Save A vibrant, quick, and budget-friendly dish featuring tender chicken, colorful vegetables, and fluffy rice all tossed in a savory stir-fry sauce.
I first made this stir-fry on a busy weeknight when I needed something healthy and satisfying in under 30 minutes. It instantly became a favorite in my rotation for its versatility and how it brings out so many flavors in one pan.
Ingredients
- Boneless, skinless chicken breast or thighs: 500 g (1 lb), cut into bite-sized strips
- Red bell pepper: 1, sliced
- Yellow bell pepper: 1, sliced
- Carrot: 1 medium, julienned
- Broccoli florets: 150 g (1 cup)
- Snap peas: 100 g (1 cup), trimmed
- Spring onions: 2, sliced
- Garlic: 2 cloves, minced
- Ginger: 1 thumb-sized piece, peeled and grated
- Soy sauce: 4 tbsp
- Oyster sauce (or vegetarian alternative): 2 tbsp
- Sesame oil: 1 tbsp
- Rice vinegar: 1 tbsp
- Cornstarch: 1 tsp
- Brown sugar: 2 tsp
- Water: 2 tbsp
- Jasmine or basmati rice: 250 g (1 1/4 cups) uncooked
- Toasted sesame seeds (optional): 1 tbsp
- Fresh cilantro or scallions, chopped (optional): to taste
Instructions
- Cook the rice:
- Prepare rice according to package instructions. Fluff and keep warm.
- Make the stir-fry sauce:
- In a small bowl, whisk soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, brown sugar, and water. Set aside.
- Stir-fry chicken:
- Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add chicken and stir-fry until cooked through and lightly golden, about 4 minutes. Remove chicken and set aside.
- Cook the vegetables:
- Add a bit more oil if necessary. Toss in garlic, ginger, and all vegetables except spring onions. Stir-fry for 3 minutes until crisp-tender.
- Combine chicken and sauce:
- Return chicken to pan. Pour in sauce and toss everything. Cook 2 minutes until sauce thickens and coats evenly.
- Finish with spring onions:
- Stir in spring onions and adjust seasoning as needed.
- Serve:
- Spoon hot stir-fry over steamed rice. Garnish with sesame seeds and fresh herbs if desired.
Save This stir-fry is a staple meal when my family craves something wholesome and full of flavor, and it always encourages everyone to make their own custom bowl at the table.
Required Tools
You only need a wok or large skillet, saucepan for your rice, a sharp knife, cutting board, mixing bowls, and a whisk or fork.
Allergen Information
Dish contains soy and shellfish if using oyster sauce. To keep gluten-free, choose tamari and a gluten-free oyster sauce alternative—always check labels to avoid hidden allergens.
Nutritional Information
Each serving provides roughly 425 calories, 8 g total fat, 53 g carbohydrates, and 33 g protein.
Save This dish shines with fresh herbs and a sprinkle of sesame seeds. Enjoy as a nourishing meal any night of the week.
Kitchen Q&A
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts or thighs cut into bite-sized strips work well for quick stir-frying and tender results.
- → Can I substitute the oyster sauce for a vegetarian-friendly option?
Yes, mushroom-based vegetarian oyster sauces or soy sauce alternatives can be used without compromising flavor.
- → How do I ensure the vegetables stay crisp yet cooked?
Stir-fry the vegetables quickly over high heat, tossing constantly for 3-4 minutes until vibrant and just tender.
- → What type of rice pairs best with this dish?
Jasmine or basmati rice complements the flavors and provides a fluffy base for the stir-fry.
- → Is it possible to make this dish gluten-free?
Use tamari or a gluten-free soy sauce and a gluten-free oyster sauce alternative to accommodate gluten-free diets.