This Easy Chicken Stir Fry is my go-to when I need dinner on the table fast. It's packed with colorful veggies and tender chicken, all tossed in a savory-sweet sauce that clings to every bite. Whether you're a stir-fry pro or a newbie, this recipe is forgiving and endlessly adaptable.
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I love that it comes together in just 20 minutes, making it perfect for busy weeknights. You can use whatever vegetables you have on hand, and the sauce is simple to whisk together. Plus, it's a one-pan wonder, so cleanup is a breeze.
So fire up your wok (or a large skillet) and let's get cooking! This dish is sure to become a family favorite.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) boneless, skinless chicken breast, thinly sliced
Thin slices cook quickly and stay tender. You can substitute with chicken thighs, beef sirloin, or extra-firm tofu.
2 tablespoons (30ml) soy sauce
Use low-sodium if you prefer. Tamari or coconut aminos work for gluten-free.
1 tablespoon (15ml) oyster sauce
Adds a savory depth. For a vegetarian version, use mushroom oyster sauce or hoisin.
1 tablespoon (15g) brown sugar
Balances saltiness. Substitute with honey or maple syrup.
2 cloves garlic, minced
Fresh garlic is best. Pre-minced works in a pinch.
1 teaspoon grated fresh ginger
Adds warmth. Ground ginger (1/2 tsp) can be used if needed.
2 tablespoons (30ml) vegetable oil, divided
High smoke point oil like canola or peanut oil is ideal.
1 red bell pepper, sliced
Adds color and crunch. Any color bell pepper works.
1 cup (70g) broccoli florets
Use fresh or frozen. If frozen, no need to thaw.
1 medium carrot, julienned
Adds sweetness and texture. You can use a peeler to make ribbons.
1/2 cup (75g) snow peas
Crisp and sweet. Green beans or sugar snap peas are great alternatives.
2 green onions, sliced, for garnish
Adds a fresh, mild onion flavor. Chives work too.
Tips & Tricks
- Prep all ingredients before you start cooking – stir-frying goes fast.
- Cut meat and veggies into similar-sized pieces for even cooking.
- Don't overcrowd the pan – cook in batches if needed to get a good sear.
Pro Tips
Step-by-Step Instructions
1. Whisk the sauce
In a small bowl, combine soy sauce, oyster sauce, brown sugar, garlic, and ginger. Set aside.
2. Heat the wok
Place a wok or large skillet over high heat. Add 1 tablespoon of oil and swirl to coat. Heat until the oil shimmers, about 30 seconds.
3. Cook the chicken
Add chicken in a single layer. Cook without stirring for 1-2 minutes until golden brown on one side, then stir-fry for 3-4 minutes until cooked through (internal temperature 165°F/74°C). Remove to a plate.
4. Stir-fry the vegetables
Add the remaining 1 tablespoon oil to the wok. Add bell pepper, broccoli, carrot, and snow peas. Stir-fry for 3-4 minutes until crisp-tender and bright in color.
5. Combine and sauce
Return chicken to the wok. Pour the sauce over everything. Toss to coat and cook for 1-2 minutes until the sauce thickens slightly and everything is well-coated.
6. Garnish and serve
Sprinkle with green onions and serve hot over rice or noodles if desired.
Delicious Variations
Make it spicy
add 1-2 teaspoons of sriracha or red pepper flakes to the sauce.
Add nuts
toss in 1/4 cup of roasted cashews or peanuts for crunch.
Go vegetarian
replace chicken with 1 block of extra-firm tofu, cubed and pan-fried until crispy.
How to Store Stir Fry
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat in a hot wok or skillet over medium-high heat for 2-3 minutes until heated through, or microwave in 30-second bursts.
Frequently Asked Questions
Q: What vegetables are best for stir fry?
Broccoli, bell peppers, carrots, snow peas, and snap peas are classic choices. You can also use mushrooms, zucchini, or bok choy. Just make sure to cut them into similar sizes for even cooking.
Q: Can I use frozen vegetables?
Yes, frozen vegetables work well. Add them straight from the freezer – no need to thaw – and cook a minute or two longer to ensure they are heated through.
Q: How do I make stir fry sauce without oyster sauce?
You can substitute oyster sauce with hoisin sauce, teriyaki sauce, or a mix of soy sauce and a little sugar. For a vegetarian option, use mushroom oyster sauce.
Q: Why is my stir fry watery?
Watery stir fry usually happens when the pan isn't hot enough, or you overcrowd it. This causes the food to steam instead of sear. Also, make sure to drain any excess liquid from washed vegetables before cooking.
Try this easy stir fry tonight – it's a perfect way to use up leftover veggies. I'd love to hear how it turns out for you!
Stir Fry
Easy Chicken Stir Fry: juicy chicken, crisp veggies, and a savory garlic-ginger sauce, ready in 20 minutes for a quick, healthy weeknight meal.
🧂 Ingredients
- 1 lb (450g) boneless, skinless chicken breast, thinly sliced
- 2 tablespoons (30ml) soy sauce
- 1 tablespoon (15ml) oyster sauce
- 1 tablespoon (15g) brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons (30ml) vegetable oil, divided
- 1 red bell pepper, sliced
- 1 cup (70g) broccoli florets
- 1 medium carrot, julienned
- 1/2 cup (75g) snow peas
- 2 green onions, sliced, for garnish
📋 Instructions
- 1Whisk the sauce — In a small bowl, combine soy sauce, oyster sauce, brown sugar, garlic, and ginger. Set aside.
- 2Heat the wok — Place a wok or large skillet over high heat. Add 1 tablespoon of oil and swirl to coat. Heat until the oil shimmers, about 30 seconds.
- 3Cook the chicken — Add chicken in a single layer. Cook without stirring for 1-2 minutes until golden brown on one side, then stir-fry for 3-4 minutes until cooked through (internal temperature 165°F/74°C). Remove to a plate.
- 4Stir-fry the vegetables — Add the remaining 1 tablespoon oil to the wok. Add bell pepper, broccoli, carrot, and snow peas. Stir-fry for 3-4 minutes until crisp-tender and bright in color.
- 5Combine and sauce — Return chicken to the wok. Pour the sauce over everything. Toss to coat and cook for 1-2 minutes until the sauce thickens slightly and everything is well-coated.
- 6Garnish and serve — Sprinkle with green onions and serve hot over rice or noodles if desired.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes that fit into busy routines. She shares practical tips from her own journey of reducing waste at home and in the community.
