Chicken Veggie Stir Fry, with broccoli, carrots, bok choy, zucchini, onions,etc. in an Asian-inspired sauce, is served on rice in this delicious, 20 minute dish.Chicken Veggie Stir Fry, with broccoli, carrots, bok choy, zucchini, onions,etc. in an Asian-inspired sauce, is served on rice.
Do you enjoy stir-fry meals?  We sure do… in fact, I’ve been making this delicious, Asian-inspired Chicken Veggie Stir Fry using the same process and “recipe” for over 20 years.

This dish couldn’t be simpler to make! I came up with a simple Asian sauce after experimenting years ago, then simply added chicken and fresh veggies, cooked it together, and have been making chicken veggie stir fry like this ever since!

The process is simple: stir-fry lightly seasoned, cubed chicken breasts and lots of fresh veggies.  Add a homemade Asian flavored sauce (so quick & easy to make), then serve on a bed of rice! The recipe is easy, packed with veggies, and is wonderfully delicious!

How To Make Chicken Veggie Stir Fry

TIMESAVING TIP: To save time, I cooked all three parts of this recipe at the same time (it’s easy to do).

The first thing you will need to do is cook rice according to package directions, and prep the veggies and chicken while the rice is cooking.

Make sure the veggies are cut into bite sized pieces. Cut boneless, skinless chicken breasts into 2 inch cubes.

Fresh veggies are cut and prepped to add to chicken veggie stir fry.

Chicken breasts are cut into cubes to cook for the chicken veggie stir fry.

Make The Sauce For Chicken Veggie Stir Fry

Prepare the stir-fry sauce by combining chicken broth, soy sauce, and ground ginger in a small bowl. Stir in the corn starch and mix well to dissolve any lumps.  Set it aside when done.

Asian sauce is made to coat the finished chicken veggie stir fry.

Cook the Vegetables

In a large skillet, heat HALF of the oil on medium-high heat until very hot, but not smoking.  Add all the veggies and cook for 6-7 minutes, stirring often until the veggies are crisp-tender.

The veggies are cooked in a large skillet for the chicken veggie stir fry.

Cook The Chicken

In a separate medium skillet, heat the remaining half of the oil on medium-high until very hot, but not smoking.  Add the chicken pieces and cook, turning pieces over to cook through on all sides (about 3-4 minutes).

To save time, I cooked the chicken at the same time the veggies were cooking. Multi-tasking at it’s finest!

Chicken breast is cooked before adding to the chicken veggie stir fry.

When the chicken is finished cooking, add the pieces to the cooked veggies in the large skillet.

The cooked chicken is added to the vegetables in large skillet.

Add Sauce To Chicken Veggie Stir Fry

Give the reserved sauce a good stir, then pour it over the chicken and veggies. Cook on medium-high heat, stirring often for about 2 minutes. The sauce will thicken as it cooks and will coat the chicken and veggies.

An Asian-inspired sauce is added to the skillet full of chicken veggie stir fry.

Once sauce has thickened and coated everything, add the cashews, and stir to combine. Cook just for a minute, just until the chicken veggie stir fry is heated through.

Cashews are added to the chicken veggie stir fry, after sauce thickens.

Serve The Chicken Veggie Stir Fry

Serve the chicken veggie stir fry hot, on top of a bed of rice (brown or white).  Grab a fork (or chopsticks) and dig right in! It’s GOOD!

Chicken veggie stir fry is served on a bed of white rice.White rice serves as the bed for the chicken veggie stir fry.

Can I Change The Veggies OR Make This Dish Vegetarian?

While you can adjust the veggies according to your taste and what you have available (I’ve done this many times), the basics you should have in this dish are onion, carrots, broccoli, and red peppers, because they add so much color (and flavor) to the dish. Any other veggies you choose to add will enhance the dish with additional flavor and color!!!

If you are a Vegetarian, no problem! Simply omit the chicken from the dish!  Be creative… make it your own… and enjoy every bite! Have a wonderful day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Chicken And Veggie Stir Fry
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Chicken Veggie Stir Fry, with broccoli, carrots, bok choy, zucchini, onions,etc. in an Asian-inspired sauce, is served on rice in this delicious dish.
Category: Entree
Cuisine: Asian
Keyword: chicken veggie stir fry
Servings: 4 servings
Calories Per Serving: 483 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Stir-Fry
  • 3 boneless skinless chicken breasts , cut into 2 inch cubes
  • Ground ginger (to lightly season chicken with before cooking)
  • 6 cups (total) Fresh veggies (I used broccoli, onion, carrots, red & green bell peppers, bok choy, mushrooms, sugar snap peas, zucchini and yellow squash) See NOTES section.
  • 1/4 cup vegetable oil , divided
  • 1/3 cup roasted cashews
For Stir-Fry sauce:
  • 1 cup chicken broth
  • 1/4 cup soy sauce
  • 2 Tablespoons corn starch
  • 1 teaspoon ground ginger
For Serving: Cooked rice (prepared according to package directions)
    Instructions
    1. Cook rice according to pkg. directions.Cut veggies/chicken in bite size pieces while rice is cooking.
    2. Make stir-fry sauce by mixing chicken broth, soy sauce, and ground ginger in small bowl. Stir in corn starch and mix well. Set aside.
    3. In large skillet, heat HALF of the oil on medium-high heat until very hot, but not smoking. Add all veggies; continue cooking for about 6-7 minutes, stirring often until veggies are crisp-tender.
    4. In separate medium skillet, heat remaining half of the oil on medium-high until very hot, but not smoking. Add chicken; cook all sides until it turns white and is cooked through (about 3-4 minutes).
    5. Add cooked chicken to the veggies in large skillet.
    6. Give the sauce a stir, then pour it over chicken and veggies. Cook on medium-high heat, stirring often for about 2 minutes. The sauce will thicken as it cooks and will coat the chicken and veggies.
    7. When done, add the cashews, and stir to combine. Serve over hot cooked rice... and enjoy!
    Recipe Notes

    Additional veggie add-ins might also include: fresh chopped asparagus, green onions, fresh green beans, celery, water chestnuts, canned/drained bean sprouts, etc.

    Nutrition Facts
    Chicken And Veggie Stir Fry
    Amount Per Serving (1 serving)
    Calories 483 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 12g75%
    Cholesterol 54mg18%
    Sodium 1253mg54%
    Potassium 1034mg30%
    Carbohydrates 45g15%
    Fiber 11g46%
    Protein 30g60%
    Vitamin A 13890IU278%
    Vitamin C 33.5mg41%
    Calcium 84mg8%
    Iron 4.2mg23%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Chicken Veggie Stir Fry, with broccoli, carrots, bok choy, zucchini, onions, etc. in an Asian-inspired sauce, is served on rice.

     

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Chicken And Veggie Stir-Fry

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    By using this Comment Form you agree with the storage and handling of your data by this website. Your email address will not be published.