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Easy Chicken & Vegetable Stir Fry

A quick and colorful stir fry that combines tender chicken with crisp vegetables and a savory sauce for a satisfying weeknight meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main 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.

Method
 

Preparation
  1. Slice the chicken thinly across the grain for tenderness.
  2. Prep and chop all vegetables so everything cooks quickly.
Cooking
  1. Heat a large skillet or wok until very hot.
  2. Add vegetable oil and sear the chicken in a single layer until golden and cooked through, about 5–7 minutes.
  3. Push the chicken to the side, add minced garlic and ginger to the pan, and stir for about 1 minute until fragrant.
  4. Add the mixed vegetables and stir-fry for another 3–4 minutes until they are tender-crisp.
  5. Pour in the soy and oyster sauces, stirring everything to combine. If using a cornstarch slurry, add it now and simmer for 30–60 seconds until glossy.
  6. Season with salt and pepper to taste, and serve hot over cooked rice or noodles.

Notes

Add a drizzle of sesame oil at the end for extra aroma, or a squeeze of lime for brightness. Store leftovers in an airtight container for 3–4 days.