Save to Pinterest A vibrant, quick, and budget-friendly dish featuring tender chicken, colorful vegetables, and fluffy rice—all tossed in a savory stir-fry sauce.
I always turn to this recipe when I want a hearty, colorful meal that's ready in thirty minutes. Stir-frying is the method I use most often for getting a healthy dinner on the table fast.
Ingredients
- Chicken breast or thighs: 500 g (1 lb), boneless, skinless, 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
- Jasmine or basmati rice: 250 g (1 1/4 cups), uncooked
- Toasted sesame seeds: 1 tbsp, optional
- Fresh cilantro or scallions: chopped, optional
Instructions
- Cook the rice:
- Prepare the rice according to package instructions. Fluff and keep warm.
- Make the stir-fry sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, brown sugar, and water. Set aside.
- Stir-fry the 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.
- Stir-fry the 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 vibrant and crisp-tender.
- Combine chicken and sauce:
- Return the 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 vegetables.
- Finish and serve:
- Stir in spring onions, adjust seasoning as needed. Serve hot over steamed rice. Garnish with sesame seeds and fresh herbs if desired.
Save to Pinterest My family loves when the kitchen smells like ginger and garlic. Stir fry night is always popular, and everyone likes to pile their own bowl high with extra veggies.
Required Tools
Use a large wok or skillet for even cooking. A sharp knife and cutting board make prepping ingredients much easier.
Allergen Information
Contains soy (soy sauce), shellfish (if using oyster sauce), sesame. For gluten-free, use tamari or gluten-free soy sauce and a gluten-free oyster sauce alternative. Always check ingredient labels carefully.
Nutritional Information (per serving)
Calories: 425 Protein: 33 g Carbohydrates: 53 g Total Fat: 8 g
Save to Pinterest Serve this stir-fry piping hot for best flavor and texture. Enjoy every bite packed with protein, color, and satisfaction.
Recipe FAQs
- → What vegetables work best in this stir-fry?
Bright vegetables like bell peppers, carrot, broccoli, and snap peas add color and crunch. Feel free to swap or add zucchini, mushrooms, or snow peas based on availability.
- → Can I substitute the chicken with other proteins?
Yes, tofu or shrimp are great alternatives that pair well with the savory sauce and stir-fry technique.
- → How do I make the stir-fry sauce thicker?
The sauce thickens by cooking it a few minutes with cornstarch incorporated, which gives a glossy coating to the chicken and vegetables.
- → What type of rice suits this dish best?
Fluffy jasmine or basmati rice complements the stir-fry well, absorbing the savory sauce and providing a delicate texture.
- → Any tips for cooking the chicken evenly?
Cut chicken into similar-sized strips and cook over medium-high heat until just golden and cooked through to ensure tenderness.