Chicken Veggie Stir Fry in the Air Fryer

This Chicken Veggie Stir Fry is a quick, healthy, and satisfying meal that’s perfect for busy weeknights. Packed with lean protein and colorful vegetables, it’s air fried to perfection with a savory garlic-soy glaze. No need to hover over a stove — the air fryer does the work while locking in that delicious roasted flavor.

Ingredients (Serves 2–3)

For the Stir Fry:

2 boneless, skinless chicken breasts (about 350g), cut into 1-inch cubes

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 small zucchini, sliced

1 small broccoli crown, cut into small florets

1 medium carrot, thinly sliced

1 small red onion, sliced

1 tablespoon olive oil or sesame oil

Salt & pepper to taste

For the Sauce:

2 tablespoons soy sauce (low sodium preferred)

1 tablespoon honey or maple syrup

1 teaspoon rice vinegar or lemon juice

2 garlic cloves, minced

½ teaspoon ginger, grated (optional)

1 teaspoon cornstarch + 1 tablespoon water (for thickening, optional)

Optional Toppings:

Sesame seeds

Green onions, chopped

Chili flakes

Air Fryer Timing Guide

Chicken cooking time: 12–14 minutes

Vegetables cooking time: 8–10 minutes

Temperature: 375°F / 190°C

Instructions

Prep the Chicken

In a bowl, mix the chicken pieces with 1 tbsp soy sauce, a pinch of salt and pepper, and a drizzle of oil.

Let marinate while prepping veggies (5–10 minutes).

Chop the Veggies

Prepare all vegetables in similar bite-sized pieces for even cooking.

Toss them with oil, salt, and pepper in a separate bowl.

Cook the Chicken

Preheat air fryer to 375°F (190°C) for 3 minutes.

Place the chicken in the air fryer basket in a single layer.

Air fry for 12–14 minutes, shaking halfway through, until golden and cooked through (internal temp should reach 165°F / 74°C).

Set aside.

Cook the Veggies

Add seasoned vegetables to the air fryer basket.

Air fry at 375°F for 8–10 minutes, shaking halfway through. Veggies should be slightly charred but still tender-crisp.

Make the Sauce (Optional for Extra Flavor)

In a small saucepan over medium heat, combine soy sauce, honey, vinegar, garlic, and ginger.

If you want it thicker, add the cornstarch-water slurry and stir until thickened (2–3 minutes).

Combine Everything

In a large bowl, toss the cooked chicken and veggies together.

Pour sauce over and mix well. Alternatively, add sauce into the air fryer for the last 2 minutes of cooking for a caramelized glaze.

Serving Suggestions

Serve over steamed rice, quinoa, noodles, or lettuce wraps.

Top with sesame seeds and chopped scallions for crunch and color.

Tips:

Don’t overcrowd the basket — cook in batches if needed.

Customize with mushrooms, snap peas, or baby corn.

Use pre-cooked rice to save time.