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chicken stir fry with vegetables

This Chicken Stir Fry with Vegetables is a quick and healthy meal perfect for weeknight dinners. Loaded with colorful veggies and tender chicken, this dish comes together in less than 30 minutes and is packed with flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 wok or large skillet
  • 1 cutting board
  • 1 measuring spoons
  • 1 wooden spoon or spatula
  • 1 serving dishes

Ingredients
  

  • 1 lb boneless, skinless chicken breast, sliced into thin strips
  • 2 cups mixed vegetables (bell peppers, broccoli, snap peas, carrots) Feel free to customize based on preference.
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce Optional.
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon cornstarch mixed with 2 tablespoons water Optional, for thickening.
  • Salt and pepper To taste.
  • Cooked rice or noodles For serving.

Instructions
 

  • Start by preparing all ingredients. Slice the chicken and vegetables into bite-sized pieces and mince the garlic and ginger.
  • Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Once hot, add the sliced chicken. Season with salt and pepper. Stir-fry for about 5-7 minutes until the chicken is cooked through and no longer pink in the center.
  • Remove the chicken from the pan and set aside.
  • In the same wok, add the remaining tablespoon of vegetable oil. Add minced garlic and ginger, stirring for about 30 seconds until fragrant.
  • Add the mixed vegetables to the wok. Stir-fry for about 3-4 minutes until they are tender but still crisp.
  • Return the chicken to the wok. Pour in the soy sauce and oyster sauce (if using), and drizzle with sesame oil. Stir to combine all the ingredients.
  • If you prefer a thicker sauce, add the cornstarch mixture now and stir continuously for another minute until the sauce thickens.
  • Serve hot over cooked rice or noodles.

Notes

Feel free to customize the vegetables based on your preference or what you have on hand.
For extra spice, you can add red pepper flakes or a dash of sriracha.
This stir-fry also works well with other protein sources like shrimp or tofu.