This savory chicken and veggie stir-fry is the perfect solution for busy weeknights when you crave something flavorful yet quick. Tender chicken, colorful veggies, and a savory sauce come together beautifully over fluffy rice for a satisfying meal.
Ingredients
2 boneless, skinless chicken breasts, thinly sliced
1 tablespoon olive oil
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1 yellow bell pepper, thinly sliced
1 zucchini, sliced
3 tablespoons soy sauce
1 carrot, julienned
1 tablespoon ginger, grated
1/4 cup water
1 tablespoon oyster sauce
1 tablespoon honey
2 cups cooked rice (white or brown)
1 tablespoon cornstarch
Salt and pepper to taste
Fresh cilantro for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the sliced chicken to the skillet and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the pan and set it aside.
In the same pan, add the bell peppers, zucchini, and carrots. Cook for 4-5 minutes, stirring occasionally, until the veggies are tender but still crisp.
Add the minced garlic and grated ginger, and cook for an additional 1-2 minutes, until fragrant.
In a small bowl, whisk together the soy sauce, oyster sauce, honey, cornstarch, and water.
Return the cooked chicken to the skillet and pour the sauce over the chicken and vegetables. Stir everything together to coat evenly and cook for an additional 2-3 minutes until the sauce has thickened.
Season with salt and pepper to taste.
Serve the stir-fry over the cooked rice and garnish with fresh cilantro if desired.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Variations
Protein options: Swap the chicken for shrimp, beef, or tofu for a different flavor and texture.
Vegetable swaps: If I don’t have bell peppers, zucchini, or carrots, I’ll use whatever I have in the fridge—broccoli, mushrooms, or snap peas work great too.
Spicy kick: If I like a bit of heat, I’ll add a pinch of red pepper flakes or some sliced chili peppers to the stir-fry.
Storage/Reheating
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, I’ll heat it in a skillet over medium heat until warmed through. If the stir-fry seems dry, I’ll add a little splash of water or soy sauce.
FAQs
Can I make this stir-fry ahead of time?
Yes! I can prepare the chicken and veggies in advance, and just stir-fry them with the sauce when ready to eat. This can save me time on busy days.
Can I use frozen vegetables?
While fresh veggies give the best texture, frozen vegetables will work in a pinch. I’ll just make sure to thaw and drain them before adding them to the stir-fry.
Can I use a different type of rice?
Absolutely! Brown rice or jasmine rice works wonderfully. I’ll choose whatever rice I prefer, but white rice is a classic option.
Can I add more sauce if I want it saucier?
Definitely! If I prefer a saucier stir-fry, I can double the sauce ingredients or add a bit more water or soy sauce to reach the consistency I like.
Can I make this stir-fry without honey for a sugar-free version?
Yes, I can omit the honey or replace it with a sugar-free sweetener like stevia or monk fruit to suit my dietary needs.
Conclusion
This savory chicken and veggie stir-fry with rice is one of my favorite quick, wholesome meals. It’s easy to prepare, packed with flavor, and fully customizable. Whether I’m cooking for myself or my family, it’s always a crowd-pleaser. I can’t wait to make this again!
Recipe:
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Savory Chicken & Veggie Stir-Fry with Rice
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
This savory chicken and veggie stir-fry is a quick and flavorful weeknight meal featuring tender chicken, fresh vegetables, and a savory-sweet sauce served over fluffy rice.
Ingredients
2 boneless, skinless chicken breasts, thinly sliced
1 tablespoon olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 zucchini, sliced
1 carrot, julienned
2 cloves garlic, minced
1 tablespoon ginger, grated
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon honey
1 tablespoon cornstarch
1/4 cup water
2 cups cooked rice (white or brown)
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken to the skillet and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the pan and set it aside.
- In the same pan, add the bell peppers, zucchini, and carrots. Cook for 4-5 minutes, stirring occasionally, until the veggies are tender but still crisp.
- Add the minced garlic and grated ginger, and cook for an additional 1-2 minutes, until fragrant.
- In a small bowl, whisk together the soy sauce, oyster sauce, honey, cornstarch, and water.
- Return the cooked chicken to the skillet and pour the sauce over the chicken and vegetables. Stir everything together to coat evenly and cook for an additional 2-3 minutes until the sauce has thickened.
- Season with salt and pepper to taste.
- Serve the stir-fry over the cooked rice and garnish with fresh cilantro if desired.
Notes
Swap chicken for shrimp, beef, or tofu for variety.
Use any veggies on hand like broccoli or mushrooms.
Add red pepper flakes or chili for heat.
Store leftovers in the fridge for up to 3 days.
Reheat with a splash of water or soy sauce if dry.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 7g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
