Stir-Fried Chicken and Vegetables

🕒 Prep: 10 min
🔥 Cook: 10 min
🍽 Serves: 4
★★★★★
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If you're looking for a quick, vibrant, and satisfying meal, this Stir-Fried Chicken and Vegetables recipe is your go-to. Packed with fresh veggies and tender chicken, it's not just healthy, but incredibly flavorful and easy to whip up on a busy weeknight.

Ingredients for Stir-Fried Chicken and Vegetables

Boneless, skinless chicken breast is the star protein here, offering a lean, tender bite that cooks quickly. Vegetable oil is used for its high smoke point, making it ideal for stir-frying. The vibrant mix of broccoli florets, red bell pepper, snap peas, and carrot not only adds color but a satisfying crunch and a variety of nutrients. Garlic and fresh ginger bring an aromatic depth to the dish, while the combo of soy sauce and oyster sauce ties everything together with a savory, umami-rich glaze. A touch of cornstarch thickens the sauce, and green onions add a fresh finish. Salt and pepper ensure all the flavors pop, and serving it over cooked rice makes it a complete meal.

Tips & Tricks

  • Slice your chicken and veggies ahead of time to make the cooking process smoother and faster.
  • Use a high heat to achieve the perfect stir-fry texture without steaming the ingredients.
  • If you prefer a spicier kick, add a dash of chili flakes or a sliced chili pepper with the garlic and ginger.

Serving Suggestions

This dish pairs wonderfully with jasmine or basmati rice. For an extra touch, sprinkle some sesame seeds on top for added texture. A side of simple cucumber salad can provide a refreshing contrast.

Frequently Asked Questions

Can I use other vegetables?
Absolutely! Feel free to substitute or add vegetables like zucchini, mushrooms, or baby corn.
Is there a vegetarian version?
Yes, you can replace the chicken with tofu or tempeh. Just make sure to adjust the cooking time accordingly.
How can I make it gluten-free?
Use gluten-free soy sauce and check that your oyster sauce is also gluten-free.

Stir-Fried Chicken and Vegetables Recipe Walkthrough

Start by mixing the soy sauce, oyster sauce, cornstarch, and water in a small bowl. This will be your sauce, which you'll use in the final step to bring everything together. Set it aside for now.

Heat a tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Once it’s shimmering, add the chicken slices. Stir-fry them for about 5 to 7 minutes until they're cooked through with a nice golden color. Transfer the chicken to a plate and set it aside.

In the same wok, add the remaining tablespoon of oil. Toss in the garlic and ginger, and stir-fry for about 30 seconds. You’ll know they’re ready when your kitchen smells incredible.

Add the broccoli, bell pepper, snap peas, and carrot to the wok. Stir-fry these veggies for 3 to 4 minutes. You want them tender-crisp, not mushy, so keep them moving in the pan.

Return the chicken to the wok, pouring in the sauce you made earlier. Stir everything together for another 2 to 3 minutes until the sauce thickens and coats the chicken and vegetables beautifully.

Remove from heat, garnish with green onions, and season with salt and pepper to taste. Serve your delicious stir-fry hot over a bed of fluffy rice.

Why You'll Love This Recipe

  • Quick and easy to prepare — ready in under 30 minutes.
  • Uses simple, fresh ingredients you probably already have.
  • Perfect balance of proteins and veggies for a wholesome meal.
  • Customizable and adaptable to whatever vegetables you have on hand.
  • Great for meal prep and leftovers taste just as good.

Ingredients

1 lb boneless, skinless chicken breast, thinly sliced
2 tbsp vegetable oil
2 cups broccoli florets
1 red bell pepper, sliced
1 cup snap peas
1 carrot, julienned
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1/4 cup soy sauce
2 tbsp oyster sauce
1 tbsp cornstarch
2 tbsp water
1/4 cup sliced green onions
Salt and pepper to taste
Cooked rice for serving

Step-by-step Instructions

1. In a small bowl, combine soy sauce, oyster sauce, cornstarch, and water. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken slices and stir-fry until cooked through, about 5-7 minutes. Remove the chicken and set aside.
3. In the same wok, add the remaining tablespoon of oil and add garlic and ginger. Stir-fry for 30 seconds until fragrant.
4. Add the broccoli, bell pepper, snap peas, and carrot to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. Return the chicken to the wok and pour in the sauce. Stir everything together and cook for another 2-3 minutes until the sauce has thickened.
6. Remove from heat, garnish with sliced green onions, and season with salt and pepper.
7. Serve hot over cooked rice.

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