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20-Minute Chicken and Vegetable Stir Fry
4.9 from 74 votes

20-Minute Chicken and Vegetable Stir Fry

This recipe offers a vibrant chicken and vegetable stir-fry featuring fresh baby bella mushrooms, bell peppers, onions, broccoli, garlic, and fresh ginger. Tender bites of chicken breast are quickly seared and combined with crisp-tender vegetables before being coated in a tangy sauce of barbecue sauce, soy sauce, maple syrup, and chicken broth. The result is a well-balanced dish with savory, sweet, and umami flavors complemented by a slight ginger zing.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 servings
Course: Main Course
Cuisine: Asian

Ingredients

Chicken + Veggies:
  • 1 tablespoon olive oil
  • 1 to 2 to 2 pounds chicken breast cubed or cut into thin strips, boneless skinless
  • salt
  • black pepper
  • 8 ounces baby bella mushrooms stems removed and quartered, or white button mushrooms
  • 1 to 2 to 2 bell pepper cored, seeded and cut into strips or bite-size pieces, red
  • 1 yellow onion halved and cut into thin half moon slices, medium, or red onion
  • 3 cups broccoli fresh florets
  • 2 cloves garlic finely minced
  • 2 teaspoons ginger grated, fresh (see note
Sauce:
  • ½ cup barbecue sauce
  • ⅓ cup soy sauce low-sodium
  • 2 to 3 to 3 tablespoons pure maple syrup
  • ¼ cup chicken broth veggie broth or water
  • rice hot cooked, or quinoa, for serving

Instructions

    Cup of Yum
  1. In a large, nonstick skillet, heat the oil over medium-high heat until hot and rippling. Season the chicken lightly with salt and pepper. Add it to the skillet in a single layer, and let it cook without stirring for 30 seconds so it browns nicely. Flip the chicken pieces, and stir until cooked through, 4-5 minutes (less if the chicken is in really thin strips or small cubes).
  2. Remove the chicken to a plate, keeping any excess oil or juices in the skillet.
  3. Add the mushrooms, peppers, onions, and broccoli to the hot skillet; add another teaspoon or so of oil if the skillet is dry. Cook for 1-2 minutes and then add the garlic and ginger. Cook over medium heat, stirring occasionally, until the vegetables are crisp-tender, 5-7 minutes (longer if you like the vegetables softer).
  4. Add the chicken back into the skillet.
  5. Whisk together the sauce ingredients and pour over the chicken/veggies. Cook, stirring, until well coated, hot and bubbly. Serve over hot, cooked white or brown rice.

Notes

  • Freezing fresh ginger in chunks makes grating easier and maintains freshness.
  • Use low-sodium soy sauce to control salt levels when combined with barbecue sauce.
  • Add cornstarch to thicken the sauce if desired.
  • Feel free to substitute or add vegetables based on preference or availability.
  • Chicken can be swapped for beef, shrimp, or omitted for a vegetarian option.

Nutrition Information

Serving 1 Serving Calories 299kcal (15%) Carbohydrates 23g (8%) Protein 36g (72%) Fat 7g (11%) Saturated Fat 1g (5%) Cholesterol 97mg (32%) Sodium 949mg (40%) Fiber 3g (12%) Sugar 16g (32%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 299kcal 15%
Carbohydrates 23g 8%
Protein 36g 72%
Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 97mg 32%
Sodium 949mg 40%
Fiber 3g 12%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.