A quick and flavorful dish, this Chicken and Vegetable Stir Fry combines tender chicken breast with fresh seasonal vegetables and a rich homemade stir-fry sauce. It’s perfect for busy weeknights, nutritious, and versatile enough to adapt to your taste.

Why You’ll Love This Recipe

Fast and easy – ready in just 20 minutes from start to finish.
Healthy and balanced – packed with lean protein and fiber-rich vegetables.
Pantry-friendly sauce – made with everyday staples.
Customizable – swap vegetables based on what’s in season or in your fridge.
Meal prep friendly – reheats beautifully for lunches or quick dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 Tbsp oil
500 g chicken breast, sliced into 1 cm thick strips
½ head broccoli, cut into bite-size florets
½ head cauliflower, cut into bite-size florets
2 carrots, peeled and sliced
1 cup (125 g) edamame beans, thawed
30 g slivered almonds, toasted

For The Stir-Fry Sauce:

¼ cup (60 ml) soy sauce
2 Tbsp sweet chili sauce
1 Tbsp honey
1 Tbsp sesame oil
1 Tbsp cornflour
1 tsp crushed garlic
1 tsp crushed ginger

Directions

In a small jug, whisk together all stir-fry sauce ingredients. Set aside.
Heat oil in a large non-stick pan over medium heat. Add chicken slices and cook for 2 minutes on each side until golden. Remove from the pan.
Add broccoli and cauliflower to the pan with a splash of water. Stir-fry for 3 minutes.
Add carrot and edamame beans, stir-fry for a further 2 minutes.
Return the chicken to the pan, pour over the prepared sauce, and mix well.
Simmer for 3–5 minutes, stirring occasionally, until everything is cooked through.
Scatter with toasted slivered almonds and serve hot over steamed rice or noodles.

Servings And Timing

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

Swap chicken for beef or tofu for a vegetarian option.
Add bok choy, capsicum, mushrooms, spinach, or leeks for extra flavor and color.
Use cashews or peanuts instead of almonds for a different crunch.
Spice it up with chili flakes or fresh sliced chili.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in a skillet over medium heat or microwave until piping hot.
Meal Prep Tip: The sauce can be made ahead and stored in the fridge for up to 3 days before cooking.

FAQs

1. Can I use frozen vegetables for this stir fry?

Yes, frozen vegetables work well and make the dish even quicker to prepare.

2. What can I use instead of cornflour?

Rice flour, tapioca flour, or plain flour can be used. The first two thicken sauces better.

3. Can I make this dish gluten-free?

Yes, use gluten-free soy sauce and ensure your sweet chili sauce is gluten-free.

4. What can I serve with this stir fry besides rice?

It pairs well with noodles, quinoa, or even cauliflower rice.

5. How do I keep the vegetables crisp?

Avoid overcooking and stir-fry on high heat for a shorter time.

6. Can I make this recipe ahead of time?

You can prep the vegetables and sauce ahead, then cook fresh for the best texture.

7. Can I add more protein?

Yes, add tofu, shrimp, or even a fried egg on top for extra protein.

8. How do I toast slivered almonds?

Place them in a dry skillet over medium heat and stir until golden, about 2–3 minutes.

9. What’s the best oil for stir frying?

Light oils with high smoke points such as vegetable, canola, or peanut oil are ideal.

10. Can I freeze chicken stir fry?

It’s best enjoyed fresh, but you can freeze cooked stir fry for up to 2 months. Thaw and reheat thoroughly before serving.

Conclusion

This Chicken and Vegetable Stir Fry is a healthy, flavorful, and incredibly quick dinner option. With a versatile sauce and adaptable vegetable choices, it’s a dish you can enjoy all year round. Whether served over rice, noodles, or on its own, it’s bound to become a household favorite.