combine.”}, {“@type”: “HowToStep”, “text”: “Add cornstarch mixture and cook until sauce thickens, about 1-2 minutes.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste and serve hot.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “35 g”, “fatContent”: “10 g”, “carbohydrateContent”: “15 g”}}