Chicken Veggie Stir Fry (Printable)
Tender chicken breast and colorful vegetables stir-fried in a savory sauce for a quick, healthy meal.
# What's Needed:
→ Meats
01 - 1.1 lb boneless, skinless chicken breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 5 oz broccoli florets
06 - 3.5 oz snap peas, trimmed
07 - 2 spring onions, sliced
08 - 2 cloves garlic, minced
09 - 1 tsp fresh ginger, grated
→ Sauce
10 - 3 tbsp soy sauce (use tamari for gluten-free)
11 - 2 tbsp oyster sauce
12 - 1 tbsp sesame oil
13 - 2 tsp cornstarch
14 - 1/2 cup chicken broth
15 - 1 tsp honey or brown sugar
16 - 1/4 tsp freshly ground black pepper
→ For Cooking & Garnish
17 - 2 tbsp vegetable oil
18 - 1 tbsp toasted sesame seeds (optional)
19 - Fresh cilantro or scallions, chopped (optional)
# How to Make It:
01 - Whisk together soy sauce, oyster sauce, sesame oil, cornstarch, chicken broth, honey, and black pepper in a small bowl; set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add sliced chicken and stir-fry for 3 to 4 minutes until just cooked through. Remove chicken from the pan and set aside.
03 - Add remaining vegetable oil to the pan. Stir-fry garlic and ginger for 30 seconds until fragrant.
04 - Add bell peppers, carrot, broccoli, and snap peas. Stir-fry for 3 to 4 minutes until crisp-tender.
05 - Return chicken to the wok, pour in the prepared sauce, and stir well. Cook for 2 to 3 minutes until sauce thickens and coats all ingredients evenly.
06 - Stir in sliced spring onions, remove from heat, and serve immediately, garnished with sesame seeds and fresh herbs if desired.
# Tips for Success:
01 -
- It's ready in less time than it takes to order takeout, but tastes like you've been cooking all day.
- Your vegetables stay genuinely crisp instead of turning into mush, which changes everything.
- The sauce coats everything so silkily that even people who claim they don't like stir-fries ask for seconds.
02 -
- Don't overcrowd the wok or the vegetables steam instead of frying; if your pan feels packed, work in batches and you'll get better color and texture.
- Have everything prepped and within arm's reach before you start cooking because once the heat is on, there's no time to chop garlic.
- The cornstarch slurry is crucial—if you add cornstarch directly to the sauce it'll clump, but whisking it into cold broth first gives you a silky, glossy finish.
03 -
- Slice your chicken slightly thicker than you think you need, because thin pieces dry out quickly once they're surrounded by hot vegetables.
- The sesame seeds and cilantro aren't just garnish—they're the final notes that make people realize this tastes restaurant-quality.