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Chicken with Mixed Vegetables Stir Fry

A quick and healthy stir fry featuring tender chicken, crisp vegetables, and a savory sauce — ready in under 30 minutes!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese-American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Stir Fry
  • 1 lb boneless, skinless chicken breast thinly sliced
  • 2 tbsp vegetable oil divided
  • 1 cup broccoli florets
  • 1 red bell pepper sliced
  • 1 cup snow peas or snap peas
  • 1 carrot thinly sliced
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated, optional
  • 3 green onions chopped for garnish
Sauce
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp cornstarch
  • 1 tbsp rice vinegar
  • 1 tbsp honey or brown sugar
  • 1 tsp sesame oil
  • 0.25 cup chicken broth or water

Equipment

  • Wok or large skillet
  • Mixing bowls
  • Spatula
  • Measuring spoons

Method
 

  1. Slice chicken and vegetables. Whisk sauce ingredients together in a small bowl.
  2. Heat 1 tablespoon oil in wok over medium-high heat. Cook chicken until golden and cooked through, about 5 minutes. Remove and set aside.
  3. Add remaining oil, garlic, and ginger. Stir-fry until fragrant.
  4. Add carrots and broccoli, cook 2 minutes. Add bell pepper and snap peas; stir-fry until crisp-tender.
  5. Return chicken to pan, pour in sauce, and toss everything to coat. Cook until sauce thickens.
  6. Garnish with green onions and serve hot over rice or noodles.

Notes

Use high heat and cook quickly to keep vegetables crisp and chicken tender.