Best 6 Chicken Veggie Stir Fry Recipes

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Indulge in a culinary journey with our delectable Chicken Veggie Stir-Fry, a symphony of flavors and textures that will tantalize your taste buds. This versatile dish features tender chicken marinated in a savory blend of soy sauce, rice vinegar, and aromatic sesame oil, ensuring each bite bursts with umami richness. Accompanied by a vibrant array of crisp vegetables, including broccoli, carrots, bell peppers, and snow peas, this stir-fry delivers a symphony of colors and textures that will delight your senses. With three distinct sauce variations – a classic soy sauce-based sauce, a tangy orange sauce, and a creamy peanut sauce – this recipe offers a trio of culinary experiences to suit every palate. Prepare to embark on a culinary adventure with our Chicken Veggie Stir-Fry, a dish that promises to leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY



Chicken & Veggie Stir-Fry Recipe by Tasty image

Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.

Provided by Robin Broadfoot

Categories     Dinner

Time 32m

Yield 6 servings

Number Of Ingredients 13

1 lb chicken breast, cubed
salt, to taste
pepper, to taste
1 lb broccoli florets
8 oz mushroom, sliced
3 tablespoons oil, for frying
3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour

Steps:

  • In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
  • In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
  • Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
  • Return the chicken and vegetables to the saucy pan, stir until heated through.
  • Serve with hot rice or noodles.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams

ORANGE CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY



Orange Chicken & Veggie Stir-fry Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, ground pepper, broccoli, carrots, red bell pepper, orange juice, soy sauce, honey, rice vinegar, garlic, ginger, orange zest, cornstarch

Provided by Mel Boyajian

Categories     Dinner

Yield 2 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts
salt, to taste
ground pepper, to taste
2 heads broccoli, chopped
2 carrots, sliced
1 red bell pepper, sliced
½ cup orange juice
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
2 cloves garlic, minced
½ teaspoon ginger, minced
¼ teaspoon orange zest
1 tablespoon cornstarch

Steps:

  • In a large nonstick skillet, heat a small amount of cooking oil. Add chicken. Season with salt and pepper and cook until browned, about 5 minutes. Remove from pan and set aside.
  • Add carrots and broccoli and cook for 1 minute. Add bell pepper and cook for an additional 1-2 minutes. Remove ingredients from pan and set aside.
  • Add orange juice, soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch. Whisk. Simmer until sauce starts to thicken, about 5 minutes.
  • Add chicken back into pan.
  • Serve over cooked veggies.
  • Enjoy!

Nutrition Facts : Calories 476 calories, Carbohydrate 52 grams, Fat 6 grams, Fiber 11 grams, Protein 54 grams, Sugar 28 grams

PINEAPPLE-CITRUS TERIYAKI CHICKEN & VEGGIE STIR-FRY



Pineapple-Citrus Teriyaki Chicken & Veggie Stir-Fry image

This is one of my husbands favorite dishes. And, my sisters! It truly tastes like it could have come from an expensive Asian restaurant! Your family and guests will be complimenting you all evening!

Provided by Mary Feltman

Categories     Vegetables

Time 1h10m

Number Of Ingredients 21

3 chicken breasts, boneless/skinless
1 onion, chopped
1 broccoli head, florets separated
2 medium carrots, sliced on the digonal
4 clove garlic, minced
1/2 c pure pineapple juice
1/2 c *orange juice, fresh or *crystals
1 c honey
1 tsp fresh ginger, minced
1 c teriyaki sauce
1/2 c mirin
2 Tbsp oyster sauce
2 Tbsp szechuan spicy stir-fry sauce
1 1/2 Tbsp sesame oil
2 Tbsp grapeseed oil
1/2 tsp kosher salt, more if needed
1 tsp cracked pepper
1/3 c cornstarch
4 Tbsp butter
1/4 c *grapefruit juice, fresh or *crystals
1 1/2 c water, as needed to dilute

Steps:

  • 1. Make sauce: In a large bowl, add: pineapple juice, *grapefruit juice, *orange juice, teriyaki sauce, mirin, oyster sauce, sesame oil, Szechuan sauce, honey, garlic, ginger, salt, pepper, *and water, if needed. Whisk thoroughly. Add cornstarch and whisk thoroughly. Set aside.
  • 2. Cut the broccoli florets into bite-size pieces. Medium dice the onion Slice the carrots thinly, and on the diagonal.
  • 3. Heat a large skillet on medium-high. Add enough butter and oil to stir-fry the vegetables Stir-fry broccoli, onions, and carrots til tender-crisp. Remove and set aside.
  • 4. Cube chicken breasts, and salt and pepper them. In same skillet, add enough oil to stir-fry the chicken. Add chicken; when almost done, add vegetables back to skillet.
  • 5. Pour sauce into skillet and stir to combine with the chicken and vegetables. Bring to a boil; cook, stirring, for a few minutes, to thicken the sauce.
  • 6. Serve immediately over rice, quinoa, or noodles. Top with sesame seeds. Enjoy!
  • 7. *I sometimes use True Lemon crystals when I'm out of fresh lemon, lime, orange, or grapefruit juice. If you use these crystals, you DEFINITELY need to dilute with 1 1/2 cups of water; and, even if you use fresh juice, you can dilute some, according to your taste.

CHICKEN-VEGGIE STIR-FRY



Chicken-Veggie Stir-Fry image

An inviting combination of chicken, vegetables, fresh herbs, and garlic--you'll be making this one again soon.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 13

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil
1 red onion, cut into wedges (about 1 1/2 cups)
1 yellow bell pepper, seeded and coarsely chopped (about 1 3/4 cups)
4 oz fresh sugar snap peas (about 1 cup)
2 cloves garlic, finely chopped
1/2 cup chicken broth
2 tablespoons cider vinegar
1 teaspoon lemon pepper seasoning
2 tablespoons chopped fresh oregano leaves

Steps:

  • In medium bowl, mix flour, salt and pepper. Add chicken; toss until evenly coated.
  • In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Cook chicken in oil about 10 minutes, turning occasionally, until brown on outside and no longer pink in center. Remove chicken from skillet and keep warm.
  • In same skillet, heat remaining 1 tablespoon oil until hot. Cook onion, bell pepper and peas in oil about 6 minutes, stirring occasionally, until crisp-tender. Add garlic; cook 30 seconds, stirring constantly. Return chicken to skillet. Stir in broth, vinegar and lemon pepper seasoning. Cook about 1 minute or until hot. Sprinkle with oregano.

Nutrition Facts : Calories 250, Carbohydrate 11 g, Cholesterol 70 mg, Fiber 2 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 4 g, TransFat 0 g

CHICKEN VEGGIE STIR FRY



Chicken Veggie Stir Fry image

My family loves this recipe. Enjoy!

Provided by ANNIEM

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 8

Number Of Ingredients 12

3 tablespoons vegetable oil
3 skinless, boneless chicken breast halves - cut into strips
2 stalks celery, chopped
2 zucchini, quartered and sliced
10 mushrooms, sliced
2 cups chopped spinach
1 (3 ounce) package ramen noodle pasta with flavor packet
1 cup uncooked long-grain rice
1 tablespoon cornstarch
¼ cup cold water
1 teaspoon vegetable oil
¼ cup soy sauce

Steps:

  • Heat oil in a large skillet or wok and saute chicken until cooked through (no longer pink).
  • Stir in celery and zucchini and stir fry for 3 minutes; then add mushrooms and spinach and stir fry another 2 minutes. Reduce heat to low and allow to simmer.
  • Meanwhile, bring salted water to a boil in a medium saucepan. Add rice, reduce heat, cover and simmer for 20 minutes. Prepare ramen noodles according to package directions, then stir ramen into prepared rice and set aside.
  • In a small bowl, combine the cornstarch, water, oil and soy sauce. Mix well and stir mixture into chicken and vegetables, then stir in rice and noodles. Mix all together and simmer for another 5 minutes. Serve hot.

Nutrition Facts : Calories 263.4 calories, Carbohydrate 31 g, Cholesterol 27 mg, Fat 9 g, Fiber 1.7 g, Protein 14.3 g, SaturatedFat 2.4 g, Sodium 695.1 mg, Sugar 1.9 g

VEGGIE CHICKEN STIR-FRY



Veggie Chicken Stir-Fry image

To highlight autumn vegetables, our Test Kitchen home economists came up with this seasonal stir-fry. Apple juice is a nice addition to the teriyaki sauce.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

1-1/2 pounds boneless skinless chicken breasts, cut into strips
1 garlic clove, minced
1 tablespoon minced fresh gingerroot
3 tablespoons canola oil
2 medium carrots, julienned
2 medium parsnips, peeled, halved and thinly sliced
1 can (14-1/2 ounces) chicken broth
3/4 cup apple juice or cider
3 tablespoons teriyaki sauce
2 cups fresh broccoli florets
3/4 cup frozen pearl onions
1/4 cup cornstarch
1/2 cup cold water
Hot cooked rice

Steps:

  • In a large skillet or wok, stir-fry the chicken, garlic and ginger in oil until chicken is no longer pink. Remove chicken and keep warm. Drain excess oil from skillet; add the carrots, parsnips, broth, apple juice and teriyaki sauce. Bring to a boil. Reduce heat to medium; cover and cook for 5 minutes. Add broccoli and onions. Cover and cook for 3-4 minutes or until vegetables are almost crisp-tender., Return chicken to skillet. Combine the cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Nutrition Facts :

Tips:

  • Choose fresh, high-quality ingredients: The quality of your ingredients will greatly impact the taste of your stir-fry. Whenever possible, use fresh vegetables, lean protein, and flavorful sauces.
  • Cut your vegetables and meat into uniform pieces: This will help them cook evenly. Aim for pieces that are about 1-2 inches in size.
  • Use a hot wok or skillet: This will help sear the meat and vegetables quickly, preventing them from becoming soggy.
  • Stir-fry in batches: If you overcrowd the pan, the food will steam instead of fry. Cook the food in batches, adding more as the previous batch finishes cooking.
  • Don't overcook the food: Stir-fries are meant to be cooked quickly, so keep an eye on the food and remove it from the heat as soon as it is cooked through.
  • Add sauce at the end: Adding sauce too early will make the vegetables soggy. Stir in the sauce towards the end of the cooking process, just until the vegetables are coated.
  • Serve immediately: Stir-fries are best served hot and fresh. Enjoy them with rice, noodles, or your favorite side dish.

Conclusion:

Chicken veggie stir-fry is a delicious, healthy, and easy-to-make meal that can be enjoyed by people of all ages. With its vibrant colors, crisp textures, and savory flavors, this dish is sure to be a hit at your next gathering. So next time you're looking for a quick and healthy meal, give this chicken veggie stir-fry a try. You won't be disappointed!

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