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Colorful chicken and vegetable stir fry with broccoli, bell peppers, mushrooms, snap peas, carrots and onions in a savory soy ginger sauce served over brown rice in a rustic bowl

Chicken & Vegetable Stir-Fry with Brown Rice

A quick and healthy chicken and vegetable stir-fry made with tender chicken breast, crisp colorful vegetables, and a rich soy-ginger garlic sauce, served over hearty brown rice for an easy, flavorful, restaurant-style weeknight dinner.
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Prep Time 15 minutes
Cook Time 12 minutes
(Marinating + Sauce Prep) 10 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian inspired
Servings 4 people
Calories 834 kcal

Equipment

  • Large wok or deep non-stick skillet (for high-heat stir-frying)
  • Medium saucepan (for cooking brown rice)
  • Sharp chef’s knife (for slicing chicken and vegetables thinly)
  • Cutting board
  • Mixing bowls (for chicken marinade and stir-fry sauce)
  • Whisk or fork (to combine sauce ingredients smoothly)
  • Wooden spoon or spatula (for tossing and stir-frying)
  • Measuring cups and spoons (for accurate sauce balance)
  • Colander or strainer (for draining rice if needed)

Ingredients
  

Main Stir-Fry

  • 1 lb chicken breast boneless skinless, thinly sliced
  • 2 cups broccoli florets
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 cup snap peas
  • 1 cup mushrooms sliced
  • 1 carrot medium, julienned
  • ½ onion sliced
  • 2 green onion sliced (for garnish)
  • 1 tbsp sesame seeds optional garnish
  • 3 cups brown rice cooked

Chicken Marinade - Extra Flavor Layer

  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • ½ tsp garlic powder

Stir-Fry Sauce - Flavor Booster

  • ¼ cup soy sauce low sodium
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce secret flavor boost
  • 1 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 3 cloves garlic minced
  • 1 tbsp ginger fresh and grated
  • 1 tsp cornstarch for silky sauce
  • ¼ cup chicken broth

Optional Flavor Boost Add-Ins

  • 1 tsp chili garlic sauce (heat)
  • 1 tbsp lime juice (brightness)
  • 1/4 cup cashews or peanuts (crunch)
  • Fresh cilantro (fresh finish)

Instructions
 

  • Step 1: Cook Rice
    Prepare brown rice according to package directions. Keep warm.
  • Step 2: Marinate Chicken
    Combine chicken with marinade ingredients. Let rest for 10 minutes for maximum tenderness and flavor.
  • Step 3: Make Stir-Fry Sauce
    Whisk all sauce ingredients together until smooth. Set aside.
  • Step 4: Cook Chicken
    Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Cook chicken 4–5 minutes until golden and cooked through. Remove and set aside.
  • Step 5: Stir-Fry Vegetables
    Add remaining oil. Cook vegetables in stages:
    Carrots & onion – 2 minutes
    Broccoli – 2 minutes
    Peppers, mushrooms, snap peas – 2 minutes
    Stir-fry until crisp-tender.
  • Step 6: Combine & Finish
    Return chicken to pan. Pour in sauce and cook 1–2 minutes until thickened and glossy.
  • Step 7: Serve
    Serve hot over brown rice. Garnish with green onions, sesame seeds, and optional chili flakes.
    • Use high heat and cook in a hot wok or large skillet to quickly sear the chicken and vegetables, locking in juices and creating an authentic restaurant-style chicken stir-fry with bold Asian flavor.

Notes

  • This healthy chicken and vegetable stir-fry recipe delivers best results when cooked over high heat to achieve authentic restaurant-style flavor and texture.
  • Slice chicken breast thinly and evenly to ensure quick cooking and tender, juicy results in this easy Asian chicken stir-fry.
  • Marinating the chicken adds essential flavor depth and helps create a more tender, restaurant-quality protein base.
  • Cooking vegetables in stages preserves crisp-tender texture, vibrant color, and nutrients for a perfect healthy vegetable stir-fry.
  • The cornstarch-thickened stir-fry sauce creates a glossy, silky finish—add it at the end for an authentic takeout-style chicken stir-fry.
  • Avoid overcrowding the pan to prevent steaming; cook in batches for a proper sear and bold wok-style flavor.
  • Fresh garlic and ginger are key to building bold umami flavor in this soy-ginger garlic chicken stir-fry recipe.
  • Brown rice adds fiber and makes this a balanced, high-protein healthy dinner recipe, but jasmine rice or noodles can also be used.
  • This recipe is perfect for meal prep stir-fry bowls, storing well for quick lunches and easy weeknight dinners.
  • Let the sauce simmer briefly before serving to fully coat ingredients and enhance the rich, savory Asian stir-fry sauce flavor.

Nutrition

Serving: 1450 gramsCalories: 834kcalCarbohydrates: 135gProtein: 43gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 73mgSodium: 1658mgPotassium: 1425mgFiber: 10gSugar: 12gVitamin A: 4185IUVitamin C: 155mgCalcium: 140mgIron: 6mg
Keyword Asian chicken stir fry noodles, Chicken & Vegetable Stir-Fry, chicken stir fry with brown rice, Dinner, Easy, easy chicken dinner, Fast, healthy chicken stir fry, one pan stir fry, quick weeknight dinner,, recipe
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