This Easy Chicken with Mixed Veggies Stir Fry is a quick weeknight meal made with fresh broccoli, green beans, and snow peas, and a simple sweet and tangy stir fry sauce!
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Today I went crazy using up some of the fruits and vegetables I had sitting in my fridge. Some were on the verge of going bad and some were just begging to be turned into something delicious. It started with some broccoli, snow peas, and green beans. I made stir fry tonight so I prepped and readied my veggies.
Then I discovered a couple tomatoes that were just starting to turn, a bag of radishes, and a bag of arugula that I had completely forgotten about. I grabbed some fresh herbs from the backyard, some garlic, a little Parmesan cheese, and olive oil and blended it up with my tomatoes to make a small batch of fresh tomato sauce to freeze.
I then made an arugula and radish salad that I hope to enjoy tomorrow either for lunch or with dinner. I followed that with white peach and peppermint infused water (seriously good!) and blueberry muffins. I hate when I have good intentions for my fresh produce and it spoils because I’ve forgotten all about it. I made sure nothing was left behind!
I had a special request for my go-to stir fry recipe, so keep reading to see how I whipped it up tonight. It’s a chicken and mixed vegetable stir fry made with a simple ketchup based stir fry sauce. Don’t discredit the use of ketchup in a stir fry sauce! It adds a little sweetness and tanginess to the sauce giving it a sweet and sour vibe.
Note that the veggie options change varying on what’s in my fridge and freezer at the time. You could also use use 2-4 boneless, skinless chicken breasts cut into small pieces. But I got lazy tonight and used Trader Joe’s frozen grilled chicken strips instead. Actually, it wasn’t such a bad move since those chicken strips are amazing and using them cut down on cooking time!
Easy Chicken with Mixed Veggies Stir Fry
I used a mix of broccoli, snow peas, green beans, and a sliced banana pepper in this stir fry. But some other great veggie options to use are mushrooms, carrots, zucchini, bell peppers, baby corn, or anything else you think might taste good!
This recipe is as easy as heating up olive in a pan or wok, warming up the chicken strips, adding in the mixed veggies, and whipping up a simple stir fry sauce! The sauce is made with garlic, ginger, soy sauce, ketchup, honey, sesame oil, and a cornstarch slurry to help thicken the sauce.
Once the sauce is thick and the veggies have softened slightly, serve the stir fry with sesame seeds and chopped green onions on top and a side of rice!
- 1 tbsp. olive oil
- 1 1/2 cups grilled chicken strips, cut into chunks
- 1/2 cup broccoli florets
- 1/2 cup fresh snow peas, ends trimmed
- 1/2 cup green beans, ends trimmed and cut in half
- 1 banana pepper, sliced
- 1 garlic clove, minced
- 1/4 tsp. ground ginger
- 1/2 cup low sodium soy sauce
- 1/4 cup tomato ketchup
- 1 tbsp. honey
- 1/2 tsp. toasted sesame oil
- 1 tbsp. cornstarch
- 2 tbsp. water
- Optional: sesame seeds, chopped green onions
- In a large pan or wok, heat olive oil over medium heat.
- Add the grilled chicken strips and cooked until heated through.
- Then, add the veggies and cook until they start to soften.
- Whisk the garlic, ginger, soy sauce, ketchup, and honey together. pour onto stir fry mix.
- Then, combine the water and corn starch to create a slurry.
- Allow the sauce to come to a boil. Then, lower the heat and stir in the corn starch slurry and let the sauce thicken.
- Garnish the stir fry with sesame seeds and chopped green onions, if desired, and serve with rice.
This stir fry recipe is constantly on repeat in our house! It’s a simple weeknight dinner for two, but can easily be multiplied to serve a bigger crowd.
Did you make this Easy Chicken with Mixed Veggies Stir Fry recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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