ADVERTISEMENT
In the same pan, add another tablespoon of oil. Stir-fry garlic and ginger for about 30 seconds, then add the veggies. Cook for 3–5 minutes, stirring frequently, until veggies are crisp-tender.
Return the chicken to the pan. Pour in the sauce and stir well to coat. Cook for another 2–3 minutes, until the sauce thickens slightly and everything is heated through.
Spoon over steamed rice or noodles, garnish with sesame seeds or green onions if desired, and serve!
Tips for Success
- Cut everything evenly so it cooks at the same rate.
- Don’t overcrowd the pan—work in batches if needed to keep things sizzling.
- Want more heat? Add chili flakes or a splash of sriracha to the sauce.
- Short on time? Use a frozen stir-fry veggie mix to speed things up.
Why Stir-Fry Is a Weeknight Hero
What makes stir-fry meals like this one such a staple? It’s all about simplicity without sacrificing flavor. You get a protein-packed, veggie-loaded meal that satisfies without feeling heavy. Plus, it’s a great way to use up whatever’s in your fridge.
From picky eaters to health-conscious cooks, this recipe wins hearts across the board. And once you master the basics, you can create endless variations—think beef and snow peas, tofu and bok choy, or shrimp and asparagus.
Final Thoughts
Stir-Fried Chicken with Vegetables is a back-pocket recipe everyone should know. It’s fast, flexible, and full of flavor—everything you want from a weeknight meal. Make it once, and you’ll see why it’s a go-to favorite in kitchens around the world.
What’s your favorite stir-fry combo? Let’s trade tips and toppings!
Would you like this version adapted for low-carb, gluten-free, or vegetarian preferences?
