Introduction:
Stir-fried chicken with vegetables is a quick, healthy, and flavorful dish perfect for weeknight dinners.
It’s packed with protein and nutrients, comes together in under 30 minutes, and can be customized to suit your taste.
A classic in many Asian cuisines, it features tender chicken pieces, crisp vegetables, and a savory sauce—all cooked in one pan.
Ingredients:
For the stir-fry:
2 boneless, skinless chicken breasts, sliced thinly
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 carrot, thinly sliced
1/2 cup snow peas (optional)
3 tablespoons vegetable oil (or sesame oil)
For the sauce:
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 tablespoon hoisin sauce
1 teaspoon cornstarch
1/2 teaspoon sugar
1/4 cup chicken broth or water
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
Optional garnish:
Sesame seeds
Sliced green onions
Instructions:
Prep the ingredients: Slice all vegetables and chicken before starting. Mix the sauce ingredients in a small bowl and set aside.
Cook the chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until browned and cooked through (about 5–7 minutes). Remove from pan and set aside.
Stir-fry the vegetables: Add the remaining oil to the pan. Stir-fry the garlic and ginger for 30 seconds, then add the vegetables. Cook for 4–5 minutes, stirring frequently, until just tender-crisp.
Combine: Return the chicken to the pan. Stir in the sauce and cook for 2–3 minutes, allowing it to thicken and coat the meat and vegetables evenly.
Serve: Garnish with sesame seeds and green onions. Serve hot over steamed rice or noodles.
Description:
This dish brings together juicy chicken and colorful vegetables in a light yet rich sauce. It’s perfect for anyone looking for a fast, fresh, and flavorful meal. The balance of savory, slightly sweet, and umami notes makes it satisfying and versatile.
Tips:
Prep in advance: Stir-fry cooking is quick, so have everything chopped and ready.
High heat is key: Use high heat to sear ingredients quickly without overcooking.
Cut evenly: Uniform slicing ensures even cooking.
Use fresh veggies: Crisp, fresh vegetables give the best texture and flavor.
Variations:
Protein swap: Use beef, shrimp, tofu, or tempeh instead of chicken.
Spicy kick: Add chili flakes or a spoon of sriracha for heat.
Low-sodium: Choose low-sodium soy sauce to control saltiness.
Extra crunch: Add water chestnuts or baby corn for texture.
Correction:
If the sauce turns out too thick, add a splash of water or broth. If too runny, mix a little more cornstarch with water and stir it in. Overcooked chicken? Reduce cooking time or slice thinner next time.
Enjoy:
Enjoy your stir-fried chicken with vegetables while it’s hot and fresh! It pairs perfectly with steamed jasmine rice, brown rice, or noodles. A healthy, tasty dish everyone can love.
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