Description

This Chicken Stir Fry recipe is a quick and flavorful dish that’s perfect for busy weeknights. Tender chicken and crisp vegetables are stir-fried in a savory sauce, creating a delicious meal that pairs perfectly with rice or noodles.

Ingredients

Chicken Stir Fry:

1 1/2 pounds boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
2 tablespoons vegetable oil (divided)
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 cup broccoli florets
1 cup snow peas or snap peas
2 carrots (thinly sliced)
3 cloves garlic (minced)
1 teaspoon fresh ginger (grated)

Sauce:

1/3 cup low-sodium soy sauce
2 tablespoons honey or brown sugar
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 tablespoon oyster sauce (optional)
1/2 cup water

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Instructions

Sauce: In a small bowl, whisk together all sauce ingredients until smooth and set aside.
Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Cook the chicken for 5–6 minutes until browned and cooked through. Remove from the pan and set aside.
Vegetables: Add the remaining oil to the skillet. Stir-fry broccoli, bell peppers, carrots, and snow peas for 4–5 minutes. Add garlic and ginger and cook for 1 more minute.
Combine: Return the chicken to the pan. Pour the sauce over the chicken and vegetables. Cook for 2–3 minutes until the sauce thickens and everything is well coated and heated through.
Serve: Serve hot over rice or noodles, garnished with green onions or sesame seeds if desired.

Notes

You can swap in any vegetables like mushrooms, baby corn, or zucchini. For extra heat, add red pepper flakes or sriracha.