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A close-up shot of a steaming plate of stir-fried chicken and vegetables, freshly served on a white ceramic plate over the white marble cooktop. The vibrant vegetables and golden chicken glisten in a light, flavorful sauce, ready to be enjoyed.

Chicken and Vegetable Stir Fry Recipe

This Chicken and Vegetable Stir Fry is a quick, flavorful dish packed with tender chicken, crisp veggies, and a savory sauce. It’s an easy, healthy meal perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 28 minutes
Servings: 2
Course: Main Course
Cuisine: Asian- Inspired, Chinese
Calories: 314
Ingredients Equipment Method

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

Equipment

  • Cutting board
  • Sharp knife
  • Mixing bowls
  • Large skillet or wok
  • Wooden spoon or spatula

Method
 

  1. In a bowl, mix soy sauce, dry sherry, and cornstarch. Add chicken pieces and marinate for 10 minutes.
    A close-up shot of a glass mixing bowl on the white marble cooktop, filled with small chicken pieces coated in a golden marinade of soy sauce, dry sherry, and cornstarch. The marinade glistens as the chicken absorbs the flavors, while a wooden spoon rests on the edge of the bowl, ready for mixing.
  2. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add chicken and cook until golden, then set aside.
    A close-up shot of a black skillet on the white marble cooktop, sizzling with marinated chicken pieces. The chicken is golden brown and slightly crispy on the edges as it cooks over medium-high heat, releasing rich, savory aromas.
  3. In the same skillet, add another tablespoon of oil. Stir-fry zucchini, bell pepper, and broccoli for 3-4 minutes until crisp-tender.
    A close-up shot of a black skillet on the white marble cooktop, filled with vibrant zucchini rounds, green bell pepper squares, and bright green broccoli florets. The vegetables are glistening and slightly charred, showing their crisp-tender texture as they stir-fry.
  4. Add minced garlic and green onions, stir-frying for another 30 seconds until fragrant.
    A close-up shot of the same black skillet on the white marble cooktop, with minced garlic and chopped green onions being tossed in. The garlic sizzles and turns golden, releasing a rich, fragrant aroma that enhances the stir-fry’s depth of flavor.
  5. Return the chicken to the skillet and pour in the chicken broth. Stir well to combine all ingredients.
  6. Cook for another 2 minutes until the sauce thickens slightly.
  7. Remove from heat and serve hot.
  8. Enjoy with rice, noodles, or on its own!
    A close-up shot of a steaming plate of stir-fried chicken and vegetables, freshly served on a white ceramic plate over the white marble cooktop. The vibrant vegetables and golden chicken glisten in a light, flavorful sauce, ready to be enjoyed.