Chicken & Vegetable Stir Fry
This Chicken & Vegetable Stir Fry is a quick, colorful, and nourishing meal that brings together tender chicken, crisp vegetables, and a savory homemade sauce—all in one pan! Perfect for busy weeknights, it’s endlessly adaptable and bursting with flavor. Whether you're cooking for one or feeding a family, this dish delivers freshness, texture, and taste in under 30 minutes.
Equipment
- Wok or large skillet
- Spatula or wooden spoon
- Sharp knife
- Cutting board
- Small bowl (for sauce)
- Kitchen timer (optional)
- Steamer basket (optional)
- Mortar and pestle (optional for fresh aromatics)
Ingredients
For the stir fry
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- 1 cup broccoli florets
- 1 cup bell peppers, sliced (any color)
- 1 medium carrot, thinly sliced
- 1 cup sugar snap peas or snow peas
- 2 tablespoons oil (vegetable, avocado, or peanut)
For aromatics:
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced
For the sauce:
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce (optional, for sweetness)
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes (optional, for heat)
- 1 teaspoon cornstarch (for slight thickening)
- 2 tablespoons water
Optional garnish:
- Toasted sesame seeds
- Fresh herbs (cilantro or basil)
Instructions
- Slice the chicken into thin strips. If marinating, toss with 1 tbsp soy sauce, 1 tsp oil, and 1 tsp cornstarch. Set aside for 10–15 minutes.
- Prep all vegetables: slice carrots thinly, cut broccoli into florets, and prepare the rest into even bite-sized pieces.
- Mix the sauce in a small bowl and set aside.
- Heat your wok or pan over medium-high heat until very hot.
- Add 1 tbsp oil and swirl. Sear the chicken in a single layer for 1–2 minutes undisturbed, then stir-fry for 3–4 more minutes until cooked through. Remove and set aside.
- Add a bit more oil if needed, then stir-fry carrots and broccoli for 2–3 minutes. Add bell peppers and snap peas, stir-fry 2–3 more minutes until crisp-tender.
- Push veggies to the side and add garlic, ginger, and green onions. Stir-fry for 30 seconds.
- Return chicken to the pan, pour in the sauce, and toss everything until evenly coated. Cook for 1–2 minutes until sauce thickens slightly.
- Garnish with sesame seeds or herbs and serve immediately with rice or noodles.
Notes
- Protein swaps: Try shrimp, beef, or tofu for variation.
- Vegetable ideas: Mushrooms, baby corn, bok choy, or zucchini all work well.
- No oyster sauce? Use extra soy and a dash of sugar.
- Low-carb? Skip rice and serve over cauliflower rice or as-is.
- Double it: For more servings, cook in batches to avoid overcrowding the pan.