Chicken Stir Fry
Quick, colorful, and packed with flavor, Chicken Stir Fry is a healthy and satisfying dish made with tender chicken, crisp vegetables, and a savory sauce. Perfect for busy weeknights, this one-pan meal comes together in minutes and can be served over rice or noodles for a complete, delicious dinner.
Ingredients
For the Stir Fry:
- 1 lb 450 g chicken breast, thinly sliced
- 2 tablespoons vegetable oil
- 1 cup broccoli florets
- 1 bell pepper sliced
- 1 cup snap peas or green beans
- 1 carrot thinly sliced
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated (optional)
For the Sauce:
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon cornstarch
- ½ cup water
Instructions
Prepare the sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, honey, cornstarch, and water. Set aside.
Cook the chicken:
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- Add chicken and cook until browned and cooked through. Remove and set aside.
Cook the vegetables:
- Add remaining oil to the pan.
- Stir-fry broccoli, bell pepper, snap peas, and carrot for 4–5 minutes until tender-crisp.
Add aromatics:
- Stir in garlic and ginger and cook for 30 seconds until fragrant.
Combine:
- Return chicken to the pan.
- Pour in the sauce and stir well.
Finish:
- Cook for 2–3 minutes until the sauce thickens and coats everything evenly.
Serve:
- Serve hot over rice or noodles.
Notes
- Protein swap: Use shrimp, beef, or tofu instead of chicken.
- Extra flavor: Add chili flakes or sriracha for heat.
- Crispier veggies: Don’t overcook—keep them slightly crunchy.
- Meal prep: Stores well in the fridge for up to 4 days.