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Quick 20-Minute Chicken and Veggie Stir Fry - Fast, Fresh, and Flavorful

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) boneless, skinless chicken breast, thinly sliced
  • 1 tablespoon cornstarch (for coating the chicken)
  • 1 tablespoon soy sauce (for marinating the chicken)
  • 2 tablespoons neutral oil (such as avocado, canola, or peanut oil), divided
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 medium carrot, thinly sliced
  • 1 small zucchini, sliced into half-moons
  • 1 cup sugar snap peas or snow peas
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 2 green onions, sliced (white and green parts separated)
  • 3 tablespoons soy sauce (use low-sodium if preferred)
  • 1 tablespoon oyster sauce (optional but recommended)
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes or a squeeze of sriracha (optional)
  • 1/3 cup chicken broth or water
  • 2 teaspoons cornstarch (to thicken the sauce)

Method
 

  1. Prep the chicken: Thinly slice the chicken breast. Toss with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Set aside while you prep the vegetables.
  2. Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, red pepper flakes, chicken broth, and 2 teaspoons cornstarch. Set aside.
  3. Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
  4. Sear the chicken: Add chicken in a single layer. Cook 3–4 minutes, stirring once or twice, until just cooked through and lightly browned. Transfer to a plate.
  5. Stir-fry the veggies: Add the remaining 1 tablespoon oil to the pan. Add bell pepper, broccoli, carrot, zucchini, and snap peas. Stir-fry 3–4 minutes until crisp-tender.
  6. Add aromatics: Push veggies to the sides. Add garlic, ginger, and the white parts of the green onions to the center. Cook 30 seconds until fragrant.
  7. Combine and sauce: Return chicken to the pan. Give the sauce a quick stir (cornstarch settles), then pour it in. Toss everything for 1–2 minutes until the sauce thickens and coats the stir fry.
  8. Finish and serve: Turn off the heat. Sprinkle with the green parts of the onions and sesame seeds. Serve over warm rice or noodles with lime wedges if you like.