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Chicken Stir-Fry

A quick and easy Chicken Stir-Fry recipe filled with colorful veggies and tender chicken, perfect for busy weeknight meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 300
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 1 lb boneless, skinless chicken breasts, thinly sliced Look for high-quality, free-range chicken for the best flavor.
  • 1 tbsp soy sauce Low-sodium soy sauce recommended to control saltiness.
  • 1 tbsp oyster sauce Adds depth of flavor; can substitute with hoisin sauce.
  • 1 tsp cornstarch Acts as a tenderizer for the chicken.
Vegetables
  • 2 tbsp vegetable oil Use high smoke point oils like canola or peanut oil.
  • 1 red bell pepper thinly sliced Adds sweetness and color.
  • 1 yellow bell pepper thinly sliced Adds sweetness and visual appeal.
  • 1 medium onion, thinly sliced Fresh; use yellow or white onions.
  • 2 cups broccoli florets Fresh is best, frozen can be used in a pinch.
  • 2 cloves garlic, minced Enhances aroma and flavor.
  • 1 tsp grated ginger For a delightful zing!
Sauces
  • 1/4 cup low-sodium soy sauce Part of the sauce mixture.
  • 2 tbsp vinegar Rice vinegar offers mild acidity or apple cider can work too.
  • 1 tbsp hoisin sauce Adds sweetness and complexity.
  • 1/4 cup chicken broth Adds moisture to create a nice sauce.
  • 1 tsp sesame oil Provides a nutty aroma and flavor.
For Serving
  • Cooked rice or noodles Use jasmine rice, brown rice, or your favorite noodles.

Method
 

Marinating Chicken
  1. In a medium bowl, combine the sliced chicken with soy sauce, oyster sauce, and cornstarch. Mix well to coat the chicken evenly and let it marinate for 10-15 minutes.
Cooking Chicken
  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken, season with a bit of salt, and sauté for 4-5 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
Sautéing Vegetables
  1. In the same skillet, add remaining vegetable oil. Add the sliced bell peppers, onion, and broccoli florets. Stir-fry for 3-4 minutes until the vegetables are tender yet still crisp.
Adding Aromatics
  1. Add minced garlic and grated ginger to the skillet, stir-frying for another minute until fragrant.
Combining Everything
  1. Return the cooked chicken to the skillet with the vegetables. In a small bowl, mix together low-sodium soy sauce, vinegar, hoisin sauce, chicken broth, and sesame oil. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly.
Finishing Cooking
  1. Cook for another 2-3 minutes until the sauce thickens and everything is heated through. If the sauce gets too thick, add another splash of chicken broth.
Serving
  1. Serve the Chicken Stir-Fry hot over a bed of cooked rice or noodles. Sprinkle with sesame seeds or chopped green onions if desired.

Notes

Slice vegetables uniformly for even cooking. Adjust sauce flavors to taste.