I make this Easy Chicken & Vegetable Stir Fry on busy weeknights when I want something fast, healthy, and satisfying. Thinly sliced chicken and bright mixed vegetables cook in minutes with a simple soy-and-oyster sauce glaze. It’s the kind of dish that comes together in one hot skillet, is easy to customize, and leaves everyone asking for seconds.

If you like bold, quick stir-fries, try this twist on a favorite: Black Pepper Chicken Stir Fry for a peppery kick.

Why you’ll love this dish

This stir fry balances speed, flavor, and nutrition. It’s quick enough for a Monday night yet flexible enough to feed picky eaters or a hungry family. The high heat caramelizes the chicken for that restaurant-style sear, while the mixed vegetables stay tender-crisp so you get color, texture, and a good dose of vegetables.

“Simple pantry sauces, a hot pan, and the right technique turned one pan and 20 minutes into my go-to weeknight favorite.”

Reasons to try it include budget-friendly ingredients, fast prep, and easy swaps to make it gluten-free, spicy, or vegetarian.

The cooking process explained

This is what you’ll do at a glance:

Slice the chicken thin across the grain so it stays tender.
Prep all vegetables into similar-size pieces for even cooking.
Heat a wok/skillet until very hot, then sear the chicken quickly.
Push chicken aside, brown garlic and ginger for fragrance.
Stir-fry vegetables until tender-crisp, then add soy + oyster sauce.
Optionally thicken with a cornstarch slurry until the sauce is glossy.
Finish with salt and pepper and serve over rice or noodles.

This quick overview helps you set up mise en place and time the steps so nothing overcooks.

What you’ll need

1 lb chicken breast, thinly sliced (slice across the grain)
2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon oyster sauce (or hoisin for a vegetarian swap)
1 tablespoon vegetable oil (neutral oil with high smoke point)
2 cloves garlic, minced
1 teaspoon ginger, minced
Salt and pepper to taste
Cooked rice or noodles, for serving

Notes and substitutions:

Use chicken thighs if you prefer juicier meat—slice them thin too.
For gluten-free, swap soy sauce for tamari and use gluten-free oyster sauce or a tablespoon of mushroom soy.
Add a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) if you like a glossy, thicker sauce.

Step-by-step instructions

Slice the chicken thinly across the grain. This keeps the meat tender. Season lightly with salt and pepper.
Chop vegetables into even pieces so they cook at the same rate. Have garlic and ginger ready.
Heat a large skillet or wok over high heat until very hot. Add the vegetable oil and swirl to coat.
Add the chicken in a single layer. Let it sear without moving for 1–2 minutes, then stir and cook until golden and cooked through, about 5–7 minutes total. Chicken should reach 165°F (74°C).
Push the chicken to one side of the pan. Add minced garlic and ginger to the empty space. Stir for about 30–60 seconds until fragrant, watching so they don’t burn.
Add the mixed vegetables. Stir-fry for 3–4 minutes until they are bright and tender-crisp. Don’t overcook—snap peas and bell peppers should still have a bite.
Pour in 2 tablespoons soy sauce and 1 tablespoon oyster sauce. Stir to coat everything. If you want a thicker sauce, whisk a small cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and add it now. Simmer 30–60 seconds until the sauce is glossy.
Taste and adjust with salt and pepper. Serve immediately over hot cooked rice or noodles.

Best ways to enjoy it

Serve this stir fry over steamed jasmine rice, brown rice, or your favorite noodles. Garnish ideas:

Sprinkle toasted sesame seeds and sliced green onions.
Add a drizzle of toasted sesame oil for aroma.
Offer lime wedges or chili flakes at the table for people who want acidity or heat.
For sides, a simple cucumber salad or steamed dumplings complements it well.

Storage and reheating tips

Refrigerator: Cool to room temperature and refrigerate in an airtight container within 2 hours. Keeps 3–4 days.
Freezing: Freeze in a shallow airtight container for up to 3 months. Vegetables may soften after thawing.
Reheating: Gently reheat on the stovetop over medium heat with a splash of water or broth to loosen the sauce. Microwaving is fine—cover and stir halfway through. Ensure reheated chicken reaches 165°F.
Follow safe food handling: don’t leave cooked chicken at room temperature longer than two hours.

Pro chef tips

Dry the chicken with paper towels before slicing. Moisture prevents a proper sear.
Keep ingredients prepped and within reach—stir-frying moves fast.
Don’t overcrowd the pan; work in batches if needed. Crowding causes steaming, not searing.
Use a neutral oil with a high smoke point (canola, vegetable, grapeseed). Finish with a tiny drop of sesame oil for flavor, not for cooking.
If your sauce is thin, make a slurry: mix 1 tsp cornstarch with 1 tbsp cold water, stir into the pan, and simmer until thickened.

Try this variation for nuttier texture: Cashew Chicken Stir Fry with Peppers & Rice.

Creative twists

Spicy: Stir in 1–2 teaspoons Sriracha or fresh chilies.
Vegetarian: Swap chicken for firm tofu (press it first) or tempeh and use mushroom oyster sauce.
Pineapple-sweet: Add pineapple chunks and a splash of rice vinegar for a sweet-tangy glaze.
Peanut-style: Stir in 2 tablespoons peanut butter with the sauces for a creamy, nutty variant.
Regional spin: Swap oyster sauce for fish sauce and add Thai basil for Southeast Asian notes.
For a green-focused plate, pair techniques from this recipe with green beans like in this quick version: Chicken and Green Bean Stir Fry.

Helpful answers

Q: How long does this take from start to finish?
A: About 20–30 minutes total if your vegetables are prepped. Active cook time is roughly 10–12 minutes.

Q: Can I use chicken thighs instead of breast?
A: Yes. Thighs stay juicier and can handle a bit more cooking. Slice them thin for even cooking and similar timing.

Q: How do I thicken the sauce without changing flavor?
A: Use a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water). Add it at the end and simmer 30–60 seconds until glossy.

Q: Is it safe to freeze the cooked stir fry?
A: Yes. Freeze in airtight containers up to 3 months. Expect softer vegetables after thawing; reheat gently.

Q: Can I make this ahead for meal prep?
A: You can prep the chicken and chop vegetables up to a day ahead. For best texture, cook fresh when possible; otherwise, reheat quickly and add a fresh handful of raw vegetables to revive crunch.

Conclusion

If you want more ideas or alternate takes on the classic weeknight stir-fry, this Easy Chicken Stir Fry Recipe – Mom On Timeout and this Easy Chicken Stir Fry Recipe for Busy Nights – Eating on a Dime offer helpful variations and step-by-step photos to inspire your next dinner.