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Chicken Stir-Fry

Maria G. Brooks
This Chicken Stir-Fry is a quick, flavorful, and customizable dish featuring juicy chicken, fresh vegetables, and a savory stir-fry sauce.
Ready in under 30 minutes, it’s perfect for busy weeknights, offering a balanced meal that's packed with protein, vitamins, and fiber.
You can easily adjust the vegetables and sauces to suit your taste preferences, making this stir-fry versatile and family-friendly.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine asian, Chinese-inspired
Servings 4 servings
Calories 400 kcal

Equipment

  • 1 Wok or Large Skillet
  • 1 Cutting board
  • 1 Chef’s Knife
  • 1 Small bowl (for sauce mixture)
  • 1 wooden spoon or spatula

Ingredients
  

For the Chicken:

  • 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces

For the Vegetables:

  • 1 bell pepper sliced into thin strips
  • 1 large carrot julienned or thinly sliced
  • 1/2 cup broccoli florets
  • 1/2 cup snow peas
  • 1 medium onion thinly sliced
  • 2-3 cloves garlic minced
  • 1 tablespoon fresh ginger minced (optional)

For the Stir-Fry Sauce:

  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce optional for added sweetness
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar or white vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

For Cooking:

  • 2 tablespoons vegetable oil for frying

For Garnish (Optional):

  • 1 tablespoon sesame seeds
  • Chopped green onions

Instructions
 

Prepare the Ingredients:

  • Cut the chicken into bite-sized pieces and season with a pinch of salt and pepper.
  • Slice the bell pepper, carrot, and onion, and chop the broccoli into florets. Mince the garlic and ginger (if using). Set everything aside for easy access.

Cook the Chicken:

  • Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Once hot, add the chicken in a single layer.
    Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pan and set aside.

Stir-Fry the Vegetables:

  • In the same pan, add the remaining tablespoon of oil. Add the garlic and ginger (if using) and sauté for about 30 seconds.
    Add the carrots, bell pepper, snow peas, and onion. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.

Combine Chicken and Vegetables:

  • Return the cooked chicken to the pan and mix it with the vegetables. Toss to combine.

Add the Stir-Fry Sauce:

  • In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, and cornstarch-water mixture.
    Pour the sauce over the chicken and vegetables, stirring well to coat everything evenly. Let it cook for an additional 2-3 minutes until the sauce thickens slightly.

Garnish and Serve:

  • Garnish with sesame seeds and chopped green onions. Serve immediately with steamed rice or noodles.

Notes

  • Vegetable Variations: Feel free to swap out vegetables like zucchini, mushrooms, or baby corn based on availability or preference.
  • Protein Options: This recipe can easily be made with beef, shrimp, or tofu if you prefer a different protein.
  • Spice Level: Adjust the spice level by adding chili flakes or sriracha for a little kick.
  • Sauce Adjustments: If you prefer a sweeter sauce, increase the hoisin sauce. For a saltier flavor, add a bit more soy sauce or tamari.
  • Serving Suggestions: Serve this stir-fry with a side of jasmine rice, brown rice, or soba noodles for a complete meal.
Keyword Chicken Stir-Fry