Chicken and vegetable stir-fry is ready in about 20 minutes. Chicken thighs marinated in soy sauce, honey, ginger and garlic are seared, then tossed with bell peppers, broccoli, carrot and green onions in a soy, rice vinegar and sesame sauce.

Prep First, Cook Fast

Have everything cut and the sauce mixed before you start, because the cooking moves quickly. Use high heat and add the vegetables in order of how long they take, carrots and broccoli first, peppers last, so each keeps some bite. Thighs stay more tender than breasts. Red pepper flakes with the garlic add heat.

Kosher Notes

This is a meat (fleishig) recipe. Use soy sauce and sesame oil with a reliable hechsher, and check broccoli for insects.

Leftovers

Leftovers keep for 3 days and are good reheated or cold.

Quick Chicken and Vegetable Stir Fry - Ready in 20 Minutes

This quick chicken and vegetable stir fry comes together in just 20 minutes with perfectly crisp vegetables and tender, flavorful chicken.

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Prep Time 15

Cook Time 8

Total Time 23

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 285

Ingredients Method Notes

Ingredients

For the chicken marinade

1.5 pounds boneless, skinless chicken thighs cut into 1-inch pieces
3 tablespoons soy sauce
1 tablespoon honey
2 teaspoons fresh ginger grated
2 cloves garlic minced
1 tablespoon cornstarch

For the stir fry

3 tablespoons vegetable oil divided
1 medium red bell pepper sliced
1 medium yellow bell pepper sliced
2 cups broccoli florets
1 medium carrot sliced diagonally
4 green onions green onions chopped, whites and greens separated
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon sesame seeds for garnish

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Method

Prepare the chicken

In a medium bowl, combine chicken pieces with soy sauce, honey, grated ginger, minced garlic, and cornstarch. Mix well and let marinate for 10 minutes while you prep the vegetables.

Stir fry the dish

Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering.
Add the marinated chicken and cook for 3-4 minutes, stirring frequently, until chicken is cooked through and lightly golden. Transfer to a plate.
Add the remaining 1 tablespoon oil to the same pan. Add carrots first and stir fry for 1 minute.
Add bell peppers and broccoli florets. Stir fry for 2-3 minutes until vegetables are crisp-tender.
Add white parts of green onions and cook for 30 seconds until fragrant.
Return chicken to the pan along with soy sauce, rice vinegar, and sesame oil. Toss everything together for 1 minute until heated through.
Remove from heat and garnish with green parts of scallions and sesame seeds. Serve immediately over rice or noodles.

Notes

For extra flavor, add a pinch of red pepper flakes with the garlic. You can substitute chicken thighs with chicken breast, but thighs stay more tender. Store leftovers in the refrigerator for up to 3 days. This reheats well in the microwave or can be eaten cold.

Nutrition Facts

4 servings per recipe

Serving size 1 serving

Calories 285

% Daily Value*

Total Fat 14g 18%

Saturated Fat 2.5g 13%

Trans Fat 0g

Cholesterol 75mg 25%

Sodium 890mg 39%

Dietary Fiber 3g 11%

Total Sugars 8g

Protein 28g 56%

Quick Chicken and Vegetable Stir Fry – Ready in 20 Minutes

Prep First, Cook Fast

Kosher Notes