Chicken Stir Fry
This Chicken Stir Fry is a quick and flavorful one-pan dish that’s perfect for busy weeknights. Packed with tender chicken, crisp vegetables, and a savory sauce, it’s a healthy and satisfying meal that comes together in less than 30 minutes.
Ingredients
- 2 chicken breasts thinly sliced
- 2 tbsp olive oil or sesame oil
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 medium carrot julienned
- 1 small zucchini sliced
- 1 cup broccoli florets
- 2 cloves garlic minced
- 1- inch piece of ginger minced
- ¼ cup soy sauce or tamari for gluten-free
- 1 tbsp oyster sauce optional
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- ½ tsp chili flakes optional, for heat
- 1 tsp cornstarch optional, for thickening
- Cooked rice for serving
- Sesame seeds or chopped green onions for garnish (optional)
Instructions
- Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce (if using), rice vinegar, honey (or brown sugar), and chili flakes. Set aside.
- Cook the chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook for 5–6 minutes, or until browned and cooked through. Remove from the skillet and set aside.
- Cook the vegetables: In the same skillet, add the remaining oil. Stir-fry the garlic and ginger for 30 seconds until fragrant. Add the bell peppers, carrot, zucchini, and broccoli. Stir-fry for 4–5 minutes, or until the vegetables are tender-crisp.
- Combine chicken and sauce: Return the cooked chicken to the skillet. Stir in the sauce and cook for 2–3 minutes, allowing the sauce to thicken slightly. If desired, mix cornstarch with a little water to create a slurry and add to the skillet for a thicker sauce.
- Serve: Serve the stir fry over cooked rice and garnish with sesame seeds or chopped green onions if desired.
Notes
- Feel free to add or swap in any other vegetables you like, such as snap peas, mushrooms, or baby corn.
- You can make the stir fry spicy by adding more chili flakes or some sriracha sauce.
- Leftovers can be stored in the fridge for up to 3 days. Reheat in a pan or microwave.