Save A vibrant, quick, and budget-friendly dish featuring tender chicken, colorful vegetables, and fluffy rice all tossed in a savory stir-fry sauce.
I first made this chicken stir-fry when trying to get dinner on the table quickly after a long workday. The flavors came together so easily and everyone in my family enjoyed piling their favorite veggies on top of the rice.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Chicken breast or thighs: 500 g (1 lb), boneless, skinless, cut into bite-sized strips
- Red bell pepper: 1, sliced
- Yellow bell pepper: 1, sliced
- Carrot: 1 medium, julienned
- Broccoli florets: 150 g (1 cup)
- Snap peas: 100 g (1 cup), trimmed
- Spring onions: 2, sliced
- Garlic: 2 cloves, minced
- Ginger: 1 thumb-sized piece, peeled and grated
- Soy sauce: 4 tbsp
- Oyster sauce: 2 tbsp (or vegetarian alternative)
- Sesame oil: 1 tbsp
- Rice vinegar: 1 tbsp
- Cornstarch: 1 tsp
- Brown sugar: 2 tsp
- Water: 2 tbsp
- Rice: 250 g (1 1/4 cups) uncooked jasmine or basmati
- Toasted sesame seeds: 1 tbsp (optional)
- Fresh cilantro or scallions: chopped (optional)
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Cook the Rice:
- Cook the rice according to package instructions. Fluff and keep warm.
- Prepare the Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, brown sugar, and water. Set aside.
- Cook Chicken:
- Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until just cooked through and lightly golden, about 4–5 minutes. Remove chicken and set aside.
- Stir-Fry Vegetables:
- In the same pan, add a bit more oil if needed. Add garlic, ginger, and all vegetables except spring onions. Stir-fry for 3–4 minutes until vegetables are vibrant and crisp-tender.
- Combine & Finish:
- Return chicken to the pan. Pour in the sauce and toss everything together. Cook for 2–3 minutes until the sauce thickens and coats the chicken and veggies.
- Add Spring Onions & Serve:
- Stir in the spring onions, adjust seasoning as needed. Serve hot over steamed rice. Garnish with sesame seeds and fresh herbs if desired.
Save This stir-fry has become a weekly favorite for us. I love letting the kids pick their own garnishes and hearing their enthusiastic requests for seconds!
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Required Tools
Use a wok or large skillet for even cooking, plus a saucepan for rice. Have a sharp knife, cutting board, mixing bowls, and a whisk or fork ready to prep and mix your sauce.
Allergen Information
Contains soy (soy sauce), shellfish (if using oyster sauce), and sesame. To make gluten-free, swap in tamari and a gluten-free oyster sauce. Always check labels for hidden allergens.
Nutritional Information
Per serving: Calories 425, Total Fat 8 g, Carbohydrates 53 g, Protein 33 g.
Save 
Enjoy this quick chicken stir-fry any night for a taste of homemade comfort and vibrant flavors. Serve immediately for the freshest results.
Recipe Guide
- → What vegetables work best with chicken stir-fry?
Bell peppers, broccoli, carrots, snap peas, and spring onions add color, crunch, and complementary flavors to the dish.
- → How do I keep vegetables crisp in stir-fry?
Cook vegetables on high heat for a short time, stirring constantly to retain their texture and vibrant color.
- → Can I substitute chicken with other proteins?
Yes, tofu or shrimp are great alternatives that absorb the savory sauce well and cook quickly.
- → What type of rice pairs best with this dish?
Jasmine or basmati rice complements the flavors well, offering a fragrant and fluffy base.
- → How can I adjust the sauce for dietary needs?
Use gluten-free tamari or oyster sauce substitutes to accommodate gluten intolerance without sacrificing flavor.
