Chicken Veggie Stir Fry (Print Version)
Quick dish with tender chicken, fresh peppers, broccoli, and snap peas in a flavorful sauce.
# What You Need:
→ Meats
01 - 1.1 lb boneless, skinless chicken breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 5 oz broccoli florets
06 - 3.5 oz snap peas, trimmed
07 - 2 spring onions, sliced
08 - 2 cloves garlic, minced
09 - 1 tsp fresh ginger, grated
→ Sauce
10 - 3 tbsp soy sauce (use tamari for gluten-free)
11 - 2 tbsp oyster sauce
12 - 1 tbsp sesame oil
13 - 2 tsp cornstarch
14 - 1/2 cup chicken broth
15 - 1 tsp honey or brown sugar
16 - 1/4 tsp freshly ground black pepper
→ Cooking & Garnish
17 - 2 tbsp vegetable oil
18 - 1 tbsp toasted sesame seeds (optional)
19 - Fresh cilantro or scallions, chopped (optional)
# Preparation Steps:
01 - Whisk together soy sauce, oyster sauce, sesame oil, cornstarch, chicken broth, honey, and black pepper in a small bowl. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add sliced chicken and stir-fry for 3 to 4 minutes until just cooked through. Remove chicken and set aside.
03 - Add remaining oil to the pan. Stir-fry garlic and ginger for 30 seconds until fragrant.
04 - Add bell peppers, carrot, broccoli, and snap peas. Stir-fry for 3 to 4 minutes until crisp-tender.
05 - Return chicken to the wok. Pour in prepared sauce and stir well. Cook for 2 to 3 minutes until sauce thickens and evenly coats all ingredients.
06 - Stir in sliced spring onions. Remove from heat.
07 - Serve hot, garnished with toasted sesame seeds and fresh cilantro or scallions if desired.
# Expert Advice:
01 -
- It comes together in 30 minutes, which means you can make it on a Tuesday night without losing your mind.
- The vegetables stay crisp and bright instead of turning into sad, mushy disappointment.
- You taste the garlic and ginger up front, and that alone makes your kitchen smell like a restaurant.
- It's naturally dairy-free and protein-packed, so you feel genuinely nourished, not just full.
02 -
- Slice your chicken thin and cook it just until done, or it'll turn into sad, tough rubber when it comes back for the final minutes. This one mistake was my biggest learning curve.
- Don't skip the sauce-thickening step with cornstarch; it's what separates this from a watery mess that tastes like leftover takeout.
- Keep all your prepped vegetables and chicken within reach before you start cooking, because once that wok is hot, there's no time to chop.
03 -
- Freeze your chicken breast for 15 minutes before slicing so your knife goes through cleanly and uniformly, which means everything cooks at the same rate.
- Don't overcrowd the wok when you cook the chicken; if you have to stack the pieces, work in batches so they actually cook instead of steam.