Chicken and Veggie Stir Fry | Easy Chicken Dinner Recipe
Recipe type: Main
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • Chicken thigh – 500 gms, boneless & skinless
  • Red bell pepper – ½ cup diced
  • Green bell pepper – ½ cup diced
  • Onion – 1, medium
  • Broccoli florets – 1 cup
  • Garlic – 8 to 10 cloves, finely chopped (about 2 tsp of chopped garlic)
  • Ginger – 1-inch piece, finely chopped (about 2 tsp of chopped garlic)
  • Green onion – 4 stalks, finely chopped
  • Vegetable/canola/sunflower oil – 4 to 6 tbsp
  • Soy sauce – 1 tsp
  • Black pepper powder – ½ tsp
  • Salt – ¼ tsp
  • Toasted sesame seeds to garnish
For sauce:
  • Dark soy sauce – 2 tsp
  • Tomato ketchup – 2 tsp
  • Hot sauce/chilli sauce – 2 tbsp
  • White vinegar – 1 tsp
  • Cornstarch/corn flour – 1 tsp
  1. Wash and pat dry the chicken thighs. Cut each thigh into small bite sized pieces, about 1-inch cube.
  2. Take the chicken in a bowl and add 1 teaspoon soy sauce and half a teaspoon pepper powder. Mix well and set aside until you prepare other veggies.
  3. Peel and quarter the onion. Then separate each layer to get the onion petals. Cut the bigger ones into 2 pieces. Cut the bell peppers into 1-inch chunks.
  4. Mix all the sauce ingredients in a small bowl and add ¾ cup of water. Give a good whisk. Your stir-fry sauce is ready.
  5. Heat about 2 tablespoons of oil in a wok. Once the oil is hot, add the marinated chicken cubes.
  6. Sauté them on medium heat until they are completely cooked through. It would take about 15 minutes on medium flame (if using chicken breast, then it would take much lesser time, so keep an eye!)
  7. Take the cooked chicken out on a plate and set aside.
  8. Add the remaining oil to the same wok and let it warm up. Then add the chopped ginger, garlic and green onion. Sauté on medium flame for 2 minutes.
  9. Now throw in the onion petals and broccoli florets. Stir fry them on high for a minute. Then lower the heat and cover the wok to let broccoli florets soften up for 5 minutes.
  10. After about 5 minutes, add the bell peppers and give a good mix. Continue stir-frying on medium high until the veggies seem to be almost cooked.
  11. Now add the chicken back to the wok and also drizzle the prepared sauce. Don’t forget to whisk the sauce once before adding it to the wok as the cornstarch seems to settle down at the bottom of the bowl.
  12. Continue stir frying the chicken and veggies along with the sauce until they are nicely coated with the sauce and any extra liquid is absorbed.
  13. Do a taste test for seasoning and add extra salt only if needed. Add some freshly ground black pepper and give final good mix. Shut the flame off.
  14. Your chicken and veggie stir fry is ready to serve. Sprinkle toasted sesame seeds on top and serve with plain white rice. Enjoy!
Recipe by Flavor Quotient at