Name: Healthy Chicken Stir‑Fry with Veggies & Fluffy Rice – Quick, Colorful & Delicious
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless, skinless chicken breast or thighs, cut into bite-size pieces; 2 cups broccoli florets; 1 cup mixed bell peppers (red, yellow, green), sliced; 1 carrot, julienned or thinly sliced; 1 cup snap peas or snow peas; 1 small onion, thinly sliced; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1/4 cup low-sodium soy sauce or tamari; 1 tbsp rice vinegar or lime juice; 1 tbsp honey or maple syrup; 1 tbsp sesame oil (for sauce); 2 tbsp neutral oil (for cooking); 1 tsp cornstarch or arrowroot (optional, to thicken sauce); 2 cups cooked white or brown rice; Sesame seeds and sliced green onions (optional garnish)

I love this vibrant and wholesome chicken stir‑fry served over fluffy rice. It’s a rainbow of crisp vegetables and tender chicken, all coated in a flavorful sauce. Ready in about 30 minutes, it’s the perfect balance of nutrition, color, and speed.

Why You’ll Love This Recipe

I adore how quickly this recipe comes together after a busy day. The medley of colorful veggies adds great texture, and the sauce ties everything together with a savory-sweet punch. It’s healthy, satisfying, and light on clean‑up. Plus, the rice is pillowy soft, making it the ideal base to soak up every drip of sauce.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Boneless, skinless chicken breast or thighs, cut into bite‑size pieces
• Broccoli florets
• Bell peppers (a mix of red, yellow, green), sliced
• Carrots, julienned or sliced thin
• Snap peas or snow peas
• Onion, thinly sliced
• Garlic cloves, minced
• Fresh ginger, grated
• Low‑sodium soy sauce (or tamari for gluten‑free)
• Rice vinegar or lime juice
• Honey or maple syrup
• Sesame oil (for sauce) and a neutral oil (for cooking)
• Cornstarch or arrowroot (to thicken sauce)
• Cooked white or brown rice
• Sesame seeds and sliced green onions (optional garnish)

directions

I start by preparing rice according to package instructions, fluffing it just before serving.
I whisk together soy sauce or tamari, rice vinegar (or lime juice), sesame oil, honey (or maple), minced garlic, and grated ginger. If I prefer a thicker sauce, I stir in a small amount of cornstarch or arrowroot.
I heat a neutral oil (like vegetable or canola) in a large skillet or wok over medium-high heat. Then I add the chicken pieces, cooking until golden and cooked through (about 5–7 minutes). I remove the chicken and set it aside.
In the same pan, I add onions and carrots, stir-frying until they begin to soften (2–3 minutes). Then I toss in broccoli, peppers, and peas, cooking until the veggies are crisp-tender (another 3–4 minutes).
I return the cooked chicken to the pan and pour in the sauce. I stir everything until the sauce thickens and coats the ingredients evenly, about 1–2 minutes.
I serve the stir‑fry over a bed of fluffy rice, garnished with sesame seeds and sliced green onions if desired.

Servings and timing

This recipe makes about 4 servings.
Prep time: ~10 minutes
Cook time: ~15–20 minutes
Total time: ~25–30 minutes

Variations

Protein swap: I sometimes use shrimp, tofu, or thinly sliced beef instead of chicken.
Veggie mix-up: Zucchini, mushrooms, baby corn, or bok choy all work beautifully.
Sauce twist: I’ll add a splash of hoisin or oyster sauce for extra depth, or a pinch of red pepper flakes for heat.
Grain alternative: I serve it over quinoa, cauliflower rice, or soba noodles for a twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat or in the microwave until heated through. The veggies stay crisp if I add a splash of water or broth and heat gently. The rice is best reheated with a sprinkle of water and covered for 1–2 minutes in the microwave to keep it fluffy.

FAQs

Are bone-in chicken pieces okay for this stir‑fry?

I prefer boneless chicken to ensure even cooking and easy eating, but you can use bone-in if you adjust the cooking time and remove the bones afterward.

Can I make this gluten‑free?

Definitely! I swap soy sauce with tamari or coconut aminos and use arrowroot instead of cornstarch to keep it all gluten-free.

Can I prep anything ahead of time?

Yes. I’ll slice the chicken and chop the veggies ahead. I also mix the sauce in advance, so I just stir‑fry when I’m ready.

Is there a low-sodium version of the sauce?

Absolutely. I reduce the soy or tamari by half and bump up flavor with extra garlic, ginger, or a splash of citrus juice.

Can I freeze leftovers?

I don’t recommend freezing the stir‑fry with rice—the rice can become mushy. Instead, I freeze separate components (like just the chicken and veggies) and thaw/reheat gently while preparing fresh rice.

Conclusion

This Healthy Chicken Stir‑Fry with Veggies & Fluffy Rice is one of my go-to meals when I want something fast, colorful, and nourishing. I love that it’s endlessly adaptable, easy to prep ahead, and stores well. It’s the kind of dish I find myself returning to over and over—simple, delicious, and good for me too. Enjoy!