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