There’s something so satisfying about the bright colors and bold flavors of a quick skillet dinner, and that’s exactly why I’m excited to share this Easy Chicken Stir Fry with Veggies Recipe. It’s a simple, speedy dish that brings delicious freshness and a tasty sauce all in one pan—perfect for busy weeknights or anytime you want a fuss-free meal that doesn’t skimp on flavor.

A large black cast iron pan filled with a colorful stir-fry sits on a white marbled surface. The stir-fry has three main layers: the bottom layer has a shiny dark sauce coating the ingredients; the middle layer is made up of pulled cooked chicken pieces with a light golden brown color; the top layer includes green sugar snap peas, red and yellow bell pepper strips, topped with sliced green onions and white sesame seeds scattered across. A wooden spoon rests inside the pan on the right side. Around the pan, there is a white cloth with black stripes, a small white bowl of white sesame seeds, another small white bowl filled with sliced green onions, and a small clear bowl with red chili flakes. On the bottom right corner, part of a white bowl with cooked white rice is visible. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Stir Fry with Veggies Recipe
Top Tip
How to Serve Easy Chicken Stir Fry with Veggies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Stir Fry with Veggies Recipe

Why You'll Love This Recipe

I’m genuinely enthusiastic about this Easy Chicken Stir Fry with Veggies Recipe because it balances bright veggies, tender chicken, and a sauce that hits that magical sweet, savory, and tangy trifecta. I keep coming back to it because it’s quick, flexible, and always crowd-pleasing.

Speedy Prep and Cooking: You’ll have dinner ready in just about 30 minutes, making it a lifesaver on hectic evenings.
Flavor-Packed Sauce: The blend of toasted sesame oil, coconut aminos, and tomato paste creates a unique, crave-worthy coating for every bite.
Colorful, Fresh Veggies: The crisp-tender peppers and snap peas add sweetness and crunch your taste buds will thank you for.
Super Customizable: Whether you want to swap veggies, adjust heat, or swap a key ingredient, it’s easy to make it your own.

Ingredients & Why They Work

These ingredients come together beautifully to create a well-rounded dish. The chicken adds hearty protein, while the colorful veggies keep it light and fresh. The sauce ties it all together with balance and depth. When shopping, look for the freshest veggies you can find, and don’t hesitate to pick organic chicken for added flavor and quality.

Flat lay of a small pile of fresh raw boneless skinless chicken breast strips, one whole uncracked brown egg, two whole bell peppers (one red and one yellow), a small bunch of crisp green snap peas, a few green onions with white and green parts separated and sliced, two garlic cloves peeled, a small piece of fresh ginger root with a partially grated section, a small white ceramic bowl filled with thick tomato paste, another small bowl with golden toasted sesame oil, a small bowl holding dark coconut aminos, a small bowl of pure honey, a small white bowl with crushed red pepper flakes, a small white bowl with fine black pepper, a small white bowl with fine salt, all evenly spaced and perfectly symmetrical, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil or avocado oil: Both oils have a high smoke point perfect for stir-frying without burning.
Boneless skinless chicken breasts: Thinly sliced for quick cooking and tender bites.
Fine salt and black pepper: Simple seasonings to enhance the chicken flavor.
Bell peppers (red and yellow): They add sweetness and vibrant color to brighten your plate.
Snap peas or snow peas: Their crisp texture contrasts nicely with tender cooked chicken.
Green onions: Using the whites for cooking and greens for garnish adds layers of flavor.
Coconut aminos: A great soy sauce alternative that’s slightly sweeter and salty, making it perfect for this stir fry.
Toasted sesame oil: Adds a nutty richness that’s essential for authentic stir-fry flavor.
Tomato paste: Brings a pleasant tang and deep umami note to the sauce.
Honey: Balances the tanginess with natural sweetness.
Garlic and fresh ginger: The dynamic duo that adds punch and warmth to the mix.
Crushed red pepper flakes: Just a pinch for subtle heat that wakes up your palate.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how this Easy Chicken Stir Fry with Veggies Recipe lends itself so well to tweaks and personal touches. You can easily swap veggies depending on what you have or switch up the sauce components for a different flavor profile. It’s all about making this recipe work for your tastes and pantry.

Variation: On chillier days, I sometimes toss in shredded kale or baby spinach at the end to add greens that wilt quickly and blend perfectly with the sauce.
Spicy Boost: If you're craving heat, I add a bit more crushed red pepper flakes or a dash of sriracha right before serving—just enough to keep things lively.
Gluten-Free Swap: This recipe is naturally gluten-free thanks to coconut aminos, which is a wonderful soy sauce alternative, so it’s great if you’re avoiding gluten.

Step-by-Step: How I Make Easy Chicken Stir Fry with Veggies Recipe

In a black cast iron skillet, slices of light tan cooked meat are spread over thin strips of green snap peas, bright red bell peppers, orange carrots, and yellow bell peppers, creating a colorful mix of vegetables underneath. A thick, dark brown sauce is being poured from a clear glass bowl onto the center of the skillet, partially covering the meat and vegetables. Around the skillet, small white bowls hold sliced green onions, red chili flakes, and black pepper, all placed on a white marbled surface with a white dish towel slightly visible. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Chicken Just Right

Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers—this means it’s hot enough but not smoking. Add the thin strips of chicken you’ve seasoned with salt and pepper. Let them cook undisturbed for about 5-6 minutes to get a nice, golden sear on one side. This is key for flavor and prevents sticking. Then stir and flip the chicken to brown the other side and finish cooking through, about another 3-4 minutes. Once cooked, move the chicken to a plate and set aside—don’t overcrowd the pan, or you’ll end up steaming instead of searing.

Step 2: Cook the Veggies to Crisp-Tender Perfection

Next, add the remaining tablespoon of oil to your skillet and toss in your sliced bell peppers, snap peas, and the white parts of green onions. Stir these frequently for that perfect texture—about 4-5 minutes until tender but still crisp and bright. This contrast brings freshness and keeps the dish from feeling heavy. Don’t rush this step; the vegetables need to stay vibrant.

Step 3: Whisk and Pour the Flavorful Sauce

While the veggies are softening, whisk together coconut aminos, toasted sesame oil, tomato paste, honey, minced garlic, grated fresh ginger, crushed red pepper flakes, and black pepper in a small bowl. This sauce is the magic that pulls all the flavors together. Once your veggies are ready, return the chicken to the skillet and pour the sauce over everything. Toss well to coat every piece, then let the mixture come to a boil. Reduce heat and simmer for about 2 minutes until the sauce thickens just enough to cling to the chicken and veggies.

Step 4: Serve Hot with Your Favorite Sides

This is where you add the finishing touches. Serve over cooked rice for a filling meal, and sprinkle with sliced green onion tops and sesame seeds for a little crunch and visual appeal. This stir fry is best eaten fresh while it’s warm and saucy!

Top Tip

In my experience, speed and temperature are everything with this stir fry. Cooking each component properly without crowding your pan or rushing guarantees that perfect tender-crisp texture and rich caramelization on the chicken.

Heat Control: Make sure your skillet is hot before you add the chicken to get a nice sear rather than a steamed, soggy result.
Don’t Overcrowd: Cook in batches if needed; overcrowding leads to moisture and less browning.
Prep Ahead: Slice the chicken and veggies before you start to keep the flow going smoothly while cooking.
Fresh Ginger and Garlic: Use fresh ingredients here—fresh grated ginger especially adds brightness that powder can’t match.

How to Serve Easy Chicken Stir Fry with Veggies Recipe

Garnishes

Personally, I love topping this stir fry with freshly sliced green onion tops and a sprinkle of toasted sesame seeds—it adds a beautiful color contrast and nutty crunch. Sometimes I like a thin drizzle of extra toasted sesame oil for that irresistible aroma just before serving.

Side Dishes

I usually serve this stir fry over plain jasmine or brown rice to soak up the sauce. But it’s also delicious with cauliflower rice if you want to keep it lower carb, or even fresh steamed noodles for a comforting twist.

Creative Ways to Present

For family gatherings or when I want to impress friends, I serve this colorful stir fry in individual bowls layered with a bed of rice and sprinkle chopped fresh cilantro or toasted nuts on top. It looks stunning and feels a little fancy without extra work.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps well for up to 4 days. The flavors actually deepen overnight, making it perfect for next-day lunches or quick dinners.

Freezing

If I want to prep in advance, I freeze portions in freezer-safe containers. When you thaw and reheat, just know the veggies might be a little softer, but the sauce and chicken hold up beautifully.

Reheating

I reheat this stir fry gently in a skillet over medium heat, adding a splash of water or broth if it feels dry. This helps prevent the chicken from drying out and keeps the sauce glossy and delicious.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs work beautifully in this stir fry since they stay juicy and tender when cooked quickly. Just slice them thinly like the breasts and follow the same cooking steps. You might even find the richer flavor a nice change.

What if I don’t have coconut aminos?

You can substitute traditional soy sauce for coconut aminos but keep in mind it’s saltier, so reduce the salt you add to the chicken initially by half. For a gluten-free option, tamari works well too.

Can I make this recipe vegetarian or vegan?

Definitely! Replace the chicken with firm tofu or tempeh, pressing and cubing it before cooking. You may want to add a little extra sauce to coat the tofu nicely since it absorbs flavors differently.

How do I avoid soggy vegetables in stir fry?

Keeping your skillet hot and cooking veggies in batches if needed helps maintain their crispness. Stir frequently but don’t overcook—remove vegetables as soon as they’re tender-crisp. Using fresh, high-quality produce also makes a big difference.

Final Thoughts

This Easy Chicken Stir Fry with Veggies Recipe is one of those dishes that feels like a warm hug after a long day. It’s quick, it’s vibrant, and every bite is packed with comforting flavor that’s just right—not overly heavy or complicated. I hope you give it a go and make it your new weeknight staple like I have. Trust me, once you taste how easy and tasty it is, this recipe will be on repeat!