Chicken Vegetable Stir Fry Recipe

Overhead view of Asian chicken stir fry with veggies.

5 from 4 votes

Chicken Vegetable Stir Fry Recipe

Chicken Vegetable Stir Fry Recipe combines tender chicken thighs, a colorful mix of vegetables, and an easy marinade - all served over rice. So delicious and way better than take-out!

Course Main Dish

Cuisine Chinese

Keyword Chicken Stir Fry Recipe, chicken vegetable stir fry recipe, Chinese take-out, easy stir fry

Prep Time 25

Cook Time 30

Total Time 55

Servings servings

Calories 311kcal

Author Sue Ringsdorf

Ingredients

2 ½ pounds chicken thighs - cut into bite-sized pieces
3 large carrots - julienned
2 medium bell peppers - one color, sliced
8 oz. sliced mushrooms
3 cups broccoli florets
3 cups snow peas
2 Tablespoons sesame oil
kosher salt and freshly ground black pepper - to taste

For the sauce:

3/4 cup lower-sodium soy sauce
6 Tablespoons lower-sodium chicken broth
3 Tablespoons rice wine vinegar
1 ½ Tablespoon chili paste
1 ½ Tablespoon oyster sauce
3 Tablespoons brown sugar
3 cloves garlic - minced
1 Tablespoon ginger - minced
2 Tablespoons cornstarch - mixed with 2Tablespoons water

To serve:

cooked rice - to serve
toasted sesame oil and sesame seeds - to serve

Instructions

Prep the chicken. Slice the chicken thighs in bite-sized pieces. Place in a storage bag.
Make the marinade. In a small bowl, combine the soy sauce, chicken broth, rice wine vinegar, chili paste, oyster sauce, brown sugar, minced garlic and ginger. Stir well, and pour 1/4 cup into the storage bag with the chicken. Refrigerate until ready to cook.
2 ½ pounds chicken thighs, 3/4 cup lower-sodium soy sauce, 6 Tablespoons lower-sodium chicken broth, 3 Tablespoons rice wine vinegar, 1 ½ Tablespoon chili paste, 1 ½ Tablespoon oyster sauce, 3 Tablespoons brown sugar, 3 cloves garlic, 1 Tablespoon ginger
Combine 2 Tablespoons cornstarch with 2 Tablespoons of cold water.
2 Tablespoons cornstarch
Begin cooking. In a large cast iron skillet (or wok, or medium stock pot), heat to medium-high with a bit of oil. Use a tongs to remove the chicken from the bag (shaking off marinade) and place in skillet to cook.
2 Tablespoons sesame oil
Cook the chicken for 8-10 minutes, or until nearly done. It should read 165 degrees on a digital thermometer. Remove the chicken (and juices/garlic/ginger) to a separate bowl.
Cook veggies. Place skillet back on heat, and add more oil. Add the veggies (carrots, bell pepper, mushrooms, snow peas, and broccoli), some salt and pepper, and cook for a few minutes, or until softened slightly. These will also continue to cook later.
3 large carrots, 2 medium bell peppers, 8 oz. sliced mushrooms, 3 cups snow peas, 3 cups broccoli florets, kosher salt and freshly ground black pepper
I used about 11-12 cups of veggies, and they cook down quite a bit.
Then add the chicken back to the pan, along with the reserved marinade. Add in the cornstarch, stir well, and continue to simmer until thickened and piping hot (approximately 7-8 minutes).
Serve the stir fry over cooked rice of your choice, with a drizzle of pure sesame oil and some toasted sesame seeds.
cooked rice, toasted sesame oil and sesame seeds

Notes

You can use chicken breast instead of thighs, but be careful to avoid over-cooking them. Chicken thighs stay tender, even if you cook a little longer than they need, which is why they work so well in this recipe!

Nutrition