Dinner · Asian-inspired

Easy Chicken Stir Fry

Name: Easy Chicken Stir Fry
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Asian-inspired
Ingredients: 1.25 lb (570 g) boneless, skinless chicken breast, sliced thin against the grain; 3 tablespoons neutral oil, divided; 1 head broccoli, cut into small florets (about 3 cups); 2 carrots, thinly sliced on a diagonal; 1 red bell pepper, sliced; 1 cup snap peas; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; For the sauce: 1/3 cup low-sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 tablespoon cornstarch, 1/3 cup water; 2 spring onions, sliced; 1 teaspoon sesame seeds; Cooked rice, to serve

Crisp-tender vegetables and chicken in a quick soy-ginger sauce.

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A stir fry is fast cooking, which means the actual cooking is the shortest part of the process. Everything should be chopped, the sauce mixed and the rice already steaming before the pan gets hot, because once it does you have about six minutes of constant motion. Chicken goes in first and comes out slightly underdone, the hard vegetables follow, then the soft ones, and everything returns to the pan with a soy-ginger sauce that thickens on contact. Done properly you get vegetables that still snap and chicken that is juicy rather than grey. It is faster than delivery and considerably cheaper.

❤️ Why You'll Love This Recipe

On the table in 22 minutes, including the sauce.
Uses whatever vegetables are in the refrigerator.
One pan, high heat, minimal fuss.
The sauce recipe is a template you can use for any stir fry.

📋 Recipe Details

Prep Time: 10 min
Cook Time: 12 min
Total Time: 22 min
Servings: 4
Difficulty: Easy

🧄 Ingredients

4 servings

1.25 lb (570 g) boneless, skinless chicken breast, sliced thin against the grain
3 tablespoons neutral oil, divided
1 head broccoli, cut into small florets (about 3 cups)
2 carrots, thinly sliced on a diagonal
1 red bell pepper, sliced
1 cup snap peas
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
For the sauce: 1/3 cup low-sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 tablespoon cornstarch, 1/3 cup water
2 spring onions, sliced
1 teaspoon sesame seeds
Cooked rice, to serve

👨‍🍳 Step-by-Step Instructions

1
Whisk all the sauce ingredients together in a bowl until the cornstarch is fully dissolved. Set aside near the stove.
2
Prepare and arrange all the vegetables and the chicken within reach — stir frying leaves no time for chopping.
3
Heat 1.5 tablespoons of the oil in a large wok or skillet over high heat until shimmering.
4
Add half the chicken in a single layer, cook undisturbed 90 seconds, then stir for another 90 seconds. Remove to a plate and repeat with the second batch.
5
Add the remaining oil, then the broccoli and carrots. Stir fry for 3 minutes.
6
Add the bell pepper and snap peas and stir fry for 2 minutes more, until everything is crisp-tender.
7
Push the vegetables to the side, add the garlic and ginger to the centre and cook for 30 seconds.
8
Return the chicken to the pan, pour in the sauce and toss constantly for 1 to 2 minutes until glossy and thickened, and the chicken reaches 165°F (74°C) internally.
9
Top with spring onions and sesame seeds and serve over rice.

💡 Cooking Tips

Have everything prepped before the pan is hot. This is not a recipe you can chop your way through.
High heat and small batches are what keep vegetables crisp.
Slice chicken thinly against the grain so it cooks in 3 minutes.
Whisk the sauce again just before pouring; cornstarch settles quickly.

🔄 Ingredient Substitutions

Beef, shrimp, pork or firm tofu all work with adjusted cooking times.
Use mushroom stir-fry sauce instead of oyster sauce for a vegetarian option.
Any hardy vegetable works: green beans, bok choy, cabbage, baby corn, mushrooms.
Tamari plus a gluten-free oyster sauce makes the dish gluten-free.

🧊 How to Store

Refrigerate in an airtight container for up to 4 days. Store rice separately for better texture.

♨️ How to Reheat

Reheat in a hot skillet for 3 to 4 minutes, which keeps the vegetables from going limp, or microwave covered in 45-second bursts. Heat until steaming hot, 165°F (74°C).

❄️ Can I Freeze It?

It can be frozen for up to 2 months, but the vegetables lose their snap and become soft on thawing. If freezing, slightly undercook the vegetables and thaw overnight in the refrigerator before reheating quickly over high heat.

🥑 Nutrition Information

Per serving. These values are an estimate only and will vary with the exact ingredients and brands you use.

Calories: 455 kcal
Protein: 40 g
Carbs: 30 g
Fat: 18 g
Sodium: 1040 mg

❓ Frequently Asked Questions

Do I need a wok?

No. A large heavy skillet works, provided you cook in batches and keep the heat high.

Why are my vegetables soggy?

Too many in the pan at once, or heat that is too low. Both cause steaming instead of searing.

Can I prep this ahead?

Yes. Slice the chicken and vegetables and mix the sauce up to a day ahead; the cooking takes six minutes.

💭 Final Thoughts

Prep everything first, keep the heat high, and a stir fry becomes the fastest hot dinner in your repertoire. The sauce ratio here works with any protein you have.

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