Easy Chicken Stir Fry with Vegetables
This quick and easy chicken stir fry is loaded with crisp colorful vegetables and tossed in a savory homemade sauce that beats takeout every time.
The Weeknight Stir Fry That Actually Tastes Like Takeout
There are nights when takeout feels like the only answer, and then there are nights when you make this chicken stir fry and wonder why you ever picked up the phone. It comes together in about 30 minutes, uses one pan, and produces a glossy, savory sauce that clings to every bite of tender chicken and crisp-tender vegetables.
This is the kind of recipe that earns a permanent spot in your weeknight rotation. It is fast enough for Tuesday and impressive enough to serve to guests on Saturday.
Why This Recipe Works
A great stir fry lives and dies by three things: high heat, a well-balanced sauce, and not overcrowding the pan. Most home versions fall flat because the pan never gets hot enough, turning a sear into a braise and leaving vegetables soggy.
Here, we fix all of that.
- The chicken gets coated in cornstarch before hitting the pan, which creates a light, crispy exterior that holds up to the sauce.
- The vegetables are added in stages so every one of them stays vibrant and has a little snap.
- The sauce uses a combination of soy sauce, oyster sauce, and sesame oil, which gives you that deep, layered umami flavor you only usually get from a restaurant wok.
Chef's Tip: The single most important thing you can do is let your pan get really hot before anything goes in. A drop of water should evaporate on contact. High heat is what creates that slightly smoky, charred edge that makes stir fry taste like stir fry.
The Right Tools Make a Real Difference
Using a large wok or wide skillet is essential here. A crowded pan means steam instead of sear, and that kills the texture of both the chicken and the vegetables. A good sharp knife for slicing the chicken thin also makes the whole process much easier and safer.
Tools & Ingredients We Recommend
Building the Sauce
The sauce is the soul of this dish, and the good news is it takes about two minutes to whisk together. It is built on:
- Soy sauce for salt and depth
- Oyster sauce for a rich, slightly sweet backbone
- Sesame oil for that unmistakable nutty aroma
- Cornstarch to thicken everything into a glossy coating
- A touch of brown sugar to balance the salt
Mix it all together before you turn on the stove. Stir fry moves fast, and you want everything ready to go.
Choosing Your Vegetables
This recipe uses broccoli, red bell pepper, snap peas, and carrots, but stir fry is genuinely one of the most flexible dishes in your repertoire. Nearly any vegetable works as long as you adjust timing. Mushrooms and zucchini cook quickly. Broccolini and baby bok choy are beautiful here. Frozen edamame can go in straight from the bag.
The key is cutting everything to a similar size so it all finishes cooking at the same time.
Ready to make it? Here is the full step-by-step recipe:
Easy Chicken Stir Fry with Vegetables
This quick and easy chicken stir fry is loaded with crisp colorful vegetables and tossed in a savory homemade sauce that beats takeout every time.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts, sliced thin against the grain
- 3 tbsp soy sauce, low sodium preferred
- 2 tbsp oyster sauce
- 1 tbsp sesame oil, toasted
- 1/4 cup chicken broth, low sodium
- 2 tbsp cornstarch, divided
- 1 tbsp brown sugar
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp vegetable oil, divided
- 2 cups broccoli florets, cut into bite-size pieces
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 2 carrots, peeled and sliced on the diagonal
- 3 green onions, sliced, for garnish
- 1 tsp sesame seeds, for garnish
Instruction
In a medium bowl, whisk together the soy sauce, oyster sauce, sesame oil, chicken broth, 1 tablespoon of cornstarch, and brown sugar. Set the sauce aside.
Pat the chicken slices dry with paper towels and toss them in the remaining 1 tablespoon of cornstarch until evenly coated.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the chicken in a single layer and cook without stirring for 2 minutes, then stir and cook for another 1 to 2 minutes until golden and cooked through. Transfer to a clean plate.
Add the remaining tablespoon of oil to the same pan. Add the carrots and broccoli and stir fry for 2 to 3 minutes until just starting to soften.
Add the red bell pepper, snap peas, garlic, and ginger. Stir fry for another 1 to 2 minutes until fragrant and the vegetables are crisp-tender.
Return the chicken to the pan and pour the sauce over everything. Toss to coat and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and coats every piece.
Remove from heat. Garnish with sliced green onions and sesame seeds and serve immediately over steamed rice or noodles.
Equipment
- Large wok or 12-inch skillet
- Sharp chef's knife
- Cutting board
- Mixing bowls
- Whisk
- Tongs or wooden spatula
Notes
Serving and Storing
Serve this stir fry immediately over steamed jasmine rice, lo mein noodles, or even cauliflower rice if you're keeping things light. A sprinkle of sesame seeds and some sliced green onions on top are not just garnish. They add a little crunch and a fresh finish that pulls the whole dish together.
Leftovers reheat beautifully in a skillet with a splash of broth to loosen the sauce. It also makes an excellent meal prep option since the flavors actually deepen overnight in the fridge.
Variations Worth Trying
- Spicy version: Add a tablespoon of chili garlic sauce or a few dried red chilies with the garlic.
- Peanut twist: Whisk two tablespoons of peanut butter into the sauce for a nutty, Thai-inspired flavor.
- Low carb: Serve over cauliflower rice or shredded cabbage instead of steamed rice.
