Chicken and Vegetable Stir Fry

This chicken and vegetable stir fry is a complete weeknight meal — protein, veggies, and starch all in one pan, no chopping required, and on the table in 30 minutes flat.

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For more easy chicken dinner ideas, check out my Orange Marmalade Chicken, Honey Garlic Lemon Pepper Chicken Thighs, Sheet Pan Mojo Chicken, and The 27+ Best Chicken Recipes.

This chicken and vegetable stir fry is my back-pocket weeknight dinner. I almost always have a bag of frozen stir fry vegetables in the freezer and chicken in the fridge, which means it's almost always doable on a moment's notice — no planning required. On those nights when I need dinner fast, and my brain has fully checked out, this is the recipe I reach for.

The frozen veggie shortcut is the real hero here. Most chicken stir fry recipes call for fresh vegetables that need washing, prepping, and chopping. This one goes straight from the bag to a hot pan — no thawing, no knife work, easier clean-up — and the result is just as good. Toss it with a simple Chinese-inspired sauce built on soy sauce, rice vinegar, ginger, garlic, sesame oil, and a touch of honey, and you've got a genuinely flavorful, better-than-takeout meal with 30 grams of protein per serving. Done in 25 minutes, start to finish.

If you're a stir fry fan, you'll also love my Sweet and Sour Shrimp Stir-Fry and Ground Beef Stir-Fry — both use the same no-fuss weeknight approach.

Important Ingredients and Substitutions

Frozen stir fry vegetables — Add them straight from the freezer. Thawing first releases moisture, making your stir fry watery and steamed rather than seared and crisp. A standard 5–6 cup bag is the right amount for this recipe. See the full frozen veggie guide below for the best blends.

Soy sauce — The backbone of the stir fry sauce. Use low-sodium if you're sensitive to salt — a few readers have flagged the full-sodium version as too salty, and it's an easy fix. For gluten-free, swap for tamari or liquid coconut aminos; both work perfectly.

Toasted sesame oil — Use toasted, not regular. The flavor difference is significant — toasted sesame oil has a deep, nutty richness that plain sesame oil simply can't replicate. Don't skip or substitute this one.

Rice wine vinegar — Adds brightness and acidity, making the sauce feel balanced. Start with 1 tablespoon instead of 1½ if you're sensitive to tangy flavors.

Cornstarch — Thickens the sauce so it coats the chicken and vegetables instead of pooling at the bottom of the pan. Don't leave it out.

Chicken — Both breasts and thighs work. Thighs are more forgiving (harder to overcook) and have more flavor; breasts are leaner. Cut into 1x2-inch strips for quick, even cooking. Chicken tenders work great too — just slice into 2-3 pieces each and they're ready to go.

How to Stir Fry Frozen Vegetables (Without the Sogginess)

This is the most-asked question about this recipe — and the reason most home cooks end up with a watery, steamed mess instead of a proper stir fry.

Do you thaw frozen vegetables before stir frying? No — add them straight from the freezer. Thawing releases water that creates steam in the pan instead of the high-heat sear you're going for. A properly preheated pan handles everything.

How to prevent soggy stir fry vegetables:

• Use high heat — medium-high at minimum. The oil should shimmer immediately when it hits the pan.
• Don't overcrowd — too many vegetables at once traps steam and prevents browning. Work in batches if your pan is small.
• Stir every 15–30 seconds — constant movement prevents steaming and promotes even cooking.
• Cook vegetables and chicken separately — adding raw chicken to a pan of vegetables drops the temperature and causes both to steam. Two batches, then combine with the sauce.

Best frozen veggie blends for stir fry:

• Asian stir fry blend (broccoli, snap peas, carrots, water chestnuts, mushrooms) — purpose-built for this and the easiest choice
• Broccoli + bell pepper strips — simple, reliable, and available everywhere
• Green beans, broccoli, carrots, and onions — classic combination with great texture contrast
• Normandy blend (broccoli, cauliflower, carrots, zucchini, yellow squash) — works beautifully, as multiple readers have confirmed
• Mix two bags for variety — half Asian blend, half broccoli florets is a great combination

What to avoid: Blends heavy in spinach or high-moisture vegetables can release more liquid than denser options. Not a dealbreaker, but something to watch.

Recipe Variations

This chicken and veggie stir fry is endlessly customizable. Here are the most popular swaps:

• Beef Stir Fry — Swap the chicken for thinly sliced flank steak or sirloin. Cook the beef for 3–4 minutes instead of 6–7; it overcooks faster than chicken.
• Shrimp Stir Fry — Use large shrimp, thawed and patted dry. Cook just 2–3 minutes per side until pink — shrimp goes from perfect to rubbery in about 30 seconds.
• Tofu (Vegan) — Use extra-firm tofu, pressed and cubed. Pan-fry until golden on all sides before adding the vegetables, and use maple syrup in the sauce instead of honey.
• Spicy — Double the red pepper flakes or add a tablespoon of chili garlic sauce directly to the stir fry sauce.
• Teriyaki Style — Replace the rice wine vinegar with mirin and add an extra tablespoon of honey. The sauce gets sweeter and more caramelized — great over white rice with sesame seeds and green onions.

How to Make Chicken and Vegetable Stir Fry

For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.

Step 1: Whisk all stir fry sauce ingredients together in a small bowl or measuring cup until the honey and cornstarch are fully dissolved. Set aside.

Preheat a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon oil and heat until shimmering.

Step 2: Add the frozen vegetables straight from the bag. Stir fry for 5–7 minutes, stirring every 15–30 seconds, until cooked through, and the broccoli is bright green.

Transfer the vegetables to a bowl. Set aside.

Step 3: Add the remaining tablespoon of oil to the pan and heat until hot. Add the chicken strips and stir fry for 6–7 minutes, stirring every 15–30 seconds, until golden brown and cooked through with no pink remaining inside.

Step 4: Return the vegetables to the pan. Pour in the stir fry sauce and cook for 2–3 minutes, stirring frequently, until the sauce has thickened and coats everything evenly.

Step 5: Serve hot over steamed rice, brown rice, or cauliflower rice.

Chelsea's Recipe Pro-Tips

• Preheat the pan fully before adding anything — Stir fry lives and dies by heat. The pan needs to be properly hot before the oil goes in, and the oil needs to shimmer before the food goes in. A lukewarm pan means steaming instead of searing.
• Prep everything before you start cooking — This recipe moves fast. Have the sauce whisked, the chicken cut, and the vegetable bag opened and ready before the pan heats up. There's genuinely no time to prep mid-cook.
• Cook vegetables and chicken separately — Non-negotiable. Adding raw chicken to a pan of vegetables drops the temperature and causes everything to release liquid. Two batches, then combine. It's only one extra bowl.
• Use kitchen shears for the chicken — Hold the breast in one hand and cut directly into strips with shears in the other. Faster than a cutting board and one less thing to scrub.
• Make the sauce ahead — Whisk everything except the cornstarch in a jar and refrigerate for up to 5 days. Add the cornstarch and shake before using — cornstarch settles to the bottom if stored mixed in.
• Low-sodium soy sauce fixes saltiness every time — If the sauce is too salty, switch to low-sodium soy sauce. You can always add salt at the end; you can't take it out. Readers have flagged this and it's the easiest possible fix.
• Don't thaw the frozen vegetables — I know it seems counterintuitive, but frozen vegetables straight from the bag into a hot pan stay crisper and don't water down the sauce. The high heat does all the work.

Storage Directions

• Refrigerating: Leftovers keep covered in an airtight container in the refrigerator for up to 4–5 days. Store the stir fry and rice separately if possible — the rice absorbs the sauce when stored together overnight.
• Freezing: Not recommended. The vegetables lose their texture significantly when frozen and thawed a second time.
• Reheating: Reheat on the stovetop in a skillet over medium-high heat for about 5 minutes, stirring occasionally. Microwave works too — 1 minute, then 30-second intervals, stirring between each. A small splash of water or soy sauce helps restore moisture if it's dried out.

Serving Suggestions

This chicken and vegetable stir fry is a complete meal over rice, but a few additions make it feel like a full spread. My House Special Fried Rice alongside it turns dinner into the full takeout experience at home — it's a regular request in our house. Air Fryer Frozen Egg Rolls add almost no effort and are always a crowd-pleaser, especially with kids.

It also makes an excellent weekly meal prep recipe — portion it into containers with rice on the side, and you've got four to five easy lunches ready to go. For a lighter option, serve over cauliflower rice or alongside Kale Slaw or Broccoli Slaw for a fresh, crunchy contrast.

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4.69 from 19 votes

Chicken and Vegetable Stir Fry

Chelsea Plummer | Mae's Menu

This easy chicken and vegetable stir fry uses frozen stir fry vegetables straight from the bag — no chopping, one pan, 25 minutes. A Chinese-inspired sauce with soy sauce, ginger, sesame oil, and honey delivers 30 grams of protein per serving in the comfort of your own home.

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Asian

Servings 6 servings

Calories 548 kcal

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Equipment

• large skillet
• Mixing Bowls
• measuring cups and spoons
• Stir fry spatula

Ingredients

  

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Stir Fry Sauce

• ½ cup soy sauce use low-sodium to reduce saltiness; tamari or coconut aminos for gluten-free
• ¾ teaspoon garlic powder
• ½ teaspoon ginger powder
• 1 ½ tablespoon honey or agave or maple syrup
• 1 ½ tablespoon rice wine vinegar
• ⅛-1/4 teaspoon red pepper flakes omit for mild/kid-friendly
• 1 teaspoon toasted sesame oil
• 2 teaspoons cornstarch

Stir Fry

• 2 tablespoons olive oil or avocado oil divided
• 5-6 cups (about 1 bag) frozen stir-fry vegetable blend do not thaw
• 1 ¼ pounds boneless skinless chicken breasts or thighs cut into 1x2-inch strips
• 4 ½ cups hot cooked rice, brown rice, or cauliflower rice for serving

Instructions

 

• Whisk all stir fry sauce ingredients together in a small bowl or measuring cup until the honey and cornstarch are fully dissolved. Set aside.
• Preheat a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon oil and heat until shimmering.
• Add the frozen vegetables straight from the bag. Stir fry for 5–7 minutes, stirring every 15–30 seconds, until cooked through and the broccoli is bright green.
• Transfer the vegetables to a bowl and set aside.
• Add the remaining tablespoon of oil to the pan and heat until hot. Add the chicken strips and stir fry for 6–7 minutes, stirring every 15–30 seconds, until golden brown and cooked through with no pink remaining.
• Return the vegetables to the pan. Pour in the stir fry sauce and cook for 2–3 minutes, stirring frequently, until the sauce thickens and coats everything evenly.
• Serve hot over steamed rice, brown rice, or cauliflower rice.

Notes

• Frozen vegetables: Add straight from the freezer — no thawing. Thawing releases moisture and makes the stir fry watery.
• Too salty? Use low-sodium soy sauce. You can always add salt at the end.
• Too tangy? Start with 1 tablespoon of rice wine vinegar instead of 1½.
• Gluten-free: Substitute tamari or liquid coconut aminos for soy sauce.
• Vegan: Use extra-firm tofu instead of chicken; use maple syrup instead of honey.
• Make-ahead sauce: Whisk everything except the cornstarch in a jar and refrigerate for up to 5 days. Add cornstarch and shake before using.
• Storage: Refrigerate in an airtight container for 4–5 days. Store stir fry and rice separately. Leftovers do not freeze well. Reheat on stovetop or in microwave with a splash of water or soy sauce.

Nutrition

Serving: 1serving with ¾ cup hot riceCalories: 548kcalCarbohydrates: 47gProtein: 30gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 17gCholesterol: 89mgSodium: 1382mgFiber: 7gSugar: 14g

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