Chicken and Vegetable Stir Fry Recipe

Introduction

This Chicken and Vegetable Stir Fry is a quick and nutritious meal packed with colorful veggies and tender chicken. The flavorful sauce perfectly balances sweet and savory notes, making it an ideal weeknight dinner. Ready in under 30 minutes, it’s both satisfying and easy to prepare.

Ingredients

• 1 Tbsp oil
• 500g chicken breast
• ½ head of broccoli
• ½ cauliflower
• 2 carrots, peeled and sliced
• 1 cup edamame beans, thawed (125g)
• 30g slivered almonds, toasted
• ¼ cup soy sauce (60mls)
• 2 Tbsp sweet chili sauce
• 1 Tbsp honey
• 1 Tbsp sesame oil
• 1 Tbsp cornflour
• 1 tsp crushed garlic
• 1 tsp crushed ginger

Instructions

1. Step 1: In a small jug, combine soy sauce, sweet chili sauce, honey, sesame oil, cornflour, crushed garlic, and crushed ginger. Whisk until smooth and set aside.
2. Step 2: Heat the oil in a large nonstick pan over medium heat. Slice the chicken into 1cm thick pieces and cook for a couple of minutes on each side until browned. Remove chicken from the pan and set aside.
3. Step 3: Cut broccoli and cauliflower into bite-sized pieces. Add them to the pan with a splash of water and stir fry for 3 minutes until slightly tender.
4. Step 4: Add sliced carrots and edamame beans to the pan and stir fry for an additional 2 minutes. Return the cooked chicken to the pan.
5. Step 5: Pour the stir fry sauce over the chicken and vegetables. Stir to combine, then simmer for 3 to 5 minutes, stirring occasionally, until everything is heated through and sauce thickens.
6. Step 6: Sprinkle toasted slivered almonds over the stir fry and serve immediately with steamed rice or noodles.

Tips & Variations

• Use firm tofu instead of chicken for a vegetarian version.
• Add bell peppers or snap peas for extra crunch and color.
• For more heat, mix in a dash of chili flakes or fresh sliced chili.
• Toast the almonds gently in a dry pan to enhance their nutty flavor before adding.

Storage

Store leftover stir fry in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat or in the microwave until warmed through. Avoid reheating multiple times to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables work well in this stir fry. Just add them directly to the pan and cook a little longer to ensure they’re heated through.

What can I serve with this stir fry?

This dish pairs nicely with steamed white or brown rice, noodles, or even quinoa for a healthy and filling meal.

Chicken and Vegetable Stir Fry Recipe

Print Recipe

★★★★★

4.9 from 109 reviews

A vibrant and healthy Chicken and Vegetable Stir Fry featuring tender chicken breast, crisp broccoli, cauliflower, carrots, and edamame beans tossed in a savory and slightly sweet soy-based sauce. Finished with toasted slivered almonds for added crunch, this easy stir fry is perfect for a quick and satisfying meal served over steamed rice or noodles.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Protein

• 500g chicken breast
• 1 cup edamame beans, thawed (125g)

Vegetables

• ½ head of broccoli
• ½ cauliflower
• 2 carrots, peeled and sliced

Sauce & Seasonings

• ¼ cup soy sauce (60mls)
• 2 Tbsp sweet chili sauce
• 1 Tbsp honey
• 1 Tbsp sesame oil
• 1 Tbsp cornflour
• 1 tsp crushed garlic
• 1 tsp crushed ginger

Other

• 1 Tbsp oil (for frying)
• 30g slivered almonds, toasted

Instructions

1. Prepare the sauce: Add all the ingredients for the stir fry sauce including soy sauce, sweet chili sauce, honey, sesame oil, cornflour, crushed garlic, and crushed ginger to a small jug and whisk together until smooth. Set aside.
2. Cook the chicken: Heat 1 tablespoon of oil in a large nonstick pan over medium heat. Cut the chicken breast into 1cm thick slices and fry them for a couple of minutes on each side until lightly browned and mostly cooked through. Remove the chicken from the pan and set aside.
3. Cook the vegetables: Chop broccoli and cauliflower into bite-sized pieces and add them to the pan with a splash of water. Stir-fry the vegetables for about 3 minutes until they start to soften but remain crisp.
4. Add remaining vegetables: Add the sliced carrots and thawed edamame beans to the pan. Stir-fry for an additional 2 minutes to combine and cook through.
5. Combine and simmer: Return the partially cooked chicken back to the pan with the vegetables. Pour in the prepared stir fry sauce and mix everything well. Let it simmer gently, stirring occasionally, for 3 to 5 minutes until the chicken is cooked thoroughly and the sauce has thickened.
6. Finish and serve: Sprinkle toasted slivered almonds over the stir fry for crunch. Serve immediately over steamed rice or noodles for a complete meal.

Notes

• Use a splash of water to help steam and soften the vegetables while stir-frying, avoiding excess oil.
• To toast slivered almonds, dry fry them in a small pan over medium heat, stirring regularly until golden and fragrant.
• Adjust the sweetness by adding more or less honey according to taste.
• Serving suggestion: pair with jasmine rice or egg noodles for a classic Asian-inspired dish.
• For a gluten-free option, substitute soy sauce with tamari or coconut aminos.

Keywords: chicken stir fry, vegetable stir fry, Asian chicken recipe, healthy chicken dinner, quick stir fry