Pin 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 for a busy weeknight and was amazed by how easy and satisfying it was. The fresh vegetables and aromatic sauce make it a staple in our family dinners!
Ingredients
- Protein: 500 g (1 lb) boneless, skinless chicken breast or thighs, cut into bite-sized strips
- Vegetables: 1 red bell pepper, sliced, 1 yellow bell pepper, sliced, 1 medium carrot, julienned, 150 g (1 cup) broccoli florets, 100 g (1 cup) snap peas, trimmed, 2 spring onions, sliced, 2 cloves garlic, minced, 1 thumb-sized piece ginger, peeled and grated
- Sauce: 4 tbsp soy sauce, 2 tbsp oyster sauce (or vegetarian alternative), 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp cornstarch, 2 tsp brown sugar, 2 tbsp water
- For Serving: 250 g (1 1/4 cups) uncooked jasmine or basmati rice, 1 tbsp toasted sesame seeds (optional), Fresh cilantro or scallions, chopped (optional)
Instructions
- Cook Rice:
- Cook the rice according to package instructions. Fluff and keep warm.
- Make 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 the chicken and stir-fry until just cooked through and lightly golden, about 4 minutes. Remove chicken and set aside.
- Cook 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 Chicken & Sauce:
- Return chicken to the pan. Pour in the sauce and toss everything together. Cook for 2 minutes until the sauce thickens and coats the chicken and veggies.
- Finish & Serve:
- Stir in the spring onions, adjust seasoning as needed. Serve hot over steamed rice. Garnish with sesame seeds and fresh herbs if desired.
Pin My kids love helping chop the veggies for this meal. It is always a hit at family gatherings because everyone can add their favorite toppings and enjoy together!
Required Tools
Wok or large skillet, saucepan for rice, sharp knife, cutting board, mixing bowls, whisk or fork.
Allergen Information
Contains soy (soy sauce), shellfish (if using oyster sauce), sesame. For gluten-free: use alternatives as described above.
Nutritional Information
Calories: 425, Total Fat: 8 g, Carbohydrates: 53 g, Protein: 33 g per serving.
Pin This colorful stir-fry is delicious with a sprinkle of sesame seeds and fresh herbs. Enjoy a wholesome meal that is fast and full of flavor!
Recipe Questions
- → What type of chicken works best for this dish?
Boneless, skinless chicken breast or thighs cut into bite-sized strips are ideal for quick, even cooking and tender texture.
- → Can I substitute the vegetables in this stir-fry?
Yes, feel free to swap in quick-cooking vegetables like zucchini, mushrooms, or snow peas depending on what you have on hand.
- → How do I keep the vegetables crisp-tender?
Stir-fry vegetables over medium-high heat for just a few minutes until they turn vibrant and remain slightly crisp.
- → What rice varieties are recommended for serving?
Jasmine or basmati rice both work well as they cook fluffy and complement the stir-fry flavors.
- → How can I adjust the sauce for gluten-free needs?
Use tamari or gluten-free soy sauce and a gluten-free oyster sauce alternative to keep the dish gluten-free.