Chicken and Vegetables Stir Fry

Quick, wholesome, and perfect for busy weeknights

This Chicken and Mixed Vegetables Stir-Fry is one of those dependable meals I come back to again and again. It’s quick, flexible, and made with simple ingredients I almost always have on hand.

While it’s perfect for a busy weeknight, it’s just as satisfying for a relaxed weekend dinner when you want something nourishing without spending hours in the kitchen.

Stir-fries are a regular request in my house,  at least once a week. I rotate proteins, swap vegetables, and sometimes skip the meat entirely and use tofu, depending on what we’re craving or what’s already prepped in the fridge. That versatility is exactly why this recipe works so well for everyone.

Why This One’s on Repeat at Our House

• Fast and easy. Ready in under 30 minutes
• Family-friendly and customizable
• Great for meal prep (especially veggie prep)
• Works with rice, noodles, or low-carb options
• Balanced, wholesome, and satisfying

More Asian-Inspired Recipes You’ll Love

If you enjoy this recipe, make sure to check out my Asian-inspired meals, including many reader-favorite stir-fry recipes like my Cashew Chicken, one of the most popular dishes on Sandra’s Easy Cooking.

👉 Click here for more stir-fry recipes

Sandra’s Note:

I’ve tried full meal prep more times than I can count, and it just doesn’t work for my family. The kids usually devour the protein before the week is over.

What does work for me is prepping vegetables ahead of time. Having them washed, chopped, and ready in the fridge makes weeknight cooking feel effortless, and this stir-fry comes together in minutes.

This recipe is simple, flexible, and comforting, the kind of meal everyone at the table enjoys without complaints, which honestly makes it a win every single time.

If you make this Chicken and Mixed Vegetables Stir Fry, I’d love to see it!
Pin this recipe to save it for later and share it with friends who love Asian inspired meals.

Don’t forget to tag me on Instagram @sandraseasycooking and use the hashtag #sandraseasycooking so I can check out your delicious creations.

Rice:

How to Make Rice on the Stovetop- Perfect Every Time

Ingredients

• 1 cup white rice 
• 2 cups water
• 1 tbsp oil
• ¼–½ teaspoon salt

Step-by-Step Instructions

1. Rinse the rice (important)
   Place rice in a fine-mesh strainer and rinse under cold water until the water runs mostly clear. This removes excess starch and prevents sticky rice from forming.
2. Bring to a boil
   Bring water to a boil in a saucepan. Add rinsed rice, a drizzle of oil, and salt. The water should cover the rice by about 1 inch, or reach the first knuckle of your index finger, a classic stovetop measuring method.
3. Cover and simmer
   Once boiling, stir once, reduce the heat to low/simmer, cover with a tight-fitting lid, and simmer for 12 minutes. Do not lift the lid while cooking.
4. Rest the rice
   Remove the pot from the heat and let it sit, covered, for 5 minutes. This allows the rice to finish steaming. 
5. Fluff and serve
   Fluff gently with a fork and serve warm.

Common Rice Ratios (Stovetop)

• White rice – 1 cup rice: 2 cups water
• Jasmine rice – 1 cup rice: 1¾–2 cups water
• Basmati rice – 1 cup rice: 1½–1¾ cups water
• Brown rice – 1 cup rice: 2½ cups water (cook 35–40 minutes)

Tips

• Always rinse rice unless the package says otherwise
• Use a heavy-bottom pot for even heat
• Keep the lid on — lifting releases steam and ruins the texture
• If rice is slightly wet, uncover and cook on low for 1–2 more minutes
• If rice is dry, sprinkle 1–2 tablespoons of water, cover, and steam briefly

Optional Rice Flavor Boosts

• Replace half the water with chicken or vegetable broth,
• Add ginger and turmeric for that beautiful golden rice.
• Add 1 teaspoon butter or oil before cooking
• Finish with a pinch of salt or sesame oil for stir-fries

Continue to Content

Yield: Serves 4

Chicken and Mixed Vegetables Stir-Fry

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This easy chicken and mixed vegetables stir-fry is a quick, wholesome weeknight dinner ready in 30 minutes. Family-friendly and customizable.

Print

Ingredients

• Protein
• 1 ½ lb boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tablespoons neutral oil (avocado, olive oil), or ghee, tallow

Vegetables

• 2 cups broccoli florets (read recipe instructions)
• 1 large carrot, peeled and sliced into ribbons or thin slices
• 1 ½ cups sliced mushrooms
• 1 cup frozen bell peppers and onion mix

Sauce & Seasoning

• 2 tablespoons soy sauce, plus more to taste
• 2 to 3 tablespoons teriyaki gochujang sauce (or regular gochujang mixed with a little teriyaki sauce)
• Salt and black pepper, to taste

For Serving

• Cooked white rice or noodles
• Sesame seeds
• Sliced green onions

Instructions

1. Prepare the vegetables

• If using fresh broccoli and carrots:

1. Bring a pot of salted water to a boil. Blanch broccoli florets and sliced carrots for 2–3 minutes, just until slightly tender but still vibrant.
2. Drain immediately and set aside.

• If using frozen broccoli or carrots:
  - Skip blanching. Frozen vegetables are already partially cooked and can go straight into the stir-fry later.

2. Cook the mushrooms and peppers/onions

1. Heat a large skillet or wok over medium-high heat and add a small drizzle of oil.
2. Add sliced fresh mushrooms and cook for 3–4 minutes, stirring occasionally, until they release their moisture and begin to brown.

• If using frozen peppers and onions:
  Add them to the mushrooms and cook just until heated through, about 1–2 minutes.

• If using fresh peppers and onions:
  Add them to the pan and cook a bit longer, 3–5 minutes, or until slightly softened but not mushy.
• Remove all vegetables from the pan and set aside.
  

3. Cook the chicken

1. Add another drizzle of oil to the same pan.
2. Add chicken pieces in a single layer. Season lightly with salt and pepper, garlic powder and cook, stirring occasionally, until the chicken is fully cooked and no longer pink, about 5 minutes at medium high heat.

4. Add the sauce

1. Once the chicken is cooked through, stir in soy sauce and teriyaki gochujang.
2. Toss well to coat and let it simmer for 1–2 minutes, allowing the sauce to slightly thicken and cling to the chicken.

5. Combine everything

1. Return all vegetables to the pan.
2. Toss everything together until well combined and heated through.
3. Taste and adjust seasoning with additional soy sauce if needed.

6. Serve

1. Serve hot over rice or noodles.
2. Garnish with sesame seeds and sliced green onions.

Notes

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days
• Reheating: Reheat gently in a skillet or microwave until warmed through
• Meal Prep Tip: Chop fresh vegetables ahead of time and store them raw — this saves time without sacrificing texture or flavor
• You can use firm tofu instead of chicken, or substitute pork or thinly sliced beef.
• If you don’t like gochujang or don’t have it on hand, simply omit it and use 1 tablespoon oyster sauce instead. Keep in mind that oyster sauce is naturally high in sodium, so adjust the amount of soy sauce accordingly.
• The sauce may look like a lot in the photos because I often make a larger batch and save it for later.
• Gochujang is spicy, so if you’re sensitive to heat, reduce the amount to ½ tablespoon to 1 tablespoon, depending on your preference.
  

Did you make this recipe?

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