Chicken Veggie Stir Fry (Printable Version)

Tender chicken and crisp seasonal vegetables cooked with a flavorful sauce for a quick, healthy meal.

# What You'll Need:

→ Meats

01 - 1.1 lb boneless, skinless chicken breast, thinly sliced

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 5 oz broccoli florets
06 - 3.5 oz snap peas, trimmed
07 - 2 spring onions, sliced
08 - 2 cloves garlic, minced
09 - 1 tsp fresh ginger, grated

→ Sauce

10 - 3 tbsp soy sauce (tamari for gluten-free)
11 - 2 tbsp oyster sauce
12 - 1 tbsp sesame oil
13 - 2 tsp cornstarch
14 - 1/2 cup chicken broth
15 - 1 tsp honey or brown sugar
16 - 1/4 tsp freshly ground black pepper

→ For Cooking & Garnish

17 - 2 tbsp vegetable oil
18 - 1 tbsp toasted sesame seeds (optional)
19 - Fresh cilantro or scallions, chopped (optional)

# Step-by-Step:

01 - In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, chicken broth, honey, and black pepper. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken and stir-fry for 3 to 4 minutes until just cooked through. Remove chicken from the pan and set aside.
03 - Add the remaining oil to the pan. Stir-fry garlic and ginger for 30 seconds until fragrant.
04 - Add bell peppers, carrot, broccoli, and snap peas to the pan. Stir-fry for 3 to 4 minutes until crisp-tender.
05 - Return the chicken to the wok. Pour in the prepared sauce and stir well. Cook for 2 to 3 minutes until the sauce thickens and evenly coats the ingredients.
06 - Stir in sliced spring onions. Remove from heat and serve hot, garnished with toasted sesame seeds and fresh herbs if desired.

# Expert Advice:

01 -
  • Everything cooks in under twenty minutes, so theres no standing around waiting.
  • The vegetables stay crisp and bright instead of turning into mush.
  • The sauce clings to every piece without pooling at the bottom of the plate.
  • You can swap the protein or vegetables based on whatever needs using up.
02 -
  • Dont crowd the wok or the chicken will steam instead of sear, and youll lose that caramelized flavor.
  • Whisk the cornstarch into the sauce before adding it or youll end up with lumps that wont dissolve.
  • Cut everything before you start cooking because once that wok heats up, theres no time to prep mid stir fry.
03 -
  • Freeze your chicken for fifteen minutes before slicing so it cuts cleanly into thin, even pieces.
  • Use the highest heat your stove can handle without smoking out the kitchen, thats where the real flavor comes from.
  • Taste the sauce before adding it to the wok and adjust the sweetness or salt to your liking.

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