Name: Easy Chicken Stir Fry with Veggies Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breasts, cut into thin strips; 2 bell peppers (1 red and 1 yellow), sliced into thin strips; 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; 2 tablespoons olive oil or avocado oil, divided; ¼ teaspoon fine salt; ⅛ teaspoon black pepper; Cooked rice; Sesame seeds

There’s something so satisfying about a quick, colorful stir fry that tastes like you spent hours in the kitchen. This Easy Chicken Stir Fry with Veggies Recipe nails that balance — it’s packed with fresh veggies, tender chicken, and a sauce that’s sweet, savory, and just the right amount of tangy. Plus, it’s ready in under 30 minutes!

A 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 is glossy dark brown sauce, the middle layer is cooked strips of golden brown chicken and bright, crisp vegetables including green snap peas and red and yellow bell pepper strips, while the top layer is sprinkled with white sesame seeds and chopped green onions. A wooden spoon rests inside the pan on the right side. Around the pan are small white bowls filled with white sesame seeds, sliced green onions, and red chili flakes. Part of a white cloth napkin and a small bowl of white rice are visible at the bottom. 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

This recipe has won a permanent spot in my weeknight dinner lineup, and I bet you’ll find it just as easy and delicious. It’s one of those dishes that feels homemade but tastes like you ordered from your favorite takeout place — only better because you control every ingredient.

Fast and fuss-free: Ready in about 30 minutes without compromising on flavor or texture.
Vibrant veggies: Colorful bell peppers and snap peas add crunch and nutrition that keep things interesting.
Customizable sauce: Sweet, savory, with a hint of spice — easy to tweak to your taste buds.
Meal prep friendly: Great for making ahead, and leftovers reheat beautifully without losing their charm.

Ingredients & Why They Work

Every ingredient in this Easy Chicken Stir Fry with Veggies Recipe works together to create a perfect harmony of flavors and textures. Picking fresh veggies and quality chicken makes all the difference. Here's why I love each part of this dish.

Flat lay of a small white ceramic plate with thin strips of fresh raw chicken breast, two whole bell peppers—one bright red and one vibrant yellow—sliced into thin strips arranged neatly on a simple white ceramic dish, a small white bowl filled with glossy snap peas, three fresh green onions with white and green parts separated and sliced, two whole garlic cloves beside a small white bowl of rich red tomato paste, another small white bowl containing golden toasted sesame oil, a small white bowl with thick amber honey, a small white bowl holding dark brown coconut aminos, a fresh knob of peeled ginger next to a small heap of crushed red pepper flakes on a clean white ceramic plate, a small white bowl with golden olive oil, a small neat pile of fine salt crystals and ground black pepper on the side, all ingredients fresh and natural, arranged in perfect symmetry, 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

Boneless skinless chicken breasts: Sliced thin so it cooks quickly and stays juicy without drying out.
Bell peppers (red and yellow): They bring sweetness and a pop of color, plus a nice crunch when cooked just right.
Snap peas: Adds a fresh, sweet bite and keeps the dish light and crisp.
Green onions: Both the white and green parts add layers of onion flavor; whites soften with cooking, greens add a fresh finish.
Olive or avocado oil: Great for high-heat cooking with a neutral flavor that lets the other ingredients shine.
Coconut aminos: A naturally gluten-free alternative to soy sauce with a touch of sweetness.
Toasted sesame oil: Adds depth and a toasty aroma that lifts the whole dish.
Tomato paste: Gives richness and a subtle tang that balances the sweetness.
Honey: Just enough to create a sweet contrast without overpowering; you can adjust to taste.
Garlic and fresh ginger: These aromatics are the heart of stir fry flavor, creating a warm, inviting base.
Crushed red pepper flakes: A little heat that wakes up your taste buds without being too spicy.
Salt and black pepper: Simple seasoning to make everything else shine.

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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

I love sharing this recipe because it’s so flexible. You can easily swap veggies depending on what’s fresh or what you have on hand. Don’t hesitate to make it your own by swapping, tweaking, or adding extra flavors to fit your style.

Variation: I sometimes swap snap peas for broccoli or add sliced mushrooms — it adds a nice earthiness that’s perfect for cooler nights.
Dietary tweaks: You can make it paleo or Whole30-friendly by skipping the honey or using a compliant sweetener.
Heat level: Adjust the crushed red pepper flakes or toss in some fresh chili if you want more kick.
Protein swaps: Try shrimp or tofu if you want to mix things up or cater to different preferences at the table.

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

A black skillet holds a colorful stir-fry with three clear layers: the bottom layer of green snap peas and thin strips of yellow and red bell peppers, the middle layer of thin orange carrot strips, and the top layer of light beige cooked chicken strips scattered evenly. Dark red-brown sauce is being poured from a glass bowl in the top right corner, slightly covering the center of the chicken and vegetables. Around the skillet, three small white dishes hold red pepper flakes, thinly sliced green onions, and cracked black pepper. The background is a white marbled surface with a white cloth with black stripes under the skillet. photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the chicken to lock in juiciness

Heat 1 tablespoon of oil in a large skillet over medium-high heat until it shimmers — that’s the cue it’s hot enough. Add the thinly sliced chicken strips, seasoning them with a pinch of salt and black pepper. Don’t stir too soon; let one side brown nicely, about 5-6 minutes, then flip and finish cooking. Cooking the chicken well at this stage seals in juices and keeps it tender.

Step 2: Sauté your vibrant veggies just right

Remove the cooked chicken to a plate, then add the remaining oil to your skillet. Toss in the sliced bell peppers, snap peas, and the white parts of the green onions. Stir frequently to prevent burning but keep an eye — you want those veggies to be tender-but-crisp, around 4-5 minutes. This keeps that fresh snap and bright flavors that make the dish pop.

Step 3: Whisk together a sauce that sings

While the veggies are cooking, whisk up the sauce in a small bowl: coconut aminos, toasted sesame oil, tomato paste, honey, minced garlic, freshly grated ginger, red pepper flakes, and a little black pepper. Each component brings its own magic — the tomato paste adds body, the honey balances acidity, and the ginger and garlic make it savory and aromatic.

Step 4: Bring it all together and let it thicken

Return the chicken to the skillet with the veggies, pour the sauce on top, and toss everything to coat evenly. Turn the heat up just until the sauce bubbles, then lower to a simmer. Keep stirring as it thickens slightly — about 2 minutes. This step is where that sticky, glossy coating forms, making every bite absolutely crave-worthy.

Top Tip

After making this recipe dozens of times, I’ve learned that a few small tricks make a big difference in taste and texture. Here’s what will help you nail it every time.

Don’t overcrowd the pan: Cooking the chicken in batches keeps it from steaming and ensures it browns beautifully.
Slice veggies uniformly: This helps everything cook evenly so you don’t end up with some mushy and some crunchy pieces.
Use fresh ginger: It adds a brightness you just don’t get from ground ginger — worth the extra effort to grate fresh.
Let the sauce simmer: Don’t skip this! It transforms the liquid into a silky glaze that clings perfectly to chicken and veggies.

How to Serve Easy Chicken Stir Fry with Veggies Recipe

Garnishes

For me, the green tops of the sliced green onions bring a fresh pop of color and mild onion flavor, and a sprinkling of toasted sesame seeds adds a little crunch and nuttiness — they’re the perfect finishing touches that make the dish shine at the table.

Side Dishes

I often serve this stir fry over fluffy jasmine rice because it soaks up all that delicious sauce beautifully. Sometimes I mix in some cauliflower rice if I want a lower-carb meal. Steamed rice noodles or soba noodles also work wonderfully if you want a change from rice.

Creative Ways to Present

For casual dinners, a big family-style serving platter works great — everyone can dig in. But for a fun touch at a dinner party, I’ve served this stir fry in individual colorful bowls with a side of lime wedges and extra chili flakes for guests to customize. You can even let guests add crunchy crushed peanuts for extra texture.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 4 days. I like to let the stir fry cool completely before sealing it up to help keep the veggies vibrant and prevent them from turning soggy.

Freezing

This recipe freezes beautifully, which is huge for busy weeks. Portion it out into freezer-safe containers and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge for the best texture.

Reheating

I reheat leftovers gently in a skillet over medium heat, adding a splash of water or broth if needed to keep the sauce from drying out. This helps keep the chicken tender and veggies crisp instead of turning mushy like microwave reheating often does.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this Easy Chicken Stir Fry with Veggies Recipe?

Absolutely! Chicken thighs are great if you prefer a juicier, more flavorful cut. Just slice them thinly and adjust cooking time slightly, as thighs can take a bit longer to cook through.

What can I substitute for coconut aminos in the sauce?

If you don’t have coconut aminos, low-sodium soy sauce or tamari works well as a substitute. Keep in mind soy sauce is saltier, so you may want to reduce the added salt in the recipe accordingly.

How do I keep the veggies crunchy in the stir fry?

To keep veggies crisp, cook them quickly over medium-high heat and avoid overcrowding the pan. Adding them in stages according to their cooking times also helps. Once cooked, toss them right away with the sauce and chicken to prevent overcooking.

Can I make this recipe vegan or vegetarian?

Definitely! Swap the chicken for firm tofu or tempeh, and make sure to use a vegan sweetener like maple syrup instead of honey. The sauce and veggies stay the same, making this recipe super adaptable.

Final Thoughts

This Easy Chicken Stir Fry with Veggies Recipe really feels like a little kitchen victory — you get busy weeknight ease, fresh flavors, and something nourishing that everyone enjoys. It’s the kind of recipe I recommend to friends whenever they want quick, tasty dinners without the fuss. Give it a try and see how it becomes your go-to, too!