Spring Veggie Chicken Stir-Fry

Name: Spring Veggie Chicken Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breast, sliced; 1 cup bell peppers, sliced (any color); 1 cup snap peas, trimmed; 1 cup asparagus, cut into 2-inch pieces; 2 cloves garlic, minced; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp sesame oil; 2 tbsp vegetable oil; Salt and pepper to taste; Cooked jasmine rice or quinoa for serving

Highlighted under: Seasonal Kitchen Recipes

I absolutely love celebrating the arrival of spring with a vibrant and colorful dish like this Spring Veggie Chicken Stir-Fry. It's packed with fresh, seasonal vegetables and tender chicken, making it my go-to recipe for a quick, nutritious meal. I enjoy experimenting with different vegetables each season, and this stir-fry is so versatile that it adapts beautifully to whatever is fresh and available. In just about 30 minutes, I can have a satisfying dinner on the table that's both delicious and healthy.

Created by

Anna

Last updated on 2026-02-04T17:41:28.054Z

When I first made this Spring Veggie Chicken Stir-Fry, I was amazed at how all the flavors came together in such harmony. The crunch of fresh bell peppers, snap peas, and vibrant asparagus paired perfectly with the succulent chicken pieces. I realized that using a high heat during cooking is crucial to retain the crispness of the veggies, allowing them to shine without getting mushy.

One of my favorite tips is to prep all the ingredients beforehand; this makes the cooking process so much smoother. I love serving it over a bed of jasmine rice or with quinoa to add more texture, and it always impresses everyone at the table!

Why You'll Love This Recipe
Bright, seasonal vegetables that celebrate spring
Quick preparation makes it perfect for weeknight dinners
Packed with protein and nutrients for a balanced meal

Choosing the Right Vegetables

When making this Spring Veggie Chicken Stir-Fry, the choice of vegetables is essential for capturing the freshness of the season. While bell peppers, snap peas, and asparagus create a vibrant base, feel free to switch things up according to what's available. Broccoli, zucchini, or even sugar snap peas can also make excellent additions. The key is to maintain a balance of textures and colors, ensuring that your stir-fry not only tastes great but also looks appetizing on the plate.

I recommend cutting your vegetables into uniform sizes to ensure even cooking. Thin bell pepper strips and small asparagus pieces cook evenly and remain brightly colored, adding to the visual appeal. Remember to stir-fry them on high heat to retain their crispness and nutty flavor, which is crucial to achieving that perfect tender-crisp texture.

Mastering the Stir-Fry Technique

Stir-frying is all about speed and high heat, making it crucial to have all your ingredients prepped and ready to go before you begin cooking. Heat your skillet or wok thoroughly before adding the oil, as this helps achieve that coveted non-stick effect. If your veggies stick or burn, it may be due to insufficient heat, so keep an eye on your temperature and adjust as needed during cooking.

Timing is also critical in stir-frying. Start with the ingredients that take longer to cook, like chicken and hearty vegetables, and add quicker-cooking ones later. For example, cook your chicken until it's golden brown and just about cooked through, before tossing in the garlic and then the faster-cooking veggies. The entire cooking process should ideally take no longer than 10-15 minutes, keeping everything fresh and vibrant.

Ingredients

Gather these ingredients to get started:

Ingredients

1 lb boneless, skinless chicken breast, sliced
1 cup bell peppers, sliced (any color)
1 cup snap peas, trimmed
1 cup asparagus, cut into 2-inch pieces
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
2 tbsp vegetable oil
Salt and pepper to taste
Cooked jasmine rice or quinoa for serving

Ensure all ingredients are prepped before starting to cook.

Instructions

Follow these steps to make your stir-fry:

Cook the Chicken

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced chicken, cooking until it's browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove the chicken from the skillet and set aside.

Stir-Fry the Veggies

In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Then, add the bell peppers, snap peas, and asparagus. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

Combine and Sauce

Return the cooked chicken to the skillet. Add the soy sauce, oyster sauce, and sesame oil, stirring everything together for another 2-3 minutes to heat through and combine the flavors. Taste and adjust seasoning if necessary.

Serve and Enjoy

Spoon the stir-fry over cooked jasmine rice or quinoa. Serve hot and enjoy your wholesome spring meal!

Make sure to serve the stir-fry immediately for the best texture and flavor.

Pro Tips

Feel free to swap the veggies for what's in season or your personal favorites. Broccoli, zucchini, or even leafy greens work beautifully in this stir-fry.

Storage and Make-Ahead Tips

If you're looking to save time, this stir-fry makes a great make-ahead meal. After cooking, allow the dish to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to three days. Just make sure to reheat it gently on the stove or in the microwave to avoid overcooking the vegetables and drying out the chicken.

For longer storage, consider freezing the stir-fry, although I recommend keeping the vegetables separate if possible. Cooked chicken can freeze well for up to three months, while fresh veggies tend to lose their texture upon thawing. You could prep your raw chopped vegetables in advance, keeping them in the freezer, so you can toss them into the skillet directly from frozen during a quick weeknight meal.

Serving Suggestions

While this Spring Veggie Chicken Stir-Fry is delicious served over jasmine rice or quinoa, consider trying it with a bed of sautéed greens or a fresh salad for a low-carb option. The variety of textures will add depth to your meal, and serving it over greens can enhance the nutritional profile and provide a refreshing crunch.

For a bit of added flair, garnish your finished stir-fry with sesame seeds or chopped green onions before serving. This not only adds visual appeal but also a delightful crunch and additional flavor that complements the dish nicely. If you enjoy a little heat, a drizzle of chili oil or some sliced fresh chilies can elevate the flavor profile, making your stir-fry truly sing.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, although fresh vegetables provide better texture and flavor, frozen can work in a pinch. Just adjust the cooking time.

→ What can I substitute for chicken?

You can use tofu, shrimp, or beef as alternatives depending on your preference.

→ Is this dish gluten-free?

You can make it gluten-free by using tamari instead of soy sauce.

→ Can it be made ahead of time?

While best fresh, you can prepare the ingredients ahead and stir-fry just before serving.