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Chicken stir-fry with vegetables

Featured in: One-Skillet Wonders

This dish features tender strips of chicken quickly cooked with a colorful mix of vegetables including bell peppers, broccoli, and snap peas. A flavorful sauce made from soy, oyster sauce, sesame oil, and spices brings all the elements together. Served over fluffy jasmine or basmati rice and garnished with toasted sesame seeds and fresh herbs, this meal is a flavorful, high-protein choice ready in 30 minutes.

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Updated on Wed, 19 Nov 2025 08:21:00 GMT
Steaming Chicken Stir-Fry with Vegetables and Rice, a colorful dish with savory sauce. Save
Steaming Chicken Stir-Fry with Vegetables and Rice, a colorful dish with savory sauce. | smokyfeast.com

A vibrant, quick, and budget-friendly dish featuring tender chicken, colorful vegetables, and fluffy rice all tossed in a savory stir-fry sauce.

Chicken stir-fry was one of the first dishes I learned to cook in college: the simple ingredients and quick steps made it my go-to for healthy meals after a long 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
  • Jasmine or basmati rice: 250 g (1 1/4 cups) uncooked
  • Toasted sesame seeds: 1 tbsp (optional)
  • Fresh cilantro or scallions: chopped (optional)

Instructions

Cook the rice:
Cook 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.
Stir-fry chicken:
Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add chicken and stir-fry until just cooked through and lightly golden about 4 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 minutes until vegetables are vibrant and crisp-tender.
Combine and finish:
Return chicken to pan. Pour in the sauce and toss everything together. Cook for 2 minutes until the sauce thickens and coats chicken and veggies.
Add spring onions and serve:
Stir in spring onions adjust seasoning as needed. Serve hot over steamed rice. Garnish with sesame seeds and fresh herbs if desired.
This Chicken Stir-Fry with Vegetables and Rice features tender chicken and vibrant, stir-fried vegetables. Save
This Chicken Stir-Fry with Vegetables and Rice features tender chicken and vibrant, stir-fried vegetables. | smokyfeast.com

Every time we make this stir-fry for a family weeknight dinner it's gone in minutes: even picky eaters dive in for seconds.

Required Tools

Wok or large skillet saucepan sharp knife cutting board mixing bowls and a whisk or fork all make meal prep simple.

Allergen Information

Contains soy (soy sauce) shellfish (if using oyster sauce) and sesame so check ingredient labels for allergens or substitutes.

Nutritional Information (per serving)

Calories: 425, Total Fat: 8 g, Carbohydrates: 53 g, Protein: 33 g.

A bowl of delicious Chicken Stir-Fry with Vegetables and Rice, ready to serve with fluffy jasmine rice. Save
A bowl of delicious Chicken Stir-Fry with Vegetables and Rice, ready to serve with fluffy jasmine rice. | smokyfeast.com

Enjoy this colorful stir-fry fresh and hot: leftovers stay tasty for lunch the next day.

Kitchen Questions

→ What vegetables work best in this stir-fry?

Bell peppers, broccoli, snap peas, carrots, and spring onions provide vibrant colors and crisp textures perfect for quick cooking.

→ Can I use other proteins besides chicken?

Yes, tofu or shrimp can be excellent alternatives to chicken, offering different textures and flavors.

→ How do I ensure the chicken stays tender?

Cut chicken into bite-sized strips and cook quickly over medium-high heat, avoiding overcooking for juiciness.

→ What kind of rice pairs well with this dish?

Jasmine or basmati rice complements the flavors and adds a fluffy, fragrant base to the stir-fry.

→ Can the sauce be adjusted for dietary needs?

Yes, using tamari or gluten-free alternatives for soy and oyster sauces can accommodate gluten-free diets.

Chicken stir-fry with vegetables

Tender chicken and crisp vegetables combined with savory sauce served over fluffy rice.

Prep duration
15 min
Heat time
15 min
Complete duration
30 min
Created by Jackson Reed


Skill Level Easy

Heritage Asian-inspired

Output 4 Portions

Nutrition Labels No Dairy

What You'll Need

Protein

01 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized strips

Vegetables

01 1 red bell pepper, sliced
02 1 yellow bell pepper, sliced
03 1 medium carrot, julienned
04 1 cup broccoli florets
05 1 cup snap peas, trimmed
06 2 spring onions, sliced
07 2 cloves garlic, minced
08 1 thumb-sized piece ginger, peeled and grated

Sauce

01 4 tbsp soy sauce
02 2 tbsp oyster sauce or vegetarian alternative
03 1 tbsp sesame oil
04 1 tbsp rice vinegar
05 1 tsp cornstarch
06 2 tsp brown sugar
07 2 tbsp water

For Serving

01 1 1/4 cups uncooked jasmine or basmati rice
02 1 tbsp toasted sesame seeds (optional)
03 Fresh cilantro or scallions, chopped (optional)

Method

Phase 01

Cook Rice: Prepare the rice according to package directions. Once cooked, fluff with a fork and keep warm.

Phase 02

Prepare Sauce: In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, brown sugar, and water until smooth. Set aside.

Phase 03

Cook Chicken: Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add chicken strips and stir-fry for 4 to 5 minutes until just cooked through and lightly golden. Remove chicken and set aside.

Phase 04

Stir-Fry Vegetables: In the same pan, add additional oil if needed. Add garlic, ginger, and all vegetables except spring onions. Stir-fry for 3 to 4 minutes until vegetables are crisp-tender and vibrant.

Phase 05

Combine Chicken and Sauce: Return chicken to the pan. Pour in the prepared sauce and toss to coat evenly. Cook for 2 to 3 minutes until sauce thickens and clings to chicken and vegetables.

Phase 06

Finish and Serve: Stir in spring onions and adjust seasoning as necessary. Serve immediately over steamed rice. Garnish with toasted sesame seeds and fresh herbs if desired.

Kitchen Tools

  • Wok or large skillet
  • Saucepan for cooking rice
  • Sharp knife
  • Cutting board
  • Mixing bowls
  • Whisk or fork

Allergy Details

Always review ingredients for potential allergens and seek professional medical guidance if unsure.
  • Contains soy, shellfish (if oyster sauce is used), and sesame.
  • For gluten-free diets, use tamari or gluten-free soy sauce and oyster sauce alternatives.

Nutrition Details (per portion)

Values shown are estimates only - please consult healthcare providers for specific advice.
  • Energy: 425
  • Fats: 8 g
  • Carbohydrates: 53 g
  • Proteins: 33 g