Chicken and Vegetable Stir fry in Sauce

Let me show you how to prepare a colorful and flavorful chicken and vegetable stir-fry in about 30 minutes! A quick, healthy, and delicious dinner perfect for busy weeknights.

Why Stir-Fry Meals Work So Well

If you enjoy meals that are both comforting and vibrant, this one will quickly become a family favorite.

Stir-fry meals have always been a go-to in my kitchen, especially on busy weeknights, because they are quick, flexible, and flavorful. With just a few simple ingredients, you can bring together a balanced dish that’s fresh and nourishing.

This is the kind of dish that makes the kitchen smell amazing in minutes! The combination of ginger, garlic, and soy sauce gives it that irresistible stir-fry aroma, while the bell peppers add a nice crunch. I often serve it over white rice for a complete meal. However, it's also great with pasta, quinoa, couscous, and even fonio!

What I love most is how easily customizable stir-fry recipes are. You can choose your preferred variety of vegetables, but it is best to opt for the crunchy variety, as you don't want to end up with wilted veggies in your stir-fry.

This is a very simple Chicken and Vegetable stir-fry recipe. It's healthy, tasty, and easy to make. Most importantly, it's a great way for you and your family to enjoy vegetables.

It’s perfect for busy weeknights, meal prep, or anyone looking for a balanced meal without compromising flavor. It comes together in under 30 minutes!

Ingredients for Making Chicken and Vegetable Stir-Fry

1. Chicken breast: Makes the stir-fry filling without feeling heavy
2. Paprika: Adds a smoky flavour that lifts the overall taste of your chicken and vegetable stir-fry.
3. Oil: Brings the flavours of all your ingredients together in one pan.
4. Red bell pepper: Brightens your chicken and vegetable stir-fry dish and balances the flavours.
5. Green bell pepper: Adds a fresh and crunchy taste to your stir-fry dish.
6. Onion: Adds flavour to your stir-fry while improving its aroma and colour.
7. Garlic: Introduces a bold, irresistible aroma that makes your stir-fry dish even more comforting.
8. Habanero pepper: Adds a spicy kick for those who love a little heat in their chicken stir-fry meals.
9. Soy sauce: Enhances your chicken and vegetable stir-fry dish with an umami-rich flavour and a pleasant salty note.
10. Ginger minced: Complements the other ingredients in your chicken and vegetable stir-fry meal.
11. Cornstarch: Prevents your chicken from drying out during cooking, while also thickening your sauce.
12. Chicken stock: Adds flavour that helps boost the overall taste of your chicken and vegetable stir-fry.
13. Salt: Enhances the natural flavours of your chicken and vegetables in the stir-fry dish.
14. Black pepper provides a slightly spicy kick that complements the other ingredients in your chicken and vegetable stir-fry dish.

How to Make Chicken and Vegetable Stir-Fry 

• Garnish with parsley, if desired, and serve over white rice or any other food of your choice.
• Cut the chicken into strips. Clean if you choose to, and pat them dry thoroughly.
• Season the chicken with salt, black pepper, and paprika. Set aside
• Preheat the oil in a pan, add the chicken, and cook for about 3-4 minutes on each side.
• Add bell peppers, onions, ginger, garlic, and minced habanero pepper. Cook for a minute to two.
• Meanwhile, mix the cornstarch with 1.5 tablespoons of chicken broth to create the cornstarch slurry. Mix well until dissolved.
• Add the cornstarch slurry, soy sauce, and the remaining chicken broth to the stir-fry. Leave to cook for about 5 minutes.

How to Store Leftover Chicken and Vegetable Stir-fry

Store your chicken and vegetable stir-fry leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm it on the stovetop or microwave, and add just a splash of water if the sauce feels too thick.

How to serve your Chicken and Vegetable Stir-Fry

One of the reasons why I love this Chicken and Vegetable Stir-Fry recipe is how easy it is to pair with different sides. It’s a complete meal on its own, but you can stretch it further and make it more filling for your family by pairing it with these simple additions:

• Serve with rice: White rice or this instant pot brown rice works perfectly to soak up the sauce.
• Pair with noodles: Noodles or pasta make a quick and tasty option.
• Try with grains: Quinoa, couscous, or bulgur wheat add extra nutrition and variety.
• Wrap it up: Use tortillas or flatbread to make a quick stir-fry wrap for lunch or dinner.

No matter how you choose to serve it, this chicken and vegetable stir-fry is one of those meals that fits right into a busy family table, and everyone can enjoy it in their own way.

Other Stir-Fry Recipes You May Want To Try Out:

1. Chicken stir fry with spinach
2. Shrimp stir fry
3. Chicken and vegetable stir fry in tomato sauce
4. Fonio Stir-fry 
5. Easy beef stir-fry
6. Spicy onion sauce
7. Nutritious ground beef and cabbage sauce

Notes:

• Control the spice: For a milder dish, remove the seeds from habanero or replace it with jalapeño.
• Use what you have: Add other veggies like broccoli, carrots, or snap peas for extra color and crunch.
• Gluten-free: Swap soy sauce for tamari or coconut amino.

Chicken and Vegetable Stir-fry

A mouthwatering, colorful dinner loaded with healthy protein and veggies, all prepared in one skillet. You won’t want to miss this dish! Quick, easy, and delicious.

4.84 from 6 votes

Print Pin Rate

Course: Main Course, Side Dish

Keyword: homemade, quick

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 334.3kcal

Author: Lola Osinkolu

Ingredients

• 1½ lb chicken breast
• ½ teaspoon paprika
• 2 tablespoons oil
• 1 red bell pepper sliced
• 1 green bell pepper sliced
• 1 large onion sliced
• ½ tablespoon minced ginger
• 2 cloves garlic minced
• 1 habanero pepper minced
• 1½ tablespoons cornstarch
• 1½ cups chicken stock divided
• 2 tablespoons soy sauce
• salt and black pepper to taste
• Fresh parsley for garnish, optional

Instructions

• Cut the chicken breasts into bite-sized chunks. Clean them if you prefer, then pat dry thoroughly.
• In a bowl, season the chicken with salt, black pepper, and paprika. Set aside.
• Heat the oil in a large pan over medium-high heat. Add the chicken chunks and cook for about 3 to 4 minutes on each side until golden brown. Remove from the pan and set aside if needed.
• In the same pan, add the sliced bell peppers, onions, minced ginger, garlic, and habanero pepper. Sauté for 1–2 minutes until fragrant and slightly tender.
• In a small bowl, mix the cornstarch with about 1½ tablespoons of chicken stock. Stir until smooth and lump-free.
• Pour the remaining chicken stock, soy sauce, and cornstarch slurry into the pan. Stir well and return the chicken to the pan. Cook for about 5 minutes, or until the sauce thickens and coats the chicken evenly.
• Taste and adjust seasoning if needed. Garnish with fresh parsley, and serve hot over white rice, noodles, or your favorite side.

Video

https://www.youtube.com/watch?v=HjWgYc98Utg

Nutrition

Calories: 334.3kcal | Carbohydrates: 13.2g | Protein: 40.4g | Fat: 12.7g | Saturated Fat: 1.8g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 6.3g | Trans Fat: 0.05g | Cholesterol: 111.6mg | Sodium: 833mg | Potassium: 921.4mg | Fiber: 1.9g | Sugar: 4.9g | Vitamin A: 1242.9IU | Vitamin C: 70.4mg | Calcium: 28.2mg | Iron: 1.4mg

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