Here’s a quick and versatile chicken stir fry recipe that’s colorful, flavorful, and perfect for a weeknight dinner.
Ingredients (serves 3–4)
- 1 lb (450 g) boneless, skinless chicken breast or thighs, thinly sliced
- 2–3 cups mixed vegetables (broccoli, bell peppers, carrots, snap peas, mushrooms)
- 2–3 cloves garlic, minced
- 1 tbsp fresh ginger, minced (optional)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (optional for extra flavor)
- 1 tbsp hoisin sauce or honey (optional)
- 1 tbsp sesame oil or vegetable oil for cooking
- 1 tsp cornstarch mixed with 2 tbsp water (optional, for thicker sauce)
- Cooked rice or noodles, for serving
- Sesame seeds and green onions, for garnish
Instructions
- Prep the chicken
- Slice the chicken thinly for quick cooking. Season lightly with salt and pepper.
- Cook the chicken
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Stir-fry chicken until cooked through and lightly browned, about 4–5 minutes. Remove and set aside.
- Cook the vegetables
- In the same skillet, add garlic, ginger, and vegetables. Stir-fry for 3–5 minutes until tender-crisp.
- Combine and sauce
- Return chicken to the skillet. Add soy sauce, oyster sauce, and hoisin or honey.
- Stir well to coat everything. If you want a thicker sauce, add the cornstarch slurry and cook for 1–2 minutes until thickened.
- Serve
- Serve hot over rice or noodles. Garnish with sesame seeds and sliced green onions.
✅ Tips:
- Use whatever vegetables you have on hand; bell peppers, zucchini, or baby corn work well.
- For extra flavor, marinate chicken in 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp cornstarch for 15–30 minutes before cooking.
- Add chili flakes or sriracha for a spicy kick.
I can also give a one-pan stir fry version that’s even faster and great for busy nights.
Do you want that simplified version?
