Save A vibrant, quick, and budget-friendly dish featuring tender chicken, colorful vegetables, and fluffy rice all tossed in a savory stir-fry sauce.
I first made chicken stir-fry to bring some color and excitement to our dinner routine. It has become one of my go-to meals for busy evenings, and leftovers taste amazing the next day.
Ingredients
- Chicken: 500 g (1 lb) boneless, skinless chicken breast or thighs, cut into bite-sized strips
- Red bell pepper: 1, sliced
- Yellow bell pepper: 1, sliced
- Carrot: 1 medium, julienned
- Broccoli: 150 g (1 cup) florets
- Snap peas: 100 g (1 cup), trimmed
- Spring onions: 2, sliced
- Garlic: 2 cloves, minced
- Ginger: 1 thumb-sized piece, peeled and grated
- Soy sauce: 4 tbsp
- Oyster sauce: 2 tbsp (or vegetarian alternative)
- Sesame oil: 1 tbsp
- Rice vinegar: 1 tbsp
- Cornstarch: 1 tsp
- Brown sugar: 2 tsp
- Water: 2 tbsp
- Rice: 250 g (1 1/4 cups) uncooked jasmine or basmati rice
- Toasted sesame seeds: 1 tbsp, optional
- Fresh cilantro or scallions: chopped, optional
Instructions
- Prepare rice:
- Cook the rice according to package instructions. Fluff and keep warm.
- Make sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, brown sugar, and water. Set aside.
- Cook chicken:
- Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until just cooked through and lightly golden, about 4 & 5 minutes. Remove chicken and set aside.
- Sauté vegetables:
- In the same pan, add a bit more oil if needed. Add garlic, ginger, and all vegetables except spring onions. Stir-fry for 3 & 4 minutes until vegetables are vibrant and crisp-tender.
- Combine and finish:
- Return chicken to the pan. Pour in the sauce and toss everything together. Cook for 2 & 3 minutes until the sauce thickens and coats the chicken and veggies.
- Add aromatics & serve:
- Stir in the spring onions, adjust seasoning as needed. Serve hot over steamed rice. Garnish with sesame seeds and fresh herbs if desired.
Save This stir-fry is a family favorite especially when we all gather at the dinner table and everyone piles their bowls high with bright, crunchy veggies.
Required Tools
Wok or large skillet, saucepan for rice, sharp knife, cutting board, mixing bowls, whisk or fork
Allergen Information
Contains soy (soy sauce), shellfish (oyster sauce), sesame. For gluten-free: use tamari or gluten-free soy sauce and oyster sauce.
Nutritional Information
Per serving: Calories 425, Total Fat 8 g, Carbohydrates 53 g, Protein 33 g
Save Finish with a sprinkle of fresh herbs for extra flavor. Enjoy your delicious stir-fry straight from the wok!
Recipe FAQ
- → What vegetables work best in this stir-fry?
Bell peppers, carrots, broccoli, snap peas, and spring onions bring color and crunch. You can also swap in zucchini or mushrooms.
- → Can I use a different protein?
Yes, tofu or shrimp make great alternatives to chicken for varied flavors and textures.
- → How do I prevent the chicken from drying out?
Cook chicken over medium-high heat just until cooked through and lightly golden, about 4–5 minutes, to retain juiciness.
- → What type of rice pairs well with this dish?
Jasmine or basmati rice are ideal as they stay fluffy and absorb the sauce nicely.
- → How can I make this dish gluten-free?
Use tamari or a gluten-free soy sauce and substitute oyster sauce with a gluten-free alternative.
- → What garnish complements this dish?
Toasted sesame seeds and fresh cilantro or scallions add aroma and a subtle nutty flavor.