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5.0 from 33 votes

Easy Chicken Stir Fry with Fresh or Frozen Vegetables

This easy 30-minute chicken stir fry features juicy chicken breast pieces and vegetables that are perfectly tender-crisp.

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

Ingredients

Sauce:
  • 3 tablespoon light soy sauce or a gluten-free alternative
  • 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 frozen stir-fry vegetables see notes below
  • 2 tablespoons avocado oil
  • 1.5 pounds boneless skinless chicken breasts cut into bite-size pieces
  • 1 tablespoon fresh garlic minced
  • 1 tablespoon fresh ginger root minced
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

  • The nutrition info assumes that a sugar-free honey substitute like this was used. 
  • It's fine to use a pound of fresh vegetables. Make them bite-sized and make sure they're sturdy. You can use vegetables such as cauliflower, broccoli, green beans, snow peas, and bell pepper strips. The idea in Chinese cooking is to cook the veggies very lightly so that they are tender-crisp. You don't want to overcook them.
  • You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently, covered, in the microwave at 50% power. I don't recommend freezing the leftovers. The veggies will become mushy after thawing. 

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: 4servings

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.