There's something about the sizzle of fresh veggies and chicken hitting a hot pan that just feels like comfort in a hurry. This Quick Chicken Stir Fry with Veggies Recipe is exactly that—packed with vibrant colors, bold flavors, and ready to get on your table faster than takeout. Trust me, it’s one of those dinners that you’ll find yourself making again and again.

A 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 is glossy dark brown sauce, the middle layer is cooked strips of golden brown chicken and bright, crisp vegetables including green snap peas and red and yellow bell pepper strips, while the top layer is sprinkled with white sesame seeds and chopped green onions. A wooden spoon rests inside the pan on the right side. Around the pan are small white bowls filled with white sesame seeds, sliced green onions, and red chili flakes. Part of a white cloth napkin and a small bowl of white rice are visible at the bottom. 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 Quick Chicken Stir Fry with Veggies Recipe
Top Tip
How to Serve Quick Chicken Stir Fry with Veggies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Chicken Stir Fry with Veggies Recipe

Why You'll Love This Recipe

I’ve made this Quick Chicken Stir Fry with Veggies Recipe countless times, and every time it hits the spot. What makes it special isn’t just how quickly it comes together, but how balanced it feels—bright veggies, tender chicken, and a sauce that’s both sweet and savory.

Speedy and Simple: You can have dinner on the table in about 30 minutes, perfect for busy weeknights.
Fresh Veggies: The combination of bell peppers and snap peas gives this stir fry a refreshing crunch and vibrant color.
Flavor-Packed Sauce: The sauce cooks down just right to coat everything with a balanced mix of sweet, savory, and tangy notes.
So Versatile: Whether you want to swap veggies or tweak the protein, this recipe flexes easily to match your pantry or preferences.

Ingredients & Why They Work

Each ingredient in this Quick Chicken Stir Fry with Veggies Recipe plays a part in flavor and texture, making sure every bite is satisfying and balanced. Let me break down why I love these choices and how they come together so beautifully.

Flat lay of a small white ceramic plate with thin strips of fresh raw chicken breast, two whole bell peppers—one bright red and one vibrant yellow—sliced into thin strips arranged neatly on a simple white ceramic dish, a small white bowl filled with glossy snap peas, three fresh green onions with white and green parts separated and sliced, two whole garlic cloves beside a small white bowl of rich red tomato paste, another small white bowl containing golden toasted sesame oil, a small white bowl with thick amber honey, a small white bowl holding dark brown coconut aminos, a fresh knob of peeled ginger next to a small heap of crushed red pepper flakes on a clean white ceramic plate, a small white bowl with golden olive oil, a small neat pile of fine salt crystals and ground black pepper on the side, all ingredients fresh and natural, arranged in perfect symmetry, 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: I prefer avocado oil for its high smoke point, but olive oil works well too for sautéing the chicken and veggies.
Boneless skinless chicken breasts: Thin strips cook quickly and stay tender, perfect for a stir fry texture.
Bell peppers: Using one red and one yellow pepper gives a sweet crunch and pops of color that brighten the dish.
Snap peas or snow peas: Their slight sweetness and snap add a great fresh contrast to the tender chicken.
Green onions: Separating white and green parts helps layer the flavor—white for cooking, green for garnish.
Coconut aminos: A savory, slightly sweet alternative to soy sauce that keeps the recipe naturally gluten-free.
Toasted sesame oil: Just a little goes a long way in adding that classic nutty aroma and depth to the sauce.
Tomato paste: Brings a subtle umami richness and helps thicken the sauce.
Honey: Balances the savory elements with just enough sweetness without overpowering.
Garlic and ginger: Fresh is best here—they give the dish its signature aromatic kick.
Crushed red pepper flakes and black pepper: Adds a gentle heat and seasoning that pulls everything together.

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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

One of the best things about this Quick Chicken Stir Fry with Veggies Recipe is how forgiving it is. I often switch up the veggies depending on what’s in season or what I have in the fridge. Feel free to make it your own—this recipe loves personalization.

Variation: Sometimes I swap the chicken for thinly sliced beef or tofu, especially if I’m craving something a bit different, and it still turns out fantastic.
Spice it up: Adding a splash of sriracha or more red pepper flakes amps up the heat if that’s how you like it.
Gluten-free swap: Using coconut aminos over soy sauce keeps this recipe naturally gluten-free without sacrificing umami.
Seasonal veggies: Try crunchy broccoli or water chestnuts for added texture variety through different seasons.

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

A black skillet holds a colorful stir-fry with three clear layers: the bottom layer of green snap peas and thin strips of yellow and red bell peppers, the middle layer of thin orange carrot strips, and the top layer of light beige cooked chicken strips scattered evenly. Dark red-brown sauce is being poured from a glass bowl in the top right corner, slightly covering the center of the chicken and vegetables. Around the skillet, three small white dishes hold red pepper flakes, thinly sliced green onions, and cracked black pepper. The background is a white marbled surface with a white cloth with black stripes under the skillet. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Chicken to Perfection

Heat 1 tablespoon of your oil in a large skillet over medium-high heat until it shimmers—this is key for getting a nice sear. Add the thin chicken strips, season with salt and pepper, and let them sit for five to six minutes without stirring too much. This helps develop a golden crust. Then stir and flip to cook through another couple of minutes. When done, transfer the chicken to a plate and set aside. Avoid overcrowding the pan for the best browning.

Step 2: Cook the Veggies Till Tender-Crisp

Add the remaining tablespoon of oil to the skillet, then toss in your sliced bell peppers, snap peas, and the white parts of the green onions. Stir frequently so nothing sticks or burns. You want the veggies to stay bright and a bit crisp—this usually takes about 4 to 5 minutes. Keep an eye on them; overcooking will soften their snap and dull their color.

Step 3: Whisk and Add the Sauce

While the veggies are cooking, whisk together the coconut aminos, toasted sesame oil, tomato paste, honey, minced garlic, grated ginger, crushed red pepper flakes, and black pepper in a small bowl. This sauce brings everything together, so don’t skip this step or use pre-made stir fry sauces—you’ll miss that fresh, balanced flavor.

Step 4: Combine Everything and Simmer

Return the cooked chicken to the pan with the veggies. Pour your sauce over the top and toss well so everything gets coated. Crank the heat just a bit to bring the sauce to a boil, then reduce to low and let it simmer for about 2 minutes. The sauce will thicken up nicely and cling to the chicken and veggies, making every bite wonderfully flavorful.

Step 5: Finish and Serve with Love

Give everything a final toss, then serve over your favorite cooked rice. Scatter the green tops of the green onions and a sprinkle of toasted sesame seeds for a finishing touch that makes the dish look as good as it tastes. Trust me, this little garnishing step makes a big difference!

Top Tip

In my experience, the magic in this Quick Chicken Stir Fry with Veggies Recipe lies in balancing cook time and prep. Keeping ingredients ready and moving swiftly between steps helps the flavors shine while maintaining that fresh, crisp texture we all crave.

High Heat Searing: Don’t crowd the pan when cooking chicken pieces. Use a large skillet and high heat to get a golden, flavorful sear.
Prep First: Chop and measure your veggies and mix your sauce before you turn on the stove, so everything moves smoothly without getting overcooked.
Don’t Overcook Veggies: Remove from heat once they’re tender-crisp to keep a fresh bite and vibrant color.
Adjust Sauce Thickness: If your sauce is too thin, simmer a little longer; if too thick, add a splash of water or broth to loosen it up.

How to Serve Quick Chicken Stir Fry with Veggies Recipe

Garnishes

I love adding sliced green onion tops and a sprinkle of toasted sesame seeds at the end—that little pop of color and texture lifts the dish. Sometimes, I’ll add a few fresh cilantro leaves or even a wedge of lime for a bright zing that livens up the whole plate.

Side Dishes

While the stir fry is great on its own, I usually serve it over steamed jasmine or brown rice for a hearty meal. Occasionally, I pair it with cauliflower rice for a low-carb twist. And for something lighter, a simple side salad with a tangy dressing balances out the richness nicely.

Creative Ways to Present

For special occasions, I’ve served this stir fry in colorful lettuce cups for a fun handheld option. I’ve also layered it over noodles and garnished with cut fresh chili slices and crushed peanuts for an extra burst of flavor and crunch that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the refrigerator, and they stay fresh for up to 4 days. When I reheat, I add a splash of water or broth to help revive the sauce and veggies so they don’t dry out.

Freezing

Freezing is an option, though I prefer eating this fresh. If I do freeze leftovers, I portion them out in freezer-safe containers for up to 3 months. When thawing, I defrost overnight in the fridge to keep the chicken tender.

Reheating

To reheat, I use a skillet over medium heat with a splash of water or broth, stirring frequently until heated through. The sauce reactivates nicely, and the veggies retain some crunch if you don't overdo the reheating.

Frequently Asked Questions:

Can I use frozen vegetables for this stir fry?

Frozen vegetables can be used in a pinch, but fresh veggies give the best texture and color. If you use frozen, thaw and drain well to avoid extra moisture in the pan.

Is this recipe gluten-free?

Yes! Using coconut aminos instead of soy sauce makes this Quick Chicken Stir Fry with Veggies Recipe naturally gluten-free and allergy-friendly.

Can I make this recipe vegan or vegetarian?

Absolutely, you can swap the chicken for tofu, tempeh, or even seitan, and use vegetable broth if needed. Just adjust the cooking times accordingly.

What can I substitute if I don’t have coconut aminos?

A mix of low-sodium soy sauce or tamari with a little honey or maple syrup works well as a substitute, though the flavor will be a bit different.

Final Thoughts

This Quick Chicken Stir Fry with Veggies Recipe has become a staple dinner in my rotation because it’s fast, flavorful, and super adaptable. Whether you’re cooking for yourself or a crowd, it’s the kind of meal that brings comfort without the fuss. I hope you’ll give it a try and find as much joy in cooking and eating it as I do!