Easy Chicken & Vegetable Stir Fry
A quick and healthy stir fry featuring tender chicken and vibrant mixed vegetables, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb chicken breast, thinly sliced Slice across the grain for tenderness.
- 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas) Chop into similar-size pieces for even cooking.
- 2 tablespoons soy sauce Use tamari for gluten-free.
- 1 tablespoon oyster sauce Use hoisin for a vegetarian alternative.
- 1 tablespoon vegetable oil Neutral oil with a high smoke point.
- 2 cloves garlic, minced Add for flavor.
- 1 teaspoon ginger, minced Adds fragrance.
- Salt and pepper to taste
- Cooked rice or noodles, for serving Serve with your choice of grains.
Instructions
Preparation
- Slice the chicken thinly across the grain and season lightly with salt and pepper.
- Chop vegetables into even pieces to ensure they cook at the same rate.
Cooking
- 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 and let it sear without moving for 1–2 minutes, then stir and cook for a total of about 5–7 minutes until golden and cooked through.
- Push the chicken to one side and add minced garlic and ginger to the empty space. Stir for about 30–60 seconds until fragrant.
- Add the mixed vegetables and stir-fry for 3–4 minutes until bright and tender-crisp.
- Pour in soy sauce and oyster sauce, then stir to coat everything. If desired, add a cornstarch slurry to thicken the sauce.
- Taste and adjust seasoning with salt and pepper, then serve immediately over rice or noodles.
Notes
For gluten-free, swap soy sauce for tamari and use gluten-free oyster sauce. Optionally add a cornstarch slurry for a thicker sauce. Serve garnished with toasted sesame seeds and green onions.