Chicken & Veggie Stir Fry

This quick, easy and delicious chicken and veggie stir fry only calls for a few ingredients and is perfect for a busy weeknight.
Stir fry is a great way to throw a bunch of different veggies together and make a satisfying meal.
What makes this recipe even easier is using quick-cooking rice and frozen veggies!
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Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Dinner, Lunch, Main Course
Cuisine Chinese
Servings 4 people
Calories 487 kcal


  • Medium saucepan
  • Small bowl
  • Small whisk
  • Wok or nonstick skillet
  • Wooden spatula



  • In a medium saucepan cook rice according to package directions. Keep covered and set aside.
  • For the sauce, in a small bowl, first mix broth and cornstarch – then add soy sauce, brown sugar, garlic powder and ginger; mix well. Set aside.
  • In a wok or large nonstick fry pan heat oil over medium-high heat. Once the oil is hot, add chicken; cook 2–3 minutes or until browned.
  • Add vegetables; stir occasionally and cook 5–7 minutes or until vegetables are tender and chicken is cooked through (165°F). Push chicken and veggies to the side of the wok/fry pan.
  • Add sauce to center of wok; cook and stir just until thickened and bubbly. Stir chicken and vegetables into sauce to combine. Serve over rice and garnish with toasted black sesame seeds.



  • Add roasted cashews or peanuts for additional crunch and flavor.
  • In the mood for seafood? Swap the chicken with shrimp.
  • For a vegetarian option, use iO organic vegetable stock and tofu.


Calories: 487kcalCarbohydrates: 64gProtein: 32gFat: 12gSaturated Fat: 2gCholesterol: 68mgSodium: 864mgFiber: 7gSugar: 8g
Keyword Gluten-Free
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