Dinner

Chicken and Vegetable Stir Fry Recipe

ByElena Hart December 14, 2025December 14, 2025

Introduction

This Chicken and Vegetable Stir Fry is a quick and flavorful meal perfect for busy weeknights. Combining tender chicken with fresh veggies and a savory-sweet sauce, it’s both nutritious and satisfying. Plus, it comes together in under 30 minutes!

A white rectangular plate filled with a colorful stir-fry dish that has about three layers. The bottom layer is made of small, light brown grilled chicken pieces mixed with bright green broccoli florets, light green snap peas, and white cauliflower chunks. On top of this is a layer of round, orange carrot slices and more bright green vegetables, giving a fresh look. The final layer sprinkled across the dish consists of thin, light tan almond slices evenly scattered over the colorful mix. In the background, a white bowl with light beige cooked rice sits on a bright green cloth, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tbsp oil
500g chicken breast

½ head of broccoli
½ cauliflower

2 carrots, peeled and sliced
1 cup edamame beans, thawed (125g)

30g slivered almonds, toasted
¼ cup soy sauce (60ml)
2 Tbsp sweet chili sauce

1 Tbsp honey
1 Tbsp sesame oil
1 Tbsp cornflour

1 tsp crushed garlic
1 tsp crushed ginger

Instructions

Step 1: In a small jug, whisk together soy sauce, sweet chili sauce, honey, sesame oil, cornflour, crushed garlic, and crushed ginger. Set the sauce aside until needed.

Step 2: Heat the oil in a large nonstick pan over medium heat. Slice the chicken into 1cm thick pieces and fry for about 2 minutes on each side until lightly browned. Remove chicken from the pan and set aside.
Step 3: Chop broccoli and cauliflower into bite-sized pieces. Add them to the pan with a splash of water and stir-fry for 3 minutes to soften slightly.
Step 4: Add sliced carrots and edamame beans to the pan. Stir-fry for another 2 minutes, then return the cooked chicken to the pan.

Step 5: Pour in the prepared stir fry sauce. Stir everything together and let it simmer for 3 to 5 minutes, stirring occasionally, until all ingredients are heated through and the sauce thickens.
Step 6: Scatter toasted slivered almonds over the stir fry and serve immediately, ideally on top of steamed rice or noodles.

Tips & Variations

Try swapping the chicken for tofu or beef for a different protein option.

Add bell peppers or snap peas for extra crunch and color.
Toast the almonds gently in a dry pan to bring out their flavor before adding.
If you prefer a spicier sauce, increase the amount of sweet chili sauce or add a pinch of chili flakes.

Storage

This stir fry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat or in the microwave until warmed through. For best texture, avoid overcooking when reheating.

How to Serve

A black bowl filled with a base layer of white rice, topped with a colorful stir-fry mix consisting of light brown cooked chicken pieces, bright orange carrot slices, green broccoli florets, green edamame beans, and small white cauliflower pieces, all glistening with sauce and sprinkled with sliced almonds. In the background, a white bowl of plain white rice is visible, along with a rectangular white plate holding a similar stir-fry mix on a blue patterned cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this stir fry?

Yes, frozen vegetables like broccoli, cauliflower, and carrots can be used. Just add them straight to the pan and cook a little longer to ensure they are heated through and tender.