Chicken and Vegetable Stir Fry
Quick, colorful, and full of flavor, my chicken and veggie stir fry is a weeknight hero in my kitchen. It’s a family favorite that disappears faster than I can dish it up—plus, cleanup is a breeze!
Variations & Substitutions
Feel free to swap out the veggies for what’s in your fridge—zucchini, mushrooms, or baby corn are all fantastic options. If you like a little heat, toss in some sliced chili or a dash of chili sauce.
Chicken thighs work just as well as breasts and add a bit more juiciness. For a nutty twist, add a handful of roasted cashews or peanuts at the end.
Tips & Tricks for Perfect Results
Slice your chicken thinly for quick, even cooking—pop it in the freezer for 15 minutes beforehand to make slicing easier. Prep all your ingredients before you start; stir fry moves fast!
Use high heat and don’t overcrowd the pan, so everything stays crisp and vibrant. A splash of water can help steam the veggies if they need a little extra tenderness.
Storage & Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. For reheating, a quick toss in a hot pan restores the stir fry’s texture better than the microwave, but the microwave works in a pinch—just cover loosely and heat until warmed through.
Chicken and Vegetable Stir Fry
Ingredients
- 1 lb 450g boneless, skinless chicken breast, thinly sliced
- 2 tbsp vegetable oil divided
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1 cup snap peas
- 2 carrots julienned
- 3 cloves garlic minced
- 1- inch piece ginger grated
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp honey
- 1 tsp cornstarch mixed with 2 tbsp water
- 2 green onions sliced (for garnish)
- Sesame seeds optional, for garnish
- Cooked rice for serving
Instructions
- In a small bowl, mix soy sauce, oyster sauce, honey, and the cornstarch slurry. Set aside.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden and cooked through, about 4-5 minutes. Remove chicken and set aside.
- Add remaining oil to the pan. Toss in broccoli, bell pepper, snap peas, and carrots. Stir fry for 3-4 minutes until crisp-tender.
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Return chicken to the pan. Pour in the sauce, tossing everything together. Cook for another 2-3 minutes until the sauce thickens and coats everything nicely.
