Chicken Stir-Fry with Vegetables

Name: Chicken Stir-Fry with Vegetables
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 500 g chicken breast (boneless, skinless, cut into thin bite-sized strips); 200 g broccoli (cut into small florets); 1 pcs carrot (medium, cut into thin matchsticks); 1 pcs bell pepper (medium, red, thinly sliced); 100 g snap peas (ends trimmed); 3 tbsp soy sauce; 1 tbsp cornstarch; 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 2 tbsp vegetable oil (divided); 3 tbsp water; 1 tsp sesame oil; 0.25 tsp salt; 1 pinch black pepper; 2 pcs green onion (sliced, for garnish)

RATING

0.0/5

TASTE SCORE

9/10

Tender strips of chicken breast and crisp, colorful vegetables tossed in a savory homemade stir-fry sauce. This quick one-pan dinner comes together in under 30 minutes and is perfect for busy weeknights. Serve it over steamed rice for a satisfying, balanced meal.

PREP

15m

COOK

12m

SERVES

1 CUP

344 cal

SERVINGS

METHOD · 6 STEPS

prep · ~2 min
Prepare the stir-fry sauce.
1.In a small bowl, whisk together soy sauce, water, and cornstarch until cornstarch is fully dissolved.
2.Set the sauce aside near the stove.
prep · ~3 min
Season and marinate the chicken.
1.Pat the chicken strips dry with a paper towel.
2.Season the chicken strips with salt and black pepper, tossing to coat evenly.
TIPPat the chicken dry for a better sear. Wet chicken steams instead of browning.
fry · ~5 min
Sear the chicken strips.
1.Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering.
2.Add the chicken in a single layer and cook without moving for 1 minute to get a golden sear.
3.Stir-fry for another 2 to 3 minutes until the chicken is just cooked through.
4.Transfer the chicken to a plate and set aside.
fry · ~6 min
Stir-fry the aromatics and vegetables.
1.Add the remaining 1 tablespoon of vegetable oil to the same wok.
2.Add the grated ginger and minced garlic; stir-fry for 30 seconds until fragrant.
3.Add the broccoli florets and carrot matchsticks; stir-fry for 2 minutes.
4.Add the bell pepper and snap peas; stir-fry for another 2 minutes until vegetables are crisp-tender.
TIPKeep the vegetables moving in the pan. High heat and constant movement give you that smoky wok flavor without soggy veggies.
fry · ~2 min
Combine everything and finish the dish.
1.Return the cooked chicken and any resting juices to the wok with the vegetables.
2.Give the prepared sauce a quick stir and pour it over the chicken and vegetables.
3.Toss everything together for 1 minute until the sauce thickens and coats everything nicely.
4.Drizzle the sesame oil over the stir-fry and toss one final time.
garnish
Garnish with sliced green onions and serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cut chicken and vegetables into uniform sizes for even cooking.
2
Pat chicken dry before seasoning to ensure a good sear, not steam.
3
Have all ingredients prepped and near the stove before you start cooking.
4
Cook vegetables in batches if your pan is crowded to avoid steaming.
5
Re-stir the sauce just before adding it, as cornstarch settles quickly.
6
For leftovers, reheat in a hot wok or skillet to restore crispness.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Replace chicken breast with firm tofu or shrimp for a leaner or pescatarian protein option that still works beautifully with the sauce and vegetables.

low carb