This Chicken Veggie Stir-Fry has been a weeknight hero in our home, not only because it comes together quickly, but because it ticks every box: hearty, nutritious, full of flavor, and perfect for leftovers.
The magic lies in the balance—savory soy sauce, warm ginger, nutty sesame oil, and just a touch of brown sugar to round it all out. And the best part? Everything happens in one pan, making cleanup a breeze. Whether you’re cooking for yourself, your family, or meal prepping for the week ahead, this dish brings a little joy (and a lot of flavor) to your table.
I still remember the first time my daughter helped me grate the fresh ginger—her little face lit up with the scent. Now, it’s our go-to dinner when we want something cozy, wholesome, and quick.
Why You’ll Love This Recipe
This stir-fry is fast, flavorful, and full of texture. The chicken stays juicy while the veggies retain their bite, and the sauce?
It’s just the right mix of savory, sweet, and umami. Plus, it’s perfect for prepping ahead and even better the next day.
Chicken Veggie Stir-Fry Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Equipment Needed: Large nonstick skillet or wok, cutting board, sharp knife, whisk, spatula
Ingredients
- 1 pound chicken breast, cubed
- 1 pound broccoli florets (pre-cut saves time!)
- 8 ounces mushrooms, sliced (cremini recommended for extra flavor)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/3 cup reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 tablespoon brown sugar (dark brown gives more depth)
- 1 cup chicken broth (homemade if possible)
- 1/4 cup all-purpose flour (for thickening)
- Salt and pepper to taste
- 3 tablespoons cooking oil (divided)
Instructions
Step 1: Sear the Chicken:
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces in a single layer without crowding.
- Season with a little salt and pepper. Let them cook undisturbed for about 2 minutes until the bottoms are golden.
- Stir and continue cooking for another 3 minutes, or until the chicken is cooked through and golden all over. Transfer to a clean plate.
Step 3: Cook the Veggies:
- Add another tablespoon of oil to the same pan. Toss in the mushrooms and spread them out so they brown properly.
- Let them cook for about 3 minutes until softened and slightly golden. Add the broccoli and stir-fry for another 3 to 4 minutes, just until bright green and tender-crisp. Transfer to the plate with the chicken.
Step 3: Make the Sauce:
- Pour the final tablespoon of oil into the pan. Add garlic and ginger, stirring constantly for about 30 seconds until fragrant.
- Pour in the soy sauce, sesame oil, brown sugar, and chicken broth, scraping the pan to lift any tasty bits stuck to the bottom.
- Gradually whisk in the flour until smooth and let it simmer for 1 to 2 minutes until thickened and glossy.
Step 4: Bring It All Together:
- Return the chicken and veggies to the pan. Gently toss everything together until well coated in the sauce.
- Let it bubble for another 1 to 2 minutes until everything is heated through and deliciously saucy.
Variations to Try
You can easily swap in snow peas, bell peppers, or baby corn for a veggie twist. Want it spicy? Add a dash of chili flakes or a spoonful of sriracha to the sauce. For a lower-carb option, try using cauliflower rice instead of regular rice when serving.
Pro Tips
Use a wide pan so nothing steams—you want that lovely sear. Don’t skip the toasted sesame oil; it gives the dish an irresistible nutty aroma.
If your sauce looks too thick, add a splash of broth to loosen it up. And here’s a little trick: toss your chicken pieces in a teaspoon of cornstarch before cooking for an extra silky texture.
Print
Chicken Veggie Stir Fry
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound chicken breast, cubed
- 1 pound broccoli florets (pre-cut saves time!)
- 8 ounces mushrooms, sliced (cremini recommended for extra flavor)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/3 cup reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 tablespoon brown sugar (dark brown gives more depth)
- 1 cup chicken broth (homemade if possible)
- 1/4 cup all-purpose flour (for thickening)
- Salt and pepper to taste
- 3 tablespoons cooking oil (divided)
Instructions
- Sear the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces in a single layer without crowding. Season with a little salt and pepper. Let them cook undisturbed for about 2 minutes until the bottoms are golden. Stir and continue cooking for another 3 minutes, or until the chicken is cooked through and golden all over. Transfer to a clean plate.
- Cook the Veggies: Add another tablespoon of oil to the same pan. Toss in the mushrooms and spread them out so they brown properly. Let them cook for about 3 minutes until softened and slightly golden. Add the broccoli and stir-fry for another 3 to 4 minutes, just until bright green and tender-crisp. Transfer to the plate with the chicken.
- Make the Sauce: Pour the final tablespoon of oil into the pan. Add garlic and ginger, stirring constantly for about 30 seconds until fragrant. Pour in the soy sauce, sesame oil, brown sugar, and chicken broth, scraping the pan to lift any tasty bits stuck to the bottom. Gradually whisk in the flour until smooth and let it simmer for 1 to 2 minutes until thickened and glossy.
- Bring It All Together: Return the chicken and veggies to the pan. Gently toss everything together until well coated in the sauce. Let it bubble for another 1 to 2 minutes until everything is heated through and deliciously saucy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
