Description
This Easy Chicken Stir Fry is a quick, flavorful dinner with tender chicken, crisp veggies, and a savory sauce that comes together in 30 minutes.
Ingredients
Scale
- 2 cloves garlic, minced
- Salt & pepper to taste
- 2 tbsp vegetable oil (divided)
- 1 lb (450 g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 cups mixed vegetables (broccoli, bell peppers, carrots, snap peas, etc.)
- 1 tsp fresh ginger, grated (optional)
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce (optional)
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar or apple cider vinegar
- 1/2 cup chicken broth or water
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Instructions
- Whisk together all sauce ingredients in a small bowl and set aside.
- Heat 1 tbsp oil in a large skillet or wok. Season chicken with salt and pepper, then cook until golden and cooked through. Remove from pan.
- Add remaining oil. Stir fry the vegetables for 3–4 minutes until crisp-tender. Add garlic and ginger; cook for 30 seconds.
- Return chicken to the pan. Pour in the sauce and bring to a simmer.
- Add the cornstarch slurry and cook 1–2 minutes until the sauce thickens and coats the chicken and vegetables.
- Serve hot over rice or noodles. Garnish with green onions or sesame seeds if desired.
Notes
- Add chili garlic sauce or sriracha to the sauce for a spicy version.
- Use pre-cut veggie mixes to save time.
- Substitute shrimp, beef, or tofu for the chicken if desired.
- Perfect for meal prep—store sauce separately for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: easy chicken stir fry, quick dinner recipe, stir fry with vegetables, healthy stir fry, chicken stir fry sauce