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 first made this stir-fry on a weeknight when I was craving something satisfying yet healthy, and it quickly became a favorite for its speed and flavor.
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.
- Prepare 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 4–5 minutes. Remove chicken and set aside.
- Stir-Fry Vegetables:
- In the same pan, add a bit more oil if needed. Add garlic, ginger, and all vegetables except spring onions. Stir-fry for 3–4 minutes until vegetables are vibrant and crisp-tender.
- Combine and Sauce:
- Return chicken to the pan. Pour in the sauce and toss everything together. Cook for 2–3 minutes until the sauce thickens and coats the chicken and veggies.
- Finish:
- Stir in the spring onions, adjust seasoning as needed. Serve hot over steamed rice. Garnish with sesame seeds and fresh herbs if desired.
Save to Pinterest This dish is always a hit at our family dinner table, especially when sharing stories from our week over big, colorful bowls.
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 tamari or gluten-free soy sauce and gluten-free oyster sauce alternative. Always check ingredient labels.
Nutritional Information
Calories: 425, Total Fat: 8 g, Carbohydrates: 53 g, Protein: 33 g per serving
Save to Pinterest Enjoy your chicken stir-fry piping hot for the best texture. Leftovers reheat beautifully for next-day lunches!
Recipe FAQs
- → What type of chicken is best for this dish?
Boneless, skinless chicken breast or thighs trimmed and sliced into bite-sized pieces work well, providing tender and even cooking.
- → Can I substitute the vegetables?
Yes, quick-cooking veggies like zucchini, mushrooms, or snow peas can replace or complement the bell peppers, broccoli, and carrots.
- → How do I prevent the chicken from overcooking?
Cook the chicken in batches over medium-high heat until just golden and no longer pink inside to maintain juiciness.
- → What rice varieties suit this dish best?
Jasmine or basmati rice, steamed until fluffy, are excellent choices due to their fragrant aroma and light texture.
- → How is the sauce thickened?
A small amount of cornstarch mixed into the sauce helps it thicken when heated, coating the chicken and vegetables evenly.
- → Are there any allergen considerations?
This preparation contains soy and sesame; oyster sauce may contain shellfish. Gluten-free alternatives are available for sensitive diets.