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Chicken and Vegetable Stir-Fry

Make This Veggie-Packed Stir-Fry Recipe For an Easy Midweek Meal

The following post was originally featured on Cooking Classy and written by Jaclyn Bell, who is part of POPSUGAR Select Food.

Don't we all need one or two really good stir-fry recipes in our dinner rotation? I love stir-fry because not only does it taste delicious, but it's a great way to get a generous serving of veggies in one meal. This one is no exception! It's packed with veggies, plus the bonus of a protein (chicken) keeps it filling and flavorful.

My mom always made stir-fry growing up. She made a good stir-fry, but I remember the only thing her sauce consisted of was soy sauce (and not the low-sodium version), so it was excessively salty and didn't leave a lot of room for tasting that delicious fresh flavor from all the veggies. Don't get me wrong, my mom is a great cook, that's just the way she likes her food — on the salty side of things. I like to be more conservative with the salt, which is why I frequently use low-sodium broth and light soy sauce. You can always add more salt to taste later, but you can't take it away once it's added. And we've all been there before at least once. Lesson learned, right?

This is actually my favorite stir-fry I've had to date and my whole family loved it! My kids may have been a little more picky with some of the veggies, yes those uniquely textured mushrooms, and they may have just tried to pick those itty bitty, teensy tiny peas out of the pod and ditched the shells. But all and all it was a dinner win and I can't wait to make it again!

Chicken and Vegetable Stir-Fry

From Cooking Classy

Chicken and Vegetable Stir-Fry


  1. 3/4 cup low-sodium chicken broth
    1/3 cup low-sodium soy sauce
    1 tablespoon oyster sauce
    1 teaspoon sesame oil
    1 tablespoon cornstarch
    1 1/2 teaspoons granulated sugar
    1 pound chicken breasts, cut into small strips
    1 1/2 tablespoons vegetable oil
    2 1/2 cups broccoli florets, chopped into bite-size pieces
    1 1/2 cups chopped carrots (about 4)
    1 red bell pepper, seeded and sliced into strips and strips halved (1 1/2 cups)
    1 cup chopped yellow onion (1 small)
    1 tablespoon peeled and finely minced fresh ginger
    1 1/2 cups sugar snap peas, sliced into halves
    1 1/2 cups sliced mushrooms
    3 cloves garlic, minced
    Cooked white or brown rice, for serving


  1. In a 2 cup liquid measuring cup or a bowl, whisk together chicken broth, soy sauce, oyster sauce, and sesame oil. Immediately after whisking well, measure out 1/4 cup (before all the sesame oil just returns to the top). Whisk cornstarch and sugar into remaining soy sauce mixture.
  2. Add chicken to a gallon-size resealable bag. Pour the 1/4 cup of marinade over chicken in bag and let marinate in fridge 10-15 minutes (now is a good time to chop all the veggies).
  3. Heat vegetable oil in a wok or a nonstick pot over medium-high heat. Remove chicken from marinade and add chicken to wok. Heat chicken until halfway cooked through, about 3 minutes, tossing occasionally. Add in broccoli, carrots, bell pepper, onion, and ginger. Cook, tossing occasionally, 4 minutes. Add in snap peas, mushrooms, and garlic, and cook 2 minutes longer. Whisk soy sauce mixture once more, then pour into pan and cook, tossing frequently, until sauce has thickened and veggies are tender, about 2 minutes.
  4. Serve warm over white or brown rice.
Image Source: Cooking Classy
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