Best Garlic Chicken Vegetable Stir Fry Recipe
A Garlic Chicken Vegetable Stir-Fry is the ultimate weeknight meal — quick, healthy, and bursting with flavor. This dish is an easy way to bring together a variety of fresh vegetables and lean chicken breast in a savory, garlicky sauce. Stir-fries are the perfect choice when you’re craving something flavorful but don’t want to spend hours in the kitchen. With this recipe, you’ll enjoy tender chicken, vibrant vegetables, and a perfectly balanced sauce that’s delicious and versatile.
Equipment:
- Large skillet or wok (for stir-frying)
- Sharp knife and cutting board
- Medium bowl (for marinating the chicken)
- Small bowl (for mixing the sauce)
- Tongs or spatula (for stirring)
- Measuring spoons
Instructions
1. Prepare the Chicken and Marinade
Start by prepping your chicken. Cut the chicken breast into bite-sized pieces or thin strips, depending on your preference. Cutting the chicken into smaller pieces ensures that they cook evenly and quickly. This also allows more surface area for the marinade to soak in.
In a medium bowl, combine 2 tablespoons of soy sauce, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, 1 tablespoon sesame oil, 1 teaspoon garlic powder, and 1/2 teaspoon ground ginger. Whisk the ingredients together until smooth and well combined.
Add the chicken pieces to the bowl and toss to coat the chicken evenly with the marinade. Let it sit for about 10-15 minutes to allow the flavors to meld. If you have more time, you can marinate the chicken for up to 30 minutes. The cornstarch in the marinade helps create a slightly crispy texture when stir-fried.
2. Prepare the Vegetables
While the chicken marinates, prepare your vegetables. Start by cutting the onion, bell pepper, and zucchini into thin slices. You can julienne the carrot for a more elegant presentation or slice it thinly on the diagonal if you prefer. If you’re using fresh broccoli, cut it into bite-sized florets. If using frozen broccoli, you can skip the cutting step, but be sure to thaw it beforehand.
For the snap peas, simply trim the ends. Set all of the vegetables aside in separate piles or a large bowl so they’re easy to add to the stir-fry.
3. Make the Stir-Fry Sauce
In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon oyster sauce (if using), 1 teaspoon honey or brown sugar, 1/4 cup chicken broth, and 1/4 teaspoon crushed red pepper flakes (if you like heat). Adjust the amount of soy sauce and honey based on your taste — add more soy sauce for saltiness or more honey for sweetness. Set this sauce aside for now.
4. Cook the Chicken
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil. When the oil is hot but not smoking, add the marinated chicken pieces to the pan. Spread them out in a single layer so that they sear properly and cook evenly. Let the chicken cook undisturbed for about 2-3 minutes on each side, until browned and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
Once the chicken is cooked, transfer it to a plate and set it aside.
5. Stir-Fry the Vegetables
In the same pan, add another tablespoon of vegetable oil. Allow the oil to heat for a few seconds, then add the minced garlic. Stir-fry the garlic for about 30 seconds, being careful not to let it burn — burnt garlic can impart a bitter taste.
Add the onions to the pan and cook for 1-2 minutes, stirring occasionally until they start to soften. Then add the bell pepper, carrot, and broccoli. Stir-fry the vegetables for about 3-4 minutes, or until they are tender-crisp. You want the vegetables to retain some of their crunch for texture.
Add the zucchini and snap peas to the pan and continue to stir-fry for another 2-3 minutes. The vegetables should be cooked but still vibrant in color, with a satisfying crunch.
6. Combine the Chicken and Vegetables
Once the vegetables are cooked to your liking, return the cooked chicken to the pan. Pour the stir-fry sauce over the chicken and vegetables, stirring to combine everything evenly. Let it cook for an additional 1-2 minutes, allowing the sauce to thicken slightly and coat the chicken and vegetables. The cornstarch in the chicken marinade will also help thicken the sauce, giving it a nice glossy finish.
Taste the stir-fry and adjust the seasoning if necessary. Add salt, pepper, or a little more soy sauce to balance the flavors to your liking.
7. Garnish and Serve
Once everything is combined and heated through, remove the stir-fry from the heat. Transfer it to a serving dish, and garnish with chopped green onions, sesame seeds, and fresh cilantro, if desired.
Serve the garlic chicken vegetable stir-fry immediately with a side of steamed rice, quinoa, or noodles.
Tips for Making the Best Garlic Chicken Vegetable Stir-Fry
- Choose Your Vegetables Wisely: Feel free to swap or add vegetables based on what you have on hand. Some great options include mushrooms, baby corn, bok choy, or snow peas. The key is to include a variety of textures and colors to make the dish both visually appealing and flavorful.
- Don’t Overcrowd the Pan: When stir-frying, be sure not to overcrowd the pan. If you’re making a large batch, it’s better to cook the chicken and vegetables in batches to ensure even cooking and prevent steaming.
- Control the Heat: Stir-fries are all about high heat. Make sure your skillet or wok is hot enough before you start cooking, but avoid cooking at too high a heat where the oil could smoke or burn the food. A balance of medium-high heat is ideal for getting that perfect sear without burning the ingredients.
- Marinate for Flavor: Marinating the chicken helps tenderize it and infuse it with flavor. The cornstarch in the marinade also helps create a light crispy texture when cooked, adding a satisfying crunch to the stir-fry.
- Make It Spicy: For those who like their food with a bit of heat, increase the amount of crushed red pepper flakes or add a dash of sriracha or chili paste to the stir-fry sauce. Adjust according to your spice tolerance.
- Prepare the Sauce in Advance: If you’re short on time, make the sauce ahead of time and store it in the fridge. This can help speed up the cooking process when you’re ready to stir-fry.
- Use a Wok for Authentic Flavor: If you have one, a wok is the best tool for stir-frying. Its curved shape allows for even heat distribution and makes tossing ingredients easier, resulting in a more even cook and better caramelization.
Serving Suggestions
- Rice: Serve the stir-fry over a bed of steamed jasmine rice, brown rice, or even cauliflower rice for a lighter, low-carb option. The rice will absorb the flavorful sauce and add a comforting texture.
- Noodles: For a heartier dish, try serving the stir-fry with noodles. Egg noodles, soba noodles, or rice noodles would all work wonderfully and complement the stir-fry’s flavors.
- Grilled or Roasted Vegetables: For a well-rounded meal, consider adding a side of grilled or roasted vegetables. This adds another layer of texture and flavor, making the meal more satisfying.
- Garnishes: Add some crunch and freshness with garnishes like toasted sesame seeds, chopped cilantro, or a squeeze of fresh lime juice.
Variations
- Chicken Alternatives: You can easily swap the chicken breast for chicken thighs, shrimp, or even tofu for a vegetarian or pescatarian version. Tofu works best when pressed and marinated to get a more robust flavor.
- Low-Carb Version: For a low-carb alternative, serve the stir-fry with cauliflower rice or zucchini noodles instead of regular rice or noodles.
- More Heat: For a spicier kick, incorporate more chili paste or sriracha into the sauce. You can also add sliced fresh chilies while stir-frying the vegetables.
Conclusion
This Garlic Chicken Vegetable Stir-Fry is a fantastic, well-balanced meal that’s easy to prepare, packed with nutrients, and loaded with flavor. It’s a great way to get your daily dose of veggies while satisfying your craving for something savory and comforting.
Whether you’re a busy professional, a parent with little time to cook, or just someone who loves a good stir-fry, this recipe is a winner. Plus, it’s highly customizable, so feel free to get creative with the ingredients to suit your tastes and dietary needs.
Best Garlic Chicken Vegetable Stir Fry Recipe

Ingredients
- For the stir-fry:
- 2 boneless, skinless chicken breasts (or thighs), sliced into thin strips
- 1 tbsp vegetable oil (or sesame oil)
- 1 bell pepper, sliced into thin strips
- 1 medium zucchini, sliced into half-moons
- 1 small broccoli crown, cut into florets
- 1 carrot, thinly sliced
- 1/2 cup snap peas
- 1 small onion, thinly sliced
- For the sauce:
- 1/4 cup soy sauce (low-sodium, if preferred)
- 2 tbsp oyster sauce (optional, for extra umami)
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch (for thickening)
- 1/2 cup chicken broth (or water)
- 1 tsp sesame oil (optional, for added flavor)
- For the garlic sauce:
- 4 cloves garlic, minced
- 1-inch piece of fresh ginger, grated (or 1 tsp ground ginger)
- 1 tbsp vegetable oil (for stir-frying)
Instructions
- Prep the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, cornstarch, and chicken broth. Set aside.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken strips, season with a pinch of salt and pepper, and stir-fry for 5-7 minutes, until the chicken is fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
- Stir-fry the vegetables: In the same skillet, add 1 tablespoon of vegetable oil. Add the garlic and ginger, and stir-fry for about 30 seconds, until fragrant. Add the onion, bell pepper, zucchini, carrot, and snap peas. Stir-fry for about 5-6 minutes, until the vegetables are tender-crisp and slightly caramelized.
- Combine chicken and sauce: Return the cooked chicken to the skillet with the vegetables. Give the sauce mixture a quick stir and pour it over the chicken and vegetables. Stir everything together, cooking for another 2-3 minutes, until the sauce thickens and coats everything nicely.
- Serve: Drizzle with a little sesame oil for extra flavor, if desired. Serve immediately with rice, noodles, or as is for a low-carb option.