Healthy and delicious chicken and vegetable stir fry in less than 30 minutes! The simple and unique stir fry sauce makes this dish amazing.

20-Minute Chicken and Vegetable Stir Fry

Give me stir fry for dinner every night of my life, and I’ll be a happy girl.

In fact, stir fry (usually the thrown together, clean out the fridge kind) is our go-to dinner when the original menu plan hasn’t worked out, wasn’t planned (gasp!), or someone who shall not be named ate a key ingredient out of the fridge for the dinner that was supposed to be made.

I swear, I’m going to start labeling ingredients with a sharpie. RISK OF VERY BAD KARMA, POTENTIAL FOOD POISONING, AND A VERY GRUMPY WIFE/MOM IF YOU EAT THIS!

20-Minute Chicken and Vegetable Stir Fry

Not only is stir fry generally quite healthy, it’s also super quick to make, especially if you multi-task and cook the rice/quinoa/whatever goes underneath while the stir fry sizzles away. Plus, it’s just so colorful and pretty. I love everything about stir fry.

This particular stir fry is probably one of my very favorites. I snagged the recipe from the executive chef, Vincent, at the Conestoga Ranch I stayed at this summer in Bear Lake. I’m not going to lie, I was a little bit surprised at the unique stir fry sauce, but trust me when I say, it works. And works very, very well.

The flavor of this simple stir fry is so delicious, and because it takes less than 30 minutes to make, it’s a serious family favorite. We often serve it over hot, cooked rice (white or brown because the Instant Pot makes rice so ridiculously easy) or quinoa (also easy in the Instant Pot; three minutes and you’re done).

20-Minute Chicken and Vegetable Stir Fry

Just like any stir fry, the vegetables and meat (or go meatless!) can be changed up to whatever your preference is…or perhaps whatever your fridge holds (assuming fridge bandits don’t live in your house like they do mine). The main key is not to overcook the chicken in the first step. Your skillet should be piping hot so the chicken sizzles and cooks really quickly.

Same with the veggies, actually. I like a bit of crunch left to my vegetables – so they cook fairly quickly in this recipe, but you can cook them longer if you want them softer. Just don’t let them get mushy. Ok? Cause that’s just gross.

Not only is this chicken and vegetable stir fry super tasty, it’s simple enough to come through for you big time on those crazy weeknights.

20-Minute Chicken and Vegetable Stir Fry

Also, thanks so much for all your kind words, throat fixer recommendations, and wishes that a magic laundry fairy would appear at my house after I mentioned in my post yesterday I was dealing with a bothersome sore throat. I’m happy to report I’m feeling much better, although a few of my kids are lingering in the throes of sick-ville. Such is life! You guys are the best. 

What To Serve
I keep it simple with stir fry meals since there’s usually already rice or quinoa; usually serve it with fresh fruit and sometimes a splurge like pao de queijo

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20-Minute Chicken and Vegetable Stir Fry

Yield: Serves 6

20-Minute Chicken and Vegetable Stir Fry

For the ginger, my favorite tip is to cut large knobs of fresh ginger into 1-inch pieces, toss them in a freezer ziploc bag and pop them in the freezer. When you need fresh ginger for a recipe, take out a piece of ginger and grate it, frozen, on the small holes of a box grater or on a rasp grater. Works like a dream! Also, ginger paste, if you can find it, works great in this recipe, too.

I highly recommend low-sodium soy sauce in this recipe; regular soy sauce might make the overall dish too salty, especially with certain brands of BBQ sauce.

If you want your sauce a little thicker, try stirring in a couple teaspoons of cornstarch before adding it to the stir fry. Also, it goes without saying that this recipe is easily adaptable to vegetables of your preference or what you have on hand. You could also change up the chicken for beef, shrimp, or leave it meatless.


    Chicken + Veggies:
  • 1 tablespoon olive oil
  • 1 to 2 pounds boneless, skinless chicken breasts, cubed or cut into thin strips
  • Salt and pepper
  • 8 ounces baby bella or white button mushrooms, stems removed and quartered
  • 1 to 2 red bell peppers, cored, seeded and cut into strips or bite-size pieces
  • 1 medium yellow or red onion, halved and cut into thin half moon slices
  • 3 cups fresh broccoli florets
  • 2 cloves garlic, finely minced
  • 2 teaspoons grated fresh ginger (see note above for easy tip)
  • Sauce:
  • 1/2 cup BBQ sauce (my favorite homemade version here)
  • 1/3 cup low-sodium soy sauce
  • 2 to 3 tablespoons pure maple syrup
  • 1/4 cup chicken broth, veggie broth or water
  • Hot, cooked rice or quinoa, for serving


  1. In a large, nonstick skillet, heat the oil over medium-high heat until hot and rippling. Season the chicken lightly with salt and pepper. Add it to the skillet in a single layer, and let it cook without stirring for 30 seconds so it browns nicely. Flip the chicken pieces, and stir until cooked through, 4-5 minutes (less if the chicken is in really thin strips or small cubes).
  2. Remove the chicken to a plate, keeping any excess oil or juices in the skillet.
  3. Add the mushrooms, peppers, onions, and broccoli to the hot skillet; add another teaspoon or so of oil if the skillet is dry. Cook for 1-2 minutes and then add the garlic and ginger. Cook over medium heat, stirring occasionally, until the vegetables are crisp-tender, 5-7 minutes (longer if you like the vegetables softer).
  4. Add the chicken back into the skillet.
  5. Whisk together the sauce ingredients and pour over the chicken/veggies. Cook, stirring, until well coated, hot and bubbly. Serve over hot, cooked white or brown rice.

Recipe Source: adapted from a recipe shared by the executive chef, Vincent, at Conestoga Ranch

33 Responses to 20-Minute Chicken and Veggie Stir Fry

  1. Lana says:

    I will definitely be trying that sauce! SO easy!

  2. VikkiD says:

    I recently bought an Instant Pot – mostly because of what I read on your blog! – and I just love it. However, I cannot get it to make a decent cup of rice. I’ve tried short, medium, and long grains. Brown & white. Manual & Rice settings. Played around with times & amounts of water. And it always comes out mushy! This stir fry looks REALLY good & I want to make it soon, so can you let me know how you make rice in your IP? Thanks! 🙂

    • Andrea says:

      Same problem here

    • April says:

      I LOVE rice in the Instant Pot. I use the recipe for jasmine rice that is in the cookbook that came with it. I think it’s 3 cups water and 3 cups rice for 4 minutes, but I’m not positive. It makes a lot, but we love it and eat it for several meals!

      • VikkiD says:

        April, do you use the Rice setting or the Manual setting?

        • April says:

          I use the Manual setting, and like Mel said, then I do a 10-minute natural release. I think the recipe recommends rinsing the rice first, and I do that and think it helps a lot.

    • Mel says:

      Hi Vikki – well that’s no good! I use the same water to rice ratio for brown, long grain white, basmati, or jasmine. 1 1/4 cups water for every cup rice. I always add a pinch of salt, too. Manual –> 4 minutes for white rice and 22 minutes for brown rice.

      I let it naturally release pressure for 10 minutes before releasing the rest manually.

      • VikkiD says:

        Thanks Mel and April! I will give rice another try. In fact, I have Mel’s Brown Rice Pilaf on my Pinterest board. Thinking about pairing it with salmon tomorrow! ☺

        • VikkiD says:

          Mel! I just made this stir fry AND the 22 minute Instant Pot brown rice and dinner was a Home. Run. And I knew the sauce would be a winner. When my husband makes steak burritos, he mixes jarred salsa with BBQ sauce and it is sooo good. From now on, this is my go to stir fry recipe.

  3. Mrs Bee says:

    I have all these ingredients…and was just feeling discouraged that I hadn’t planned what to make for dinner yet…I SHALL MAKE THIS. 🙂

  4. Paige says:

    This looks like a perfectly delicious weeknight meal!


  5. Michelle says:

    Can I use maple extract as I don’t have pure maple syrup?

    • Mel says:

      No, you need the maple syrup to balance the flavors. If you don’t have it, you might try subbing in brown sugar or agave nectar or honey?

  6. Lillie says:

    Sounds yummy! Funny you should mention InstantPot rice. I jumped on the bandwagon on Prime Day, and for the life of me I can’t find simple rice instructions. How do YOU do it, Mel?

    • Lillie says:

      Just read above comments. Sorry for the repeat.

    • Mel says:

      Hey Lillie – I commented above but this is my method: 1 1/4 cups water/liquid for every cup of rice (no matter the kind) + a pinch of salt. Manual –> 4 minutes for white rice and 22 minutes for brown. Natural release for 10 minutes then manually release the rest of the way. Hope that helps!

  7. Amy W. says:

    Looks delicious! Thanks, Mel!

  8. Jamie H. says:

    Mel, I was going to make your Lasagna Rolls tonight for dinner but ran out of time so I whipped this up instead right before carpool! It was so easy and delicious! My entire family asked for more! I used ground turkey (I didn’t have chicken on hand), orange and yellow peppers, onions, and peas. Scrumptious! Thank you again for another delicious, fast, and easy meal!

  9. Julia says:

    Just made it for dinner. It was tasty! You weren’t kidding about the low sodium soy sauce though. I was out so I used regular and it was too salty. Fortunately I hadn’t added any salt to the rice so it balanced out and was still delicious. Thanks!!

  10. Angela A. says:

    Wasn’t sure what I was going to do for dinner tonight but I shall take out the wok and fry up some veggies and chicken. Thanks Mel!

  11. Rhonda says:

    Only for you Mel, would I ever put BBQ sauce in a stir fry. Fortunately I have great faith in your recipes and the pictures looked so delish that I tried this for supper. It was amazing! I just realized I totally forgot the maple syrup so I’m not sure how that would play into the flavor but it was plenty sweet for us. I also added an extra 1/2 chicken broth and a teaspoon of cornstarch just to give it a little more sauce. Easy. Delicious. Thanks you!

  12. Leah S says:

    I made this the day you posted – so fast and easy and yummy! Even my picking almost-four year old ate it!

  13. Michele says:

    As always, great recipe, really easy and super fast to make, Mel! I made some changes in case anyone is interested…I cut up the broccoli small and cooked it with some water in the microwave (for 1 minute) before adding to the pan. (My family doesn’t like crunchy broccoli!) I also only added about less than 1 tbsp of maple syrup and it was sweet enough for us. I added a little bit of cornstarch to the sauce to make it a little thicker. And you were right Mel, this dish needs very little added salt because of the bbq sauce! Thanks–I will be making this often! 🙂

  14. Amy says:

    It was delicious!

  15. Denae says:

    Does this taste like BBQ??? My husband only like BBQ sauce with BBQ…want to know if I can get away with this!!

  16. Travis says:

    Your recipes continue to be awesome and easy Mel! They are perfect for this bachelor. Love that the ingredients are fairly simple. Made this for my girlfriend and we both enjoyed it quite a bit. Keep up the great work! 😀

  17. Erica says:

    Had this for dinner tonight- super easy and everyone loved it! Thanks Mel!

  18. Grace says:

    My husband is not a fan of stir fry in general, but I made this last night anyway and he loved it! My rice-hating oldest cleaned his plate. We’ll be having this again!

  19. Jessica says:

    I made this last night and we LOVED, LOVED LOVED it!!!!! perfect sauce, so delicious!! I added shrimp too.

  20. Angela says:

    Beautiful, looks great!

  21. susan says:

    made this tonight – very good but definitely I will use less BBQ sauce – I didn’t care for that taste coming thru, so maybe I will use 1/4 cup only – different stir fry taste and healthy and easy to make — just my opinion on BBQ sauce and taste prefence.

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