Chicken Veggie Stir‑Fry with Sweet‑Savory Sauce
Equipment
- Large skillet or wok
- Mixing bowls
- Knife & cutting board
- Whisk or fork
- Spatula or wooden spoon
Ingredients
- 2 boneless skinless chicken breasts (~500 g), cut into ½‑inch cubes
- Salt & pepper, to taste
- 2 tbsp vegetable oil, divided
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 small carrot, thinly sliced
- ½ yellow onion, sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
Sauce:
- ⅓ cup low‑sodium soy sauce
- 3 tbsp brown sugar
- 2 tsp toasted sesame oil
- 2 tsp sriracha or similar (optional)
- 1½ tbsp cornstarch
- ⅓ cup water
Instructions
- Prep the sauce. In a small bowl, whisk together soy sauce, brown sugar, sesame oil, sriracha, cornstarch, and water until smooth.
- Cook the chicken. Heat 1 tbsp oil in a large skillet or wok over medium‑high. Season chicken with salt and pepper. Sear until golden and cooked through, about 4–5 minutes. Remove and set aside.
- Sauté the vegetables. Add remaining oil, then broccoli and carrot. Stir‑fry 1 minute, then toss in pepper and onion. Cook another 1–2 minutes until vegetables are tender‑crisp. Add garlic and ginger; cook 30 seconds more.
- Combine. Return chicken to pan. Stir sauce to recombine, pour in, and toss everything. Bring to a simmer until sauce thickens into a glossy coating, about 1–2 minutes.
- Serve. Remove from heat and garnish with sliced scallions or sesame seeds if desired. Serve over steamed rice or noodles.
Notes
- Swap or add veggies like snow peas, mushrooms, cabbage, or snap peas based on preference or pantry options.
- For more heat, increase the sriracha or add red pepper flakes.
- Store leftovers in airtight containers for up to 4 days; reheat on the stove or microwave, adding a splash of water if needed.
Chicken Veggie Stir-Fry with Sweet-Savory Sauce
If you’re looking for a quick, balanced, and flavor-packed dinner, this Chicken Veggie Stir-Fry with Sweet-Savory Sauce is your perfect go-to. This dish combines tender chicken breast with a medley of crisp vegetables, tossed in a homemade sauce that hits the perfect sweet, salty, and mildly spicy notes.
Unlike greasy takeout, this stir-fry keeps things light yet satisfying. It’s an ideal weeknight meal — quick to make, customizable, and a great way to sneak in more vegetables.
Why You’ll Love This Stir-Fry
This recipe is designed to be ready in under 30 minutes. It uses basic pantry ingredients and common vegetables, making it affordable and easy to recreate. Whether you’re cooking for your family or meal prepping for the week, this dish is a reliable crowd-pleaser. The sauce is made from soy sauce, brown sugar, sesame oil, and a hint of sriracha, making it both savory and slightly sweet with a kick of heat — all thickened with cornstarch to coat each bite perfectly.
Ingredients & Substitutions
While the base recipe includes broccoli, bell pepper, carrots, and onions, feel free to switch things up with mushrooms, snow peas, or cabbage. Don’t have fresh ginger? Use ground ginger or skip it altogether. You can also swap chicken with tofu or shrimp for variety.
How to Serve
Serve your chicken veggie stir-fry over steamed white or brown rice, noodles, or even cauliflower rice for a low-carb alternative. Add sesame seeds or sliced scallions for an extra touch.
Make-Ahead Friendly
Leftovers store well for up to 4 days, making this recipe perfect for meal prep. Just reheat gently on the stove or in the microwave with a splash of water to loosen the sauce.
Whether you’re new to cooking or just need a fast dinner that doesn’t sacrifice flavor, this Chicken Veggie Stir-Fry with Sweet-Savory Sauce delivers. It’s healthy, fast, and endlessly adaptable — everything a home cook needs in a go-to meal.
Other menu recipes can be see here
Original inspiration: Tasty
