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 often make this chicken stir-fry when I want something satisfying and wholesome without spending hours in the kitchen. It has become a regular favorite in our weeknight rotation.
Ingredients
- 500 g (1 lb) boneless, skinless chicken breast or thighs: Cut into bite-sized strips
- 1 red bell pepper: Sliced
- 1 yellow bell pepper: Sliced
- 1 medium carrot: Julienned
- 150 g (1 cup) broccoli florets: Florets only
- 100 g (1 cup) snap peas: Trimmed
- 2 spring onions: Sliced
- 2 cloves garlic: Minced
- 1 thumb-sized piece ginger: Peeled and grated
- 4 tbsp soy sauce: For the sauce
- 2 tbsp oyster sauce: Or vegetarian alternative
- 1 tbsp sesame oil: For flavor
- 1 tbsp rice vinegar: For the sauce
- 1 tsp cornstarch: For thickening
- 2 tsp brown sugar: To balance flavors
- 2 tbsp water: For the sauce
- 250 g (1 1/4 cups) uncooked jasmine or basmati rice: For serving
- 1 tbsp toasted sesame seeds: Optional garnish
- Fresh cilantro or scallions: Chopped, optional garnish
Instructions
- Prepare the Rice:
- Cook the rice according to package instructions. Fluff and keep warm.
- Make the Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, brown sugar, and water. Set aside.
- Cook the 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 4 minutes. Remove chicken and set aside.
- Stir-Fry the 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 Chicken and Sauce:
- 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.
- Finish and 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 The first time I made this for my family, everyone went back for seconds. It has since become a go-to weekday dinner we all look forward to together.
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 (if using oyster sauce), sesame. For gluten-free use tamari and gluten-free sauce alternatives. Confirm all labels for hidden allergens.
Nutritional Information (per serving)
Calories: 425, Total Fat: 8 g, Carbohydrates: 53 g, Protein: 33 g
Save This stir-fry is just as delicious the next day. Try it with different vegetables for tasty variety.
Recipe FAQ
- → What vegetables work best in this stir-fry?
Bell peppers, broccoli, snap peas, and carrots add vibrant colors and crisp textures that complement tender chicken well.
- → Can I substitute chicken with other proteins?
Yes, tofu or shrimp can be used as alternatives for different flavor and texture profiles.
- → How do I make the sauce thicker?
The cornstarch in the sauce mixture helps thicken it; cook the sauce with the stir-fry for a few minutes until it coats the ingredients well.
- → What type of rice pairs best with this dish?
Fluffy jasmine or basmati rice complement the savory stir-fry and soak up the sauce nicely.
- → Are there any allergen considerations?
This dish contains soy and sesame; oyster sauce may contain shellfish. Gluten-free soy and oyster sauce alternatives can be used if needed.