Chicken and Mixed Vegetable Stir-Fry

May 25, 2021

Dinner Recipes

Chicken and Mixed Vegetable Stir-Fry

Versatile and quick, this stir fry recipe will be a go to family favorite. Swap out the veggies and meat with your prefered choices, add the sauce, serve over steamed rice, top with fresh green scallions and enjoy!

How To Make It

  • Trim chicken of excess fat and cut into bite-sized pieces, set aside.
  • Cut the vegetables into even-sized pieces or julienned, set aside.
  • Combine all of the ingredients for the sauce in a bowl, whisk together mixing well, set aside.
  • In a large pan or wok, add 1 tablespoon of oil over medium to high heat. Once oil is hot, add chicken in a single layer and cook chicken until browned. Remove chicken from the pan, repeat until all the chicken is cooked, set aside. If there’s a lot of juices remaining from the chicken, scoop some out with a spoon and set aside.
  • Over medium heat and add the remaining oil to the skillet and add the carrots. Cook carrots until tender crisp, then add the zucchini, red pepper, broccoli, and mushrooms. Cook until all the remaining vegetables are tender crisp.
  • Add the garlic, ginger, and cooked chicken back to the pan. Add the stir fry sauce and cook for about 3 minutes until bubbly and nicely combined. Serve over steamed rice and top with fresh green scallions.

Chicken and Mixed Vegetable Stir-Fry

Course Dinner
Prep Time 20 minutes
Cook Time 25 minutes
Servings 6 servings
Author Stasia Wimmer Boschetti

Ingredients

  • 1 lb chicken thighs or breast cut into bite-sized pieces
  • 1 small/medium carrot, julienned or cubed
  • 1 medium sized zucchini, sliced or cubed
  • 1 large red pepper, julienned
  • 1 cup of broccoli, cut into florets
  • 1 cup fresh mushrooms, sliced
  • 2 teaspoons minced garlic
  • 1 tsp fresh ginger minced, optional
  • 2 Tbsp oil, divided
  • ½ cup green scallions, chopped
  • 3 cups cooked white rice, for serving

Stir Fry Sauce:

  • 1/2 cup chicken broth
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 2 Tbsp honey
  • 1 Tbsp cornstarch
  • 1 teaspoon sriracha, optional

Instructions

  1. Trim chicken of excess fat and cut into bite-sized pieces, set aside.
  2. Cut the vegetables into even-sized pieces or julienned, set aside.
  3. Combine all of the ingredients for the sauce in a bowl, whisk together mixing well, set aside.
  4. In a large pan or wok, add 1 tablespoon of oil over medium to high heat. Once oil is hot, add chicken in a single layer and cook chicken until browned. Remove chicken from the pan, repeat until all the chicken is cooked, set aside. If there's a lot of juices remaining from the chicken, scoop some out with a spoon and set aside.
  5. Over medium heat and add the remaining oil to the skillet and add the carrots. Cook carrots until tender crisp, then add the zucchini, red pepper, broccoli, and mushrooms. Cook until all the remaining vegetables are tender crisp.

  6. Add the garlic, ginger, and cooked chicken back to the pan. Add the stir fry sauce and cook for about 3 minutes until bubbly and nicely combined. Serve over steamed rice and top with fresh green scallions. Enjoy!

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