This Chicken and Vegetable Stir Fry is a fast, nutritious weeknight dinner loaded with lean protein, colorful vegetables, and a flavorful gluten-free sauce. Made with tender chicken, fresh veggies, and a simple Tamari-based stir fry sauce, this recipe is perfect for meal prep, healthy family meals, and quick homemade takeout. It cooks in minutes, uses everyday ingredients, and offers a balanced option for anyone looking for a reliable and versatile stir fry recipe.

Table of Contents

Ingredients

1 lb chicken breasts, cut into bite-sized pieces
1/4 cup gluten-free reduced-sodium Tamari (or soy sauce if not gluten-free)
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 garlic cloves, minced or pressed
1/2 teaspoon freshly grated ginger
1/4 teaspoon red pepper flakes (adjust to taste)
3/4 cup chicken broth
2 teaspoons cornstarch
1 tablespoon high-heat cooking oil (canola or vegetable oil)
6 cups assorted vegetables (such as broccoli florets, yellow squash, carrots, edamame, and corn; bell peppers, zucchini, and red onion also work well)
Cooked rice, for serving

Instructions

Marinate the Chicken:
In a bowl, combine Tamari, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Add the chicken and coat evenly. Marinate for 10 minutes in the refrigerator. Drain the chicken, reserving the marinade.
Prepare the Sauce:
Add chicken broth to the reserved marinade. Gradually whisk in the cornstarch until smooth. Set aside.
Cook the Chicken:
Heat 1 teaspoon of oil in a large wok or nonstick skillet over medium-high heat. Add the chicken and stir fry until fully cooked. Transfer to a plate and set aside.
Cook the Vegetables:
Increase heat to high and add the remaining 2 teaspoons of oil. Add the vegetables in stages based on cooking time—for example, start with broccoli and carrots, then add quick-cooking vegetables like zucchini, edamame, and corn after 2 minutes. Stir fry until crisp-tender.
Combine and Finish:
Return the chicken to the wok. Pour in the sauce and simmer for 2–3 minutes, or until thickened and glossy.
Serve hot over cooked rice.

Tips

Cut all vegetables into similar sizes for even cooking.
Marinating the chicken briefly boosts flavor without requiring long resting time.
Stir the sauce again before adding to the wok, as cornstarch settles quickly.
Keep the pan hot throughout cooking to achieve a good stir-fry texture.
Avoid overcrowding the wok; cook in batches if needed.

Variations and Substitutions

Protein: Swap chicken for shrimp, beef, tofu, or tempeh.
Vegetables: Use snow peas, mushrooms, baby corn, cabbage, or green beans.
Noodles: Serve over rice noodles or stir fry the noodles directly into the sauce.
Heat level: Add more red pepper flakes or a dash of chili paste.
Sauce alternatives: Add a splash of hoisin, oyster sauce (if not gluten-free), or lime juice for additional layers of flavor.

FAQs

Can I make this ahead?
Stir fry is best fresh, but leftovers reheat well in a skillet over medium heat.

Can I freeze it?
Frozen stir fries can become soft, but cooked chicken and sauce freeze well separately.

What if I don’t have a wok?
A large, heavy skillet works perfectly.

Serving Suggestions

Serve over jasmine rice, brown rice, or quinoa.
Pair with egg rolls, miso soup, or a crunchy Asian slaw.
Add sesame seeds or sliced green onions for garnish.

Why You’ll Love This Recipe

Quick and easy for busy weeknights.
Packed with colorful vegetables and lean protein.
Customizable with endless sauce, vegetable, and protein options.
Naturally gluten-free when made with Tamari.