Name: Easy Chicken Stir Fry with Veggies Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: 2 tablespoons olive oil or avocado oil, divided; 1 lb boneless skinless chicken breasts, cut into thin strips; ¼ teaspoon fine salt; ⅛ teaspoon black pepper; 2 bell peppers, sliced into thin strips (1 red and 1 yellow); 1 cup snap peas or snow peas; 3 green onions, ends trimmed and sliced, white and green parts separated; ½ cup coconut aminos; 2 tablespoons toasted sesame oil; 2 tablespoons tomato paste; 1 tablespoon pure honey; 2 garlic cloves, minced; 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger); ¼ teaspoon crushed red pepper flakes; ¼ teaspoon black pepper; Optional for serving: cooked rice, sesame seeds

There’s something so satisfying about a quick, vibrant stir fry loaded with fresh veggies and tender chicken. This Easy Chicken Stir Fry with Veggies Recipe hits all the right notes—flavorful, colorful, and perfect for busy weeknights when you want something healthy but fuss-free.

A large 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 has a shiny dark sauce coating the ingredients; the middle layer is made up of pulled cooked chicken pieces with a light golden brown color; the top layer includes green sugar snap peas, red and yellow bell pepper strips, topped with sliced green onions and white sesame seeds scattered across. A wooden spoon rests inside the pan on the right side. Around the pan, there is a white cloth with black stripes, a small white bowl of white sesame seeds, another small white bowl filled with sliced green onions, and a small clear bowl with red chili flakes. On the bottom right corner, part of a white bowl with cooked white rice is visible. 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 Easy Chicken Stir Fry with Veggies Recipe
Top Tip
How to Serve Easy Chicken Stir Fry with Veggies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Stir Fry with Veggies Recipe

Why You'll Love This Recipe

I keep coming back to this recipe because it’s fast, forgiving, and packed with flavor. Every time I make it, it feels like a little celebration of simple ingredients coming together in the best possible way.

Speedy Prep and Cooking: You’ll have dinner ready in about 30 minutes—exactly what you need after a long day.
Vibrant Veggies: The crisp bell peppers and snap peas add fresh crunch that wakes up your taste buds.
Sweet and Savory Sauce: The blend of coconut aminos, honey, and toasted sesame oil gives the dish a unique twist that’s deliciously balanced.
Meal Prep Friendly: Make a big batch and enjoy leftovers that taste just as good (if not better) the next day.

Ingredients & Why They Work

The ingredient list is straightforward, but each part plays a role in building layers of flavor and texture. Using fresh veggies and a simple homemade sauce makes this stir fry stand out from the typical takeout version.

Flat lay of a small pile of fresh raw boneless skinless chicken breast strips, one whole uncracked brown egg, two whole bell peppers (one red and one yellow), a small bunch of crisp green snap peas, a few green onions with white and green parts separated and sliced, two garlic cloves peeled, a small piece of fresh ginger root with a partially grated section, a small white ceramic bowl filled with thick tomato paste, another small bowl with golden toasted sesame oil, a small bowl holding dark coconut aminos, a small bowl of pure honey, a small white bowl with crushed red pepper flakes, a small white bowl with fine black pepper, a small white bowl with fine salt, all evenly spaced and perfectly symmetrical, 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

Chicken breast: Lean and quick to cook, chicken breast soaks up the sauce beautifully.
Bell peppers: I love using one red and one yellow pepper for vibrant colors and a subtle sweetness.
Snap peas: They add a bright crunch—feel free to swap for snow peas if that's what you've got.
Green onions: The white parts soften into the veggies while the green tops make a fresh garnish.
Olive or avocado oil: Both handle the high heat well and add a nice fruity touch.
Coconut aminos: A great, slightly sweet soy sauce alternative that’s naturally gluten-free—if you can't find this, regular soy sauce works in a pinch.
Toasted sesame oil: Just a small amount adds that irresistible nutty aroma.
Tomato paste: Surprising but brilliant here, it deepens the sauce's flavor and adds body.
Honey: Balances out the saltiness and adds a lovely subtle sweetness.
Garlic and ginger: Classic aromatics that make all stir fries sing.
Red pepper flakes: Adds a kick but keeps it approachable—skip or reduce if you don't like heat.
Salt and black pepper: Essential for seasoning the chicken and rounding out the flavors.

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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 things I love most about this Easy Chicken Stir Fry with Veggies Recipe is how easy it is to tweak. Feel free to swap veggies or adjust sauce ingredients to make it yours.

Vegetable swaps: I’ve used broccoli, zucchini, or mushrooms when peppers weren’t on hand—any crisp veggie works here.
Spice it up: Add extra red pepper flakes or a splash of sriracha if you enjoy some heat.
Make it gluten-free: Using coconut aminos keeps it naturally gluten-free, which is great if you’re avoiding soy sauce.
Protein variations: Try shrimp or tofu for a delicious twist that cooks just as quickly.

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

In a black cast iron skillet, slices of light tan cooked meat are spread over thin strips of green snap peas, bright red bell peppers, orange carrots, and yellow bell peppers, creating a colorful mix of vegetables underneath. A thick, dark brown sauce is being poured from a clear glass bowl onto the center of the skillet, partially covering the meat and vegetables. Around the skillet, small white bowls hold sliced green onions, red chili flakes, and black pepper, all placed on a white marbled surface with a white dish towel slightly visible. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Get the Chicken Searing

Heat a tablespoon of oil in a large skillet over medium-high heat until it shimmers. Add your thinly sliced chicken and sprinkle with salt and pepper. It’s important not to crowd the pan — let the chicken sit undisturbed for 5-6 minutes to get a nice golden sear on one side. Then stir and flip pieces to cook through. Transfer cooked chicken to a plate and set aside; this step gives you tasty browned chicken without overcooking.

Step 2: Sauté the Veggies

In the same skillet, add the remaining tablespoon of oil. Toss in the bell peppers, snap peas, and the white parts of the green onions. Stir frequently while cooking for about 4-5 minutes until veggies are tender-crisp. This keeps them vibrant and crunchy, which I really enjoy—overcooked stir fry is a no-go for me!

Step 3: Whip Up the Sauce

While the veggies cook, whisk together coconut aminos, toasted sesame oil, tomato paste, honey, minced garlic, grated ginger, crushed red pepper flakes, and a dash of black pepper in a small bowl. This combo is my secret weapon for that sweet-savory-tangy punch that fills every bite.

Step 4: Bring It All Together

Return the chicken to the skillet with the veggies. Pour the sauce over everything and toss to combine. Turn the heat up until the sauce boils, then lower it to a simmer and cook for about 2 minutes until the sauce thickens just a bit and glazes the chicken and veggies beautifully. This step really melds all the flavors together.

Step 5: Time to Serve

Serve the stir fry right away over a bed of fluffy cooked rice, then sprinkle sliced green onion tops and sesame seeds on top. It’s simple, colorful, and totally satisfying.

Top Tip

From my experience, getting the timing and heat right is what makes or breaks your stir fry. Here are a few tips to nail it every time:

Don’t crowd the pan: If your skillet is too full, the chicken will steam instead of sear, losing that nice browning.
Prep everything first: Stir fry goes fast, so have all your veggies cut and your sauce whisked before the cooking begins.
High heat is key: Cooking on medium-high preserves crisp veggies and cooks chicken quickly without drying it out.
Use thin slices: Thin chicken strips and thin veggie cuts ensure everything cooks evenly and quickly.

How to Serve Easy Chicken Stir Fry with Veggies Recipe

Garnishes

I always go for the sliced green tops of green onions and a sprinkle of toasted sesame seeds—they add fresh color and a nutty crunch that makes the dish feel extra special.

Side Dishes

Serve this stir fry over jasmine or basmati rice for a simple meal. Sometimes I like to add steamed jasmine rice or even cauliflower rice for a lower-carb option. A side of simple miso soup or a fresh cucumber salad pairs beautifully if you want a more complete Asian-inspired dinner.

Creative Ways to Present

For a fun twist, I’ve served this stir fry inside warm lettuce cups for a light appetizer version or spooned it over noodles and topped with chopped peanuts for an extra texture boost when guests come over. It’s versatile enough to dress up for special occasions.

Make Ahead and Storage

Storing Leftovers

I typically store leftovers in airtight containers in the fridge, and they keep really well for up to four days. Just make sure to cool it before sealing to keep the veggies crisp.

Freezing

This stir fry freezes nicely, although I recommend freezing it without rice. When thawed and reheated, the veggies stay flavorful, though they soften a bit — still delicious and convenient for busy days.

Reheating

I reheat leftovers in a skillet over medium heat to restore some of that fresh stir fry texture—adding a splash of water or broth helps loosen any thickened sauce and prevents drying out. Microwave works too, but stirring halfway through helps with even warming.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts in this recipe?

Absolutely! Chicken thighs are a great option—they’re juicier and more forgiving if slightly overcooked. Just cut them into thin strips like the breasts for even cooking.

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

You can substitute regular soy sauce or tamari (for gluten-free) in an equal amount. Keep in mind that soy sauce is saltier, so you might want to reduce additional salt in the recipe.

How do I keep the vegetables crisp in the stir fry?

Cooking on high heat and stirring frequently helps vegetables keep their crunch. Also, don’t overcook—removing the veggies as soon as they’re tender-crisp ensures they stay vibrant and fresh.

Can I prepare parts of this stir fry ahead of time?

Yes! You can slice the chicken and veggies ahead of time and store them in the fridge. The sauce can also be mixed in advance. When ready to cook, just follow the steps for a fast, fresh meal.

Final Thoughts

This Easy Chicken Stir Fry with Veggies Recipe has become my go-to weeknight dinner. It’s one of those recipes that feels both comforting and fresh, packed with the kind of flavors that make you smile right from the first bite. I hope you enjoy making it as much as I do—and that it becomes a favorite in your kitchen too, perfect for busy nights or anytime you want a healthy, satisfying meal that comes together in a flash.