This Quick and Easy Chicken Stir-Fry is a versatile, flavorful dish packed with tender chicken, vibrant vegetables, and a savory sauce that ties everything together. Perfect for busy weeknights, this one-pan recipe comes together in no time, delivering a healthy and satisfying meal. Serve it over steamed rice or noodles for a complete dinner!
Ingredients:
- 500 g of boneless, skinless chicken breast, cut into thin strips
- 2 tablespoons vegetable oil (e.g., canola or sunflower oil)
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots, snap peas, zucchini, sliced or chopped)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced or grated
- 1/4 cup soy sauce (low sodium, if preferred)
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch dissolved in 2 tablespoons water (slurry)
- 1 teaspoon honey or sugar (optional, to taste)
- 1/4 teaspoon black pepper (or to taste)
Instructions:
- Prepare the Ingredients : Slice the chicken breast into thin, even strips to ensure quick cooking. Rinse and chop the assorted vegetables into small, bite-sized pieces. Finely mince the garlic and either grate or finely chop the ginger.
- Cook the Chicken : Warm 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips to the heated pan and stir-fry for 3–5 minutes, or until the chicken turns golden and is thoroughly cooked. Remove the chicken from the pan and set it aside.
- Stir-Fry the Vegetables : In the same pan, add the remaining 1 tablespoon of vegetable oil.Add the mixed vegetables and stir-fry for 2–3 minutes until they start to soften but remain crisp.
- Make the Sauce : Add the minced garlic and ginger to the pan with the vegetables. Stir-fry for 30 seconds until fragrant.Return the chicken to the pan and pour in the soy sauce, oyster sauce, sesame oil, and optional honey or sugar. Stir everything to coat evenly.
- Thicken the Sauce : Reduce the heat to medium-low. Stir in the cornstarch slurry and mix until the sauce thickens, about 1–2 minutes.Sprinkle with black pepper and adjust seasoning to taste.
- Serve : Remove from heat and serve immediately over steamed rice or noodles.
Conclusion:
This Quick and Easy Chicken Stir-Fry is a healthy, delicious way to enjoy tender chicken and fresh vegetables in a rich, flavorful sauce. It’s a go-to recipe for any night of the week, offering endless customization with your favorite veggies and seasonings!
Quick and Easy Chicken Stir-Fry
Tenderchicken breast stir-fried with a medley of fresh vegetables in a savorysoy-based sauce thickened with cornstarch slurry, perfect over rice or noodles.
Ingredients
- 500 g of boneless skinless chicken breast, cut into thin strips
- 2 tablespoons vegetable oil e.g., canola or sunflower oil
- 2 cups mixed vegetables e.g., bell peppers, broccoli, carrots, snap peas, zucchini, sliced or chopped
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced or grated
- 1/4 cup soy sauce low sodium, if preferred
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch dissolved in 2 tablespoons water slurry
- 1 teaspoon honey or sugar optional, to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Prepare the Ingredients : Slice the chicken breast into thin, even strips to ensure quick cooking. Rinse and chop the assorted vegetables into small, bite-sized pieces. Finely mince the garlic and either grate or finely chop the ginger.
- Cook the Chicken : Warm 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips to the heated pan and stir-fry for 3–5 minutes, or until the chicken turns golden and is thoroughly cooked. Remove the chicken from the pan and set it aside.
- Stir-Fry the Vegetables : In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the mixed vegetables and stir-fry for 2–3 minutes until they start to soften but remain crisp.
- Make the Sauce : Add the minced garlic and ginger to the pan with the vegetables. Stir-fry for 30 seconds until fragrant. Return the chicken to the pan and pour in the soy sauce, oyster sauce, sesame oil, and optional honey or sugar. Stir everything to coat evenly.
- Thicken the Sauce : Reduce the heat to medium-low. Stir in the cornstarch slurry and mix until the sauce thickens, about 1–2 minutes. Sprinkle with black pepper and adjust seasoning to taste.
- Serve : Remove from heat and serve immediately over steamed rice or noodles.