Name: Easy Lunch Recipes: Chicken with Mixed Vegetable Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 pound boneless, skinless chicken thighs, sliced into strips; 1 cup broccoli florets; 1/2 cup carrot slices; 1/2 cup red bell pepper, sliced; 1/2 cup yellow onion, sliced; 2 cloves garlic, minced; 1 tablespoon ginger, minced; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sesame oil; 2 tablespoons neutral oil (like vegetable or canola); Salt and pepper to taste; 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

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We’ve all had those days when lunch feels like a chore. That’s usually when I wander into the kitchen and ask, what’s in the fridge that hasn’t wilted? This easy lunch recipe for chicken with mixed vegetable stir fry is my usual answer. It’s a perfect clean-out-the-crisper kind of meal that still manages to taste like something you actually planned. I mean, who doesn’t love a low-effort dish that tastes like a million bucks? This stir fry is everything I need when I want something quick, colorful, and not loaded with mystery sauces. The chicken is tender and flavorful, the vegetables are just the right amount of crisp, and the whole thing comes together faster than my coffee machine warms up. And because it’s made with basic pantry staples and a handful of mixed veggies, it’s ridiculously budget-friendly. That’s a win in my book. Whether you’re cooking for two easy, trying to eat more vegetable dinner options, or just craving a meal that tastes like effort without requiring much, this one’s a keeper. We pair it with some mixed rice or save leftovers to toss into tomorrow’s vegetable soup. It’s flexible, flavorful, and gives just the right kind of homemade hug in the middle of the day.

1) Key Takeaways
2) Easy Chicken with Mixed Vegetable Stir Fry Recipe
3) Ingredients for Chicken with Mixed Vegetable Stir Fry
4) How to Make Chicken with Mixed Vegetable Stir Fry
5) Tips for Making Chicken with Mixed Vegetable Stir Fry
6) Making Chicken with Mixed Vegetable Stir Fry Ahead of Time
7) Storing Leftover Chicken with Mixed Vegetable Stir Fry
8) Try these lunch recipes next!
9) Chicken with Mixed Vegetable Stir Fry Recipe
10) Nutrition

1) Key Takeaways

Fast, flavorful, and flexible: this stir fry is perfect for busy weekdays
Uses basic ingredients from the fridge and pantry
A solid pick for anyone into easy lunch recipes that feel satisfying
Great for couples or meal prepping for one

2) Easy Chicken with Mixed Vegetable Stir Fry Recipe

Let’s be honest, lunchtime sometimes sneaks up like a surprise bill. One second you’re sending emails, and the next your stomach’s growling like a bear. When I’m in that weird space between “starving” and “too tired to cook,” this is the dish I reach for. It’s one of those easy lunch recipes that just works. Always.

You don’t need a bunch of tools or weird ingredients. Just a pan, some oil, whatever vegetables are about to give up in the crisper, and a bit of chicken. I like how quick it cooks and how forgiving it is. Out of bell pepper? Toss in snap peas. No ginger? Skip it. The stir fry won’t get offended.

It hits that sweet spot of “feels homemade” without feeling like a project. Whether you’re cooking for two easy or batch-prepping to last the week, it scales like a champ. Bonus points if you pair it with some mixed rice or spoon it over leftover noodles.

3) Ingredients for Chicken with Mixed Vegetable Stir Fry

Boneless, Skinless Chicken Thighs: I use thighs for their tenderness and rich flavor, but chicken breast works if that’s what you have. Slice them into thin strips for faster cooking.

Broccoli Florets: A classic stir fry veggie. I break them into small bite-sized chunks so they cook evenly and soak up the sauce.

Carrot Slices: These add color and sweetness. I cut them thin so they don’t stay too crunchy.

Red Bell Pepper: Adds a bit of tang and a bright pop of color. Yellow or orange peppers work fine too.

Yellow Onion: Sliced thin, these turn sweet and soft once they hit the pan. They help round out the flavor.

Garlic: Fresh garlic brings heat and bite. I mince it fine and add it early in the pan.

Ginger: Adds warmth. If you’ve got it, use it. If not, no panic. The recipe can roll without it.

Soy Sauce: Adds salty depth and color. This is your stir fry’s flavor base.

Oyster Sauce: Optional but I love how it adds a sweet-savory punch. Thick and glossy, it helps coat everything.

Sesame Oil: A small splash at the end brings a nutty aroma that makes the whole dish feel special.

Neutral Oil: I usually reach for canola or vegetable oil. You want something that won’t overpower the rest.

Salt and Pepper: Adjust as needed once the sauce is in. Taste and tweak near the end.

Cornstarch Slurry: Totally optional. Just mix a teaspoon of cornstarch with a tablespoon of water if you like your sauce thick and clingy.

4) How to Make Chicken with Mixed Vegetable Stir Fry

Step 1: Toss sliced chicken in soy sauce with a bit of salt and pepper. Let it hang out for 10 minutes while you prep the veggies.

Step 2: Heat a tablespoon of oil in a skillet or wok. When it’s hot, add the chicken. Cook until it’s golden and cooked through. Then take it out and set it aside.

Step 3: Add the rest of the oil to the same pan. Stir in the garlic, ginger, and onions. Stir until fragrant, about 1 to 2 minutes.

Step 4: Toss in the broccoli, carrots, and bell pepper. Stir fry for 3 to 4 minutes until just tender but still bright.

Step 5: Return the chicken to the pan. Add the remaining soy sauce, oyster sauce, and sesame oil. Mix well to coat everything.

Step 6: If you want a thicker sauce, stir in the cornstarch slurry. Let it bubble for another minute or two.

Step 7: Taste, adjust seasoning, and serve hot with rice or eat straight from the pan. No judgment.

5) Tips for Making Chicken with Mixed Vegetable Stir Fry

I’ve made this stir fry more times than I’ve made my bed. A few things help it turn out right every time. First, prep everything before you start cooking. The process moves fast, and no one wants burnt garlic while you’re slicing broccoli.

Next, don’t crowd the pan. If you’ve got a small skillet, cook the chicken in two batches. Otherwise, it steams instead of sears. You want that bit of browning for flavor.

And let’s talk about the vegetables. Cut them all about the same size so they cook at the same pace. A little crunch is good, but raw carrots? Not the vibe. For those who love variety in vegetable recipes, this one delivers on texture, flavor, and color without being fussy.

6) Making Chicken with Mixed Vegetable Stir Fry Ahead of Time

This dish plays well with your schedule. You can chop the vegetables and marinate the chicken the night before. Store everything in airtight containers, and your dinner practically cooks itself the next day.

If you like prepping meals for the week, double the batch and portion it out. It’s one of those easy lunch recipes that reheat well and taste even better the next day. Just keep the sauce separate if you don’t want things getting soggy.

This is especially helpful when cooking for two easy or planning work lunches. Toss it with some mixed rice, or fold leftovers into a wrap for a fun switch-up.

7) Storing Leftover Chicken with Mixed Vegetable Stir Fry

Leftovers? Lucky you. Scoop whatever’s left into an airtight container and store it in the fridge for up to four days. When reheating, a splash of water or broth helps loosen up the sauce.

If you plan to freeze it, skip the cornstarch slurry. The texture gets weird when thawed. Instead, thicken it after reheating. Frozen stir fry holds up for about a month.

For those who like easy lunch recipes with flexibility, this one checks all the boxes. It’s just as good cold, straight out of the fridge—if that’s your thing. No judgment here.

8) Try these lunch recipes next!

9) Chicken with Mixed Vegetable Stir Fry Recipe