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Easy Budget-Friendly Chicken and Vegetable Stir Fry

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A quick, healthy, and budget-friendly chicken and vegetable stir fry that is perfect for busy evenings. This recipe uses simple ingredients and cooks up in under 30 minutes, delivering a flavorful and satisfying meal.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized strips
  • 4 cups mixed vegetables (bell peppers, broccoli florets, snap peas, sliced carrots, celery sticks)
  • 2–3 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated (optional)
  • 2 tablespoons vegetable oil or canola oil
  • 3 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2 green onions, sliced (for garnish)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening sauce)

Instructions

  1. Slice the chicken breasts into thin strips about 1/2 inch thick. Wash and chop vegetables into bite-sized pieces. Mince garlic and grate ginger if using.
  2. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes. Set aside.
  3. Heat a large non-stick skillet or wok over medium-high heat and add vegetable oil. Wait until the oil shimmers but does not smoke.
  4. Add chicken strips in a single layer. Let brown without moving for about 2 minutes, then stir occasionally until cooked through and no longer pink inside. Cook in batches if pan is crowded.
  5. Push chicken to the side and add minced garlic and ginger. Stir for about 30 seconds until fragrant, being careful not to burn.
  6. Add mixed vegetables and stir-fry for 4-5 minutes until bright, tender-crisp, and slightly crunchy.
  7. Pour the sauce over chicken and vegetables. Stir well to coat evenly. If desired, add cornstarch slurry to thicken the sauce. Cook for another 2 minutes until sauce thickens and becomes glossy.
  8. Remove from heat and garnish with sliced green onions. Serve immediately over steamed rice, noodles, or lettuce cups.

Notes

Do not overcrowd the pan to avoid steaming the chicken and vegetables. Cook chicken in batches if necessary. Use high heat and watch closely to get a good sear without burning. Vegetables should be cut uniformly for even cooking. Optionally thicken sauce with cornstarch slurry for a glossy finish. Leftovers keep well for up to 3 days refrigerated. Reheat gently to maintain texture.

Nutrition

Keywords: chicken stir fry, vegetable stir fry, quick dinner, healthy meal, budget-friendly, easy recipe, weeknight dinner

Find it online: https://breezybake.com/easy-budget-friendly-chicken-and-vegetable-stir-fry-recipe-for-quick-healthy-meals/