Name: Chicken Stir Fry with Colorful Vegetables and Savory-Sweet Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: ¼ cup chicken broth; ¼ cup tamari soy sauce (or coconut aminos); 1 tablespoon dry sherry (optional); 1 tablespoon honey; 1 teaspoon sesame oil; 1 teaspoon rice vinegar (or apple cider vinegar); 1 tablespoon cornstarch (or arrowroot powder); 2 tablespoons avocado oil; 1 pound boneless skinless chicken breast, cut into 1-inch pieces; Salt and pepper to taste; 1 red bell pepper, deseeded and chopped; 1 small carrot, thinly sliced; 2 cups broccoli florets, cut into bite-sized pieces; 1 small yellow onion, chopped; 1 tablespoon finely grated fresh ginger; 4 garlic cloves, minced; 1 tablespoon sesame seeds; 1 green onion, sliced

Jump to Recipe· 3.9 from 12 reviews

I absolutely love sharing this Chicken Stir Fry with Colorful Vegetables and Savory-Sweet Sauce Recipe because it brings together vibrant veggies, juicy chicken, and a sauce that hits all the right notes of savory and sweet. Every time I make this dish, it feels like a celebration of fresh flavors and simple cooking that comes together fast. I’m always amazed at how such straightforward ingredients can transform into a colorful, satisfying meal that my family enjoys again and again.

Why You’ll Love This Chicken Stir Fry with Colorful Vegetables and Savory-Sweet Sauce Recipe

What really makes this recipe stand out for me is the flavor profile. The sauce perfectly balances hints of sweetness with savory depth, thanks to the blend of tamari soy sauce, honey, and a splash of rice vinegar. When combined with fresh ginger and garlic, every bite bursts with an irresistible umami kick. The mix of colorful vegetables not only brightens the plate but adds crunchy contrasts to the tender chicken, which I find incredibly satisfying in every mouthful.

Beyond flavor, I love how quick and fuss-free this recipe is. From start to finish, I can have dinner on the table in about 30 minutes. That makes this stir-fry my go-to for busy weeknights when I want something nourishing but without spending hours in the kitchen. It’s perfect for almost any occasion—whether a cozy family dinner or a casual gathering with friends. The versatility and vibrant presentation always earn compliments, making it a dish I’m proud to serve again and again.

Ingredients You’ll Need

A metal pan with four groups of raw vegetables inside: green broccoli florets in the top left, thin white onion rings below, bright red sliced bell peppers to the right, and orange carrot slices at the bottom. A metal spoon rests inside the pan on the right side. Above the pan, there is a white plate with small pieces of cooked light brown chicken on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in straightforward, essential ingredients that each contribute something unique to the final dish—some for color, others for texture or flavor depth. Here’s the simple lineup that I always keep on hand because it’s the foundation for this irresistible stir fry.

Chicken breast (1 pound): Boneless and skinless, cut into bite-sized pieces for quick, even cooking.
Avocado oil (2 tablespoons): Great for high-heat cooking and adds a neutral, healthy fat element.
Red bell pepper (1): Adds vibrant color and natural sweetness with a pleasant crunch.
Carrot (1 small): Thinly sliced for sweetness and texture contrast.
Broccoli florets (2 cups): Provides a fresh, slightly earthy bite plus great nutrition.
Yellow onion (1 small): Brings savory depth and soft texture when cooked.
Fresh ginger (1 tablespoon finely grated): Adds a spicy, aromatic zing that livens up the dish.
Garlic (4 cloves minced): Essential for that classic savory base flavor.
Chicken broth (¼ cup): Helps create the sauce’s savory body without overpowering.
Tamari soy sauce (¼ cup): For salty, umami richness; I prefer low-sodium versions to keep it balanced.
Dry sherry (1 tablespoon, optional): A little flavor booster—great if you have it but not necessary.
Honey (1 tablespoon): The sweet note that perfectly complements the savory elements in the sauce.
Sesame oil (1 teaspoon): Adds a toasty, nutty aroma that elevates the dish.
Rice vinegar (1 teaspoon): Adds subtle acidity to brighten up the sauce.
Cornstarch (1 tablespoon): Or arrowroot powder to thicken the sauce to that perfect clingy consistency.
Optional garnishes: Sesame seeds and sliced green onion for a finishing touch of texture and freshness.

Directions

Step 1: First, I whisk together the sauce ingredients in a small bowl. That includes the chicken broth, tamari soy sauce, dry sherry if you’re using it, honey, sesame oil, rice vinegar, and the cornstarch or arrowroot powder. Whisk it until the cornstarch dissolves completely, then set it aside while you cook the chicken and veggies.

Step 2: Heat one tablespoon of avocado oil in a large skillet or wok over medium-high heat. When it’s shimmering hot, I add the chopped chicken breast in a single layer. Season with salt and pepper and let it cook without moving it too much so it browns nicely. After about 4 to 5 minutes, stirring occasionally to brown all sides, I transfer it to a plate.

Step 3: In the same pan, I add the remaining tablespoon of avocado oil and toss in the red bell pepper, yellow onion, carrot slices, and broccoli florets. I like to cook the vegetables for about 3 to 4 minutes, stirring frequently until they are tender-crisp, keeping that bright color and fresh crunch.

Step 4: Then, I add the chicken back into the pan along with the fresh ginger and minced garlic. I stir everything together for about 30 seconds just to release those aromas before pouring in the prepared sauce.

Step 5: The final step is stir-frying everything for 1 to 2 more minutes, allowing the sauce to thicken and coat the chicken and vegetables beautifully. I watch carefully so the sauce doesn’t over-reduce but becomes glossy and delicious.

Step 6: I like to finish by garnishing with sliced green onions and a sprinkle of toasted sesame seeds before serving it up hot.

Servings and Timing

This Chicken Stir Fry with Colorful Vegetables and Savory-Sweet Sauce Recipe makes about 4 generous servings, perfect for a family meal or meal prepping for a couple of days. The active prep time usually takes around 15 minutes, with the cooking process adding another 15 minutes. Altogether, you’re looking at about 30 minutes from start to finish—no long waits, just fast, fresh, delicious dinner. There’s no additional resting or cooling time needed, making it ideal for last-minute meals when you want something nourishing but speedy.

How to Serve This Chicken Stir Fry with Colorful Vegetables and Savory-Sweet Sauce Recipe

A white plate filled with a base layer of plain white rice. On top, colorful pieces of cooked chicken with a shiny brown sauce are spread evenly. Mixed with the chicken are bright green broccoli florets, orange carrot slices, and red bell pepper strips, all appearing tender and fresh. Thin slices of green onion are scattered over the dish along with small white sesame seeds, adding texture and contrast. A pair of wooden chopsticks rests on the edge of the plate. The whole setup is on a white marbled surface with a gray and white striped cloth nearby, and two small side bowls, one with extra green onion and the other with sesame seeds, sit close by. Photo taken with an iphone --ar 4:5 --v 7

I find this stir fry is incredibly versatile when it comes to serving. My favorite way is to pile it on a bed of steamed jasmine rice or fluffy brown rice to soak up every drop of that rich, glossy sauce. When I’m in the mood for something lighter, I serve it alongside cauliflower rice for a low-carb twist. It also pairs wonderfully with simple noodles, like soba or udon, which add a fun texture and soak up the sauce nicely.

For garnishing and presentation, I always reach for extra sliced green onions and a sprinkle of sesame seeds—it instantly takes the dish to the next level visually and adds a subtle crunch. If I want to make it feel a little more special, I sometimes add a few fresh cilantro leaves or a wedge of lime on the side for a pop of acidity and freshness. It’s a simple, colorful plate that’s as pleasing to the eye as it is to the palate.

When it comes to beverages, I love pairing this meal with something light and refreshing. A chilled glass of dry Riesling or a crisp sparkling water with a twist of lemon works beautifully alongside the savory-sweet flavors. If I’m serving family or friends, I might pour a light Asian-inspired cocktail with ginger or yuzu. This stir fry shines served hot and fresh, right from the stove, but it also holds up well if slightly warm for leftovers or packed meals.

Variations

I always encourage playing around with this recipe to suit your tastes or dietary needs. One easy switch is swapping the chicken for shrimp or firm tofu for a pescatarian or vegetarian version. You can also experiment with different vegetables based on what you have on hand—snap peas, baby corn, or mushrooms all work wonderfully and keep things interesting.

If you need a gluten-free option, tamari soy sauce is a perfect substitute for regular soy sauce, or you could use coconut aminos, which I love for its slightly sweeter profile. For a vegan take, using tofu or tempeh and skipping the honey in favor of maple syrup or agave nectar keeps the dish plant-based and still perfectly balanced in flavor. You might also try adding a dash of chili flakes or fresh chopped chili for a spicy kick that wakes up the palate.

For a different texture and flavor, you can try stir-frying the chicken and vegetables in a cast iron skillet or even cooking the chicken sous vide first for guaranteed tenderness before quickly stir-frying everything. The sauce can be adjusted as well by adding more sesame oil for nuttiness or a splash of fresh orange juice for a citrus twist that brightens the savory-sweet balance.

Storage and Reheating

Storing Leftovers

After enjoying your meal, let any leftovers cool completely before transferring them into airtight containers. I always use glass containers with tight-fitting lids to keep the flavors fresh and the texture intact. Stored in the refrigerator, this chicken stir fry stays good for about 4 to 5 days, making it perfect for quick lunches or dinner reheats during the week.

Freezing

This dish freezes pretty well, especially if you want to prep ahead. To freeze, place cooled stir fry in freezer-safe airtight containers or heavy-duty freezer bags. I recommend portioning it out to avoid thawing more than you need. It will keep best for up to 3 months in the freezer. When freezing, you might want to keep the rice separate and freeze it in its own container to maintain the best texture on both ends.

Reheating

To reheat, I prefer warming the stir fry gently in a skillet over medium heat, stirring occasionally to warm it through evenly and to refresh that glossy sauce texture. Avoid microwaving at full power, which can make the chicken tough or the vegetables mushy. If needed, sprinkle a few drops of water or broth while reheating to add moisture without diluting the flavor. Reheat until steaming hot and serve immediately for the best taste and texture.

FAQs

Can I use chicken thighs instead of chicken breast for this recipe?

Absolutely! Chicken thighs will add a bit more richness and stay juicy during cooking. Just be sure to cut them into similar-sized pieces and adjust the cooking time slightly as thighs may take a minute longer to cook through compared to breast meat.

What if I don’t have dry sherry on hand?

No problem at all. The dry sherry is optional and simply adds depth of flavor. You can skip it or substitute with a splash of dry white wine or extra chicken broth if you like. The sauce will still be delicious without it.

Can I prepare the sauce ahead of time?

Yes, making the sauce in advance can save time on cooking day. I usually prepare it and store it covered in the refrigerator for up to 24 hours. Give it a quick whisk before adding to the stir fry as the cornstarch might settle.

Is this recipe suitable for meal prepping?

Definitely. This stir fry stores and reheats well, making it a great option for meal prep. Just cook the rice separately and portion both the stir fry and rice into containers for grab-and-go meals during the week.

How can I make this stir fry spicier?

If you like heat, add chili flakes or fresh chopped chilies while stir-frying the vegetables or stir them in with the sauce. Another option is to drizzle some chili garlic sauce on top when serving for an added kick that complements the savory-sweet flavors perfectly.

Conclusion

I truly hope you give this Chicken Stir Fry with Colorful Vegetables and Savory-Sweet Sauce Recipe a try soon. It’s one of those dishes that never fails to bring comfort and delight with its vibrant colors and balanced flavors. Whether you’re cooking for yourself, your family, or entertaining friends, this recipe always delivers impressive taste with minimal effort. I can’t wait to hear how much you enjoy it!