Chicken Stir-Fry with Vegetables and Brown Rice is one of those weeknight heroes: speedy, nourishing, and full of texture and flavor. Bright green beans and broccoli, sweet carrots and corn, and tender slices of chicken come together in a savory sesame-teriyaki sauce, all served over nutty long-grain brown rice. This recipe uses simple pantry staples and a short list of fresh ingredients to make a balanced, satisfying meal the whole family will return to again and again.

Why you’ll love this recipe

Fast and approachable: With the rice simmering while you prep, dinner comes together quickly.
Balanced and hearty: Lean chicken plus three cups of vegetables and whole-grain rice give you protein, fiber, and color on the plate.
Flavor-forward: A little fresh ginger, toasted sesame oil, and teriyaki sauce brighten and deepen the stir-fry without fuss.
Flexible: Swap vegetables based on what’s in your fridge or pantry, and use either chicken breasts or thighs depending on preference.

Ingredients

1 3/4 cups chicken stock or vegetable stock, low-sodium
1 cup long-grain brown rice
3 inch ginger root, cut into slices, divided
1 1/2 tablespoons canola oil or coconut oil
1 pound boneless and skinless chicken breasts or thighs
1 cup broccoli florets, small
1 cup carrots, peeled and sliced
1 cup corn kernels, frozen or fresh cut from cob
1 1/2 cup green beans
1 garlic clove, minced
1 tablespoon toasted sesame oil
1/4 cup teriyaki sauce, clean eating, homemade or store bought
1/4 teaspoon kosher or sea salt

Make-ahead tips

Cook the brown rice up to two days in advance and store it in an airtight container in the refrigerator. Slice the chicken and vegetables the night before for an even quicker assembly the next day. If you’re using frozen corn, measure it straight from the freezer to a bowl so it thaws a bit while you work.

Equipment

Large skillet or wok
Saucepan with lid
Cutting board and sharp knife
Tongs or a spatula
Measuring cups and spoons

Flavor notes and swaps

If you like a bit more heat, add a pinch of red pepper flakes or a teaspoon of sriracha to the teriyaki. For a more citrusy finish, squeeze a little lime over the finished stir-fry. If sesame oil isn’t your favorite, you can leave it out, but add it at the end for aroma rather than cooking so the toasted flavor stays bright. Use coconut oil if you want a slightly sweeter, subtler fat and canola oil for a neutral profile.

Step-by-step instructions

Follow these clear steps to prepare the chicken and vegetable stir-fry and brown rice. The directions are ordered so the rice cooks while you prepare and finish the stir-fry for hot, fresh results.

Begin the rice:
Combine 1 cup long-grain brown rice and 1 3/4 cups low-sodium chicken stock or vegetable stock in a medium saucepan. Add half of the sliced ginger root to the pot. Bring to a gentle boil over medium-high heat, then reduce the heat to low and cover with a tight-fitting lid. Simmer until the rice is tender and the liquid is absorbed, about 40–45 minutes. Remove from heat and let the rice rest, covered, for 5–10 minutes to steam. Fluff with a fork before serving and discard the ginger slices.
Prepare the chicken and aromatics:
While the rice cooks, pat 1 pound boneless and skinless chicken breasts or thighs dry and slice into thin, bite-sized strips. Mince 1 garlic clove and reserve the remaining sliced ginger root for the stir-fry. Season the chicken lightly with the 1/4 teaspoon kosher or sea salt.
Heat the pan and cook the chicken:
Place a large skillet or wok over medium-high heat and add 1 1/2 tablespoons canola oil or coconut oil. When the oil shimmers and is hot, add the chicken strips in a single layer, working in batches if needed so the pieces don’t overcrowd. Sear the chicken without moving it for 1–2 minutes to get a light golden color, then toss and continue to cook until the chicken is cooked through and no longer pink inside, about 4–6 minutes total depending on thickness. Transfer the cooked chicken to a plate and set aside.
Sauté the aromatics and veggies:
In the same skillet, add the remaining sliced ginger and the minced garlic. Sauté for about 30 seconds until fragrant, stirring constantly so the garlic doesn’t burn. Add 1 cup broccoli florets, 1 cup peeled and sliced carrots, 1 cup corn kernels (frozen or fresh), and 1 1/2 cup green beans. Stir-fry the vegetables over medium-high heat until they are bright in color and just tender-crisp, about 4–6 minutes. Keep stirring so they cook evenly and retain some bite.
Return chicken to the pan and add sauces:
Return the cooked chicken to the skillet with the vegetables. Add 1 tablespoon toasted sesame oil and 1/4 cup teriyaki sauce. Toss everything together so the chicken and vegetables are evenly coated. Continue to cook for another 1–2 minutes to heat through and allow the flavors to meld. Taste and adjust seasoning, adding a pinch more kosher or sea salt if needed.
Serve:
Spoon the fluffed brown rice onto plates or into bowls and top with the chicken and vegetable mixture. Drizzle any pan juices over the rice and garnish with optional extras like sliced scallions or a sprinkle of sesame seeds. Serve immediately while hot.

Recipe tips for success

Slice the chicken thinly across the grain for tender pieces that cook quickly.
Keep a high heat for stir-frying so the vegetables sear quickly and stay crisp-tender instead of steaming to mush.
If your teriyaki sauce is very sweet, reduce the amount slightly and add a splash of low-sodium soy sauce or a teaspoon of rice vinegar to balance it.
Don’t skip the rest after rice cooking—letting it sit covered helps the grains finish cooking by steam and yields a better texture.

Nutrition snapshot

This meal balances lean protein with whole-grain carbohydrates and a variety of vegetables. Serving sizes will vary, but a plate with about one-quarter of this recipe provides a satisfying portion of protein, fiber, and micronutrients from the mixed vegetables. Using low-sodium stock and a measured amount of teriyaki sauce helps control sodium while keeping big flavor.

Variations

Spicy Ginger-Sesame: Stir in a teaspoon of sriracha or a pinch of red pepper flakes with the teriyaki for heat.
Garlic-Ginger Boost: Double the garlic and ginger for a very fragrant stir-fry.
Tofu Swap: Replace chicken with extra-firm tofu pressed and cubed for a vegetarian option. Toss the tofu in a tablespoon of cornstarch and pan-fry until crisp before adding to the vegetables.
Greener Bowl: Add a handful of baby spinach at the end and cook just until wilted for extra vitamins and color.

Storing and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or stock to rehydrate the rice and loosen the sauce, or microwave in short intervals, stirring between heats to ensure even warming. If the rice has dried, sprinkle a little water over it before reheating.

Final notes

This Chicken Stir-Fry with Vegetables and Brown Rice recipe is intentionally straightforward and adaptable. It respects the natural flavors of fresh ginger, garlic, and toasted sesame oil while allowing the teriyaki to provide a familiar, comforting glaze. Whether you’re cooking for a busy weeknight or prepping a healthy meal for the week, this dish delivers bright vegetables, satisfying protein, and chewy brown rice in a single skillet-friendly approach.

Enjoy the textures, savor the balance of savory and slightly sweet notes, and feel free to make it your own by switching the vegetables or adding a personal flavor twist.

Chicken Stir-Fry with Vegetables and Brown Rice

A quick, savory chicken stir-fry with mixed vegetables served over fluffy brown rice.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 35

Total Time 40

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

1 3/4 cups chicken or vegetable stock, low-sodium
1 cup long-grain brown rice
3 inch ginger root cut into slices, divided
1 1/2 tablespoons canola oil or coconut oil divided
1 pound boneless skinless chicken breasts or thighs
1 cup broccoli florets small
1 cup carrots peeled and sliced
1 cup corn kernels frozen or fresh
1 1/2 cup green beans
1 clove garlic minced
1 tablespoon toasted sesame oil
1/4 cup teriyaki sauce clean eating, homemade or store-bought
1/4 teaspoon kosher or sea salt

Equipment

Saucepan
Skillet or Wok
Cutting Board
Knife
Measuring cups and spoons
Spatula or wooden spoon
Fork (for fluffing rice)

Method

Rinse the brown rice under cold water. In a saucepan, combine the rice, 1 3/4 cups low-sodium chicken or vegetable stock, and half of the ginger slices. Bring to a boil over high heat, uncovered.
Once boiling, cover the saucepan and reduce heat to the lowest setting. Simmer for about 35 minutes, or until the liquid is absorbed. Remove from heat and fluff with a fork.
While the rice cooks, heat 1 tablespoon of canola or coconut oil in a skillet or wok over medium-high heat. Add the chicken (cut into bite-size pieces if desired) and cook 8 to 10 minutes, turning occasionally, until cooked through. Transfer chicken to a plate.
Add the remaining 1/2 tablespoon oil to the skillet and heat. Add the broccoli, carrots, corn, green beans, and the remaining ginger slices. Cook, stirring frequently, for 5 minutes.
Add 3 tablespoons of water to the pan, cover, and steam the vegetables for 3 to 5 minutes, until crisp-tender. Uncover, then add the minced garlic and toasted sesame oil and cook, stirring, for about 30 seconds.
Return the cooked chicken to the skillet along with the teriyaki sauce and the cooked rice. Stir constantly and cook for about 2 minutes, until everything is heated through. Remove and discard the ginger slices before serving.