Easy Lunch Recipes: Chicken with Mixed Vegetable Stir Fry
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.
Servings: 2 servings
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)
Instructions
- In a bowl, combine chicken with a pinch of salt, pepper, and 1 tablespoon of soy sauce. Let it marinate for about 10 minutes.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil.
- Add the chicken and cook until browned and cooked through, about 5–6 minutes. Remove from pan and set aside.
- Add the remaining oil to the pan. Toss in the garlic, ginger, and onions. Sauté for 1–2 minutes until fragrant.
- Add broccoli, carrots, and bell pepper. Stir-fry for 3–4 minutes until vegetables are crisp-tender.
- Return the chicken to the pan. Add oyster sauce, remaining soy sauce, and sesame oil. Stir everything together.
- If you like a thicker sauce, stir in the cornstarch slurry and cook another 1–2 minutes until it thickens.
- Taste and adjust seasoning with salt and pepper as needed. Serve warm with rice or on its own.