High-Heat Chicken & Veggie Stir-fry
Tender strips of chicken breast and crisp, colorful vegetables tossed in a savory, slightly spicy sauce. This high-heat stir-fry comes together in under 30 minutes and delivers that irresistible smoky wok flavor. Serve it over steamed rice for a quick, satisfying weeknight meal.
For 4 servings
- prep
Prep all ingredients before heating the wok.
1.Slice chicken breast into thin, uniform strips.2.Slice bell pepper, carrot, and onion into even-sized pieces.3.Cut broccoli into small florets. Minced garlic and grate ginger.4.Whisk soy sauce, oyster sauce, cornstarch, water, red chili flakes, and black pepper in a small bowl.TIPCut everything the same size so they cook at the same rate on high heat. - fry · ~4 min
Sear the chicken strips until just cooked.
1.Heat 1 tablespoon oil in the wok over high heat until smoking.2.Add chicken strips in a single layer and let sear without moving for 1 minute.3.Stir-fry for another 2-3 minutes until golden and cooked through.4.Transfer chicken to a bowl and set aside.TIPDon't crowd the wok — cook in two batches if needed to get a good sear. - fry · ~4 min
Stir-fry the vegetables to crispy-tender.
1.Add remaining 1 tablespoon oil to the wok.2.Stir-fry onion, garlic, and ginger for 30 seconds until fragrant.3.Add broccoli and carrot, cook for 2 minutes tossing constantly.4.Add bell pepper and stir-fry for 1 more minute.TIPKeep the heat high and the food moving — vegetables should be crisp with a slight char. - mix · ~2 min
Combine chicken, vegetables, and sauce.
1.Return the cooked chicken to the wok with the vegetables.2.Pour the sauce mixture over everything.3.Stir-fry for 1-2 minutes until the sauce thickens and coats all the ingredients evenly.TIPToss quickly — the cornstarch slurry thickens fast at high heat. - garnish
Finish and serve immediately.
1.Drizzle sesame oil over the stir-fry and toss once.2.Sprinkle sliced green onions on top.3.Serve hot over steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut chicken and vegetables uniformly so they cook evenly under high heat.
- 2Pat chicken strips dry with paper towels before stir-frying for better browning.
- 3Use a wok or large skillet to avoid overcrowding and maintain high heat.
- 4Don't skip the cornstarch slurry — it thickens the sauce and gives a glossy finish.
- 5Add bell pepper later than broccoli and carrot to keep it crisp and bright.
- 6Make the sauce slurry in advance and stir it again just before pouring.
Adapt it for your goals.
Protein swap
Replace chicken breast with sliced beef sirloin, shrimp, or firm tofu for a different protein option. Adjust cooking time accordingly — shrimp cooks in 2 minutes, tofu needs a separate sear.
gluten freeGluten-free
Use tamari or coconut aminos instead of soy sauce, and ensure oyster sauce is gluten-free or substitute with a blend of tamari and a touch of sugar.
extra veggieExtra-veggie
Add snow peas, baby corn, bok choy, or mushrooms. Increase the sauce by 1 tablespoon soy sauce and 1/2 tablespoon oyster sauce to coat the extra vegetables.
spicy garlicSpicy garlic
Increase red chili flakes to 1/2 teaspoon and add 2 more minced garlic cloves for a punchier, spicier finish.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein that supports muscle repair and keeps you full longer.
Rich in Vitamin C
Broccoli and bell pepper are excellent sources of vitamin C, which supports immune function and skin health.
Contains Fiber
The mix of broccoli, carrot, and bell pepper contributes dietary fiber for digestive health and steady energy.
Frequently asked questions
Cook chicken over high heat and remove it as soon as it's just cooked through (about 3-4 minutes). It will finish heating when returned to the wok later.
