Name: Easy One Pan Garlic Chicken & Veggies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless skinless chicken breast or thighs, cut into bite-sized pieces; 2 tablespoons olive oil (or sesame oil); 3 cloves garlic, minced; 2 cups mixed vegetables (such as broccoli, bell peppers, snap peas, or carrots); 1/4 cup low-sodium soy sauce; 2 tablespoons honey or maple syrup; 1 tablespoon rice vinegar (or lime juice); 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening); 1/4 teaspoon black pepper; Optional: sesame seeds & green onions for garnish

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This Easy One Pan Garlic Chicken & Veggies recipe is a quick and flavorful dinner option perfect for busy weeknights. It combines tender chicken, crisp vegetables, and a savory-sweet garlic sauce in one pan, making cleanup a breeze. I usually serve it with steamed rice and a few crispy egg rolls for a complete meal that everyone at my table loves.

Easy One Pan Garlic Chicken & Veggies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb boneless skinless chicken breast or thighs, cut into bite-sized pieces

2 tablespoons olive oil (or sesame oil)

3 cloves garlic, minced

2 cups mixed vegetables (such as broccoli, bell peppers, snap peas, or carrots)

¼ cup low-sodium soy sauce

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar (or lime juice)

1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

¼ teaspoon black pepper

Optional: sesame seeds & green onions for garnish

Directions

I start by heating oil in a large skillet or wok over medium-high heat. Then I add the chicken and cook for 5–6 minutes, until it's browned and cooked through. I remove the chicken and set it aside.

In the same pan, I sauté the garlic and mixed vegetables, stir-frying for 4–5 minutes until they’re crisp-tender.

In a small bowl, I whisk together soy sauce, honey, and rice vinegar. I pour this sauce into the skillet.

I return the chicken to the pan, toss everything together, and let it simmer for 2–3 minutes.

If I want a thicker sauce, I stir in the cornstarch slurry and cook until it becomes glossy.

I finish it off with a sprinkle of sesame seeds and green onions, then serve it hot with steamed rice and egg rolls.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Calories: Approximately 320 kcal per serving

Variations

I sometimes swap the chicken for tofu or shrimp for a different protein.

For a spicier version, I add a dash of sriracha or red pepper flakes to the sauce.

I like experimenting with different vegetables like zucchini, mushrooms, or baby corn depending on what’s in my fridge.

Using maple syrup instead of honey gives the dish a slightly deeper sweetness, which I enjoy for fall meals.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer using the stovetop to keep the veggies crisp, but the microwave works fine for a quick lunch. If the sauce thickens too much, I just add a splash of water or broth while reheating.

FAQs

How can I make this dish gluten-free?

I use gluten-free soy sauce or tamari in place of regular soy sauce to keep it gluten-free.

Can I use frozen vegetables instead of fresh?

Yes, I’ve used frozen veggies in a pinch. I just make sure to thaw and drain them before stir-frying to avoid excess water.

What’s the best way to cut the chicken for even cooking?

I cut the chicken into equal bite-sized pieces so they cook evenly and quickly. Thinner pieces work best for a stir-fry style dish like this.

Do I have to use a cornstarch slurry?

Not at all. I only use the slurry when I want a thicker sauce. It’s great both ways depending on my mood or what I’m serving it with.

Can I meal prep this ahead of time?

Yes! I chop the veggies and marinate the chicken a day ahead. That way, I just need to cook everything fresh in under 15 minutes.

Conclusion

This Easy One Pan Garlic Chicken & Veggies has become one of my go-to dinners because it’s quick, adaptable, and packed with flavor. Whether I’m cooking for the family or prepping lunch for the week, it’s a satisfying and simple meal that never disappoints.

Recipe:

Easy One Pan Garlic Chicken & Veggies

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Low Fat

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Description

This Easy One Pan Garlic Chicken & Veggies recipe is a quick, flavorful, and healthy meal that combines tender chicken, vibrant vegetables, and a savory garlic sauce. Perfect for busy weeknights, it's cooked in one pan for minimal cleanup and maximum flavor.

Instructions

Heat oil in a large skillet or wok over medium-high heat.
Add the chicken and cook for 5–6 minutes, until browned and cooked through. Remove and set aside.
In the same pan, sauté the garlic and mixed vegetables for 4–5 minutes until crisp-tender.
In a small bowl, whisk together soy sauce, honey, and rice vinegar.
Pour the sauce into the skillet and return the chicken to the pan.
Toss everything together and let it simmer for 2–3 minutes.
If desired, stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
Garnish with sesame seeds and green onions. Serve hot with steamed rice and egg rolls.