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Chicken and Vegetable Stir Fry – Easy 30 Minute Dinner

Chicken and Vegetable Stir Fry is an easy 30-minute dinner with tender chicken and fresh vegetables.
Marinate chicken in soy sauce, white grape juice, and cornstarch, then cook with broccoli, zucchini, and bell peppers.
Combine everything in a savory garlic sauce and serve hot over rice or noodles.
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Prep Time 15 minutes
Course Main Course
Cuisine Asian-inspired

Ingredients
  

  • 6 ounces skinless boneless chicken breast, cut into small pieces
  • 2 tablespoons soy sauce
  • 2 tablespoons unsweetened white grape juice
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil divided
  • 1 zucchini sliced into rounds and quartered
  • 1 large green bell pepper cut into squares
  • 1 cup broccoli florets cut into bite-sized pieces
  • 3 cloves garlic minced
  • ½ cup halal-certified chicken broth
  • 6 green onions chopped

Instructions
 

  • Step 1: Marinate the chicken
  • Place the chicken pieces in a large mixing bowl. Add the soy sauce, unsweetened white grape juice, and cornstarch.
  • Stir until the chicken is evenly coated. Set aside while preparing the vegetables.
  • Step 2: Prepare the vegetables
  • Wash the zucchini, bell pepper, broccoli, and green onions.
  • Cut the zucchini into quartered rounds, slice the bell pepper into squares, and divide the broccoli into small florets.
  • Mince the garlic and chop the green onions. Keep everything nearby so the ingredients are ready when cooking begins.
  • Step 3: Heat the skillet
  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  • Allow the oil to become hot before adding the vegetables.
  • Step 4: Stir fry the vegetables
  • Add the zucchini, green bell pepper, broccoli, and minced garlic to the skillet.
  • Cook for 2–3 minutes, stirring frequently, until the vegetables begin to soften and the garlic becomes fragrant.
  • Step 5: Add the chicken broth
  • Pour the chicken broth into the skillet and stir gently.
  • Cover and simmer for 4–5 minutes, or until the vegetables are tender but still retain a little crunch.
  • Transfer the vegetables and cooking liquid to a large bowl. Carefully wipe the skillet clean.
  • Step 6: Cook the chicken
  • Add the remaining tablespoon of vegetable oil to the skillet and heat over medium-high heat.
  • Add the marinated chicken, spreading the pieces into an even layer.
  • Cook for approximately 5 minutes, stirring frequently, until the chicken is lightly golden and cooked through.
  • The chicken should reach an internal temperature of 165°F (74°C).
  • Step 7: Combine everything
  • Return the cooked vegetables and their liquid to the skillet with the chicken.
  • Stir gently to combine all the ingredients.
  • Continue cooking for another 2–3 minutes, allowing the sauce to lightly coat the chicken and vegetables.
  • The finished Chicken and Vegetable Stir Fry should have tender chicken, colorful vegetables, and a light, savory sauce.
  • Step 8: Garnish and serve
  • Remove the skillet from the heat.
  • Sprinkle the chopped green onions over the top and serve immediately.
  • Enjoy with steamed rice, noodles, or your favorite side dish.

Notes

  • For a gluten-free version, replace regular soy sauce with certified gluten-free tamari and verify that the broth is gluten-free.
  • For a lower-sodium version, use reduced-sodium soy sauce and low-sodium chicken broth.
  • Boneless, skinless chicken thighs can replace chicken breast for a slightly richer flavor.
  • For a little heat, add crushed red pepper flakes or a small amount of chili sauce.
  • A teaspoon of freshly grated ginger adds another layer of aromatic flavor.
  • Serve over steamed jasmine rice, brown rice, rice noodles, or cauliflower rice.
  • For extra crunch, sprinkle toasted sesame seeds over the finished dish.
  • Unsweetened apple juice can replace white grape juice if preferred.