There’s a certain magic that happens when tender chicken meets fresh, vibrant vegetables in a sizzling hot pan. Stir Fry Chicken and Vegetables is a quick and flavorful dish that brings together these elements beautifully in under 30 minutes. The combination of soy sauce and oyster sauce creates a savory depth that coats every ingredient, ensuring no bite goes unnoticed.
This recipe is perfect for busy weeknights or whenever you need a satisfying meal in a hurry. You can prepare the chicken and chop the vegetables ahead of time, making it a great option for meal prep.
Why You’ll Love This Recipe
- The chicken becomes deliciously tender and juicy with every bite.
- Crisp-tender vegetables add vibrant color and nutrients.
- The cooking process is fast, allowing for an easy weeknight dinner.
- It’s versatile—perfect for using up leftover veggies.
What You’ll Need
Here’s what you’ll need to create this delicious stir fry.
For the Chicken
- 1 lb chicken breast, sliced
For the Vegetables
- 2 cups mixed vegetables, such as bell peppers, broccoli, and carrots
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
For Cooking
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
For Serving
- Cooked rice, for serving
Oyster sauce can be omitted for a vegetarian alternative.
Substitutions & Swaps
- Chicken breast can be replaced with tofu for a vegetarian option.
- Mixed vegetables can vary based on seasonal availability.
- Soy sauce can be substituted with tamari for a gluten-free version.
- Vegetable oil can be exchanged with sesame oil for added flavor.
How to Make It
Follow these simple steps for a delicious meal.
1. Heat
Heat the vegetable oil in a large pan or wok over medium-high heat until hot.
2. Cook Chicken
Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes.
3. Sauté Aromatics
Add minced garlic and ginger, and sauté for another minute until fragrant.
4. Stir-Fry Vegetables
Add the mixed vegetables and stir-fry for 3-4 minutes until they are tender-crisp.
5. Make the Sauce
In a small bowl, mix soy sauce, oyster sauce, and cornstarch with a bit of water, stirring well.
6. Combine
Pour the sauce into the pan and stir well until the chicken and vegetables are coated. Cook for another 2 minutes.
7. Season
Season with salt and pepper to taste.
8. Serve
Serve hot over warm rice for a complete meal.
How to Store It
Fridge: 3-4 days in an airtight container
Freezer: no, chicken texture changes
Reheat: microwave for 1-2 minutes or until hot
Tips for Best Results
- Cut chicken and vegetables into uniform sizes for even cooking.
- Don’t overcrowd the pan to maintain high heat for stir-frying.
- Adjust the sauce ingredients based on personal taste preferences.
- Experiment with different vegetables based on what you have on hand.
Serving Suggestions
- Pair with steamed rice or noodles for a filling meal.
- Serve alongside spring rolls for a complete Asian-inspired dinner.
- Enjoy with a refreshing side salad for a balanced plate.
