Chicken Vegetable Stir Fry
This is the stir fry that beats takeout every time — juicy chicken strips seared golden, tossed with crisp-tender broccoli, carrots, peppers, and mushrooms in a savory ginger garlic sauce. Every bite is fresh, colorful, and packed with flavor, with just enough crunch to keep it interesting.
With ~36g of protein per serving and only ~8g net carbs — the weeknight dinner that comes together in 20 minutes.
Why You'll Love This
Golden chicken, crisp-tender vegetables, savory sauce
~36g protein per serving, only ~8g net carbs
One wok, 20 minutes, better than takeout
The dinner that uses up every vegetable in the fridge
Amazing Protein Recipes
Chicken Vegetable Stir Fry
- Prep10 min
- Cook15 min
- Total25 min
- Servings4 servings
- Calories300 kcal
Ingredients
- For the sauce
Instructions
- Whisk the sauce ingredients together in a small bowl. Set aside.
- Heat 1 tbsp oil in a large wok or skillet over high heat. Sear the chicken strips 4–5 minutes until golden and cooked through. Remove and set aside.
- Add the remaining oil. Stir-fry the onion, carrots, and broccoli 3 minutes.
- Add the bell pepper, mushrooms, garlic, and ginger. Stir-fry 2 more minutes until crisp-tender.
- Return the chicken to the wok. Pour in the sauce and toss everything together.
- Cook 1–2 minutes until the sauce thickens and coats everything.
- Garnish with sesame seeds and green onions. Serve hot over cauliflower rice.
Notes & Tips
- High heat is essential: A screaming-hot wok sears the chicken instead of steaming it — medium heat makes it gray and rubbery.
- Don't crowd the pan: Cook in batches if needed — crowded chicken steams instead of browning.
- Cut vegetables evenly: Even pieces cook at the same rate — uneven cuts leave you with raw and mushy in the same bite.
- Sauce last: Add the sauce at the very end so the vegetables stay crisp instead of going soggy.
- Nutrition: Per serving (estimate): 340 calories, 16g fat.
- Fridge: Store airtight up to 4 days.
- Reheat: Warm in a hot wok for 2 minutes — the microwave makes the vegetables soggy.
- Freezer: Freeze up to 2 months; thaw overnight in the fridge.
Variations & serving ideas
- Beef version: Swap chicken for thinly sliced flank steak.
- Shrimp version: Use shrimp instead of chicken — cook 2 minutes per side.
- Different vegetables: Snap peas, zucchini, bok choy, or green beans all work.
- Spicier: Add chili flakes or sriracha to the sauce.
Storage
- Prep the chicken and vegetables ahead; stir-fry fresh when ready to eat.
- The Secret to a Stir Fry That's Crisp, Not Soggy
- The secret is the high heat and the order. A screaming-hot wok sears the chicken golden and keeps the vegetables crisp-tender, and adding the sauce last means nothing sits in liquid long enough to go soft. Low heat plus early sauce is how you end up with a sad, soggy stir fry — hot wok, sauce last, and it stays crisp.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 300 kcal |
| Total fat | 14 g |
| Saturated fat | 3 g |
| Cholesterol | 70 mg |
| Sodium | 600 mg |
| Total carbohydrate | 8 g |
| Fibre | 3 g |
| Sugars | 4 g |
| Protein | 36 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Chicken Vegetable Stir Fry?
About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking.
What ingredients do I need for Chicken Vegetable Stir Fry?
The key ingredients include chicken breast, broccoli, red bell pepper, carrots, mushrooms and onion. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store airtight up to 4 days. Freezer: Freeze up to 2 months; thaw overnight in the fridge.
How many servings does this recipe make?
It makes 4 servings.
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