Bursting with bold flavors and vibrant colors, this easy chicken stir-fry is a perfect balance of savory, sweet, and spicy. Tender, seasoned chicken is stir-fried to golden perfection, then tossed with crisp, colorful vegetables and a rich, umami-packed sauce. The combination of soy sauce, hoisin, honey, and chili sauce creates a mouthwatering glaze that clings to every bite. Quick to make and incredibly satisfying, this dish is perfect for a busy weeknight dinner. Serve it over rice or enjoy it as a hearty standalone meal!

Chicken and Veggie Stir-Fry Recipe

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Servings

servings

Prep time

minutes

Total time

minutes

This chicken stir-fry is a deliciously easy dish that’s packed with flavor and crunch. Marinated chicken cubes are seared to perfection, then tossed with a colorful mix of fresh vegetables like bell peppers, carrots, and zucchini. The real magic happens when the chicken is coated in a savory stir-fry sauce made with chicken stock, soy sauce, hoisin sauce, and a touch of honey for sweetness. With a hint of ginger, garlic, and sesame oil, this dish comes together quickly and is sure to become a family favorite. Perfect for serving with rice or enjoying on its own!

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Ingredients To Season the Chicken:

11 oz Chicken Breasts (Boneless-cut into cubes)
1 tsp Salt
1 tsp Black Pepper
1 tsp Paprika
1 tsp Soy Sauce
Ingredients For the Stir-Fry Sauce:
½ cup Chicken Stock/Broth
1 tbsp Apple Cider Vinegar
1 tbsp Soy Sauce
1 tbsp Chili Sauce
½ tbsp Hoisin Sauce
1 tbsp Oyster Sauce
1 ½ tbsp Honey
1 tbsp Cornstarch
Ingredients To Complete the Dish:
4 tbsp Vegetable Oil
2 tbsp Garlic (minced)
1 tbsp Ginger (minced)
½ Onion (cut into small squares)
1 small Carrot (thinly sliced)
½ Yellow Zucchini (cubed)
1 Green Bell Pepper (cubed)
1 Red Bell Pepper (cubed)
1 tbsp Sesame Oil
1 oinch Black Pepper (optional)
Green Part of 7-8 Spring Onions (chopped)

Directions

Combine the chicken cubes in a bowl with salt, black pepper, paprika, and soy sauce.
Mix well and let it marinate for about 15 minutes.
In a separate bowl, whisk together the chicken stock, apple cider vinegar, soy sauce, chili sauce, hoisin sauce, oyster sauce, honey, and cornstarch.
Mix until smooth and set aside.
Heat 4 tablespoons of vegetable oil in a skillet over medium heat.
Add the marinated chicken and cook until it is about ¾ done.
Increase the heat to medium-high and continue cooking until all excess liquid evaporates and only a little oil remains.
Transfer the cooked chicken to a separate plate.
In the same pan, use the remaining oil from cooking the chicken (add a little extra if needed).
Heat the oil, then add the minced garlic and ginger. Sauté until fragrant.
Add the onions, carrots, zucchini, and bell peppers. Stir-fry over medium-high heat for about 2 minutes, stirring occasionally.
Pour in the prepared stir-fry sauce and reduce the heat to medium.
Let the sauce simmer for about a minute, then add the cooked chicken.
Stir well to coat the chicken evenly in the sauce.
Drizzle in the sesame oil and add a pinch of black pepper if desired.
Stir in the chopped spring onions, mix well, and remove from heat.
Serve warm with cooked rice or enjoy on its own!

Recipe Video

Notes

Swap in your favorite vegetables like broccoli, snap peas, or baby corn for a twist.
.Increase the cornstarch by an extra ½ tablespoon for a thicker sauce.
For maximum flavor, always use fresh ginger and garlic instead of pre-minced options.
For added protein, include tofu, shrimp, or beef along with the chicken.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat, adding a splash of water or broth if the sauce has thickened. You can also microwave in short bursts, stirring in between, until heated through