Chicken and Veggie Stir-Fry
A vibrant, protein-packed stir-fry with tender chicken, crisp vegetables, and a savory soy-ginger glaze. This asian-inspired chicken ready in about 45 minutes pairs cubed boneless chicken breast, large, sliced bell pepper, head, florets broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cubed boneless chicken breast
- 1 large, sliced bell pepper
- 1 head, florets broccoli
- 1 medium, julienned carrot
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 3 cloves, minced garlic
- 1 tbsp, grated ginger
- 2 tbsp canola oil
- 1 cup, cooked brown rice
Instructions
- Step 1: Heat 2 tbsp canola oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 tbsp grated ginger, sauté for 30 seconds until fragrant.
- Step 2: Add 1 lb cubed chicken breast and cook for 5-6 minutes until browned and cooked through. Remove and set aside.
- Step 3: In the same skillet, add 1 large bell pepper, 1 head broccoli, and 1 medium carrot. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Step 4: Return the chicken to the skillet. Add 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1/2 tsp black pepper. Cook for 2-3 minutes until the sauce thickens and coats the chicken.
- Step 5: Serve over 1 cup cooked brown rice, garnished with chopped green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chicken and Veggie Stir-Fry take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chicken and Veggie Stir-Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cubed boneless chicken breast from drying out.
Can I substitute ingredients in Chicken and Veggie Stir-Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chicken and Veggie Stir-Fry for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chicken and Veggie Stir-Fry?
Asian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
