Growing up in Chicago, my kitchen was always a whirlwind of activity. I remember my mother and babcia bustling around, the air filled with the aroma of sautéed onions and garlic. It was in this cozy chaos that my love for cooking was born. One dish that has always held a special place in my heart is stir fried vegetables chicken. It’s a recipe that combines the simplicity of fresh vegetables with the savory goodness of chicken, all brought together in a sizzling pan. This dish is not only a nod to my Polish-American roots but also a testament to the fusion of flavors that define my cooking style. It’s a favorite at our family gatherings, and my kids, Ella and Peter, always ask for seconds. Let’s dive into this delightful recipe that’s sure to become a staple in your home too!
Why You’ll Love This Recipe
This stir fried vegetables chicken recipe is a weeknight hero. It’s quick, taking only about 30 minutes from start to finish, making it perfect for busy evenings. The dish is packed with colorful vegetables, making it not only visually appealing but also a great way to get your daily dose of vitamins. The chicken is tender and juicy, absorbing the rich flavors of the sauce. Plus, it’s a versatile dish that can easily be adapted to suit different tastes or dietary needs. Whether you’re looking for a low-carb meal or something high in protein, this recipe has got you covered.
Ingredients
- 1 pound boneless, skinless chicken breast, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Optional: sesame seeds and green onions for garnish
Step-by-Step Instructions
- In a bowl, combine the chicken slices with soy sauce and cornstarch. Let it marinate for about 10 minutes while you prepare the vegetables.
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the marinated chicken. Stir fry until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining tablespoon of vegetable oil. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
- Add the bell peppers, broccoli, and snap peas to the pan. Stir fry for 3-4 minutes until the vegetables are tender-crisp.
- Return the chicken to the pan. Add the chicken broth, oyster sauce, and sesame oil. Stir everything together and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
- Season with salt and pepper to taste. Garnish with sesame seeds and green onions if desired. Serve hot.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
For the best stir fried vegetables chicken, make sure to slice your chicken thinly and evenly. This ensures that it cooks quickly and evenly. Don’t overcrowd the pan when cooking the chicken; if necessary, cook it in batches to get a nice sear. When it comes to vegetables, feel free to experiment with what you have on hand. Carrots, zucchini, or baby corn can be great additions. Just be mindful of their cooking times to maintain that perfect crunch.
COOKING TOOLS
When I make this recipe, my go-to tool is the MOSFiATA 8″ Professional Chef’s Knife. It makes slicing the chicken and vegetables a breeze. For perfectly cooked chicken, the MEATER SE Smart Meat Thermometer is a game-changer, ensuring that your chicken is cooked to perfection every time. And for mixing and tossing the stir fry, I love using the Silicone Utensils Set – 12 pcs which are gentle on my non-stick pans.
Variations and Substitutions
This recipe is wonderfully adaptable. For a vegetarian version, simply omit the chicken and add tofu or tempeh. If you’re looking to add a bit of heat, toss in some sliced chili peppers or a dash of red pepper flakes. For a gluten-free option, use tamari instead of soy sauce. You can also swap out the vegetables based on the season or your personal preference. Bok choy, mushrooms, or asparagus can add a unique twist to the dish.
Serving Suggestions
Stir fried vegetables chicken is delicious on its own, but it pairs beautifully with steamed jasmine rice or quinoa for a more filling meal. For a low-carb option, serve it over cauliflower rice. A light, crisp white wine like Sauvignon Blanc complements the flavors perfectly, or for a non-alcoholic option, a chilled glass of iced green tea works just as well.
FAQs
Can I use frozen vegetables?
Yes, you can use frozen vegetables, but be sure to thaw and drain them well to avoid excess moisture in the pan.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for the best texture.
What if I don’t have oyster sauce?
If you don’t have oyster sauce, you can substitute it with hoisin sauce or a combination of soy sauce and a bit of sugar for sweetness.
Final Thoughts
This stir fried vegetables chicken is more than just a meal; it’s a connection to my past and a staple in my family’s present. I hope you enjoy making it as much as I do. It’s a dish that brings warmth and flavor to the table, perfect for sharing with loved ones. Don’t forget to experiment and make it your own!
👉 I hope you loved making this stir fried vegetables chicken—it’s a dish that brings both comfort and excitement to the dinner table. If you’re looking for more delicious dinner ideas, check out my recipes for Chicken Alfredo Pasta, Beef Stroganoff, or Vegetable Lasagna. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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Stir Fried Vegetables Chicken: 5 Delicious Recipes
A quick and flavorful stir fry with tender chicken and vibrant vegetables.
Keep the screen of your device on while you follow the steps.
- In a bowl, combine the chicken slices with soy sauce and cornstarch. Let it marinate for about 10 minutes while you prepare the vegetables.
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the marinated chicken. Stir fry until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining tablespoon of vegetable oil. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
- Add the bell peppers, broccoli, and snap peas to the pan. Stir fry for 3-4 minutes until the vegetables are tender-crisp.
- Return the chicken to the pan. Add the chicken broth, oyster sauce, and sesame oil. Stir everything together and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
- Season with salt and pepper to taste. Garnish with sesame seeds and green onions if desired. Serve hot.