Description
Whipping up Chicken Stir Fry takes less than 30 minutes and delivers a quick, flavor-packed meal that’ll satisfy your dinner cravings. Tender chicken, crisp veggies, and a savory sauce come together effortlessly in one skillet for a delicious weeknight dinner solution.
Ingredients
Scale
Protein:
- 1 pound chicken breast or thighs
Vegetables:
- 1 large bell pepper
- 1 medium onion
- 1 cup broccoli florets
- 1 carrot
- 2 cloves garlic
- 1 tablespoon ginger
- Green onions
Sauce and Seasonings:
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil or sesame oil
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar or mirin (optional)
- Salt
- Pepper
Serving:
- Cooked rice or noodles
Instructions
- Chop your chicken into bite-sized pieces. Mix 2 tablespoons soy sauce and 1 tablespoon cornstarch with the chicken in a medium bowl. Let the mixture marinate for 15 minutes at room temperature.
- Heat a large wok over medium-high heat. Pour 2 tablespoons vegetable oil into the pan and swirl to coat the surface completely.
- Carefully add marinated chicken pieces to the hot wok. Spread them in a single layer without crowding. Cook undisturbed for 60 seconds, then stir-fry for 4-5 minutes until golden brown and internal temperature reaches 165°F.
- Transfer cooked chicken to a clean plate. Keep the chicken warm while preparing vegetables.
- Add diced bell pepper, onion, broccoli, and carrots to the same wok. Stir-fry for 3-4 minutes until vegetables are crisp-tender but still bright in color.
- Mince 2 garlic cloves and 1 tablespoon fresh ginger. Sprinkle them into the vegetable mixture and stir constantly for 1-2 minutes until their aroma fills your kitchen.
- Return chicken to the wok. Pour 2 tablespoons oyster sauce and 1 tablespoon rice vinegar over the contents. Toss everything together for 60-90 seconds to combine flavors thoroughly.
- Season with salt and pepper to taste. Garnish with thinly sliced green onions. Serve immediately over steamed rice or hot noodles.
Notes
- Marinate chicken for at least 10 minutes to ensure tender, flavorful meat that absorbs the soy sauce and cornstarch coating.
- Use a wok or wide skillet to give vegetables enough space to stir-fry quickly without steaming, maintaining their crisp texture and vibrant colors.
- Cut vegetables into similar-sized pieces so they cook evenly and look attractive on the plate, creating a balanced and professional-looking dish.
- For a gluten-free version, swap soy sauce with tamari and ensure oyster sauce is gluten-free, making this recipe adaptable for different dietary needs.
- Prep Time: 15 minutes
- Cook Time: 11-14 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 3 to 4
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg