Easy Chicken and Vegetable Stir‑Fry Recipe
By Tima Gaye
🎥 Unlock the Chicken & Veg Stir-Fry Quiz Answers
Watch a short video, then test how well you know the techniques & ingredients of this quick stir-fry! 🍗🥦
(After watching, the answers will appear below!)
🧠 Quick Quiz: Chicken & Vegetable Stir-Fry
- Which marinade ingredients help tenderize and flavor the chicken pieces?
- What is added later to thicken the sauce and make it glossy?
- Which three vegetables are mentioned as part of the stir-fry mix?
- What spice is optional but suggested for extra warmth and color?
- Why is it important to not overcrowd the pan while frying?
💡 Tip: Think of marination → sauce formula → cooking technique!
📑 Table of Contents
🌟 Why You’ll Love This Chicken Vegetable Stir-Fry 🌟
- Flavorful Sauce: A savory, tangy blend with a touch of sweetness from paprika makes every bite shine.
- Quick & Easy: From prep to plate in 30 minutes or less—perfect for busy weeknights.
- Balanced & Nutritious: Lean chicken provides protein while fresh vegetables add color and crunch.
- Customizable: Swap in your favorite vegetables or even change the protein to suit your taste.
Introduction
If you’re craving a quick, colorful, and satisfying meal, this Chicken Vegetable Stir-Fry is the perfect choice. Juicy chicken pieces are marinated in a light soy-cornflour mix for tenderness, then tossed in a sizzling wok with crisp vegetables like bell peppers, pak choi, and snap peas. The result is a dish that’s fresh, vibrant, and full of bold flavor.
Unlike takeout versions, this homemade stir-fry is balanced and nourishing—packed with lean protein and vegetables while still delivering that irresistible “wok hei” aroma. Best of all, it comes together in under 30 minutes, making it a weeknight hero as well as a family favorite.
Whether you pair it with fluffy steamed rice, noodles, or enjoy it on its own, this Chicken Vegetable Stir-Fry is a dish that proves fast food can also be fresh, healthy, and absolutely delicious.
📝 Ingredients for Chicken Vegetable Stir-Fry
- 400g boneless chicken (breast or thighs), cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp rice vinegar (or Kurosawa vinegar)
- 2 tbsp cornflour
- 1 tbsp vegetable oil, plus extra for cooking
- 4 cloves garlic, minced
- ½ large onion, sliced
- 1 red bell pepper, sliced
- 2 baby pak choi, trimmed and halved
- ½ tsp black pepper
- Sprinkle of paprika powder (optional)
Marinate the Chicken
Whisk the Marinade: In a bowl, combine 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tbsp cornflour, and a pinch of black pepper.
Marinate: Add the chicken pieces, toss to coat evenly, and let rest for 10 minutes while you prep the veggies.
Heat the Pan: Warm 1 tbsp oil in a large skillet or wok over medium‑high heat until it shimmers.
Stir‑Fry the Chicken: Add the marinated chicken in a single layer and cook, stirring occasionally, until the edges are golden and the chicken is cooked through (about 5–6 minutes).
Set Aside: Transfer the cooked chicken to a plate and keep it warm while you finish the rest of the stir‑fry
Sauté the Aromatics & Veggies
Drizzle a touch more oil into the same pan if it feels dry. Add the chopped garlic and sliced onion, stirring for 1–2 minutes until they release that irresistible aroma. Next, add the bell peppers and stir-fry for about 3–4 minutes, just until they begin to soften but still retain their color. Finally, add the snap peas and pak choi, followed by a splash of soy sauce. Let everything cook together for another 2 minutes, leaving the vegetables bright, crisp-tender, and full of fresh flavor.
Make the Rich, Creamy Sauce
Finish and Serve: Remove from heat and let the sauce rest for a moment—its rich creaminess will envelop the chicken, making every bite irresistibly flavorful.
Whisk the Slurry: In a small bowl, stir together 2 tbsp cornflour with ¼ cup cold water until completely smooth—no lumps.
Incorporate Slowly: With the pan on low heat, pour the slurry in a thin stream, whisking constantly so it blends seamlessly.
Thicken to Perfection: Continue stirring as the mixture gently simmers—after a minute or two it will transform into a silky, glossy sauce.
Coat the Chicken: Pour the sauce over your cooked chicken and veggies, folding everything together until each piece is luxuriously coated.
Make the Rich, Creamy Glaze
Finish and Serve: Remove from heat and let rest for a moment. This rich, creamy glaze will envelop your chicken and veggies, making each bite irresistibly flavorful.
Whisk the Slurry: In a small bowl, stir together 2 tbsp cornflour with ¼ cup cold water until completely smooth—no lumps.
Incorporate Slowly: With your pan on low heat, pour the slurry in a thin stream, whisking constantly so it blends seamlessly into any residual pan juices.
Bring Up the Heat: Increase to medium heat and toss your cooked chicken and vegetables in the pan. Stir continuously as the sauce comes to a gentle boil.
Thicken and Gloss: Keep stirring until the sauce transforms into a silky, glossy glaze that clings to every piece—about 1–2 minutes.
Finish and Serve: Remove from heat and let rest for a moment. This rich, creamy glaze will envelop your chicken and veggies, making each bite irresistibly flavorful.
Enjoy!
Why You’ll Love This Chicken Vegetable Stir-Fry
- Flavorful Sauce: Tangy, savory, with a hint of sweetness from paprika.
- Quick & Easy: Ready in 30 minutes or less.
- Balanced & Nutritious: Lean protein + colorful vegetables.
- Customizable: Swap in your favorite veggies or protein.
Tips for Success
- Cornflour Trick: Ensure your marinade’s cornflour fully dissolves to avoid lumps.
- Prep Ahead: Chop vegetables and marinate the chicken while your wok heats.
- High Heat: Use a very hot pan to achieve that perfect “wok hei” sear.
- Don’t Overcrowd: Cook in batches if needed to keep ingredients from steaming.
🔗 Helpful Resources for This Recipe
Want to learn more about creating the perfect stir-fry at home? Explore this detailed guide on BBC Good Food – Stir-Fry Recipes . It’s filled with expert tips, techniques, and flavor-packed ideas to inspire your next meal.
🍴 You Might Also Enjoy
If you enjoyed this Chicken Vegetable Stir-Fry, you’ll also love my Cabbage Roll – Flavorful Sauce . It’s wholesome, colorful, and packed with flavor—another perfect option for a quick and tasty meal.
About the Author:
Tima Gaye is a Gambian-born, UK-based home cook and recipe creator. She shares rich, flavorful recipes inspired by African roots and global dishes. Every meal she creates comes from the heart — blending tradition, creativity, and love.
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