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Chicken Vegetable Stir Fry

Need an easy weeknight dinner? Stir fry to the rescue! This Chicken Vegetable Stir Fry is LOADED with veggies, lean protein, and has a super easy homemade sticky-sweet stir fry sauce. There's a secret ingredient in the sauce that adds delicious subtle heat and sweetness, plus loads of flavor.

Plate of chicken vegetable stir fry dinner
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Chicken stir fry

Chicken stir fry to the rescue! This stir fry has thin sliced chicken breast with a ton of veggies. The veggies cook for a short time, so they stay nice and crisp, all deliciously coated in the honey-ginger-garlic stir fry sauce.

The chicken gets tossed in salt, pepper, and cornstarch before being cooked in sesame oil. This helps make it crispy, flavorful, and nutty and fragrant thanks to the sesame oil.

Close up of chicken and vegetable stir fry

Then everything is combined together with the sauce and stir fried for just 2-3 minutes to let the sauce thicken and coat the chicken and veggies.

If this all sounds good to you, then you need to (1) make this chicken vegetable stir fry, and (2) also check out these recipes because they also combine the sweet & savory sticky sauce goodness that we love in stir fry and Chinese takeout:

Plate with chicken and vegetable stir fry with honey ginger garlic sauce.

Honey ginger garlic stir fry sauce for chicken

This easy sauce has equal parts soy sauce and honey in addition to a little lime juice for the perfect sweet & salty balance. It's seasoned with fresh ginger, fresh garlic, and my secret ingredient: Thai chili paste. The paste adds a subtle heat and sweetness without being overpowering. 

I also add a little cornstarch to the sauce because it helps thicken the sauce as it heats up in the pan. The thicker the sauce, the more it sticks to the chicken and vegetables and more delicious it is! 

Important tip: Make sure to whisk the cornstarch in with the sauce completely in a separate bowl before adding it to the pan, otherwise it will get lumpy.

Related recipe: Honey Ginger Garlic Chicken Wings

Sliced peppers, onion, zucchini, and scallions on a cutting board.

Ingredients

For the chicken:

  • 1.5 lbs chicken breast, thinly sliced
  • 2 tablespoons corn starch, or tapioca starch (you'll need this for the sauce, don't put it away!)
  • ½ teaspoon salt and pepper, or more to taste
  • 1 tablespoon sesame oil (you'll need it for the veggies too, don't put it away!)

For the veggies:

  • 1 small onion, red or yellow, thinly sliced
  • 1 large zucchini, cut in half long-wise and sliced so it makes half-moons (about 12 oz or 12 inches)
  • 1 bell pepper, seeds removed and thinly sliced
  • 4 scallions, chopped into 1-2 inch pieces (plus save a few pieces for garnish)
  • 1 jalapeno, seeds removed and finely diced (optional)
  • Other optional vegetables: 1-2 cups of snow peas, sugar snap peas, and or julienned carrots
  • 1 tablespoon sesame oil

For the stir fry sauce:

  • ¼ cup less-sodium soy sauce
  • ¼ cup honey
  • 1 inch piece of ginger, peeled, finely minced or grated
  • 2 cloves garlic, finely minced or grated
  • 1 tablespoon lime juice (from about ½ lime)
  • 1 tablespoon Thai chili paste (see below for more recipes using this paste!)
  • 1 tablespoon corn starch, or tapioca starch

For serving:

  • Rice or noodles for serving
  • Finely diced scallions, cilantro, and/or sesame seeds for garnish

Related recipe: Honey Rum Chicken

Equipment

Aside from a large cutting board, knife, and measuring spoons and cups, you'll need a large skillet, preferably with deep sides so you can fit a lot in. You can use a wok, but I actually prefer a skillet with a large flat bottom to let the chicken brown on all sides before stir frying.

Related recipe: Chicken and Vegetable Peanut Sauce Stir Fry

Instructions

Make sure all your ingredients are sliced and prepped before getting started, since this recipe cooks really fast!

Step 1: In a large bowl, stir together the thinly sliced chicken with corn starch, salt, and pepper. 

A bowl of chicken coated in corn starch

Step 2: Heat the sesame oil over high heat in a large skillet or wok. Add the chicken, and allow to cook undisturbed over high heat for 2-3 minutes, or until golden. Flip the chicken, and stir fry for 2-3 minutes, or until the chicken is fully cooked. Set aside on a large plate.

Cooked sauteed chicken on a plate

Step 3: To the same skillet, add a tablespoon of sesame oil and all the sliced veggies. Stir-fry over medium-high heat for about 5 minutes, or until the vegetables are cooked to your liking.

Sauteed vegetables in a pan

Step 4: Combine all the ingredients for the sauce in a medium bowl and mix well.

Adding Thai chili paste to a bowl of stir fry sauce

Step 5: Add the cooked chicken back to the skillet with the vegetables. Pour the sauce over the chicken and vegetables. Mix well and stir fry for 2-3 minutes, or until the sauce is heated through and begins to thicken. Serve hot over rice or noodles, garnishing with whatever you like: scallions, cilantro, or sesame seeds.

Pan of chicken vegetable stir fry with honey ginger garlic sauce.

Related recipe: Red Cabbage Soba Noodle Stir Fry

Make-ahead tips

Here's what you can do ahead of time to cook this stir fry in under 15 minutes:

  • Slice the veggies (pepper, onion, scallions, zucchini, jalapeno if using) and store it in a large container in the fridge (dice a few teaspoons of scallions finely and save for garnish)
  • Prep the sauce and keep it in a small jar or bowl in the fridge
  • Thinly slice the chicken. Do NOT combine it with cornstarch or season it in advance because it will absorb all the cornstarch. 

This way all you have to do to make dinner happen is:

  1. Toss the sliced chicken with with cornstarch, salt, and pepper.
  2. Cook the stir fry.
  3. Enjoy!

Time-saving tip: is to use pre-minced garlic and grated ginger for the sauce. Fresh is best, but there's nothing wrong with saving yourself a minute or two and taking a shortcut!

Another tip is to slice ALL the veggies and garnish on a cutting board, then slice the chicken on the same cutting board. Less dishes!

More chicken stir fry recipes: Garlic Chili Chicken and Peppers Stir Fry

Recipe variations

Try these variations:

  • Shrimp instead of chicken (skip the cornstarch in this case)
  • Add shredded carrots
  • Add water chestnuts
  • Add baby corn
  • Add yellow squash
  • Add sugar snap peas or snow peas
  • Add cilantro for garnish

More recipes using Thai chili paste

I absolutely love Thai chili paste. It comes in a little jar so you can easily use it up within a few weeks to a month, without forgetting about it in the back of the fridge for months. Here are a few recipes that use Thai chili paste, so you can justify buying some for this stir fry dish:

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Pan of chicken vegetable stir fry
Print Recipe
5 from 4 votes

Chicken Vegetable Stir Fry

Ready in 30 minutes, this Chicken Vegetable Stir Fry has an awesome sticky-sweet honey ginger garlic stir fry sauce. Read the notes below for all the make-ahead and time-saving tips.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, Main Course
Cuisine: American, Asian
Diet: Kosher
Servings: 4
Author: Kate

Ingredients

For the chicken
  • 1.5 lbs chicken breast - thinly sliced
  • 2 tablespoons corn starch - or tapioca starch
  • ½ teaspoon salt - or more to taste
  • ½ teaspoon ground black pepper - or more to taste
  • 1 tablespoon sesame oil - (you'll need it for the veggies too, don't put it away!)
For the veggies
  • 1 small onion - (red or yellow) thinly sliced
  • 1 large zucchini - cut into half moons (about 12 oz or 12 inches)
  • 1 bell pepper - seeds removed and thinly sliced
  • 4 scallions - chopped into 1-2 inch pieces
  • 1 jalapeno - seeds removed and finely diced (optional)
  • see notes for more optional veggies to add
  • 1 tablespoon sesame oil
For the sauce
  • ¼ cup less sodium soy sauce
  • ¼ cup honey
  • 1 inch fresh ginger - peeled, finely minced or grated
  • 2 cloves garlic - finely minced or grated
  • 1 tablespoon lime juice
  • 1 tablespoon Thai chili paste
  • 1 tablespoon corn starch - or tapioca starch
Other ingredients
  • rice or noodles for serving
  • finely diced scallions, cilantro, and/or sesame seeds for garnish

Special equipment

  • Large skillet or wok

Instructions

  • Combine all the ingredients for the sauce in a medium bowl and mix well.
    Adding Thai chili paste to a bowl of stir fry sauce
  • In a large bowl, toss the thinly sliced chicken with corn starch, salt, and pepper.
    A bowl of chicken coated in corn starch
  • Heat the sesame oil over high heat in a large skillet or wok. Add the chicken, and allow to cook undisturbed over high heat for 2-3 minutes, or until golden. Flip the chicken, and stir fry for 2-3 minutes, or until the chicken is fully cooked. Set aside on a large plate.
    Cooked sauteed chicken on a plate
  • To the same skillet, add a tablespoon of sesame oil and all the sliced veggies (save a few pieces of scallion for garnish). Stir-fry over high heat for about 5 minutes, or until the vegetables are cooked to your liking.
    Sauteed vegetables in a pan
  • Add the cooked chicken back to the skillet with the vegetables. Pour the sauce over the chicken and vegetables. Mix well and stir fry for 2-3 minutes, or until the sauce is heated through and begins to thicken.
    Pan of chicken vegetable stir fry
  • Serve hot over rice or noodles, garnishing with fresh herbs or sesame seeds.

Notes

Make-ahead tips:
  • Slice the veggies and store in the fridge
  • Prep the sauce and keep it in a small jar or bowl in the fridge
  • Thinly slice the chicken. Do NOT combine it with cornstarch or season it in advance because it will absorb all the cornstarch. You can toss it with cornstarch, salt & pepper right in the same container right before cooking
Try adding these veggies:
  • Shredded carrots
  • Water chestnuts
  • Baby corn
  • Yellow squash
  • Sugar snap peas or snow peas

Nutrition

Calories: 392kcal (20%) | Carbohydrates: 27g (9%) | Protein: 37g (74%) | Fat: 12g (18%) | Saturated Fat: 2g (10%) | Cholesterol: 109mg (36%) | Sodium: 1068mg (45%) | Potassium: 736mg (21%) | Fiber: 1g (4%) | Sugar: 19g (21%) | Vitamin A: 1140IU (23%) | Vitamin C: 48mg (58%) | Calcium: 17mg (2%) | Iron: 1mg (6%)

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.

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