Chicken Vegetable Stir-Fry

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Chicken Vegetable Stir Fry Easy Recipe
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Confession… I am a lazy cook! That is why most of the recipes in my cookbook take 15-30 minutes and one pan to make. It is why I absolutely love stir-frys and let my children learn early how to help prepare and cook them.

My chicken vegetable stir-fry includes chicken, onions, summer squash, and broccoli, but can be substituted with any of your favorite veggies! This is one of the fast dinners I make when we are on the run. It isn’t fancy, but it tastes great and the kids always eat it!

Chicken Vegetable Stir-Fry

Chicken vegetable stir-fry is excellent served over rice (if you eat rice), and we usually top it with coconut aminos (similar to soy sauce).

It is a very versatile recipe and different seasonings can change the taste to make a completely different dish. I’ve used many of my homemade herb and spice blends on this stir-fry. Some of my favorites to use with this are curry powder, Cajun seasoning, and Italian seasoning.

If you want a quick and healthy meal idea, give this one a try!

Chicken Vegetable Stir Fry Easy Recipe

Chicken Vegetable Stir-Fry Recipe

A simple one-pan stir-fry with chicken, vegetables, and spices. Excellent over rice or spinach.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Calories 143kcal
Author Katie Wells


6 servings


  • chicken breasts (or 6 thighs)
  • 3 TBSP butter (or coconut oil)
  • 2 medium onions
  • 3 medium yellow squash (or zucchini)
  • 1 bag frozen broccoli
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp basil


  • Chop chicken and vegetables
  • Heat large skillet or wok to medium high heat, melt butter in it
  • Add chicken and cook, stirring constantly until cooked.
  • Add seasonings (if desired) to chicken as you go
  • Add vegetables and cook until slightly soft. I suggest adding onions first, then squash a few minutes later, then broccoli at the end.
  • Season more if desired
  • Serve when fully cooked


Nutrition Facts
Chicken Vegetable Stir-Fry Recipe
Amount Per Serving (2 cups)
Calories 143 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 41mg14%
Sodium 468mg20%
Carbohydrates 9.1g3%
Fiber 3.1g13%
Sugar 3.7g4%
Protein 12.4g25%
* Percent Daily Values are based on a 2000 calorie diet.


Try changing the seasoning to curry powder, or Cajun seasoning, or Italian seasoning for variation. 
Serve over rice or spinach and with a splash of coconut aminos if desired. 

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

What’s your favorite stir-fry?

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


4 responses to “Chicken Vegetable Stir-Fry”

  1. Gina Avatar

    Can coconut oil be subbed for butter? Also, once chicken is cooked, do you remove it
    from wok to stir fry veggies?

    1. Wellness Mama Avatar

      You can totally use coconut oil for butter, it will just taste slightly less savory. Sometimes I add a pinch more salt. And yes, you can remove the chicken.

  2. Tracey Johnson Avatar
    Tracey Johnson

    perfect quick dinner. I wish more people understood cooking isn’t hard and it need not take all day long. Its better to make a meal like this than go to some drive thru and get some mashed up cardboard and chemicals and say that’s dinner…

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