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 this chicken stir-fry on a busy weeknight when I wanted something satisfying but speedy. It’s become a staple in our kitchen—my family loves the freshness and bold flavors.
Ingredients
- Protein: 500 g (1 lb) boneless, skinless chicken breast or thighs, cut into bite-sized strips
- Vegetables: 1 red bell pepper, sliced, 1 yellow bell pepper, sliced, 1 medium carrot, julienned, 150 g (1 cup) broccoli florets, 100 g (1 cup) snap peas, trimmed, 2 spring onions, sliced, 2 cloves garlic, minced, 1 thumb-sized piece ginger, peeled and grated
- Sauce: 4 tbsp soy sauce, 2 tbsp oyster sauce (or vegetarian alternative), 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp cornstarch, 2 tsp brown sugar, 2 tbsp water
- For Serving: 250 g (1 1/4 cups) uncooked jasmine or basmati rice, 1 tbsp toasted sesame seeds (optional), Fresh cilantro or scallions, chopped (optional)
Instructions
- Prepare Rice:
- Cook the rice according to package instructions. Fluff and keep warm.
- Mix Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, brown sugar, and water. Set aside.
- Stir-fry 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.
- Cook 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 & 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 Spring Onions:
- Stir in the spring onions, adjust seasoning as needed.
- Serve:
- Serve hot over steamed rice. Garnish with sesame seeds and fresh herbs if desired.
Save This chicken stir-fry is always a hit during family gatherings. Everyone loves making their own bowl and adding their favorite toppings.
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 or gluten-free soy sauce and gluten-free oyster sauce alternative. Always check ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 425, Total Fat: 8 g, Carbohydrates: 53 g, Protein: 33 g
Save Enjoy every bite of this colorful stir-fry—the perfect weeknight dinner. Make it your own with different proteins or veggie combos!
Recipe FAQs
- → Can I substitute chicken with other proteins?
Yes, tofu or shrimp can be used as alternatives for different tastes and dietary preferences.
- → How do I avoid overcooking the vegetables?
Stir-fry the vegetables on high heat briefly until they are crisp-tender to retain color and texture.
- → What rice type works best with this dish?
Jasmine or basmati rice is recommended for its fluffy texture and fragrant aroma.
- → Can this dish be made gluten-free?
Use tamari or gluten-free soy sauce and oyster sauce alternatives to make it gluten-free.
- → What can I use to garnish the dish?
Toasted sesame seeds and fresh cilantro or scallions add a nice finishing touch.