Easy Saucy Chicken and Veggie Stir-Fry

I love a good stir-fry on a busy night because (1) it's fast, (2) it's delicious, and (3) it's packed full of veggies. This easy saucy chicken and veggie stir-fry is my end-of-week go-to meal when I'm too tired and hungry to be bothered with a fancy dinner. Don't miss out on the luxurious homemade sauce made healthier with low-sodium tamari and less oil. Plus, this meal is great for lunch the next day!

Why You’ll Love This Easy Saucy Chicken and Veggie Stir-Fry

• Quick and Easy: Ready in under 30 minutes, making it a perfect option for busy weeknights.
• Customizable: Use whatever veggies you have on hand – this recipe is perfect for cleaning out the fridge! Serve with rice, noodles, or even quinoa for a balanced meal.
• Flavor-Packed: The homemade stir-fry sauce is a blend of salty, sweet, and savory flavors with a hint of spice (if you opt for sriracha).
• Healthy: Packed with lean protein from chicken breast and tons of colorful veggies for added nutrients.

Ingredients in Easy Saucy Chicken Stir-Fry

• Chicken: We are using boneless skinless chicken breast tenders but feel free to use whatever protein you have on hand. I think tofu would be a great vegan alternative!
• Veggies: I love using mushrooms, snow peas, and bell peppers in this stir-fry. I think carrots, zucchini, broccoli, and even baby corn would work as well. 
• Stir-Fry Sauce: We are whipping up a homemade sauce for this saucy dish. I recommend using a low-sodium tamari (gluten free) or soy sauce to keep the sodium content lower. You can substitute the brown sugar with an equal amount of honey or maple syrup. The tahini can be substituted with a natural peanut butter or sesame seeds in a pinch.

Pro Tips for the Perfect Stir-Fry

• Cut Chicken Evenly: To ensure even cooking, slice the chicken into uniform pieces.
• Don’t Overcrowd the Pan: Stir-frying works best when the veggies and chicken aren’t overcrowded. If necessary, cook in batches to ensure everything gets that delicious caramelized exterior.
• Adjust the Heat: If you prefer a spicier dish, feel free to increase the amount of sriracha or add red pepper flakes to the sauce. For a milder version, skip the spice altogether.
• Make Ahead: This stir-fry sauce can be made in advance and stored in the fridge for up to a week, so you can save even more time during the week!

FAQs

Can I use other proteins?
Absolutely! Swap the chicken for beef, shrimp, tofu, or even tempeh for a different twist. Just adjust the cooking times accordingly.

What veggies can I use?
Feel free to get creative with your veggie choices! Broccoli, carrots, zucchini, and snap peas all work wonderfully in stir-fries.

Can I make this recipe gluten-free?
Yes! Simply use gluten-free tamari or coconut aminos in place of soy sauce to keep this stir-fry gluten-free.

Storage Instructions

This easy saucy chicken and veggie stir-fry is perfect for meal prep or leftovers. Here's how to store it properly:

• Refrigerator: Store any leftover stir-fry in an airtight container in the fridge for up to 3-4 days. Be sure to let it cool to room temperature before sealing and refrigerating.
• Freezer: While stir-fry can be frozen, the veggies may lose some of their crispness after thawing. If you plan to freeze it, store the stir-fry in a freezer-safe container or heavy-duty freezer bag for up to 3 months. To reheat, let it thaw in the fridge overnight, then warm it in a skillet over low heat, adding a splash of water or broth to rehydrate the sauce.
• Reheating: To reheat, simply warm it up in a skillet over medium heat, stirring occasionally. If the sauce has thickened too much, you can add a little water or broth to loosen it up. You can also microwave individual servings for 1-2 minutes until heated through.

Pin it for later: If you loved this recipe, don’t forget to pin it to your favorite Pinterest board for easy access later!