This chicken and vegetable stir fry with snap peas and carrots is sautéed with ginger, lime, and soy sauce. It’s perfect for a quick weeknight meal, ready in one pan in 30 minutes or less.
Chicken Stir Fry Recipe
What’s better than throwing chicken and veggies into a wok and having dinner ready in minutes? This chicken and vegetable stir-fry is an excellent way to satisfy a takeout craving while keeping the meal light, homemade, and just as quick. The crunch of the sugar snap peas and carrots with the chicken is so good, and my daughter enjoys munching on the raw veggies while I’m cooking. Serve this easy stir-fry with a side of Instant Pot Jasmine Rice, low-carb Cauliflower Rice, or Spring Rolls.
Reasons to Love This Chicken and Vegetable Stir-Fry
There’s nothing quicker or easier on a weeknight than a homemade stir-fry. Recipes like my Broccoli Beef Stir-Fry, 10-Minute Soba Noodle Stir-Fry, and this popular Orange Chicken are all ready in 30 minutes or less.
- Clean out the fridge: I love making stir-fry recipes for dinner and usually use whatever vegetables I have on hand. It’s easy to make this stir-fry gluten-free, low-carb, Whole30, etc.
- Fresh and easy: This recipe combines juicy chicken, crunchy snap peas, and carrots with fresh ginger, soy sauce, and a squeeze of lime. It’s light, delicious, and so satisfying.
- One Pan: Cook all of the ingredients in the same wok or skillet, then combine them with the homemade stir-fry sauce and serve!
Ingredients You’ll Need
Here are the ingredients needed for this chicken and vegetable stir-fry recipe. See the recipe card below for the exact measurements.
- Chicken Breast: I slice skinless, boneless chicken breasts into thin pieces. To make it easier to cut thin slices, freeze the chicken for about one hour before slicing. It will thaw quickly once you slice it. Cut against the grain, as this makes the bites very tender to chew, especially when reheating.
- Salt seasons the chicken.
- Oil: Use an oil with a high smoke point, like canola or avocado oil.
- Garlic infuses the stir-fry with its aromatic, complex flavor.
- Ginger: Peel the skin off the fresh ginger with a spoon, and grate a teaspoon of fresh ginger.
- Vegetables: I used sugar snap peas and carrots in this chicken stir-fry, but you can use whatever you have in your fridge. Snow peas are a good substitute for snap peas if needed.
- Scallions: Slice scallions and sprinkle over the stir-fry.
- Soy Sauce: When it comes to the soy sauce you use for the stir-fry sauce, you have options! I like the low-sodium kind; for gluten-free, choose tamari; and for Whole30, coconut aminos are great.
- Lime Juice gives the sauce a burst of bright citrus.
- Water helps combine and balance the other flavors in the sauce.
- Cornstarch or arrowroot thickens the stir-fry sauce.
How to Make Chicken and Vegetable Stir Fry
Here’s a step-by-step on how to make this easy weeknight vegetable and chicken stir-fry. See the recipe card at the bottom for printable directions.
- Make the stir-fry sauce. Start by whisking together the soy sauce, lime juice, water, and cornstarch.
- Cook the chicken. Next, season the chicken with salt. Set the wok on high heat. When very hot, add half the oil, followed by the chicken. Brown the chicken on all sides until cooked through, and then move it to a plate to set aside.
- Add garlic and ginger. Now, reduce the heat to medium. Add the remaining oil, and sauté the garlic and ginger for 20 seconds.
- Stir-fry the vegetables. Toss in the carrots and sugar snap peas and cook for a few minutes.
- Add the sauce. Lastly, return the chicken to the wok. Pour in the stir-fry sauce, mix well, and cook for another minute. Top with scallions when serving.
Recipe Tips
- Get the pan nice and hot. When you are ready to cook your chicken (or whichever protein you’re using), make sure the wok is already very hot. This is essential for a good sear. Use a large skillet if you don’t have a wok.
- Slice thinly. When making an authentic Chinese stir-fry, one of the most important things is how you slice your chicken. The thinner the chicken, the more tender it becomes and the better it is for reheating.
- Cut evenly. Uniformly cut your vegetables to ensure they cook in the same amount of time.
- Have your ingredients ready. Before you start cooking, have all your ingredients prepped and cut. In French, they call this mise-en-place, or “everything in its place”. It’s super helpful in quick-cooking recipes like this stir-fry!
Variations
- Snap Peas: Substitute snow peas.
- Vegetables: Swap the veggies with bell pepper, mushrooms, onion, or broccoli. You can also add diced pineapple, like in this Pineapple Chicken Stir Fry.
- Protein: Replace chicken with shrimp, steak, or sliced pork chops.
- Vegetarian: Omit the chicken and add tofu to make a vegetarian Tofu Stir-Fry with Vegetables.
- Garnish with sesame seeds or cilantro.
What to Serve with This Stir-Fry
You can eat this quick chicken and vegetable stir-fry as-is, or add a noodle or grain to soak up the sauce for a more filling meal. Here are some ideas for what to serve with your stir-fry chicken.
Rice and Noodles
Stir-fries and rice or noodles (like udon, soba, or rice noodles) are the perfect takeout-inspired pairing. Try zoodles, Quinoa, or Cauliflower Fried Rice if you’d prefer a low-carb option.
Appetizers
Round out the meal with any of these Asian-inspired starters.
Proper Storage
- Refrigerator: Leftover chicken and vegetable stir-fry will last in the refrigerator for 4 days. Store it in an airtight container.
- Reheat: This stir-fry can be reheated in the microwave or on the stovetop. Add a splash of water or soy sauce to help loosen it up if needed.
Frequently Asked Questions
Since stir-fries are cooked on high heat, you need an oil with a high smoke point. Refined coconut, avocado oil, or canola oil would all work. Avoid olive oil.
When cooking a stir-fry, add the sauce at the end. This way, everything is coated, and the sauce won’t overcook and become dry or sticky.
More Takeout-Style Recipes
Chicken and Vegetable Stir Fry
Equipment
- large wok or skillet
Ingredients
For the sauce:
- 1 tbsp low sodium soy sauce or GF tamari, or Coconut Aminos for W30
- 1 tbsp fresh lime juice
- 2 tbsp water
- 1 tsp cornstarch or arrowroot
For the Stir Fry:
- 1 lb skinless, boneless chicken breast, sliced thin
- salt, to taste
- 1 tbsp canola or coconut oil
- 2 tsp fresh garlic, minced
- 1 tsp fresh ginger, grated
- 1 cup sugar snap peas
- 1 cup carrots, sliced diagonally
- scallions for garnish
Instructions
- Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix together and set aside.
- Season chicken lightly with salt. Heat a large wok over high heat.
- When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3-4 minutes.
- With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.
- Add the remaining oil to the wok; add the garlic and ginger, stir for 20 seconds. Add the sugar snap peas and carrots, stirring over medium high heat until tender crisp, about 3-4 minutes.
- Return the chicken to the wok, add the soy sauce-lime mixture, mix well and cook another 30 seconds to one minute.
- Serve immediately and top with fresh scallions.
Being on WW this recipe was perfect. Will definitely be making it again.
Your recipes never disappoint! Light and flavorful, I served this with veggie fried rice from Trader Joe’s. Perfect weeknight meal.
thank you!
Excellent! Can’t wait to try with shrimp next time. 😋
I completely respect people not liking something in a recipe. The lime or wasn’t tasteful enough. Get it. Been there. But I have to say for me I was blown away at the taste of this dish. The lime and soy and ginger worked great. Cooked all up exact and put it over Udon noodles instead of rice because they were on sale and I mean come on. Udon noodles are awesome lol
I found this dish to be economical, with a lot of taste, easy, and we enjoyed it immensely. Another dish in the rotation.
Also side note I froze the chicken about two hours before I cut it so the slices were easily very thin. And I also used avocado oil since that’s what I had.
While it was healthy since it had lots of good ingredients, we found it very tasteless.
My family really liked it, but would not add the lime juice again. It just doesn’t fit with the recipe.
This is such an easy delightful recipe, and so tasteful. Perfect for the person who is just learning stirfries.
I cook for myself and a 93 year old woman- this was a great starter stir-fry as I’m new to cooking. I had rotisserie chicken so I just added it in cold right before the sauce. The sauce had flavor and didn’t require things I don’t have on hand like sherry or rice wine. I used coconut aminos and canola oil.
Delicious. Easy to make. I also added cilantro and used sesame oil instead of the oil listed in recipe.
Delicious!!! One of my favorites!!
Made this today with rice to meal prep for the week. Used leftover veggies in the fridge, e.g., carrots, celery, mushrooms, onions, & sugar snap peas. So good!
Loved it and so easy to make.
Great and easy recipe. Could have just been my limes, but it was a little tart for us. Next time I will sub OJ or add a smidge of brown sugar to sweeten it a little. Thanks for another great recipe!
So good and so easy! Will be making again. I topped with sesame seeds instead of scallions because it was what I had in the house. Presented very well.
This is an easy fav of mine. I almost always have all the ingredients and jt is quick and easy to make.
Just like in the picture ! And it was delicious , thank you so much, I’m printing this recipe and keeping it in my recipe box
What can you substitute for citrus. Citrus doesn’t agree with me.
Hi Gina,
I love your recipes! They are guiding me along to tastiness and success in my WW journey. What is the technique to thinly slice the chicken breasts? They look just like they do in an Asian restaurant and I’d like to do that at home.
I slice is when the chicken breast is still half frozen and slice is thinly across the breast. I also use a velveting method (google this) and your stir-fry’s will turn out just the like the Chinese takeout chicken does.
Great flavors and so easy to make! I love the “use whatever veggies are in the fridge” approach. I used broccoli and carrots served over brown rice. I also added extra ginger and lime juice. Delish!
What is a good wok to purchase? I love Asian food and have never tried to make it at home.
Thanks!
Too much lime juice made for a sour flavor that I was not expecting in a stir fry. I doctored up seasonings with a stir fry sauce to sweeten it up a bit. Probably wrecked the low calorie count, but it needed something IMO. Served with brown rice.
This was really tasty and one of the easiest and quickest meals to pull together. Thanks Gina!
made this tonight! Loved it x 1000000. Added some mushrooms to bulk up the veggies even more!
Delicious dinner. We ate it over brown rice with a dash of soy sauce. Found it to be a very satisfying, filling meal!
Another delicious recipe from Gina! I had a red bell pepper that needed be used up so I added that too….loved this recipe!
I'm such a picky eater but I loved this recipe! The chicken was amazing and tender. The only thing I did differently was substituted regular peas for the sugar snap peas. It was awesome. Thanks so much for this amazing recipe!
I made this tonight, added onions, doubled the sauce cause hubby loves sauce (added a tablespoon of date honey) and served it over white rice- amaze balls!!!
I have to say this is like the 20th recipe i made from your site and we're not even doing WW, i love everything!
This was GREAT! Love that it's low-cal enough to not feel guilty about a small dessert afterward! 😉
I made this tonight for my wife and I. We give it 6 stars out of 5!!! Thank you for sharing!
Your recipe was great. I add my stir fried chicken on it and it was very delicious. Thanks for sharing this recipe here, I make my experiment on this.
I made this tonight even though I don't own a wok. Made it in my All Clad fry pan without issues – everything cooked perfectly! Boyfriend LOVED it! Definitely will be cooking this again!
I made this tonight and added pineapple because my toddler is obsessed with it. We ate it up happily. I really appreciate an Asian inspired dinner that doesn't require a million specialty Asian sauces and other condiments.
Tasty! I didn't have lime juice so used lemon juice instead–still delicious. Sure love those pea pods.
The lime juice sure adds something extra that is awesome! For an extra kick I added a little Siracha. Loved it!
Thanks Gina, I made this recipe last night– it was delicious I added extra lime juice for a kick – fantastic!
all your recipes are awsome, thanks so much for sharing, blessings!
Made this tonight and my kids (4 and 1.5) loved it! I was pleased, too. 🙂 SO quick and easy. We served it with rice. Thanks so much!
How do you keep the chicken from becoming dry?
Thanks!
Another delicious recipe! I added mushrooms, threw in a packet of splenda to counter the sourness of the lime, and served it over quinoa. Thank you for turning me into an at-home healthy cook!
YUM! I just made this tonight and we absolutely loved it! My boyfriend said "it tastes too good to be healthy!"
Thank you! Definitely going on the regular rotation.
I LOVED this one! Super low cal and super easy to cook! Tasty too!
I made this tonight with onions, and served it over quinoa with a side of swiss chard….amazeballs! This will be in the rotation.
I will be trying this. I don't have fresh ginger, do you think I could just use the powdered spice, which I do have?
I love your recipes, Gina, thank you for all you do!!!
Melissa
http://loosinghalf.wordpress.com/
Melissa, I made it using powdered ginger and it tasted fine to me. Ginger is not one of my favorites so I only added a small amount, but it didn't seem like anything was missing.
I used ground because I mistakenly thought I had fresh in the freezer. It tasted good!
I really **DO NOT** like stir fry…but my husband does. So I decided to take one for the team and try it. WOW! It was really delicious. Now when I open my fridge or freezer I'm thinking of what I can combine it with to make this stir fry again. Yum!
My 15 month old approved! She only likes chicken with some kind of condiment or sauce, and she gobbled this right up 🙂
So good!!
This was fantastic- it did not need a starch.
I made this last night and it was so yummy!!! My 2 1/2 year old daughter has only ever eaten raw carrots until she had this for dinner! I served it over brown rice, delicious!
Made this as soonn as I read your recipe. Simple light and delicious! Many thanks
http://www.amazon.com/Calphalon-Unison-Nonstick-13-Inch-Flatbottom/dp/B0028UAALE
Is this wok okay?
I totally agree – stir fries are the best way to use up veggies. Most everyone loves them too!
wow, my family devoured this and my 6 year old daughter was upset this morning that there weren't leftover for her to take for lunch to school today..it was delicious! I double of your recipes for my family of 6, I may have to start tripling them, they cant seem to get enough!
Life time member here but fell off the wagon. So today is a new start after a few years so I turned to Gina…You keep things so on the move with new ideas and recipies. This chicken stir fry looks wonderful what a great beginning. When I joined WW yeas ago it was so boring you really help making a life change worth while. Love the fact you keep the points for us thats the best way to go. Keep em coming Gina!!
I made this tonight for dinner, and first of all…yum! I did double the soy sauce/lime juice/water/cornstarch mixture, but that was just personal preference. Second of all, you rock! I'm a huge fan 🙂
Thanks so much for all your yummy recipes! I've been doing an 8 week healthy lifestyle competition with friends called Feel Great in 8. Your website and recipes have made my goal of eating well and succeeding in the competeition so much easier. Thanks again!!!
Yeah.. like never mind, I was thinking Fresh Horseradish, ginger was an easy grab.. my bad..
Looks nice, crisp and easy. However, shopping for fresh ginger is an adventure in the expensive root search category. Is there an alternative you can think of?
Sometimes, you can find ginger is a sort of paste form in a tube. Usually in the produce section where the fresh herds are.
Is it the same directions if I use a regular fry pan instead of a wok?
I have this same question. 🙂
Yes it is.
already made this twice 🙂 it is soooo good!
Yum, I'm going to make this tonight with the soba noodles I've been meaning to use! Looks fresh, healthy and delicious, thanks Gina!
Made this for the family tonight. It was delicious, a big hit with my husband.
this looks absolutely delicious!
http://therealfoodrunner.blogspot.com
Looks and sounds delicious. I have been trying to introduce other grains besides rice to my family's diet to get away from so much pasta. Have any good recipes?
The Spring stir looks more delicious than any other recipes, it is a healthy and good for diet plans as it consists more veggies.For Paleo dieters you have also given replacement for ingredients so thanks to that.
Great recipe for Spring Produce! I featured it on my blog 🙂
Thanks Amelia : )
I am so excited to see that you have created a Paleo label! I was recently diagnosed with a bunch of food allergies and was basically forced into a Paleo diet. Thank you thank you!
Gina, this looks delicious! I actually plan on making this tonight! My husband loves when I make stir fry. I don't have any rice oil so I will use some of the hot sesame oil- a little packs some much flavor!
Sounds delicious! I don't have the peas, but I do have asparagus. I know what's for dinner tonight. Thank you for all your great recipes.
Hi Gina,
I have been recently enjoying many of your recipes and purchased the crockpot, misto, and food scale that you recommend. Any recommendation on a wok before I make my next purchase? Looking forward to this recipe too.
I like a heavy non-stick one, mine is Caphalon.
I think I will try this, but maybe also add some sautéed mushrooms to the mix!
Made this and it was great! Next time I will double the recipe for my hungry family of four. 🙂
I made this tonight as I stated earlier I would. It was soooooo yummy!!! Thanks for another great recipe Gina!! =)
Great, glad you liked it Teresa!
I love all of your recipes. I cannot wait to try this one. There are not enough days in the week to try all of your wonderful WW friendly recipes! Thank you!
This looks so yummy! I know what I'm making this weekend. 😉
this looks amazing!!! i cannot wait to make stir fry with my veggies from my garden all summer. yum!!
Jaci
www.sparkle-happy.blogspot.com
Un plato estupendo, me encanta la pinta que tiene! Ya me esta entrando hambre!
Un abrazo!
love this, easy, tons of possible variations and gluten/dairy free! I would however be conscious about the amount of rice bran products used. Rice bran is consistently tested to have high levels of arsenic. The bran is the outer layer of the rice which absorbs arsenic from the soil/paddies. I'm not a food conspiracy nut but my sister does mercury/arsenic testing for a national food inspection agency. Not sure if the higher than normal levels (10%-20%) are found in rice bran oil or just the bran itself but I wanted to comment so readers could make an informed choice for themselves
Love your site and eagerly awaiting the cookbook
Thanks for letting us know, is anything safe I wonder!
Thanks so much for giving the Paleo option substitutes!! I love your recipes and am loving that you're giving more gluten and dairy-free options.
My pleasure
Can I make this without the cornstarch? Love skinnytaste, use your recipes 5x a week!
Sure!
Awesome, can't wait to try it! Friday's in our house is called Stir-Friday!
This is awesome. By the way do you eat organic meat? We've just made the switch but I want to cry every time I see that two chicken breasts costs ten bucks. What are your insights?
I do when I can, I usually buy Murrays but I know, it's expensive. Buying in bulk and freezing the rest is the cheapest way to go.
I WAS going to make left overs for dinner tonight….not anymore!!! I have everything I need for this recipe and it sounds so good!! Thanks Gina!!
enjoy!
What a great stir fry!! Great for a quick weeknight dinner!
this sounds and looks great.
love how you can PIN right on the photo to PINTEREST.
diane
Thanks Diane, makes it so much easier, right?!
yes exactly!!!
What type of noodles do you recommend with this?
I like rice noodle or soba, even buckwheat.
I used whole grain quinoa and it was fantastic!
yum !! my tomorrow lunch 🙂
xx
http://franchemeetsfashion.blogspot.cz/
This looks great! Definitely going to try it soon, I love stir fry!
This sounds wonderful!!!! I think even my meat/potato husband would like this!!!
Thanks so much for sharing.
I just happen to have all of those ingredients on hand! I know what's for dinner tonight. Thanks Gina! 🙂
Great!
We had almost the exact same thing for dinner last night! At home stir fries rock!