Chicken Veggie Stir Fry (Printable)
Tender chicken and fresh veggies tossed in a savory sauce for a quick, wholesome meal.
# What You'll Need:
→ Meats
01 - 1.1 lb boneless, skinless chicken breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 5 oz broccoli florets
06 - 3.5 oz snap peas, trimmed
07 - 2 spring onions, sliced
08 - 2 cloves garlic, minced
09 - 1 tsp fresh ginger, grated
→ Sauce
10 - 3 tbsp soy sauce (use tamari for gluten-free)
11 - 2 tbsp oyster sauce
12 - 1 tbsp sesame oil
13 - 2 tsp cornstarch
14 - 1/2 cup chicken broth
15 - 1 tsp honey or brown sugar
16 - 1/4 tsp freshly ground black pepper
→ For Cooking & Garnish
17 - 2 tbsp vegetable oil
18 - 1 tbsp toasted sesame seeds (optional)
19 - Fresh cilantro or scallions, chopped (optional)
# How-To Steps:
01 - Whisk together soy sauce, oyster sauce, sesame oil, cornstarch, chicken broth, honey, and black pepper in a small bowl. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add chicken and stir-fry for 3 to 4 minutes until just cooked through. Remove and set aside.
03 - Add remaining oil to the pan. Stir-fry garlic and ginger for 30 seconds until fragrant.
04 - Add bell peppers, carrot, broccoli, and snap peas. Stir-fry for 3 to 4 minutes until crisp-tender.
05 - Return chicken to the wok. Pour in prepared sauce and stir well. Cook for 2 to 3 minutes until sauce thickens and coats all ingredients evenly.
06 - Stir in spring onions. Remove from heat and transfer to serving dish.
07 - Serve hot, garnished with toasted sesame seeds and fresh herbs if desired.
# Expert Advice:
01 -
- Everything cooks in about fifteen minutes, so weeknight dinners actually stay simple.
- The vegetables stay crisp instead of turning mushy, which changes everything about how satisfying it tastes.
- One pan means one cleanup, and honestly, that's worth its weight in sesame oil.
02 -
- Don't let the cornstarch sit in the sauce too long before cooking—it can clump up, so whisk it fresh and use it right away.
- High heat is your friend here; medium-high can sometimes result in vegetables that steam instead of staying crisp.
- Prepping all your ingredients before you start cooking is not optional—things move too fast once the pan is hot to be hunting for garlic mid-stir-fry.
03 -
- Have everything prepped and within arm's reach before you turn the heat on—stir-frying waits for no one, and you'll be grateful you're not hunting for spring onions mid-sizzle.
- If your sauce doesn't thicken, you probably added the cornstarch too late or didn't let it simmer long enough; give it another thirty seconds over heat and stir constantly.