Name: Easy Chicken & Vegetable Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 lb chicken breast, sliced (Can swap for chicken thighs.); 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas) (Feel free to swap vegetables as desired.); 2 tablespoons soy sauce (Use low-sodium for a healthier option.); 1 tablespoon oyster sauce (Substitute with hoisin for vegetarian option.); 1 tablespoon vegetable oil (For frying.); 2 cloves garlic, minced (Enhances flavor.); 1 teaspoon ginger, minced (Enhances flavor.); to taste Salt and pepper (Adjust to preference.); for serving Cooked rice or noodles (Serve as a base for the stir fry.)

I make this Easy Chicken & Vegetable Stir Fry on repeat when I want a fast, colorful weeknight dinner that hits protein, veg, and comfort in one pan. It’s the kind of recipe that’s forgiving when you’re tired — swap a veg or two, use leftovers, and dinner still comes together in under 20 minutes. If you like quick Asian-inspired meals, it’s a great companion to other stir-fries like my favorite beef and broccoli stir fry.

Why you’ll love this dish

This stir fry is quick, balanced, and adaptable. You get tender chicken, crisp-tender vegetables, and a savory sauce with minimal fuss. It’s perfect for busy weeknights, feeding picky eaters (because you can customize the veggies), or stretching a small amount of protein into a satisfying family meal. The short cook time preserves bright vegetables and keeps the chicken juicy — exactly what you want from a stir fry.

“A perfect weeknight saver: fast, healthy, and the kind of meal that actually tastes like it took longer to make.” — home cook review

How this recipe comes together

This is a high-heat, single-pan recipe that depends on good prep. First, slice the chicken thinly so it cooks fast and evenly. Then heat the pan until it’s hot, sear the chicken quickly to develop color, add aromatics (garlic and ginger) for flavor, and finish by tossing the vegetables briefly so they stay crisp-tender. A final splash of soy and oyster sauce ties everything together. Expect about 15–20 minutes from pan to plate.

What you’ll need

Key ingredients

1 lb chicken breast, sliced
2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon ginger, minced
Salt and pepper to taste
Cooked rice or noodles for serving

Notes and substitutions:

Swap chicken breast for thighs if you prefer more forgiving meat; see similar ideas in easy chicken thigh recipes.
If you like a thicker, glossy sauce, whisk 1 teaspoon cornstarch with 2 tablespoons water and add it to the pan with the sauces.
Add a drizzle of sesame oil at the end for extra aroma, or a squeeze of lime for brightness.

How to prepare it

Step-by-step overview

Slice the chicken thinly across the grain for tenderness.
Prep and chop all vegetables so everything cooks quickly.
Heat a large skillet or wok until very hot.
Sear the chicken in oil until golden and cooked through.
Add garlic and ginger, then the vegetables, and stir-fry until crisp-tender.
Pour in soy and oyster sauces, toss to coat, adjust seasoning, and serve over rice or noodles.

How to prepare it

Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. A hot pan is key to a quick sear.
Add the sliced chicken in a single layer (don’t overcrowd). Cook, stirring occasionally, until golden and cooked through, about 5–7 minutes. Chicken should reach 165°F (74°C).
Push the chicken to the side, add minced garlic and ginger to the hot pan, and stir for about 1 minute until fragrant.
Add mixed vegetables and stir-fry for another 3–4 minutes until they are tender-crisp. Keep the heat high so veggies stay bright.
Pour in soy sauce and oyster sauce, stirring everything to combine. If using a cornstarch slurry, add it now and simmer 30–60 seconds until glossy.
Season with salt and pepper to taste. Taste before adding salt since soy and oyster sauces are salty.
Serve hot over cooked rice or noodles.

Best ways to enjoy it

Serving suggestions

Serve over steamed jasmine rice, brown rice, or lo mein-style noodles.
Garnish with chopped scallions, toasted sesame seeds, or a drizzle of sriracha for heat.
Round out the meal with a simple cucumber salad or an egg drop soup for a fuller spread.
For a lighter plate, pile the stir fry over a bed of mixed greens or cauliflower rice.

Storage and reheating tips

Keeping leftovers fresh

Refrigerate within 2 hours of cooking. Store in an airtight container for 3–4 days.
To reheat, warm gently in a skillet over medium heat with a splash of water to revive the sauce and veggies; microwaving is fine but can make vegetables soft.
Freeze portions in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Food safety: ensure reheated chicken reaches 165°F (74°C) before serving.

Pro chef tips

Helpful cooking tips

Pat the chicken dry before slicing — moisture prevents proper browning.
Cut the chicken thin and uniform so pieces cook evenly in 5–7 minutes.
Preheat the pan well and keep it hot; a hot surface gives you that quick sear and preserves crisp vegetables.
Don’t overcrowd the pan — if needed, cook chicken in batches. Crowding traps steam and leads to soggy results.
Taste before salting. Soy and oyster sauce add a lot of flavor and sodium.
Make extra sauce (double it) and toss with rice or noodles to stretch the meal for lunches.

In case you want other easy, comforting chicken recipes for busy nights, you might also like this slow-cooker option: easy crockpot white chicken chili.

Creative twists

Recipe variations

Spicy: add 1–2 teaspoons chili garlic sauce or sliced fresh chiles.
Teriyaki-style: swap oyster sauce for 1 tablespoon mirin and 1 tablespoon honey, and finish with sesame seeds.
Vegetarian: replace chicken with firm tofu (press and pan-fry first) or tempeh.
Nutty crunch: toss in roasted cashews or peanuts at the end for texture.
Low-sodium: use low-sodium soy sauce and add extra aromatics (garlic, ginger, scallions) for flavor.

Your questions answered

FAQ
Q: How long does this take from start to finish?
A: With prep (slicing and chopping) this takes about 20–25 minutes. Actual pan time is roughly 10–12 minutes.

Q: Can I use frozen mixed vegetables?
A: Yes — but thaw and drain any excess water first. Frozen veg can release moisture that makes the dish stew rather than stir-fry, so cook quickly over high heat.

Q: Is oyster sauce necessary?
A: Oyster sauce provides a savory, slightly sweet depth. You can substitute hoisin or a little mushroom sauce for a vegetarian-friendly option, but flavor will change.

Q: How do I prevent overcooked chicken?
A: Slice thinly and cook on high heat briefly. Remove chicken as soon as it reaches 165°F (74°C) and rest briefly while you finish the vegetables.

Q: Can I meal-prep this for lunches?
A: Yes. Store in airtight containers and keep rice separate if you want to avoid sogginess. Reheat on the stovetop for best texture.

Conclusion

If you want more quick chicken stir-fry inspiration, check out this practical version from Easy Chicken Stir Fry Recipe – Mom On Timeout and another family-friendly take at Easy Chicken Stir Fry Recipe for Busy Nights – Eating on a Dime. These will give extra ideas for sauces, vegetable combos, and weeknight shortcuts.