Easy Chicken and Vegetable Stir‑Fry Recipe
Introduction
If you’re looking for something quick to cook for lunch or dinner, why not try my Chicken Vegetable Stir-Fry?
For this recipe, I’m using chicken, red pepper, onion, garlic, and pak choi. I start by mixing the chicken with soy sauce, vinegar, and cornflour before cooking it in a pan. Then I add the vegetables and bring everything together with a little sauce.
What I like about this dish is that you don’t need too many ingredients, and it doesn’t take long to prepare. You can serve it with rice, noodles, or simply enjoy it on its own.
So, if you’ve got some chicken and vegetables at home, come along, and I’ll show you how I make mine!
📋 Table of Contents
| 1. Why You’ll Love This Recipe |
| 2. Ingredients |
| 3. Step-by-Step Instructions |
| 4. Tips for Success |
| 5. Frequently Asked Questions |
❤️ Why You’ll Love This Chicken Vegetable Stir-Fry
1. Quick and easy to make
You don’t need to spend hours in the kitchen. Once your ingredients are prepared, everything cooks quite quickly.
2. A good mix of chicken and vegetables
The golden-brown chicken goes really well with the pak choi, onions and peppers. You get a little bit of everything in each serving.
3. Simple ingredients
There’s nothing complicated about this recipe. Most of the ingredients are easy to find in your local supermarket.
4. Not too heavy
There’s no thick sauce covering the chicken and vegetables. Just a little seasoning and the juices from cooking bring everything together.
5. Great for lunch or dinner
Whether you’re cooking for yourself or your family, this is a meal you can enjoy at any time of the day. You can also make enough to have some left over for another meal.
📝 Ingredients for Chicken Vegetable Stir-Fry
- 400g boneless chicken (breast or thighs), cut into small pieces
- 2 tbsp soy sauce, plus a splash for the vegetables
- 1 tbsp rice vinegar
- 2 tbsp cornflour, for coating the chicken
- 1 tbsp vegetable oil, plus a little extra if needed
- 4 cloves garlic, finely chopped
- ½ large onion, sliced
- 1 red pepper, sliced
- 2 baby pak choi, trimmed and halved
- A handful of snap peas (optional)
- 1–2 green chillies, sliced (optional)
- ½ tsp black pepper
- A sprinkle of paprika (optional)
Marinate the Chicken
Put the chicken pieces into a bowl. Add the soy sauce, rice vinegar, 2 tablespoons of cornflour, and a pinch of black pepper.
Mix everything together until the chicken is well coated. Cover and leave in the fridge for about 10 minutes while you get the vegetables ready.
Prepare the Vegetables
While the chicken is resting, slice the onion and red pepper, chop the garlic and prepare the pak choi.
If you’re using snap peas, wash them and keep them with the other vegetables so they’re ready when you need them.
Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat.
Add the chicken in a single layer and cook, turning the pieces so they brown on both sides. This may take around 5–8 minutes for small pieces, but check that the chicken is fully cooked. The centre should reach 75°C.
If your pan is small, cook the chicken in batches. Once it’s ready, take it out and put it on a clean plate.
Stir-Fry the Vegetables
Using the same pan, add a little more oil if needed. Put in the garlic and onion, then stir for about 1–2 minutes.
Add the red pepper and cook for another 3–4 minutes, stirring as you go. Next, add the pak choi and snap peas, if using, with a splash of soy sauce.
Cook for about 2 more minutes, until the vegetables have softened slightly but still have a little bite. You can also add a sprinkle of paprika if you like.
Make the Sauce
In a small bowl, mix the remaining 2 tablespoons of cornflour with about 60ml cold water. Stir until there are no lumps.
Return the cooked chicken to the pan and mix it gently with the vegetables. Let everything cook together for another 1–2 minutes, stirring so the chicken and vegetables are lightly coated with the seasoning and cooking juices.
Serve and Enjoy
Once the chicken and vegetables are fully cooked, turn off the heat.
Transfer everything to a serving plate. The chicken should be nicely browned, with the vegetables slightly softened but still having a little crunch.
If you like a bit of heat, sprinkle some sliced green chillies over the top (optional).
You can serve it with steamed rice, noodles or simply enjoy it on its own.
And that’s my Chicken Vegetable Stir-Fry, ready to eat!
🌟 My Tips for Getting It Right
- Coat the chicken properly: When mixing the chicken with soy sauce, vinegar and cornflour, make sure every piece is covered. This helps keep the chicken tender while cooking.
- Have everything ready: Cut your vegetables before you start cooking. Once the pan is hot, you won’t have much time to stop and chop.
- Watch the heat: Keep the pan hot enough to brown the chicken, but not so hot that the garlic burns. Adjust the heat whenever you need to.
- Give the chicken some space: If you’re using a small frying pan, cook the pieces in batches rather than putting them all in at once.
- Don’t add too much liquid: You only need a little soy sauce and the cooking juices to bring everything together. There’s no need for a thick sauce.
❓ Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Yes, you can use either one. Chicken thighs tend to stay a little juicier, while chicken breast is a good choice if you prefer something leaner. Just make sure the chicken is fully cooked before serving.
What can I use instead of pak choi?
If you can’t find pak choi, try cabbage, broccoli or green beans. They all work well, although some may need a little longer to cook.
Can I make this stir-fry without cornflour?
Yes, you can leave it out. The chicken may not have quite the same coating, but you can still make the dish using the other ingredients.
Can I use frozen vegetables?
Of course! Frozen stir-fry vegetables are handy when you haven’t got fresh ones at home. Cook them according to the packet instructions and let any extra water cook away.
Can I prepare this dish ahead of time?
You can prepare the ingredients earlier in the day and keep the chicken covered in the fridge. When you’re ready to eat, cook everything fresh.
How long can I keep leftovers?
Let any leftovers cool quickly, then store them in a covered container in the fridge within two hours. Eat within 48 hours, or freeze them for another day. Reheat until steaming hot all the way through, and only reheat once.
🔗 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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