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Chicken Stir Fry With Vegetables Recipe - 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 breasts or thighs, thinly sliced
  • Vegetables: 1 red bell pepper (sliced), 1 cup broccoli florets, 1 medium carrot (thinly sliced), 1 small zucchini (half-moons), 1 cup sugar snap peas or snow peas, 1 small yellow onion (sliced), 2–3 green onions (sliced, for garnish)
  • Aromatics: 3 cloves garlic (minced), 1 tablespoon fresh ginger (minced or grated)
  • Oil: 2–3 tablespoons neutral oil (canola, avocado, or peanut oil)
  • For the Marinade/Sauce Base: 1/3 cup low-sodium soy sauce
  • 2 tablespoons oyster sauce (or hoisin for sweeter flavor)
  • 1 tablespoon rice vinegar or lime juice
  • 1–2 tablespoons honey or brown sugar (to taste)
  • 1 tablespoon cornstarch
  • 1/2 cup chicken broth or water
  • 1 teaspoon toasted sesame oil
  • Optional heat: 1/2–1 teaspoon red pepper flakes or 1 teaspoon chili-garlic sauce
  • To Serve: Cooked rice or noodles, sesame seeds, extra lime wedges
  • Optional: 1 tablespoon Shaoxing wine or dry sherry for extra depth

Method
 

  1. Prep the chicken. Slice chicken thinly against the grain so it cooks fast and stays tender. Pat dry with paper towels to help it sear.
  2. Make the sauce. In a bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, cornstarch, broth, sesame oil, and optional chili. Taste and adjust sweetness or saltiness. It should be savory with a gentle sweetness.
  3. Marinate quickly. Toss half of the sauce with the sliced chicken and let it sit for 10–15 minutes while you prep vegetables. Reserve the other half for cooking.
  4. Prep the vegetables. Slice everything into bite-size pieces. Keep firmer veggies (broccoli, carrot) separate from softer ones (zucchini, peas, bell pepper) for staggered cooking.
  5. Preheat your pan. Heat a large wok or wide skillet over medium-high to high heat until very hot. Add 1 tablespoon oil and swirl to coat.
  6. Sear the chicken in batches. Add half the chicken in a single layer. Let it sear 1–2 minutes before stirring, then cook until just cooked through, 3–4 minutes total. Transfer to a plate. Repeat with remaining chicken, adding oil as needed.
  7. Cook the aromatics. Add a little more oil if the pan looks dry. Add garlic and ginger. Stir for 20–30 seconds until fragrant, not browned.
  8. Stir fry the veggies in stages. Add broccoli, carrot, and onion first. Stir fry 2–3 minutes. Then add bell pepper, zucchini, and snap peas. Cook another 2–3 minutes until crisp-tender. You want some bite left.
  9. Combine and sauce. Return chicken to the pan with any juices. Stir the reserved sauce (cornstarch settles) and pour it in. Toss for 1–2 minutes until the sauce thickens and coats everything.
  10. Finish and serve. Turn off heat. Add green onions and a squeeze of lime if using. Taste and adjust with a splash of soy for salt, vinegar for brightness, or honey for sweetness. Serve over hot rice or noodles. Garnish with sesame seeds.