30-Minute Chicken and Vegetables Sautéed Recipe

It was one of those nights when I had no idea what to cook. I stared at my fridge, hoping for inspiration, and spotted some chicken breast and a mix of colorful vegetables that needed to be used up. With little time and even less energy, I grabbed my pan and threw everything together. What happened next? A sizzling, flavorful stir-fry that tasted like I had planned it all along!

That’s the beauty of this chicken and vegetables sautéed recipe—it’s quick, packed with flavor, and perfect for busy days. If you love easy meals that don’t skimp on taste, this one’s for you!

How to Make Chicken and Vegetables Sautéed Recipe

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Servings: 4

Ingredients

For the Chicken:

• • • 1 chicken breast (chopped into bite-sized cubes)
    • 1 teaspoon ground cumin
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 2 tablespoons dark soy sauce
    • 4 tablespoons oil (for frying)

For the Vegetables:

• • • 2 cups broccoli florets
    • 1 cup carrots (cut into thin sticks)
    • 1 cup red bell pepper (chopped)
    • 1 cup yellow bell pepper (chopped)
    • 1 onion (thinly sliced)
    • 4 cloves garlic (crushed)
    • 1 tablespoon fresh ginger (finely chopped)

For the Sauce:

• • • ¼ cup chicken broth
    • 2 tablespoons dark soy sauce
    • 1 tablespoon honey
    • 2 teaspoons cornstarch (mixed with 1 tablespoon of water)
    • 1 tablespoon sesame oil

Instructions

Preparing the Chicken

1. 1. 1. In a mixing bowl, season the chicken breast cubes with cumin, salt, and black pepper.
      2. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat.
      3. Add the chicken and cook for 5 minutes, stirring occasionally.
      4. Pour in ½ teaspoon of dark soy sauce and continue cooking for another 3 minutes until the chicken is golden brown.
      5. Remove the chicken from the skillet and set it aside.

Sauté the Vegetables

1. 1. 1. In the same pan, add 2 more tablespoons of oil and heat it up.
      2. Add the garlic and ginger, then sauté for about 15 seconds until fragrant.
      3. Toss in the carrots, bell peppers, and onions, stirring continuously for 1 minute over high heat.
      4. Add the broccoli and continue stirring for 2 more minutes.

Combining Everything

1. 1. 1. Return the cooked chicken to the pan and mix well with the vegetables.
      2. Pour in the chicken broth, soy sauce, and honey, then stir everything together.
      3. Cook for another 3 minutes, allowing the flavors to blend.
      4. Add the cornstarch slurry (cornstarch mixed with water) and sesame oil, then continue sautéing until the sauce thickens.
      5. Taste and adjust with salt and pepper if needed.
      6. Serve hot on its own or over steamed rice, quinoa, or noodles.
      7. Garnish with sesame seeds or chopped green onions for extra flavor.

Ways to Customize This Stir-Fry Chicken and Vegetables 

• If you love a little heat in your meals, spice up your sautéed chicken and vegetables by adding red pepper flakes or a teaspoon of sriracha. 
• For a satisfying crunch, toss in roasted cashews or peanuts at the end of cooking. The nuts add a rich, nutty depth of flavor and a delightful texture contrast to the tender chicken and vegetables.
• This recipe is incredibly versatile! If you're not in the mood for chicken, you can easily swap it out with shrimp, beef, or tofu. Shrimp cooks quickly and absorbs the flavors beautifully, while thinly sliced beef adds a hearty, savory touch. For a vegetarian option, tofu works wonderfully—just press it beforehand to remove excess moisture and ensure a crispy exterior when sautéed.
• If you're avoiding gluten, replace soy sauce with tamari, which offers the same rich umami flavor without any gluten. 

Health Benefits of This Recipe

1. Chicken breast provides essential protein to keep you full and help with muscle repair.
2. Bell peppers offer vitamin C, while broccoli contains fiber and antioxidants.
3. Garlic and ginger are known to support digestive health.
4. This dish is light yet satisfying, making it a great meal for weight management.

Make Your Stir-Fry Chicken and Vegetables Today!

This chicken and vegetables sautéed recipe is one of those meals that you’ll keep coming back to. It’s quick, easy, and packed with flavor while being nutritious and customizable. Try this recipe today and let us know how it turns out. Leave a comment below or tag us on social media with @zulay_kitchen and #kitchenhappiness.

Kitchen Tools You Need

To make this recipe even easier, check out these kitchen essentials from Zulay Kitchen:

• Non-Stick Skillet – Ensures even cooking and easy cleanup.
• Sharp Chef’s Knife – Makes chopping veggies and chicken effortless.
• Spatula – Helps you toss and stir like a pro.

Frequently Asked Questions About Stir Fry Chicken and Vegetables

What can I serve with this dish?

This stir-fry pairs well with steamed white or brown rice, quinoa, or even cauliflower rice for a lower-carb option. You can also serve it with noodles, such as soba or rice noodles, for a different texture.

How do I make the sauce thicker?

If the sauce is too thin, mix an additional teaspoon of cornstarch with two tablespoons of water and stir it into the pan while cooking. Let it simmer for a minute or two until it thickens to your desired consistency.

Can I make this dish without oil?

Yes, you can reduce or eliminate the oil by using a non-stick skillet and sautéing the vegetables with a small amount of chicken broth instead. Keep in mind that a little sesame oil enhances the flavor, so you may still want to add a teaspoon for taste.

How do I prevent my vegetables from getting too soft?

Cook vegetables over high heat and stir frequently to maintain their crisp texture. Avoid overcooking by adding delicate vegetables, like bell peppers, near the end of the cooking process. If you prefer a firmer texture, reduce the cooking time slightly.