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Savory Chicken and Vegetable Stir Fry Better Than Takeout

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 350
A quick and flavorful stir fry combining tender chicken with colorful vegetables, perfect for a satisfying homemade meal.

Ingredients

Protein

  • 500 g boneless, skinless chicken breast, thinly sliced
  • 1 tablespoon cornstarch
  • 3 tablespoons soy sauce, divided
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger

Vegetables

  • 1 tablespoon vegetable oil
  • 1 red bell pepper sliced (about 150 g)
  • 1 green bell pepper sliced (about 150 g)
  • 1 carrot julienned (about 100 g)
  • 150 g broccoli florets
  • 100 g snap peas
  • 2 cloves garlic, minced
  • 120 ml chicken stock
  • 1 tablespoon oyster sauce
  • 1 tablespoon sugar
  • 1 teaspoon rice vinegar

Instructions 

  • Mix chicken with cornstarch, 1 tbsp soy sauce, sesame oil, and ginger. Rest 10 min.
  • Whisk chicken stock, remaining soy sauce, oyster sauce, sugar, rice vinegar, and cornstarch.
  • Heat oil, cook chicken 3–4 min, then remove.
  • Add remaining oil, garlic, broccoli, carrots, peppers; stir fry 3–4 min. Add snap peas, cook 1–2 min.
  • Return chicken, pour sauce, cook until thickened. Serve hot.

Notes

Use fresh vegetables for best flavor and texture.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Asian
Keyword: Chicken, Stir Fry, Vegetables