This flavorful chicken vegetable stir fry features juicy chicken pieces and vegetables that are perfectly tender-crisp. The delicious sauce is made with soy sauce, garlic, honey, and sriracha. The entire dish is ready in about 30 minutes.
Stir-fries are great. The combination of a succulent protein component, crisp veggies, and a flavorful sauce is delightful. This easy stir fry takes advantage of the convenience of frozen vegetables. It's one of the Chinese-style dishes I make most often for my family because everyone likes it, and it's easy for me to prepare.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on the ingredients.
For the stir-fry: boneless skinless chicken breasts, frozen vegetables, ginger, garlic, and avocado oil. Ghee is a good substitute for avocado oil.
For the sauce: Soy sauce or a gluten-free alternative, rice vinegar (white wine vinegar works too), honey (real or sugar-free), hot pepper sauce, and cornstarch.
Garnishes: Toasted sesame oil, sesame seeds, and sliced scallions.
Instructions
Like other stir-fry recipes, including pork stir-fry, shrimp stir-fry, and steak stir-fry, most of the work when making this recipe is gathering and prepping the ingredients (this is easier when using frozen vegetables). Once you have your ingredients ready, the cooking part is a matter of minutes. The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Mix the sauce ingredients in a bowl. If using frozen vegetables, partially defrost them in the microwave. Cook chicken pieces with garlic and ginger.
Add the vegetables and sauce.
Cook briefly, then garnish and serve.
This is absolutely delicious. I chose the fresh vegetable alternative, using green onion, green beans and collards from the garden. Great recipe.
Rosemary
Read more comments
This is absolutely delicious. I chose the fresh vegetable alternative, using green onion, green beans and collards from the garden. Great recipe.Recipe Tips
- It's fine to use a pound of fresh vegetables instead of frozen. Make them bite-size and make sure they're sturdy. You can use vegetables such as cauliflower, broccoli, green beans, snow peas, and bell pepper strips.
- The idea in Chinese cooking is to cook veggies very lightly so that they are tender-crisp. You don't want to overcook them. So, after you add the vegetables and sauce, cook the stir-fry briefly, just until the chicken is cooked through.
- Unrefined sesame oil has a low smoke point and is easily burned when cooked over high heat. That's why we use avocado oil for cooking and toasted sesame oil (which is incredibly delicious, by the way) to drizzle on the finished dish.
Recipe FAQs
Yes. Chicken thigh pieces work just as well as chicken breast and are, in fact, juicier.
Sriracha is my favorite hot sauce, but you can use any hot sauce you like.
Please don't. Toasted sesame oil is incredibly flavorful and truly takes this dish to the next level.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them, covered, in the microwave at 50% power. I don't recommend freezing the leftovers. The texture of the vegetables won't survive freezing and thawing - they will become mushy.
Serving Suggestions
Rice is the natural and delicious bed for any stir-fry. But as a low-carber, I usually serve it on a bed of any of the following:
Recipe Card
Chicken Vegetable Stir Fry
Video
Ingredients
Sauce:
- 3 tablespoon light soy sauce - or a gluten-free alternative
- 1 tablespoon rice vinegar
- 1 tablespoon honey - real or sugar-free
- 1 tablespoon hot pepper sauce - such as sriracha
- 1 teaspoon cornstarch
Stir-fry:
- 1 pound frozen stir-fry vegetables - see notes below
- 2 tablespoons avocado oil
- 1.5 pounds boneless skinless chicken breasts - cut into bite-size pieces
- 1 tablespoon fresh garlic - minced
- 1 tablespoon fresh ginger root - minced
Garnishes:
- 1 tablespoon toasted sesame oil
- 1 teaspoon sesame seeds
- ¼ cup scallions - green parts, thinly sliced
Instructions
- Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, hot pepper sauce, and cornstarch. Set aside.
- Place the frozen vegetables in a large, microwave-safe bowl. Add 2 tablespoons of water, cover, and microwave for 3 minutes. Gently stir, drain, and set aside. The veggies won't be fully defrosted at this point - that's fine.
- In a large, deep skillet, heat the oil over medium-high heat for about 2 minutes.
- Add the chicken and stir-fry until no longer raw, turning the chicken pieces so that they are cooked on all sides, about 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute.
- Give the sauce a quick additional stir, then add the vegetables and sauce to the pan. Cook, stirring gently, for about 2 minutes, until the chicken is cooked through, everything is well-coated, and the sauce thickens.
- Off heat, drizzle the dish with sesame oil and sprinkle it with sesame seeds and sliced scallions. Serve immediately.
Notes
- The nutrition info assumes that a sugar-free honey substitute like this was used.
- It's fine to use a pound of fresh vegetables. Make them bite-sized and make sure they're sturdy. You can use vegetables such as cauliflower, broccoli, green beans, snow peas, and bell pepper strips.
- The idea in Chinese cooking is to cook the veggies very lightly so that they are tender-crisp. You don't want to overcook them. So, after you add the vegetables and sauce, cook the stir-fry briefly, just until the chicken is cooked through.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently, covered, in the microwave at 50% power. I don't recommend freezing the leftovers. The veggies will become mushy after thawing.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Sandra J Redmon-Mendez says
Great Great recipe! My husband ❤️ it!
I do not like sesame so I omitted it.
Vered DeLeeuw says
I'm so glad you and your husband enjoyed this stir-fry, Sandra!
Rosemary says
This is absolutely delicious. I chose the fresh vegetable alternative, using green onion, green beans and collards from the garden. Great recipe.
Vered DeLeeuw says
Collards from the garden! Yum!