Quick Healthy Dinner Recipe

There's something magical about the sizzling sound of garlic hitting a hot pan — it means dinner is coming fast, and it's going to be good. This Garlic Chicken and Veggie Stir Fry is one of those lifesaver recipes you’ll turn to again and again when you need something healthy, filling, and fast.

this Recipe

I first whipped this up during a week of back-to-back meetings and zero time for meal prep. Now, it’s part of our weekly rotation — a lightning-quick dinner that’s big on flavor, light on calories, and always hits the spot.

If you’re looking for a healthy dinner that doesn’t sacrifice taste or require hours in the kitchen, this recipe is about to become your go-to.

Why You’ll Love This Garlic Chicken and Veggie Stir Fry

Get ready to meet your new favorite last-minute dinner solution. This Garlic Chicken and Veggie Stir Fry checks all the right boxes for a healthy, flavorful, no-fuss meal.

It’s fast — like, really fast. From chopping to plating, you can have this dinner ready in just about 25 minutes. Perfect for those nights when you're tempted to order takeout but still want to eat well.

Healthy without being boring. Packed with lean chicken breast, colorful vegetables, and a light yet flavorful garlic-ginger sauce, this stir fry delivers the nutrients you need without weighing you down.

Budget-friendly and meal-prep approved. It uses simple ingredients you probably already have on hand, and it stores beautifully for lunches throughout the week. One batch goes a long way.

Customizable to fit your cravings. Whether you want to swap the chicken for tofu or throw in extra veggies you need to use up, this recipe flexes with whatever you’ve got in the fridge.

Once you make this once, you'll see how easy it is to riff on it and make it your own.

Ingredients Notes

The secret to this stir fry is its balance — the freshness of the veggies, the lean protein of the chicken, and the punch of the sauce. Each ingredient earns its place on your plate.

Let’s start with the chicken breast. It’s lean, cooks quickly, and soaks up flavor beautifully. Be sure to cut it into thin strips for fast, even cooking. You can also use chicken thighs if you prefer a slightly richer flavor.

Next up are the vegetables. I use a mix of broccoli, bell peppers, and carrots, but you can easily sub in snow peas, zucchini, or even frozen veggie blends. The key is to slice everything thin so it cooks quickly but still retains some bite.

The magic of the sauce lies in a few pantry staples: low-sodium soy sauce, minced garlic, fresh ginger, and a dash of honey or maple syrup for a hint of sweetness. A splash of rice vinegar adds brightness, and a little cornstarch helps it cling to every bite.

For the base, you can serve this stir fry over brown rice, quinoa, or even cauliflower rice if you’re watching your carbs. Keep it simple or mix and match depending on your goals.

No fancy equipment needed here — just a large skillet or wok and a sharp knife. If you have a nonstick pan, that works too.

How To Make This Garlic Chicken and Veggie Stir Fry

Cooking this meal is as quick as it is satisfying. Follow these simple steps for the perfect weeknight stir fry.

Start by prepping everything first — this is key. Slice your chicken, chop your vegetables, and whisk together your stir fry sauce in a small bowl. Stir fries move fast once they hit the pan, so having everything ready to go will make the process smooth.

Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add the sliced chicken in a single layer. Let it cook undisturbed for 2–3 minutes until golden, then stir and cook for another 2–3 minutes until cooked through. Remove it from the pan and set it aside.

In the same pan, add a bit more oil if needed and toss in your veggies. Stir frequently, letting them sear slightly while staying crisp-tender. This usually takes about 4–5 minutes, depending on the size of your cuts.

Return the chicken to the pan and pour in the sauce. It should bubble quickly — stir well to coat everything evenly. Cook for another 2–3 minutes until the sauce thickens slightly and everything is glossy and hot.

Serve immediately over your choice of rice or grain, and garnish with green onions, toasted sesame seeds, or even a drizzle of sriracha for some heat.

From pan to plate, the whole process takes less than 30 minutes — and cleanup is a breeze.

Storage Options

One of the best things about this stir fry is how well it keeps. Whether you're cooking for one or doubling the batch, leftovers are a total win.

Store any extra stir fry in an airtight container in the refrigerator. It’ll stay fresh for up to 4 days, making it a great option for meal prep or quick lunches.

If you want to freeze it, transfer cooled stir fry into a freezer-safe bag or container. It will keep for up to 2 months. Just be aware that the veggies may lose a bit of their crispness after thawing.

To reheat, pop a portion in the microwave for about 1–2 minutes, or warm it in a skillet over medium heat. If it seems a bit dry, add a splash of water or broth to revive the sauce.

Variations and Substitutions

This stir fry is endlessly flexible, making it ideal for all kinds of dietary needs and flavor preferences.

Want to go meatless? Swap the chicken for tofu or tempeh. Just press and cube the tofu, then pan-fry it until golden before adding it to the stir fry. You can also use edamame for an extra protein boost.

For a lower-carb option, skip the rice and serve it over zoodles or cauliflower rice. The stir fry still tastes amazing and keeps things light.

If you prefer beef, thinly sliced flank steak or sirloin works beautifully in this recipe. Just be sure to sear it quickly over high heat to keep it tender.

You can mix up the veggies, too. Try adding mushrooms, baby corn, snap peas, or spinach — whatever you have on hand will likely work.

Don’t be afraid to experiment. This recipe is a blueprint, not a rulebook. Once you’ve made it once, you’ll see how easy it is to make it your own.

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