Chicken Veggie Stir Fry (Printable)

Tender chicken and crisp vegetables cooked quickly in a flavorful sauce for a nutritious dinner.

# What You'll Need:

→ Meats

01 - 1.1 lb boneless, skinless chicken breast, thinly sliced

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 5 oz broccoli florets
06 - 3.5 oz snap peas, trimmed
07 - 2 spring onions, sliced
08 - 2 cloves garlic, minced
09 - 1 tsp fresh ginger, grated

→ Sauce

10 - 3 tbsp soy sauce (use tamari for gluten-free)
11 - 2 tbsp oyster sauce
12 - 1 tbsp sesame oil
13 - 2 tsp cornstarch
14 - 1/2 cup chicken broth
15 - 1 tsp honey or brown sugar
16 - 1/4 tsp freshly ground black pepper

→ For Cooking & Garnish

17 - 2 tbsp vegetable oil
18 - 1 tbsp toasted sesame seeds (optional)
19 - Fresh cilantro or scallions, chopped (optional)

# Directions:

01 - In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, chicken broth, honey, and black pepper. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken and stir-fry for 3 to 4 minutes until just cooked through. Remove chicken from the pan and set aside.
03 - Add the remaining vegetable oil to the pan. Stir-fry garlic and ginger for 30 seconds until fragrant.
04 - Add bell peppers, carrot, broccoli, and snap peas to the wok. Stir-fry for 3 to 4 minutes until vegetables are crisp-tender.
05 - Return the chicken to the wok. Pour in the prepared sauce and stir well. Cook for 2 to 3 minutes until the sauce thickens and evenly coats all ingredients.
06 - Stir in sliced spring onions and remove from heat. Serve hot, garnished with toasted sesame seeds and fresh herbs if desired.

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup is done before you even sit down to eat.
  • The sauce clings to every piece without being heavy or overly sweet.
  • You can toss in whatever vegetables are about to go soft in your fridge and it still turns out great.
02 -
  • Dont crowd the pan or the vegetables will steam instead of sear. If your wok isnt big enough, cook the veggies in two batches.
  • Whisk the sauce right before you add it because the cornstarch settles at the bottom if it sits too long.
  • Have everything prepped and ready before you turn on the heat. Stir frying moves fast and theres no time to chop once you start.
03 -
  • Freeze the chicken breast for 15 minutes before slicing. It firms up just enough to make thin, even cuts without any struggle.
  • Use the darkest soy sauce you have. It adds color and depth that lighter soy sauce cant quite match.
  • Let the vegetables sit untouched for 30 seconds after you add them. That little pause helps them get a slight char and makes everything taste more interesting.

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