30 Minute Chicken and Veggie Stir Fry

Chicken and veggie stir fry

The best part of cooking is ad-libbing as I create new-to-me recipes (which is why I’ll never be a real baker), and stir frys are simple and easy to customize for weeknight dinners! Sometimes coming home after a long work day and immediately making dinner can be rough, so my chicken and veggie stir fry has all the components of a fairly healthy 30 minute meal (so long as your veggies are easily prepped). The dish’s superstar ingredient is a Costco rotisserie chicken, which, when picked up right before the end of work, is still warm and juicy and flavors all of its costar elements. Buying a pre-made chicken cuts down on cooking time and adds another yummy taste to the barrage of veggies per chef’s choice (watch me cook the dish on my TikTok here). For the chicken and veggie stir fry I picked my favorite vegetables: broccoli, bell pepper, and zucchini, but the beauty of a good stir fry is how easily it can be personalized by the individual cook based on taste preferences (similar to my chicken and veggie pasta I made last month). In the TikTok you’ll see I initially measured out the different sauce elements, but I eventually added more oyster sauce and shoyu for extra flavor so follow my lead with your own flavoring options!


  • Rotisserie chicken
  • One bell pepper
  • One head of broccoli
  • One zucchini
  • 1/2 container white mushrooms
  • 1/2 onion
  • One block firm tofu
  • Oyster sauce, shoyu, mirin, sesame oil, black pepper to taste


  1. Dice onion into small cubes
  2. Wash and rinse all veggies
  3. Slice bell pepper in thin strips and cut strips into one inch pieces
  4. Chop broccoli into bite sized pieces
  5. Thinly slice zucchini and quarter the bits
  6. Slice mushrooms thinly
  7. Cut tofu in half and then dice in one inch cubes
  8. Deconstruct rotisserie chicken and chop in smaller bites
  9. Cook onion, broccoli, and bell pepper until almost fully softened
  10. Add zucchini when previous veggies are halfway cooked
  11. Pour in mushrooms and tofu and heat through til mushrooms slightly wilt
  12. Add chicken to the pan
  13. Mix oyster sauce, shoyu, mirin, and sesame oil based on flavor and preference
  14. Pour sauce all over chicken and veggie mixture
  15. Season with black pepper to taste
  16. Serve over hot white rice or noodles