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 during a busy weeknight when I wanted something wholesome without spending hours in the kitchen. The bright vegetables and simple sauce made it an instant go-to meal for everyone in my household.
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 florets: 150 g (1 cup)
- 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 (or vegetarian alternative): 2 tbsp
- Sesame oil: 1 tbsp
- Rice vinegar: 1 tbsp
- Cornstarch: 1 tsp
- Brown sugar: 2 tsp
- Water: 2 tbsp
- Rice (jasmine or basmati): 250 g (1 1/4 cups) uncooked
- Toasted sesame seeds: 1 tbsp, optional
- Fresh cilantro or scallions: chopped, optional
Instructions
- Cook rice:
- Prepare rice according to package instructions. Fluff and keep warm.
- Prepare sauce:
- In a bowl, whisk soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, brown sugar, and water. Set aside.
- Cook chicken:
- Heat 1 tbsp vegetable oil in a wok or skillet over medium-high heat. Add chicken strips and stir-fry until cooked through and lightly golden. Remove chicken and set aside.
- Stir-fry vegetables:
- Add more oil, if needed, to the pan. Add garlic, ginger, and all vegetables except spring onions. Stir-fry until vegetables are vibrant and crisp-tender.
- Combine and finish:
- Return chicken to the pan. Add sauce and toss everything together. Cook until sauce thickens and coats evenly.
- Add spring onions and serve:
- Stir in spring onions and adjust seasoning. Serve hot over steamed rice. Sprinkle with sesame seeds and fresh herbs if desired.
Save This is one meal even my picky eaters request regularly, and it’s perfect for sharing around the dinner table after a long day. Seeing everyone help themselves straight from the wok makes me smile every time.
Required Tools
Wok or skillet, saucepan for rice, sharp knife, cutting board, mixing bowls, whisk or fork
Allergen Information
Contains soy and sesame. For gluten-free, use tamari and a gluten-free oyster sauce alternative. Always check ingredient labels for other allergens.
Nutritional Information
Calories: 425; Total Fat: 8 g; Carbohydrates: 53 g; Protein: 33 g per serving.
Save Serve immediately for the best flavor and texture. Any leftovers reheat well for lunch the next day.
Cooking Questions
- → What type of chicken works best?
Boneless, skinless chicken breast or thighs cut into bite-sized strips cook quickly and evenly, making them ideal for stir-fry dishes.
- → Can I use different vegetables?
Yes, feel free to substitute or add quick-cooking veggies like zucchini, mushrooms, or snow peas to suit your taste or what’s on hand.
- → How do I prevent the chicken from drying out?
Cook the chicken only until just done and lightly golden, then remove it before stir-frying the vegetables to keep it tender.
- → What rice pairs well with this dish?
Fragrant jasmine or nutty basmati rice both complement the savory stir-fry and absorb the sauce nicely.
- → How can I make this gluten-free?
Use tamari or a gluten-free soy sauce alternative along with a gluten-free oyster sauce to keep it safe for gluten-free diets.