Summer Veggie Stir-Fry in a large skillet next to a white and brown towel on a wooden surface (with logo overlay)

Summer Veggie Stir-Fry

Summer veggies come together with a delicious sauce to make a yummy, light, refreshing Summer Veggie Stir-Fry for a quick and easy dinner.

There are often times that I find we have some random veggies in the refrigerator that haven’t been used. About once per week, I like to go through the kitchen and figure out what we need to use before it goes bad. I hate wasting food. Right now, that produce is all summer veggies, so we made it into a stir-fry!

I’ve made stir-fry before, and it’s fun because you can throw almost anything you have in the refrigerator and make a meal. This time, I used some cauliflower, red bell pepper, and summer squash. We also added some chicken to our stir-fry, but you could do without if you wanted to keep it a meatless meal.

The sauce is what really pulls this entire meal together, though. And the udon noodles. I love udon noodles!

Step by Step

Prepare the vegetables by chopping and slicing as needed.

Sliced squash, red bell pepper, onion, garlic, and chopped cauliflower on a bamboo board on a wooden surface

Heat 2 tbsp of olive oil in a large skillet. Add the sliced garlic and chicken. Cook for about 3 minutes. The chicken will not be cooked through at this time.

Cooked chicken and sliced garlic in a large skillet on a wooden surface

Add the chopped cauliflower to the skillet and sauté for another 3-5 minutes. Stir often.

Cooked chicken and cauliflower in a large skillet on a wooden surface

Add the peppers, squash, and onion. Sauté for another 3-5 minutes. Season with salt and pepper.

Cooked chicken, cauliflower, onions, red peppers, squash in a large skillet on a wooden surface

In a medium mixing bowl, whisk all of the sauce ingredients until they are thoroughly combined.

Stir-fry sauce in a stainless steel bowl with a wire whisk all on a wooden surface

Pour the sauce into the skillet and stir. Add the uncooked udon noodles.

Summer Veggie Stir-Fry in a large skillet on a wooden surface

Check that the chicken is cooked through and the udon noodles are soft. Serve your summer veggie stir-fry immediately while warm.

Summer Veggie Stir-Fry in a large skillet next to a wooden spoon on a white and brown towel on a wooden surface

Leftovers

We saved the leftovers in a glass container and put it in the refrigerator. When I was ready to reheat it for lunch the next day, I put it back in a skillet. Since it was a little dry, I added a small amount of soy sauce to the stir-fry.

Recipe

Originally Published On: July 3, 2020

Summer Veggie Stir-Fry in a large skillet next to a white and brown towel on a wooden surface

Summer Veggie Stir-Fry

Summer veggies come together with a delicious sauce to make a yummy, light, refreshing Summer Veggie Stir-Fry for a quick and easy dinner.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Main Dish
Cuisine: American
Keyword: noodles, stir fry, summer, udon, vegetable
Servings: 4
5 from 3 votes

Ingredients

Stir-Fry
  • 2 tbsp olive oil
  • 2 cloves garlic (sliced)
  • 1/2 lb chicken breast (boneless, skinless, cut into chunks)
  • 1 cauliflower (chopped)
  • 1 red bell pepper (sliced)
  • 1 summer squash (sliced)
  • 1/2 yellow onion (sliced)
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1 pkg udon noodles
Sauce
  • 1/4 cup vegetable broth
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 3 cloves garlic (minced)
  • 1 tsp sesame oil
  • 1 tsp cornstarch

Instructions

  • Heat 2 tbsp of olive oil in a large skillet
  • Add the sliced garlic and chicken and cook for about 3 minutes (the chicken will not be cooked through at this time)
  • Add the chopped cauliflower to the skillet and sauté for another 3-5 minutes, stirring often
  • Add the peppers, squash, and onion
  • Sauté for another 3-5 minutes and season with salt and pepper
  • In a medium mixing bowl, whisk all of the sauce ingredients until they are thoroughly combined
  • Pour the sauce into the skillet and stir
  • Add the uncooked udon noodles
  • Check that the chicken is cooked through and the udon noodles are soft
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Nutrition Facts
Summer Veggie Stir-Fry
Amount Per Serving (1 g)
Calories 226 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g10%
Cholesterol 36mg12%
Sodium 968mg40%
Potassium 879mg25%
Carbohydrates 19g6%
Fiber 4g16%
Sugar 10g11%
Protein 17g34%
Vitamin A 1078IU22%
Vitamin C 118mg143%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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