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Chicken Stir Fry with Vegetables

In less than 30 minutes, you can be enjoying this chicken stir fry with vegetables recipe right aw home. It is loaded with fresh vegetables that are nestled in a savory brown sauce. Easy recipes like this are perfect for our busy family.

This is one of my favorite stir-fry recipes. Simple, quick, and easy. I like to serve this over rice. However, you can leave out the chicken and have this mixed vegetable recipe as a simple side dish. We like it best though as a complete meal.

Even better is that I make this in my large nonstick skillet. My small kitchen does not allow me to have too many kitchen gadgets; therefore, I figure out how to use what I have.

Chicken Stir Fry

This is just like the food we always order at our favorite Asian restaurant. We love this recipe and at least once a month, our family enjoys this at home.

If you are looking for quick and easy weeknight dinners, then stir fry dinners are for you. Choose your protein and vegetables, make the sauce, and serve with your favorite rice or noodles. This is one of our chicken recipes go-to as the whole family just loves the delicious flavors of this one.

Chicken Stir Fry with Vegetables
Chicken Stir Fry with Vegetables

Brown Sauce for Chicken and Vegetables

There is this one Asian restaurant that serves the best brown sauce with chicken and vegetables and for years, I tried to replicate the delicious flavor. Finally, I figured out an amazingly simple way to achieve the same taste! It was an exciting day.

While I do still order this and love supporting small businesses, since we live 30 minutes from the restaurant, it is nice to be able to make this at home.

Often, the list is long when I see sauce recipes for a stir fry; this recipe uses just four ingredients for the sauce. They are all something that I have in my pantry anyway.

  • 1 Packet Knorr Homestyle Stock concentrate (you can swap this out for chicken broth if you choose)
  • Sweet Soy Sauce
  • Water
  • Corn Starch
Adding the Vegetables to the Stir Fry
Adding the Vegetables to the Stir Fry

Fresh Vegetables for Stir Fry

This Chicken Stir Fry is packed with nutrition using lots of fresh vegetables. It is an easy way to use up all those veggies in the fridge.

Here is what I used today. Just one cup of each to make a delicious and colorful meal.

  • Carrots
  • Bell Pepper
  • Broccoli
  • Sweet Vidalia Onion
  • Pea Pods
  • Yellow Squash
  • Mushrooms

However, the possibilities of vegetables are endless be creative and make your own mix of fresh veggies. If you have a garden or a local farmers market, use what is in season. We are lucky enough to have a number of grocery stores within 30 minutes of our house that also have a wide selection of different vegetables.

Asian Restaurant Take Out Food Recipe
Asian Restaurant Take Out Food Recipe

Different Vegetables to Add to This Stir-Fry Recipe

Vegetable recipes like this are a great way to use garden fresh and farmer’s market vegetables. These other seasonal vegetables will work well with this recipe too.

  • Bell Peppers
  • Bean Sprouts
  • Cabbage
  • Zucchini
  • Green Beans
  • Baby Corn
  • Water Chestnuts
  • Bok Choy
  • White Onions
  • Green Onions
  • Green Peas

Vegetarian Recipes

If you are someone that would prefer a vegetarian version of this recipe, it is easy to achieve. Leave the chicken out or replace with tofu. The easy thing about this delicious meal is that everything seems to taste amazing in this sauce.

Chicken and Vegetables with Flavorful Brown Sauce
Chicken and Vegetables with Flavorful Brown Sauce

How to Make Easy Chicken Stir Fry with Vegetables

This really is a simple recipe that takes less than 30 minutes from start to finish. See how easy.

Prepare Chicken. Add a bit of olive oil to a skillet and the diced chicken. Cook this about three minutes. The chicken will not be done yet, it will finish cooking with the vegetables.  If you happen to have rotisserie chicken; just dice and add.

Vegetables. The crisp vegetables that take a bit longer to cook like carrots and onions get added to the pan now. After these have cooked approximately 4 minutes add the remaining vegetables and continue to cook another 4 minutes. Cook them just until they are tender crisp.

Time for the Sauce. Add the chicken stock or Packet Knorr Homestyle Stock concentrate, sweet soy sauce glaze, water, and corn starch. (Dissolve the corn starch in the water before adding).

Serve with Rice or Noodles

What is Tender-Crisp?

Tender-crisp is when a vegetable is cooked through, but still has a little crunch when you bit into it. Therefore, they are tender enough that your teeth will sink into them, but crisp enough that they still snap when you chew them.

Chicken Stir-Fry with Vegetables
Chicken Stir-Fry with Vegetables

Tips for Making the Best Chicken Stir-Fry With Vegetables

Prepare the ingredients before starting the recipe.

Cut up the chicken or other protein used into bite-sized pieces. Do not overcook the protein as it can become tough.

Sauté the vegetables until tender crisp. Cooking them too long can result in a soft and mushy texture.

Soy sauce can be salty, so start with a little and add more to taste.

Make sure that the sauce comes to a boil to allow for thickening.

Change up the protein in the recipe, this works well with beef, pork, shrimp, or any other type of protein, even scrambled eggs.

If you like spice with your stir fry, add a bit of red pepper flakes or cayenne pepper.

Prefer a sweeter sauce? Add a bit of honey, brown sugar, or pineapple juice.

Can this Stir Fry with Mixed Vegetables be Frozen?

Yes, just place in an airtight container and free for up to three months. Note: the frozen veggies will not be as crisp, but this will still taste great.

When ready to eat, just remove from the freezer, thaw, and either microwave a few minutes or heat up in a non-stick skillet.

Chicken Stir Fry with Vegetables
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Chicken Stir Fry with Vegetables

In less than 30 minutes, you can be enjoying this chicken stir fry with vegetables recipe right aw home. It is loaded with fresh vegetables that are nestled in a savory brown sauce. This is one of my favorite stir-fry recipes. Simple, quick, and easy. I like to serve this over rice.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: lunch, Main Course
Cuisine: American, Asian
Keyword: chicken recipe, copycat, dinner recipe, easy recipe, healthy recipe
Servings: 4 Servings
Calories: 266kcal

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Ingredients

  • 2 Large Chicken Breasts Cut-up into bite-Sized pieces
  • 2 Tablespoons Olive Oil
  • 1 Cup Carrots Peeled and Cut-up into bite-Sized pieces
  • 1 Cup Bell Pepper Today I used an orange one. Cleaned and Cut-up into bite-Sized pieces
  • 1 Cup Broccoli Cleaned and Cut-up into bite-Sized pieces
  • 1 Cup Sweet Vidalia Onion Cleaned and Cut-up into bite-Sized pieces
  • 1 Cup Pea Pods
  • 1 Cup Yellow Squash Cut-up into bite-Sized pieces
  • 1 Cup Mushrooms Cleaned and Cut-up into bite-Sized pieces
  • 1 Packet Knorr Homestyle Stock concentrate
  • 2-3 Tablespoon Sweet Soy Glaze
  • 1 Cup Water
  • 1 Tsp. Corn Starch

Instructions

  • Prepare Chicken. Add a bit of olive oil to a skillet and the diced chicken. Cook this about three minutes. The chicken will not be done yet, it will finish cooking with the vegetables. If you happen to have rotisserie chicken; just dice and add.
  • Vegetables. The crisp vegetables that take a bit longer to cook like carrots and onions get added to the pan now. After these have cooked approximately 4 minutes add the remaining vegetables and continue to cook another 4 minutes. Cook them just until they are tender crisp.
    Adding the Vegetables to the Stir Fry
  • Time for the Sauce. Add the chicken stock or Packet Knorr Homestyle Stock concentrate, sweet soy sauce glaze, water, and corn starch. (Dissolve the corn starch in the water before adding).
  • Serve with Rice or Noodles

Notes

Make this with rotisserie chicken and just cut up into bite-sized pieces. So quick and easy.
Make this with beef, pork, shrimp, or any other protein. Even scrambled eggs.
You can add other vegetables you may already have on hand. These other vegetables will work well with this recipe too.
• Bean Sprouts
• Cabbage
• Zucchini
• Green Beans
• Baby Corn
• Water Chestnuts
• Bok Choy
• White Onions
• Green Onions

Tips for Making the Best Stir Fry

• Prepare the ingredients before starting the recipe.
• Cut up the chicken or other protein used into bite-sized pieces. Do not overcook the protein as it can become tough.
• Sauté the vegetables until tender crisp. Cooking them too long can result in a soft and mushy texture.
• Soy sauce can be salty, so start with a little and add more to taste.
• Make sure that the sauce comes to a boil to allow for thickening.
• If you like spice with your stir fry, add a bit of red pepper flakes.
• Prefer a sweeter sauce? Add a bit of honey, brown sugar, or pineapple juice.

Can this Chicken Stir Fry with Vegetables be Frozen?

• Yes, just place in an airtight container and free for up to three months. Note: the vegetables will not be as crisp, but this will still taste great.
• When ready to eat, just remove from the freezer, thaw, and either microwave a few minutes or heat up in a non-stick skillet.

Nutrition

Calories: 266kcal | Carbohydrates: 15g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 674mg | Potassium: 937mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7011IU | Vitamin C: 93mg | Calcium: 57mg | Iron: 2mg

If you are looking for more healthy recipes, I have a recipe index at my fingertips that I go to often. There are great ideas and amazing looking recipes that I seem to always add to my list of recipes to try.

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