Chicken Veggie Stir Fry (Printable)
Tender chicken and crisp veggies cooked quickly in a savory sauce for a healthy, flavorful meal.
# What You'll Need:
→ Proteins
01 - 1 lb boneless, skinless chicken breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 3.5 oz sugar snap peas, trimmed
06 - 1 small broccoli crown, cut into florets
07 - 2 spring onions, sliced
08 - 2 cloves garlic, minced
09 - 1 tsp fresh ginger, grated
→ Sauce
10 - 3 tbsp low sodium soy sauce
11 - 1 tbsp oyster sauce
12 - 1 tbsp honey
13 - 1 tbsp rice vinegar
14 - 1 tsp sesame oil
15 - 2 tbsp water
16 - 1 tsp cornstarch
→ Cooking
17 - 2 tbsp vegetable oil (canola or sunflower)
→ Garnish
18 - 1 tbsp toasted sesame seeds (optional)
# How to Make It:
01 - Whisk together soy sauce, oyster sauce, honey, rice vinegar, sesame oil, water, and cornstarch in a small bowl. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add chicken slices and cook for 4 to 5 minutes until golden and cooked through. Remove from pan and set aside.
03 - Add remaining oil to the wok. Stir-fry garlic and ginger for 30 seconds until fragrant.
04 - Add bell peppers, carrot, sugar snap peas, and broccoli florets. Stir-fry for 3 to 4 minutes until vegetables are crisp-tender.
05 - Return chicken to the wok. Pour in the prepared sauce and toss to coat. Stir-fry for 2 to 3 minutes until sauce thickens and evenly coats the ingredients.
06 - Remove from heat. Sprinkle with sliced spring onions and toasted sesame seeds if desired. Serve immediately over steamed rice or noodles.
# Expert Advice:
01 -
- Dinner is ready in 30 minutes flat, which means you can eat before dark on a weeknight.
- The sauce is a perfect balance of sweet, salty, and tangy—it's the kind of thing you'll want to drizzle on everything.
- Packed with protein and vegetables but tastes indulgent enough that you won't feel like you're eating what's technically healthy food.
- It's genuinely forgiving; slight variations in timing don't ruin it like they do with more fussy dishes.
02 -
- Don't add the sauce too early or the cornstarch will seize up before everything is cooked. The chicken and vegetables need to be nearly done before the sauce goes in.
- High heat is your friend here—a hot wok means things cook fast and vegetables stay crisp instead of turning into mush.
- If your sauce looks too thick when it goes in, add another tablespoon of water. If it's too thin at the end, just let it simmer for another minute and it'll thicken up.
03 -
- Mise en place—having everything prepped and arranged before you start cooking—is the only thing standing between organized cooking and chaos with a wok. Once you start cooking, there's no time to slice vegetables.
- If your sauce breaks or gets lumpy, strain it through a fine sieve and start over. It's fast enough that it's worth doing rather than ending up with cornstarch chunks in your dinner.