This vibrant and flavorful chicken stir fry combines tender pieces of chicken with crisp, colorful vegetables in a savory sauce that’s perfectly balanced between sweet, salty, and umami. It’s a quick weeknight dinner that’s healthier than takeout and ready in under 30 minutes.
Serves: 4 people
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Ingredients
For the Chicken
- 1.5 pounds boneless, skinless chicken breasts or thighs, sliced into thin strips
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Stir Fry Sauce
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 teaspoon brown sugar
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons chicken broth or water
For the Vegetables
- 2 tablespoons vegetable oil (divided)
- 1 red bell pepper, sliced into strips
- 1 yellow or orange bell pepper, sliced into strips
- 1 medium broccoli crown, cut into bite-sized florets
- 1 medium carrot, sliced diagonally
- 1 cup snap peas, trimmed
- 4 green onions, cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
For Serving
- 4 cups cooked jasmine rice or brown rice
- Sesame seeds for garnish
- Sliced green onions for garnish
- Lime wedges
Instructions
Preparing the Chicken
- Marinate chicken: In a medium bowl, combine sliced chicken with cornstarch, soy sauce, sesame oil, salt, and pepper. Toss to coat evenly and let marinate for 10 minutes while you prep the vegetables.
Making the Sauce
- Whisk sauce ingredients: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, brown sugar, red pepper flakes (if using), and chicken broth until smooth. Set aside.
Preparing Vegetables
- Prep all vegetables: Cut all vegetables into uniform, bite-sized pieces. Having everything ready before you start cooking is crucial for stir fry success.
Cooking the Stir Fry
- Heat the wok: Heat a large wok or skillet over high heat until it’s smoking hot. This is key for proper stir frying.
- Cook the chicken: Add 1 tablespoon of oil to the hot wok. Add the marinated chicken in a single layer and let it cook undisturbed for 2-3 minutes until golden brown on one side. Stir and cook for another 2-3 minutes until chicken is cooked through. Remove chicken to a plate and set aside.
- Cook harder vegetables first: Add the remaining tablespoon of oil to the wok. Add broccoli and carrots first, stir-frying for 2-3 minutes until they start to become tender-crisp.
- Add remaining vegetables: Add bell peppers and snap peas, stir-frying for another 2 minutes until crisp-tender.
- Add aromatics: Push vegetables to one side of the wok. Add minced garlic and ginger to the empty space and stir-fry for 30 seconds until fragrant.
- Combine everything: Return the cooked chicken to the wok along with green onions. Give the sauce a quick stir (cornstarch settles), then pour it over everything in the wok.
- Final toss: Stir everything together for 1-2 minutes until the sauce thickens and coats all ingredients evenly. Remove from heat immediately.
Serving
- Serve over rice: Divide cooked rice among four bowls and top with the stir fry.
- Garnish: Sprinkle with sesame seeds and sliced green onions. Serve with lime wedges on the side.
Tips for Perfect Stir Fry
- High heat is essential: Use the highest heat setting on your stove
- Don’t overcrowd: Cook in batches if necessary to avoid steaming
- Prep everything first: Stir frying happens fast, so have all ingredients ready
- Dry the chicken: Pat chicken dry before marinating for better browning
- Keep vegetables moving: Constant stirring prevents burning and ensures even cooking
- Sauce timing: Add sauce at the very end to prevent burning
Vegetable Variations
Classic Mix
- Bell peppers, broccoli, carrots, snap peas, mushrooms
Asian Greens
- Bok choy, Chinese broccoli, snow peas, bean sprouts
Colorful Medley
- Purple cabbage, yellow squash, red onion, sugar snap peas
Winter Vegetables
- Brussels sprouts (halved), cauliflower, sweet potato (pre-cooked)
Protein Variations
- Beef Stir Fry: Use flank steak or sirloin, sliced thin against the grain
- Shrimp Stir Fry: Use large shrimp, cook for 2-3 minutes total
- Tofu Stir Fry: Use extra-firm tofu, cubed and pan-fried until golden
- Mixed Protein: Combine chicken with shrimp or beef
Sauce Variations
Teriyaki Style
- Replace oyster and hoisin sauce with 3 tablespoons teriyaki sauce
Garlic Black Bean
- Add 2 tablespoons black bean sauce and extra garlic
Sweet and Sour
- Add 2 tablespoons rice vinegar and 1 tablespoon ketchup
Spicy Szechuan
- Add 1 tablespoon chili garlic sauce and Szechuan peppercorns
Make-Ahead Tips
- Prep vegetables: Cut all vegetables up to 1 day ahead and store in refrigerator
- Marinate chicken: Can marinate chicken up to 4 hours ahead
- Mix sauce: Sauce can be prepared up to 3 days ahead and refrigerated
Serving Suggestions
- Over rice: Jasmine rice, brown rice, or cauliflower rice
- Over noodles: Lo mein noodles, rice noodles, or zucchini noodles
- With wraps: Serve in lettuce cups or flour tortillas
- As salad: Over mixed greens for a lighter option
Storage and Leftovers
- Refrigerate leftovers for up to 3 days
- Reheat in a skillet over medium heat, adding a splash of broth if needed
- Best fresh: Vegetables lose their crispness when reheated, so best enjoyed immediately
- Freeze for up to 2 months, though texture of vegetables will change
