There’s something deeply satisfying about a good stir fry—crisp-tender veggies, juicy chicken, and a sauce that coats everything in a glossy, flavor-packed embrace. But let’s be honest: not all stir fries are created equal. Some turn out soggy, others lack that restaurant-quality depth.
This Chicken and Vegetable Stir Fry is different. It’s quick, impossibly fresh, and the secret? A simple marinade that transforms basic ingredients into something you’d swear came from your favorite takeout spot.
What I love most is how this dish fits into any lifestyle. Whether you’re meal-prepping for the week, looking for a low-carb dinner, or just need a 30-minute meal that doesn’t taste like an afterthought, this recipe delivers. Pair it with Keto Cabbage Rice for a light, grain-free twist or serve it alongside a crisp Cucumber Salad for a fresh contrast.
The beauty of this recipe lies in its simplicity. A quick marinade gives the chicken deep umami richness, while zucchini, bell peppers, and broccoli add crunch and color. And that sauce? Just the right balance of soy, garlic, and dry sherry to keep things bold without overpowering the fresh ingredients.
Why This Recipe Stand Out?
- It’s ridiculously fast: When I say 30 minutes, I mean it. This is my go-to when I don’t have the patience for anything complicated.
- The marinade makes a difference: That quick soak in soy sauce, dry sherry, and cornstarch? It’s the reason this chicken turns out ultra-juicy and flavorful.
- Endlessly customizable: Swap in your favorite veggies, use tofu instead of chicken, or even add a spicy kick with chili flakes.
- Way healthier than takeout: No mystery sauces, no excessive sodium—just clean, fresh ingredients that you control.
- It actually tastes better the next day: Meal preppers, rejoice! The flavors deepen overnight, making leftovers just as exciting.
Chicken and Vegetable Stir Fry Recipe
Equipment
- Cutting board
- Sharp knife
- Mixing bowls
- Large skillet or wok
- Wooden spoon or spatula
Ingredients
- 6 ounces skinless boneless chicken breast, cut into small pieces
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 zucchini cut into rounds and quartered
- 1 large green bell pepper cut into squares
- 1 cup broccoli florets cut into pieces
- 3 cloves garlic minced
- ½ cup chicken broth
- 1 tablespoon vegetable oil
- 6 green onions chopped
Instructions
- In a bowl, mix soy sauce, dry sherry, and cornstarch. Add chicken pieces and marinate for 10 minutes.
- Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add chicken and cook until golden, then set aside.
- In the same skillet, add another tablespoon of oil. Stir-fry zucchini, bell pepper, and broccoli for 3-4 minutes until crisp-tender.
- Add minced garlic and green onions, stir-frying for another 30 seconds until fragrant.
- Return the chicken to the skillet and pour in the chicken broth. Stir well to combine all ingredients.
- Cook for another 2 minutes until the sauce thickens slightly.
- Remove from heat and serve hot.
- Enjoy with rice, noodles, or on its own!
Nutrition Info:
| Nutrition | Value |
| Calories | 314kcal |
| Carbohydrates | 31g |
| Protein | 7g |
| Fat | 7g |
| Sugar | 7g |
| Sodium | 516mg |
Unexpected Variations To Elevate Your Stir Fry!
- Velvet the Chicken for a Pro Touch – Want that ultra-soft, restaurant-style chicken? Before cooking, coat the marinated chicken in a teaspoon of oil and briefly blanch it in hot water for 30 seconds. This classic Chinese technique keeps the meat extra juicy and tender.
- Try a Double-Sear for Maximum Flavor – Instead of just stir-frying the chicken, give it a double sear. First, cook it until golden, remove it from the pan, then toss it back in at the end with the sauce for a richer, caramelized finish.
- Upgrade Your Sauce with a Miso Boost – Stir a teaspoon of white miso paste into the sauce for a deeper, more complex umami flavor. It adds richness without overpowering the fresh ingredients.
- Char Your Veggies for Wok Hei Magic – Let the veggies sit untouched in a hot pan for 30 seconds before stirring. This slight char brings out a smoky depth that mimics high-heat wok cooking.
- Swap Dry Sherry for Shaoxing Wine – If you have access to it, Shaoxing wine (a Chinese rice wine) will give your stir fry a more authentic depth of flavor compared to dry sherry.
- Finish with a Few Drops of Sesame Oil (But Off the Heat!) – Drizzling sesame oil at the very end preserves its nutty aroma, adding a final layer of richness without becoming overpowering.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
