The Chicken Stir-Fry is a classic quick meal that brings together tender chicken, crisp vegetables, and a flavorful sauce in just minutes. It’s colorful, satisfying, and easy to make with ingredients you likely already have in your kitchen. Perfect for busy weeknights, this dish delivers that delicious takeout-style taste without leaving home.
Ingredients
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1 lb (450 g) boneless, skinless chicken breast or thighs, thinly sliced
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2 tbsp soy sauce
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1 tbsp oyster sauce
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1 tbsp hoisin sauce
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1 tbsp cornstarch
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1 tbsp rice vinegar or lemon juice
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1 tbsp brown sugar or honey
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2 tbsp vegetable or sesame oil (divided)
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2 cloves garlic, minced
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1 tsp grated ginger
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1 small onion, sliced
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1 red bell pepper, sliced
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1 cup broccoli florets
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1 carrot, thinly sliced
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¼ cup water or chicken broth
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Green onions and sesame seeds, for garnish
Cooking Time
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Prep time: 15 minutes
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Cook time: 10 minutes
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Total time: 25 minutes
Serving
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Serves 3 to 4
Instructions
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Marinate the Chicken:
In a bowl, mix soy sauce, cornstarch, and 1 tablespoon of oil. Add the sliced chicken, toss well, and let sit for 10 minutes while you prep the vegetables. -
Make the Sauce:
In a small bowl, combine oyster sauce, hoisin sauce, rice vinegar, brown sugar, and water or broth. Stir well and set aside. -
Cook the Chicken:
Heat 1 tablespoon of oil in a large pan or wok over high heat. Add the chicken in a single layer and stir-fry for 3–4 minutes until cooked through. Remove from the pan and set aside. -
Cook the Vegetables:
In the same pan, add a little more oil if needed. Add garlic, ginger, onion, bell pepper, broccoli, and carrot. Stir-fry for 3–4 minutes until vegetables are crisp-tender. -
Combine Everything:
Return the chicken to the pan. Pour in the sauce and stir well to coat. Let it cook for another 1–2 minutes until the sauce thickens slightly and everything is glossy. -
Serve:
Garnish with chopped green onions and sesame seeds. Serve hot over steamed rice or noodles.
Nutrition (per serving)
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Calories: 310
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Protein: 29g
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Fat: 12g
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Carbohydrates: 22g
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Sugar: 8g
Tips
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Slice the chicken thinly for faster, even cooking.
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Use whatever vegetables you have — snow peas, mushrooms, or baby corn all work great.
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Don’t overcrowd the pan; cook in batches if needed to keep the stir-fry crisp, not soggy.
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Add a pinch of chili flakes or sriracha for heat.
The Chicken Stir-Fry is quick, balanced, and full of flavor — a go-to dish that turns simple ingredients into a fresh, colorful, and satisfying meal in no time.
