This vibrant chicken and vegetable stir-fry brings restaurant-quality flavor to your home kitchen in just 30 minutes. Packed with tender chicken, crisp vegetables, and a savory sauce that coats every bite, this dish proves that healthy eating doesn’t have to be complicated or time-consuming. Perfect for busy weeknights when you want something nutritious, delicious, and satisfying without spending hours in the kitchen.
Ingredients
For the Chicken and Vegetables
- 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large head broccoli, cut into bite-sized florets (about 4 cups/400g)
- 1 large red bell pepper, sliced into strips (about 1 cup/150g)
- 1 medium yellow onion, sliced into half-moons (about 1 cup/150g)
- 2 cloves garlic, minced (approximately 2 teaspoons/6g)
- 2 tablespoons (30ml) vegetable oil, divided
For the Stir-Fry Sauce
- 3 tablespoons (45ml) low-sodium soy sauce
- 1 tablespoon (15ml) oyster sauce
- 1 tablespoon (8g) cornstarch
- 2 tablespoons (30ml) chicken broth or water
- 1 teaspoon (5ml) sesame oil
- 1/2 teaspoon (2.5g) fresh ginger, grated
- 1/4 teaspoon (1.25g) black pepper
For Serving
- 3 cups (555g) cooked jasmine rice or brown rice
- 2 green onions, sliced diagonally
- 1 tablespoon (8g) sesame seeds
- Red pepper flakes (optional)
Step-by-Step Instructions
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, chicken broth, sesame oil, grated ginger, and black pepper until smooth. Set aside. The cornstarch will help thicken the sauce and create that glossy finish characteristic of great stir-fries.
- Prep All Ingredients: Cut the chicken into uniform 1-inch cubes for even cooking. Cut the broccoli into bite-sized florets, slice the bell pepper into strips, and slice the onion into half-moons. Having everything prepped before you start cooking is crucial for stir-fry success.
- Heat the Pan: Heat a large wok or heavy-bottomed skillet over high heat until it’s smoking hot. This high heat is essential for achieving the proper sear and preventing the ingredients from steaming.
- Cook the Chicken: Add 1 tablespoon of vegetable oil to the hot pan. Add the chicken pieces in a single layer, ensuring they don’t overlap. Let them sear undisturbed for 2-3 minutes until golden brown on one side, then stir and continue cooking for another 2-3 minutes until cooked through and golden on all sides.
- Add the Onions and Peppers: Push the chicken to one side of the pan and add the remaining tablespoon of oil. Add the sliced onions and bell peppers to the empty side of the pan. Stir-fry for 2-3 minutes until the vegetables begin to soften but still retain some crunch.
- Incorporate Aromatics: Add the minced garlic to the pan and stir everything together. Cook for 30 seconds until fragrant, being careful not to let the garlic burn.
- Add the Broccoli: Add the broccoli florets to the pan and stir-fry for 3-4 minutes until they turn bright green and are tender-crisp. The broccoli should still have a slight bite to it.
- Finish with Sauce: Give the sauce mixture a quick stir to recombine the cornstarch, then pour it over the chicken and vegetables. Toss everything together and cook for 1-2 minutes until the sauce thickens and coats all the ingredients with a glossy finish.
- Serve Immediately: Remove from heat and serve immediately over steamed rice. Garnish with sliced green onions, sesame seeds, and red pepper flakes if desired.
Nutritional Information (Per Serving, Based on 4 Servings)
- Calories: 320
- Total Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 75mg
- Sodium: 680mg
- Total Carbohydrates: 15g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 28g
- Vitamin C: 95mg (105% DV)
- Vitamin A: 850mcg (94% DV)
- Iron: 2.5mg (14% DV)
- Calcium: 65mg (5% DV)
Variations and Substitutions
Protein Alternatives
Replace chicken with thinly sliced beef sirloin, pork tenderloin, or shrimp for variety. For vegetarian options, substitute with firm tofu, tempeh, or extra vegetables like mushrooms and snap peas. Each protein may require slightly different cooking times, so adjust accordingly.
Vegetable Variations
This recipe is incredibly flexible with vegetables. Try adding snap peas, carrots, zucchini, mushrooms, or baby corn. Root vegetables like carrots should be added earlier in the cooking process, while delicate vegetables like spinach should be added at the very end.
Sauce Modifications
For a spicier version, add 1-2 teaspoons of sriracha or chili garlic sauce to the sauce mixture. For a sweeter profile, include 1 tablespoon of honey or brown sugar. Those avoiding soy can substitute with coconut aminos for a similar umami flavor.
Low-Carb Option
Serve over cauliflower rice, zucchini noodles, or shirataki noodles instead of regular rice. This reduces the carbohydrate content significantly while maintaining all the delicious flavors of the stir-fry.
Gluten-Free Version
Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free. Most cornstarch is naturally gluten-free, but check the label if you have celiac disease.
Meal Prep Friendly
This stir-fry stores beautifully for meal prep. Cook the rice separately and store the stir-fry in individual containers. It keeps in the refrigerator for up to 4 days and reheats well in the microwave or on the stovetop.
Expert Tips for Perfect Stir-Fry
The key to restaurant-quality stir-fry at home is maintaining high heat throughout the cooking process. Never overcrowd the pan, as this will cause the ingredients to steam rather than sear. If you’re doubling the recipe, cook in two batches to maintain proper heat levels.
Cut all ingredients to similar sizes for even cooking, and always have your sauce prepared before you start cooking since stir-frying happens quickly. The entire cooking process should take no more than 10-12 minutes once you start.
For the best texture, don’t stir too frequently. Let each ingredient sear properly before moving it around the pan. This creates those delicious caramelized edges that add so much flavor to the dish.
Frequently Asked Questions
Can I use frozen vegetables for this recipe? While fresh vegetables are preferred for optimal texture and flavor, you can use frozen vegetables in a pinch. Thaw them completely and pat dry before cooking. Add them to the pan when you would normally add fresh vegetables, but reduce the cooking time slightly since they’re already partially cooked.
What’s the best type of pan for stir-frying? A wok is ideal due to its shape and heat distribution, but a large, heavy-bottomed skillet works perfectly well. The key is using a pan that can handle high heat and has enough surface area to prevent overcrowding. Avoid non-stick pans for high-heat stir-frying as they can release harmful fumes.
How do I prevent the chicken from becoming tough? Don’t overcook the chicken, and make sure your pan is properly heated before adding the meat. Cut the chicken into uniform pieces and avoid moving it around too much initially to allow proper searing. The chicken is done when it reaches an internal temperature of 165°F (74°C).
Can I make this dish ahead of time? This stir-fry is best served immediately for optimal texture, but it can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water or broth if needed to loosen the sauce.
What should I do if my sauce doesn’t thicken properly? If your sauce remains thin, mix an additional teaspoon of cornstarch with a tablespoon of cold water to create a slurry, then add it to the pan and cook for another minute. Make sure to stir the original sauce mixture well before adding it to the pan, as cornstarch settles quickly.
This chicken and vegetable stir-fry represents everything great about home cooking – it’s quick, nutritious, customizable, and absolutely delicious. With its colorful presentation and satisfying combination of protein and vegetables, it’s a meal that pleases both the eye and the palate while fitting seamlessly into busy weeknight schedules. Master this basic technique, and you’ll have endless possibilities for creating your own stir-fry variations using whatever ingredients you have on hand.