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Easy Chicken Stir Fry with Fresh or Frozen Vegetables
5 from 33 votes

Easy Chicken Stir Fry with Fresh or Frozen Vegetables

This chicken stir-fry features bite-sized pieces of chicken breast quickly cooked with fresh or frozen stir-fry vegetables in a flavorful sauce combining soy sauce, rice vinegar, honey, and hot pepper sauce. Garlic and ginger add aromatic depth, while sesame oil, seeds, and scallions provide finishing touches. The vegetables are lightly cooked to retain crispness, offering a satisfying tender-crisp texture throughout the dish.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Calories: 312 kcal
Course: Main Course
Cuisine: Asian

Ingredients

Sauce:
  • 3 tablespoon soy sauce or a gluten-free alternative, light
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey real or sugar-free
  • 1 tablespoon hot pepper sauce such as sriracha
  • 1 teaspoon cornstarch
Stir-fry:
  • 1 pound stir-fry vegetables see notes below, frozen
  • 2 tablespoons avocado oil
  • 1.5 pounds chicken breast cut into bite-size pieces, boneless skinless
  • 1 tablespoon garlic minced, fresh
  • 1 tablespoon ginger root minced, fresh
Garnishes:
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds for garnish
  • ¼ cup scallions green parts, thinly sliced

Instructions

    Cup of Yum
  1. Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, hot pepper sauce, and cornstarch. Set aside.
  2. Place the frozen vegetables in a large, microwave-safe bowl. Add 2 tablespoons of water, cover, and microwave for 3 minutes. Gently stir, drain, and set aside. The veggies won't be fully defrosted at this point - that's fine.
  3. In a large, deep skillet, heat the oil over medium-high heat for about 2 minutes.
  4. Add the chicken and stir-fry until no longer raw, turning the chicken pieces so that they are cooked on all sides, about 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute.
  5. Give the sauce a quick additional stir, then add the vegetables and sauce to the pan. Cook, stirring gently, for about 2 minutes, until the chicken is cooked through, everything is well-coated, and the sauce thickens.
  6. Off heat, drizzle the dish with sesame oil and sprinkle it with sesame seeds and sliced scallions. Serve immediately.

Notes

  • Sugar-free honey substitutes are used in nutrition info; regular honey works fine.
  • Fresh or frozen vegetables can be used; cut fresh vegetables into bite-sized pieces.
  • Preferred vegetables include cauliflower, broccoli, green beans, snow peas, and bell peppers for tender-crisp texture.
  • Store leftovers in an airtight container in the fridge up to 4 days; reheat gently at reduced microwave power.
  • Freezing leftovers is not advised due to vegetable texture deterioration.

Nutrition Information

Serving 0.25recipe Calories 312kcal (16%) Carbohydrates 7g (2%) Protein 35g (70%) Fat 15g (23%) Saturated Fat 3g (15%) Sodium 622mg (26%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 312

% Daily Value*

Serving 0.25recipe
Calories 312kcal 16%
Carbohydrates 7g 2%
Protein 35g 70%
Fat 15g 23%
Saturated Fat 3g 15%
Sodium 622mg 26%
Fiber 1g 4%
Sugar 2g 4%

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