Quick 20-Minute Chicken and Veggie Stir Fry – Fast, Fresh, and Flavorful

This stir fry is the answer to busy weeknights when you want something fresh, colorful, and satisfying without spending an hour in the kitchen. It’s simple, budget-friendly, and flexible enough to use whatever veggies you have on hand. The sauce brings a balanced mix of savory, sweet, and a hint of heat.

You’ll get tender chicken, crisp-tender vegetables, and glossy, saucy goodness in just minutes. Serve it over rice or noodles and dinner’s done.

Quick 20-Minute Chicken and Veggie Stir Fry - Fast, Fresh, and Flavorful

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 pound (450 g) boneless, skinless chicken breast, thinly sliced
• 1 tablespoon cornstarch (for coating the chicken)
• 1 tablespoon soy sauce (for marinating the chicken)
• 2 tablespoons neutral oil (such as avocado, canola, or peanut oil), divided
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 medium carrot, thinly sliced
• 1 small zucchini, sliced into half-moons
• 1 cup sugar snap peas or snow peas
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
• 2 green onions, sliced (white and green parts separated)
• 3 tablespoons soy sauce (use low-sodium if preferred)
• 1 tablespoon oyster sauce (optional but recommended)
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 tablespoon honey or brown sugar
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes or a squeeze of sriracha (optional)
• 1/3 cup chicken broth or water
• 2 teaspoons cornstarch (to thicken the sauce)

Method

 

1. Prep the chicken: Thinly slice the chicken breast. Toss with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Set aside while you prep the vegetables.
2. Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, red pepper flakes, chicken broth, and 2 teaspoons cornstarch. Set aside.
3. Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
4. Sear the chicken: Add chicken in a single layer. Cook 3–4 minutes, stirring once or twice, until just cooked through and lightly browned. Transfer to a plate.
5. Stir-fry the veggies: Add the remaining 1 tablespoon oil to the pan. Add bell pepper, broccoli, carrot, zucchini, and snap peas. Stir-fry 3–4 minutes until crisp-tender.
6. Add aromatics: Push veggies to the sides. Add garlic, ginger, and the white parts of the green onions to the center. Cook 30 seconds until fragrant.
7. Combine and sauce: Return chicken to the pan. Give the sauce a quick stir (cornstarch settles), then pour it in. Toss everything for 1–2 minutes until the sauce thickens and coats the stir fry.
8. Finish and serve: Turn off the heat. Sprinkle with the green parts of the onions and sesame seeds. Serve over warm rice or noodles with lime wedges if you like.

What Makes This Recipe So Good

• Quick and practical: It’s ready in about 20 minutes, start to finish.
• Balanced flavor: The sauce is savory-sweet with a light kick, and it coats everything beautifully.
• Flexible ingredients: Use any vegetables you like or have on hand—this recipe adapts easily.
• Great texture: Juicy chicken and crisp-tender veggies make every bite satisfying.
• Better than takeout: Fresher, lighter, and easy to customize for your taste and diet.

Ingredients

• 1 pound (450 g) boneless, skinless chicken breast, thinly sliced
• 1 tablespoon cornstarch (for coating the chicken)
• 1 tablespoon soy sauce (for marinating the chicken)
• 2 tablespoons neutral oil (such as avocado, canola, or peanut oil), divided
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 medium carrot, thinly sliced
• 1 small zucchini, sliced into half-moons
• 1 cup sugar snap peas or snow peas
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
• 2 green onions, sliced (white and green parts separated)

For the sauce:

• 3 tablespoons soy sauce (use low-sodium if preferred)
• 1 tablespoon oyster sauce (optional but recommended)
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 tablespoon honey or brown sugar
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes or a squeeze of sriracha (optional)
• 1/3 cup chicken broth or water
• 2 teaspoons cornstarch (to thicken the sauce)

To serve: Cooked rice or noodles, sesame seeds, extra green onion tops, lime wedges (optional).

Instructions

1. Prep the chicken: Thinly slice the chicken breast. Toss with 1 tablespoon soy sauce and 1 tablespoon cornstarch.

   Set aside while you prep the vegetables.

2. Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, red pepper flakes, chicken broth, and 2 teaspoons cornstarch. Set aside.
3. Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
4. Sear the chicken: Add chicken in a single layer.

   Cook 3–4 minutes, stirring once or twice, until just cooked through and lightly browned. Transfer to a plate.

5. Stir-fry the veggies: Add the remaining 1 tablespoon oil to the pan. Add bell pepper, broccoli, carrot, zucchini, and snap peas.

   Stir-fry 3–4 minutes until crisp-tender.

6. Add aromatics: Push veggies to the sides. Add garlic, ginger, and the white parts of the green onions to the center. Cook 30 seconds until fragrant.
7. Combine and sauce: Return chicken to the pan.

   Give the sauce a quick stir (cornstarch settles), then pour it in. Toss everything for 1–2 minutes until the sauce thickens and coats the stir fry.

8. Finish and serve: Turn off the heat. Sprinkle with the green parts of the onions and sesame seeds.

   Serve over warm rice or noodles with lime wedges if you like.

Storage Instructions

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet over medium heat with a splash of water to loosen the sauce. Microwave works too—heat in short bursts and stir.
• Freezer: Best enjoyed fresh, but you can freeze for up to 2 months. Thaw in the fridge overnight and reheat in a pan.

  Veggies will be softer.

• Make-ahead: Pre-slice veggies and chicken, and mix the sauce up to 24 hours in advance. Keep everything chilled separately.

Health Benefits

• Lean protein: Chicken breast provides quality protein to support muscle and satiety.
• Veggie variety: A colorful mix of vegetables brings fiber, vitamins A and C, and antioxidants.
• Lighter sauce: Minimal oil and a small amount of sweetener keep it balanced without feeling heavy.
• Lower sodium option: Using low-sodium soy sauce and broth helps keep salt in check.
• Smart carbs: Pair with brown rice or whole-grain noodles for sustained energy.

What Not to Do

• Don’t overcrowd the pan: Overcrowding steams the chicken and veggies. Cook in batches if needed.
• Don’t skip the cornstarch: It helps the chicken brown and keeps it tender.

  It also thickens the sauce.

• Don’t use low heat: Stir fry needs medium-high heat for searing and crisp-tender veggies.
• Don’t add the sauce too early: Wait until the chicken and veggies are cooked so the sauce doesn’t burn or reduce too much.
• Don’t slice the veggies too thick: Thin, even cuts cook quickly and evenly.

Recipe Variations

• Protein swaps: Use shrimp, thinly sliced beef, pork tenderloin, or tofu. Adjust cook time—shrimp cooks fast; tofu benefits from pressing first.
• Gluten-free: Use tamari or coconut aminos in place of soy sauce and a certified gluten-free oyster sauce or omit it.
• Low-carb: Serve over cauliflower rice or sautéed cabbage instead of grains.
• Spicy version: Add chili-garlic sauce or extra sriracha to the sauce and sprinkle with sliced fresh chili.
• Citrus twist: Add 1 teaspoon orange zest and swap honey for orange marmalade for a light orange-chicken vibe.
• Extra greens: Toss in spinach or kale during the last minute of cooking to wilt into the sauce.
• Peanut style: Stir in 1–2 tablespoons peanut butter and a squeeze of lime for a creamy, nutty finish.

FAQ

Can I use frozen vegetables?

Yes. Use a good-quality frozen stir-fry mix and cook from frozen over high heat.

Add them after searing the chicken and cook until hot and crisp-tender. Avoid overcooking to prevent sogginess.

What if I don’t have oyster sauce?

You can skip it or replace it with an extra teaspoon of soy sauce plus a splash of Worcestershire. Hoisin also works, but it’s sweeter—reduce the honey slightly.

How do I keep the chicken tender?

Slice it thinly against the grain, coat with soy sauce and cornstarch, and cook quickly over medium-high heat.

Avoid overcooking—pull it as soon as it’s opaque and lightly browned.

Can I make this without cornstarch?

Yes. The sauce won’t be as glossy or thick, but it will still taste great. Arrowroot or tapioca starch are good substitutes at the same amount.

What oil is best for stir fry?

Use a high-heat neutral oil like avocado, canola, grapeseed, or peanut oil.

Olive oil can burn at high heat and may add a flavor you don’t want here.

How can I make it vegetarian?

Swap the chicken for extra-firm tofu or tempeh, and use vegetable broth. Press tofu for 15–20 minutes, then cube and sear until golden before adding the veggies.

Final Thoughts

This Quick 20-Minute Chicken and Veggie Stir Fry proves that fast food at home can be fresh, colorful, and full of flavor. It’s easy to tweak with whatever you’ve got, and it tastes great over rice or noodles.

Keep a jar of pre-made sauce in the fridge and you’re halfway to dinner any night of the week. Simple steps, bold flavor, and barely any cleanup—that’s a win.