Updated on January 27, 2026
This Easy Chicken Stir-Fry with Vegetables is your go-to weeknight dinner when you want something fresh, colorful and fast. Meals like this are a staple of simple weeknight dinner ideas, especially when you want something fresh, fast, and made in one pan.Tender chicken cooks in minutes with crisp-tender veggies and a glossy, flavorful stir-fry sauce that coats every bite. You can use whatever vegetables you have in the fridge and serve it over rice or noodles for a complete meal. It all comes together in one pan, making this recipe perfect for busy nights when you still want a homemade dinner. Recipes like this are ideal if you’re following a chicken meal prep for beginners approach and want simple, repeatable meals for busy weeks.
Easy Chicken Stir-Fry with Vegetables
Ingredients
- 2 tbsp vegetable oil
- 1 lb chicken breast, thinly sliced (450 g)
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snow peas
- 1 medium carrot, julienned
- 2 cloves garlic, minced
- 2 tbsp soy sauce (low sodium)
- 1 tbsp oyster sauce (optional)
- 1 tsp cornstarch mixed with 2 tbsp water
- Salt and pepper, to taste
- Cooked rice, for serving
Instructions
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add chicken slices and stir-fry for 4–5 minutes until cooked through. Remove and set aside.
- In the same pan, add remaining oil. Stir-fry garlic, bell pepper, broccoli, snow peas, and carrot for about 4–5 minutes until tender-crisp.
- Return chicken to the pan. Add soy sauce, oyster sauce, and cornstarch slurry. Toss everything until the sauce thickens slightly and coats the chicken and vegetables.
- Adjust seasoning with salt and pepper. Serve hot over steamed rice.
Private Notes
Tried this recipe?
Let us know how it was!FAQ: Easy Chicken Stir-Fry with Vegetables
What vegetables work best in chicken stir-fry?
This recipe is very flexible. Bell peppers, broccoli, carrots, snow peas, snap peas, zucchini and onions all work great in chicken stir-fry. Try to combine a few different colors and textures, and slice everything into similar-sized pieces so the vegetables cook evenly and stay crisp-tender instead of mushy.
How do I keep chicken stir-fry from turning watery?
Make sure the pan is hot before you add the chicken and vegetables, and avoid overcrowding the pan. Excess moisture from too many ingredients at once will steam instead of sear. Pat the chicken dry with paper towels, cook in batches if needed, and let the sauce simmer for a minute so it thickens and clings to the stir-fry.
Can I use frozen vegetables for this stir-fry?
Yes, you can use frozen vegetables, but it’s best to partially thaw and pat them dry before cooking. Add them to the pan after the chicken is mostly cooked and stir-fry over high heat so excess moisture can evaporate quickly. The texture will be a little softer than with fresh vegetables, but still delicious and convenient.
If you love quick skillet dinners like this, try our Quick Lemon Garlic Chicken Pasta or Creamy Garlic Mushroom Pasta next. For easy make-ahead lunches, check out our Greek Chicken Meal-Prep Bowls, and for a cozy meat-free option, you’ll love our Smoky Chickpea & Spinach Stew.
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