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Close-up of a bowl of chicken and broccoli stir-fry served over white rice, a perfect Quick 30-Minute Healthy Dinner Recipe.

Quick Chicken and Vegetable Stir Fry

This recipe provides a fast, Asian-inspired dinner that uses frozen vegetables for convenience. It is designed to be ready in under 30 minutes, making it suitable for busy weeknights.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Asian
Calories: 548
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Stir Fry Sauce
  • 1/2 cup Soy sauce or coconut liquid aminos if gluten-free
  • 3/4 teaspoon Garlic powder
  • 1/2 teaspoon Ginger powder
  • 1 1/2 tablespoon Honey
  • 1 1/2 tablespoon Rice wine vinegar
  • 1/8-1/4 teaspoon Red pepper flakes
  • 1 teaspoon Toasted sesame oil
  • 2 teaspoons Cornstarch
Stir Fry
  • 2 tablespoons Olive oil or avocado oil divided
  • 5-6 cups Frozen stir-fry veggie blend (1 bag)
  • 1.25 pounds Boneless skinless chicken breasts and/or thighs cut into 1x2" strips
  • 4 1/2 cups Hot cooked rice or quinoa

Equipment

  • Wok or large non-stick skillet
  • Measuring cup
  • Mixing bowl

Method
 

  1. Whisk the stir fry sauce ingredients together in a measuring cup or mixing bowl until the honey and cornstarch are dissolved.
  2. Preheat a wok or large non-stick skillet over medium-high heat. Add 1 tablespoon oil and heat until it sputters when flicked with water.
  3. Add frozen vegetables and cook for 5-7 minutes, stirring every 15-30 seconds, or until veggies are cooked through and the broccoli is bright green.
  4. Remove the veggies from the pan and place in a medium-size mixing bowl.
  5. Add the second tablespoon of oil to the pan and heat until hot. Add the chicken to the pan and stir fry for 6-7 minutes, stirring every 15-30 seconds or until the chicken is cooked through and no longer pink inside.
  6. Add the veggies and the sauce to the pan. Cook for 2-3 minutes, stirring frequently, or until the sauce has thickened.
  7. Remove the pan from the heat. Serve the stir fry hot over freshly steamed rice or quinoa.

Nutrition

Calories: 548kcalCarbohydrates: 47gProtein: 30gFat: 28gSaturated Fat: 9gCholesterol: 89mgSodium: 1382mgFiber: 7gSugar: 14g

Notes

Storage Directions: Refrigeration: Leftovers can be stored covered in the refrigerator for 4-5 days. Leftovers do not freeze well. Reheating: Heat on the stovetop in a skillet over medium-high heat for around 5 minutes or a microwave-safe container for 1 minute, then 30-second intervals until heated through.

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