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Stir Fry Chicken and Vegetables in a pan.

Stir Fry Chicken and Vegetables

Stir Fry Chicken and Vegetables – a super easy chicken meal that takes only less than 30 minutes to cook and seconds to devour; coated in a a savory and lightly smoky sauce with amazingly vibrant vegetables. Truly a wonderful pleasure gobbling it down with warm rice.
Course Main
Cuisine Fusion
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -5
Calories 459kcal
Author Imma


  • 1-2 Tablespoons (13.6 - 27.2 g) oil
  • 1 pound (453.6 g) skinless, boneless chicken
  • 2-3 teaspoons (5.6 - 8.4 g) minced garlic
  • 2 teaspoons (4 g) minced ginger
  • 1/2 medium red onion , cut into thin wedges
  • 1 red bell pepper , sliced
  • 1 – 2 teaspoons (1.8 - 3.6 g) red pepper flakes (adjust to taste)
  • 3-4 Tablespoons (48 - 64 g) reduced soy sauce
  • 1- 1 1/2 cups (240 - 360 g) chicken stock (Adjust to desired thickness with more)
  • 1 tablespoon (7.5 g) cornstarch
  • 2 tablespoons (42 g) honey or brown sugar
  • 1 pound (453.6 g) vegetables - sliced carrots , zucchini, snap peas
  • 1 green onion , sliced
  • 3 basil leaves or more .


  • Heat up the skillet with about 2 tablespoon of oil, and then add chicken let it rest for about 30 seconds before stirring. Cook for 4-5 minutes or until chicken has been fully cooked. Remove chicken and set aside.
  • While the Chicken is cooking, whisk together soy sauce, chicken stock, cornstarch and honey. Set Aside.
  • Quickly stir in garlic and ginger into skillet, let it cook for about one minute or less. Do not let it burn. Followed by red onions, bell pepper and pepper flakes .c continue cooking for another 2 -3 minutes.
  • Add vegetables and continue stirring , about 2-3 minutes . Return chicken into the skillet. 
  • Pour the sauce mixture and chicken into the skillet , let it cook until it thickens.
  • Finally throw in basil and green onions. If desired you may adjust with broth.
  • Serve with white rice.


  1. If you can grab some Thai basil at the farmer's Market or Asian Market, they are more flavorful. Taste amazing in stews and soups.
  2. If using carrots, blanch (par-cook ) before adding to the pan.
  3. Garlic and ginger should be cooked on low heat, to prevent it from burning.
  4. Make sure the sauce is mixed  thoroughly,  until smooth to prevent clumping when it's added to the skillet.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 459kcal | Carbohydrates: 44g | Protein: 40g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 149mg | Sodium: 1077mg | Potassium: 1013mg | Fiber: 6g | Sugar: 17g | Vitamin A: 15675IU | Vitamin C: 70.7mg | Calcium: 68mg | Iron: 3.8mg