Chicken Veggie Stir Fry

I started making this stir fry on autopilot after long shifts, mostly because everything could be prepped in one go and cooked before I got too tired to care. The sizzle when the garlic hits hot oil became my signal that dinner was actually happening. Over time, it stopped being just convenience and turned into something I genuinely looked forward to.

I made this for a friend who claimed she didnt like healthy food, and she went back for seconds without realizing it was packed with vegetables. She asked for the recipe before she left. That was the moment I knew this one had real staying power beyond my own kitchen.

Ingredients

• Boneless, skinless chicken breast: Slice it thin so it cooks fast and stays tender, not rubbery.
• Red and yellow bell peppers: They add sweetness and color, and they hold up better than softer vegetables when you crank the heat.
• Carrot: Julienne it so it cooks at the same rate as everything else, no crunchy surprises.
• Broccoli florets: Break them into small, even pieces so they char a little without staying raw inside.
• Snap peas: Trim the ends and toss them in whole for a satisfying snap in every bite.
• Spring onions: Save these for the end so they stay fresh and punchy instead of wilting into nothing.
• Garlic and ginger: Mince them fine and add them first to bloom their flavor without burning.
• Soy sauce: This is your salt and umami base, use tamari if youre avoiding gluten.
• Oyster sauce: It brings a deep, savory sweetness that soy sauce alone cant match.
• Sesame oil: A little goes a long way, it adds that toasty aroma you recognize from takeout.
• Cornstarch: This is what thickens the sauce so it coats instead of runs off.
• Chicken broth: It loosens the sauce just enough to bring everything together.
• Honey or brown sugar: Balances the salty and savory with a hint of sweetness.
• Vegetable oil: Use something with a high smoke point so you can get that real wok heat.
• Sesame seeds and fresh herbs: Optional, but they make it look like you tried harder than you did.

Instructions

Mix the sauce:

Whisk together soy sauce, oyster sauce, sesame oil, cornstarch, chicken broth, honey, and black pepper in a small bowl. Set it within reach so you can pour it in without scrambling later.

Sear the chicken:

Heat one tablespoon of oil in a wok over medium high heat until it shimmers. Add the chicken in a single layer and let it sear for three to four minutes, flipping halfway, until just cooked through and lightly golden.

Remove and rest:

Transfer the chicken to a plate and set aside. Dont worry if it looks a little undercooked, itll finish in the sauce.

Bloom the aromatics:

Add the remaining oil to the wok, then toss in the garlic and ginger. Stir for about thirty seconds until the kitchen smells amazing and they just start to color.

Stir fry the vegetables:

Add the bell peppers, carrot, broccoli, and snap peas all at once. Keep everything moving for three to four minutes until the edges char slightly but the vegetables still have bite.

Bring it together:

Return the chicken to the wok, pour in the sauce, and toss everything together. Cook for two to three minutes, stirring constantly, until the sauce thickens and clings to every piece.

Finish and serve:

Stir in the spring onions, kill the heat, and plate it up. Sprinkle with sesame seeds and herbs if youre feeling fancy.

Save

One night I made this for my brother, who usually survives on frozen pizza, and he actually asked if I could teach him how to make it. We ended up cooking it together the next weekend, and now he texts me photos every time he tries a new vegetable combination. Food has a way of doing that.

Serving Suggestions

This stir fry works best over steamed jasmine rice or brown rice if you want something heartier. I also like it with rice noodles when I want it to feel more like takeout. Sometimes I skip the starch entirely and just eat it straight from the wok with chopsticks.

Variations and Swaps

You can swap the chicken for firm tofu, shrimp, or even thinly sliced beef if thats what you have on hand. If you want more heat, toss in chili flakes or a sliced red chili with the garlic. Ive also made this with zucchini, mushrooms, and baby corn depending on what needed using up, and it worked every time.

Storage and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. Reheat in a hot skillet or wok instead of the microwave so the vegetables dont turn soggy. If the sauce thickened too much overnight, splash in a little water or broth while reheating.

• Let it cool completely before storing or condensation will make everything watery.
• Reheat only what youll eat, multiple reheats will kill the texture.
• Add a drizzle of sesame oil when reheating to wake up the flavor.

Save

This stir fry has pulled me out of more dinner slumps than I can count, and it never feels like a compromise. I hope it does the same for you.

Recipe FAQs

→ What vegetables work best for this dish?

Bell peppers, broccoli, snap peas, carrots, and spring onions are ideal for their crisp texture and vibrant colors, but seasonal veggies can be substituted.

→ How can I make this dish gluten-free?

Use tamari instead of soy sauce and substitute oyster sauce with a gluten-free version to keep it gluten-free.

→ What cooking tools do I need?

A large wok or skillet, a sharp knife, and mixing bowls are essential for prepping and cooking this dish efficiently.

→ Can I use other proteins besides chicken?

Yes, tofu or shrimp make excellent alternatives for variation while maintaining the dish's flavors.

→ How do I achieve the right sauce consistency?

Whisk cornstarch with liquids in the sauce before cooking; this thickens the sauce slightly when heated, coating ingredients evenly.