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Chicken Stir Fry With Vegetables - Fast, Fresh, and Flavorful

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breast or thighs, thinly sliced
  • Vegetables: 1 red bell pepper (sliced), 1 cup broccoli florets, 1 medium carrot (thinly sliced), 1 small yellow onion (sliced), 1 cup sugar snap peas or snow peas, 3–4 green onions (sliced)
  • Aromatics: 3 cloves garlic (minced), 1 tablespoon fresh ginger (minced)
  • Sauce: 1/3 cup low-sodium soy sauce or tamari, 2 tablespoons oyster sauce (optional but great), 1 tablespoon rice vinegar, 1–2 tablespoons honey or brown sugar, 1/2 cup low-sodium chicken broth or water
  • Thickener: 2 teaspoons cornstarch (mixed with 2 teaspoons water)
  • Cooking oil: 2–3 tablespoons neutral oil (canola, avocado, or peanut oil)
  • Heat (optional): 1/2–1 teaspoon red pepper flakes or 1 teaspoon chili-garlic sauce
  • Finishers: 1 teaspoon toasted sesame oil, sesame seeds for garnish, lime wedges (optional)
  • To serve: Steamed rice, noodles, or cauliflower rice

Method
 

  1. Prep the chicken. Slice the chicken into thin, bite-size strips against the grain. Pat dry with paper towels. This helps it sear instead of steam.
  2. Mix the sauce. In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, and chicken broth. In another small cup, stir the cornstarch with water to make a slurry. Keep both nearby.
  3. Prep the veggies. Slice the bell pepper, onion, and carrot thinly. Break the broccoli into small florets and trim the snap peas. Mince garlic and ginger. Have everything ready before you start cooking.
  4. Heat the pan. Set a large skillet or wok over medium-high to high heat. Add 1 tablespoon oil and let it get hot until it shimmers.
  5. Sear the chicken in batches. Add half the chicken in a single layer. Cook 2–3 minutes per side until lightly browned and just cooked through. Remove to a plate. Repeat with remaining chicken, adding more oil if needed.
  6. Stir-fry the aromatics. Add a splash of oil if the pan looks dry. Toss in garlic and ginger. Stir for 20–30 seconds until fragrant. Don’t let them burn.
  7. Cook the vegetables. Add the onion, carrot, and broccoli. Stir-fry 2–3 minutes. Add bell pepper and snap peas. Stir-fry another 2 minutes until crisp-tender. You want bright color and a bit of bite.
  8. Return the chicken. Add the chicken and any juices back into the pan. Pour in the sauce. Stir well to coat everything.
  9. Thicken the sauce. Give the cornstarch slurry a quick stir and drizzle it in while tossing. Cook 1–2 minutes until the sauce turns glossy and clings to the chicken and vegetables.
  10. Finish and season. Add red pepper flakes if you like heat and drizzle in the toasted sesame oil. Taste and adjust with a splash more soy for salt, honey for sweetness, or vinegar for brightness.
  11. Serve. Sprinkle with green onions and sesame seeds. Serve hot over rice or noodles, with lime wedges on the side if you want a fresh pop.