Description
This chicken with mixed vegetable stir fry is a quick, colorful, and healthy one-pan meal packed with crisp-tender veggies, juicy chicken, and a savory stir fry sauce. Ready in 30 minutes, it’s fresher and faster than takeout—perfect for weeknights!
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- 2 cups broccoli florets
- 1–2 bell peppers (any color), sliced
- 1 large carrot, sliced thin
- 1 cup snow peas
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce (plus more for sauce)
- 1 tablespoon oyster sauce or hoisin sauce
- 1 tablespoon cornstarch (divided)
- 1/4 cup chicken broth or water
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- Cooked rice or noodles, for serving
Instructions
- Toss sliced chicken with 1 tablespoon soy sauce, 1/2 tablespoon cornstarch, and a dash of sesame oil. Set aside.
- Chop all vegetables into bite-sized pieces and have them ready.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken to the pan and cook until browned and cooked through, then remove and set aside.
- In the same pan, sauté garlic and ginger until fragrant.
- Add harder veggies like carrots and broccoli first. Cook for 2–3 minutes.
- Add bell peppers, onions, and snow peas. Stir-fry until veggies are crisp-tender.
- In a small bowl, whisk together soy sauce, oyster sauce, remaining cornstarch, and chicken broth.
- Return chicken to the pan, pour in the sauce, and stir to combine.
- Cook for another 2–3 minutes until the sauce thickens and coats everything evenly.
- Serve hot over rice or noodles.
Notes
- Add sriracha or red pepper flakes for a spicy version.
- Swap in shrimp, beef, or tofu for a protein variation.
- Use frozen veggies if needed—just thaw and drain them first.
- Teriyaki sauce can be used for a sweeter twist.
- To make gluten-free, use tamari or gluten-free soy sauce and check sauce labels.
