Name: Chicken and Vegetables Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 2 boneless skinless chicken breasts, thinly sliced; 2 tablespoons vegetable oil; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 cup broccoli florets; 1 medium carrot, thinly sliced; 1 cup snap peas; 3 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 3 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon hoisin sauce; 1 teaspoon sesame oil; 1 teaspoon cornstarch; 2 tablespoons water; Salt, to taste; Black pepper, to taste; Cooked rice, for serving

I make this Chicken and Vegetables Stir-Fry when I want something fast, colorful, and satisfying without spending too much time in the kitchen. The chicken stays tender, the vegetables keep a nice crisp texture, and the savory sauce brings everything together into a simple meal that feels fresh and hearty at the same time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 boneless skinless chicken breasts, thinly sliced

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup broccoli florets

1 medium carrot, thinly sliced

1 cup snap peas

3 cloves garlic, minced

1 teaspoon fresh ginger, grated

3 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon hoisin sauce

1 teaspoon sesame oil

1 teaspoon cornstarch

2 tablespoons water

Salt, to taste

Black pepper, to taste

Cooked rice, for serving

Directions

I start by mixing the soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, and water in a small bowl until smooth, then I set the sauce aside.

I heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

I add the sliced chicken, season it lightly with salt and black pepper, and cook it for 4 to 5 minutes until it is lightly browned and fully cooked. Then I remove it from the pan and set it aside.

I add the remaining oil to the pan and sauté the garlic and ginger for about 30 seconds until fragrant.

I add the broccoli, carrots, and bell peppers, then I stir-fry them for 3 to 4 minutes until they are slightly tender but still crisp.

I add the snap peas and continue cooking for another 1 to 2 minutes.

I return the cooked chicken to the pan and toss everything together.

I pour the prepared sauce over the stir-fry and cook it for 1 to 2 minutes until the sauce thickens and coats everything evenly.

I taste and adjust the seasoning if needed.

I serve it hot over freshly cooked rice.

Servings and timing

I get 4 servings from this recipe, which makes it great for a family dinner or for splitting into meal prep portions. The prep time is 15 minutes, the cooking time is 15 minutes, and the total time is 30 minutes. Each serving has about 320 calories.

Variations

I can easily change this stir-fry depending on what I have available. Sometimes I swap the chicken for thinly sliced beef, shrimp, or even tofu for a different protein option. I also like adding mushrooms, zucchini, baby corn, or onions for more variety. When I want a little heat, I stir in red pepper flakes or a small spoonful of chili sauce. If I want a lighter meal, I serve it over cauliflower rice, and when I want something more filling, I pair it with noodles instead of rice.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. For reheating, I warm the stir-fry in a skillet over medium heat for a few minutes until heated through, which helps the vegetables keep a better texture. I can also reheat it in the microwave in short intervals, stirring between each one. If the sauce thickens too much after chilling, I add a small splash of water while reheating.

FAQs

Can I use frozen vegetables in this recipe?

I can use frozen vegetables if that is what I have on hand. I usually cook them just until heated through so they do not become too soft.

What is the best pan for stir-fry?

I like using a wok or a large skillet because it gives me enough space to cook everything quickly over higher heat. A wide pan also helps the vegetables stay crisp instead of steaming.

Can I make this recipe ahead of time?

I can prep the vegetables, slice the chicken, and mix the sauce ahead of time to make dinner even faster. I think it tastes best freshly cooked, but it also reheats well for later meals.

How do I keep the chicken tender?

I slice the chicken thinly and avoid overcooking it. I also cook it quickly over medium-high heat and remove it from the pan as soon as it is done.

What can I serve with this stir-fry besides rice?

I like serving it with noodles, quinoa, or cauliflower rice. It also works well on its own when I want a lighter meal.

Conclusion

I think this Chicken and Vegetables Stir-Fry is one of the easiest ways to put together a flavorful homemade dinner in very little time. I get tender chicken, vibrant vegetables, and a rich savory sauce all in one pan, which makes this recipe both practical and delicious. It is the kind of meal I come back to again and again because it is simple, flexible, and always satisfying.

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