Chicken and vegetable stir-fry with soy sauce is a quick, nutritious, and flavorful dish that perfectly balances protein and fresh vegetables. This recipe is a favorite for busy weeknights because it comes together in under 30 minutes yet delivers restaurant-quality taste at home.

The combination of tender chicken, crisp vegetables, and the umami depth of soy sauce creates a dish that’s satisfying and versatile. What makes this stir-fry truly special is the ease with which it can be customized according to your preferences, allowing you to use seasonal vegetables or different protein sources.

Why I Love This Recipe

I love this recipe because it is incredibly adaptable, fast to prepare, and packed with flavor without relying on heavy sauces or complicated techniques.

The vegetables retain their crunch, the chicken remains tender, and the soy sauce ties everything together with a savory, slightly sweet note. It’s a meal that feels wholesome yet indulgent, perfect for family dinners, meal prep, or a solo quick lunch.

Why It’s a Must-Try Dish

This dish is a must-try because it combines nutrition and taste in a way that is simple yet impressive. It’s healthy, colorful, and satisfying, and it teaches you a basic stir-fry technique that can be applied to countless other recipes.

The flavors are well-balanced, with the savory soy sauce complemented by the natural sweetness of vegetables, making it appealing even to picky eaters.

Preparation Time and Cooking Time

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Servings and Nutritional Info

Servings: 4
Calories: Approximately 320 kcal per serving
Course: Main Course
Cuisine: Asian/Chinese

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium carrot, julienned
• 1 cup broccoli florets
• 1 zucchini, sliced
• 3 garlic cloves, minced
• 1-inch piece of ginger, minced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil
• 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
• Salt and pepper to taste
• 1-2 green onions, chopped (for garnish)
• Sesame seeds for garnish (optional)

Cooking Directions

1. Prepare all vegetables by washing, peeling if needed, and slicing them evenly.
2. Thinly slice the chicken breasts and season lightly with salt and pepper.
3. Mix soy sauce, oyster sauce (if using), and sesame oil in a small bowl.

Step-by-Step Preparation Method

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add chicken slices and stir-fry for 4-5 minutes until cooked through and lightly browned. Remove chicken from the pan and set aside.
3. Add remaining 1 tablespoon of oil to the same pan. Sauté garlic and ginger for 30 seconds until fragrant.
4. Add carrots, bell peppers, broccoli, and zucchini. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
5. Return the chicken to the pan. Pour in the soy sauce mixture and stir to combine.
6. Add cornstarch mixture to thicken the sauce slightly, cooking for another 1-2 minutes.
7. Taste and adjust seasoning with salt and pepper if needed.

How to Serve

Serve immediately over steamed rice, noodles, or quinoa. Garnish with chopped green onions and a sprinkle of sesame seeds for added flavor and presentation.

Recipe Tips

• Slice vegetables and chicken uniformly to ensure even cooking.
• Cook vegetables until tender-crisp to maintain color and texture.
• Avoid overcrowding the pan; cook in batches if necessary.
• Add a splash of rice vinegar or a teaspoon of honey for a subtle twist in flavor.

Variations

• Swap chicken with beef, shrimp, or tofu for different protein options.
• Use different vegetables like snap peas, mushrooms, baby corn, or cabbage.
• Add chili flakes or sriracha for a spicy version.
• Replace soy sauce with tamari for a gluten-free option.

Freezing and Storage

• Refrigerate leftover stir-fry in an airtight container for up to 3 days.
• To freeze, store in freezer-safe containers for up to 1 month. Thaw overnight in the refrigerator and reheat in a skillet or microwave.

Special Equipment Needed

• Large skillet or wok
• Sharp knife for slicing
• Cutting board
• Measuring spoons and cups
• Mixing bowl

Frequently Asked Questions (FAQ)

1. Can I use frozen vegetables?
   Yes, frozen vegetables can be used, but cook them slightly longer to remove excess water.
2. Can I make this vegetarian?
   Absolutely. Substitute chicken with tofu, tempeh, or extra vegetables.
3. How do I prevent the chicken from being dry?
   Slice thinly and cook quickly over high heat to retain moisture.
4. Can I adjust the sauce for sweetness?
   Yes, add a teaspoon of honey or brown sugar to balance the flavors.

Conclusion

Chicken and vegetable stir-fry with soy sauce is a simple, nutritious, and versatile dish perfect for weeknight dinners or quick lunches. Its combination of tender chicken, crisp vegetables, and flavorful sauce makes it a standout recipe that’s easy to prepare and satisfying to eat. With its quick cooking time, adaptable ingredients, and possibilities for customization, this stir-fry is a must-try for anyone seeking a healthy, flavorful, and convenient meal.