Description

There’s nothing more satisfying than a quick, flavorful stir-fry that’s both healthy and easy to prepare. This Easy Chicken & Veggie Stir-Fry is perfect for busy weeknights or casual weekend dinners, offering a colorful mix of fresh vegetables and tender chicken in a savory sauce. Inspired by traditional Asian stir-fries, it combines garlic, ginger, and soy-based sauces to create a dish that’s both comforting and nutritious. The recipe is versatile, allowing you to swap vegetables or adjust the sauce to your taste, making it a go-to for family meals or a simple solo dinner.

Ingredients

Scale

1 lb (450g) boneless, skinless chicken breast, thinly sliced
2 tablespoons vegetable oil or olive oil
1 red bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1 medium carrot, julienned
1 cup broccoli florets
1 small zucchini, sliced into half-moons
3 garlic cloves, minced
1 teaspoon fresh ginger, grated
3 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce (optional)
1 tablespoon hoisin sauce
1 teaspoon cornstarch mixed with 2 tablespoons water
Salt and black pepper to taste
2 green onions, chopped for garnish
Cooked rice or noodles for serving

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Instructions

Prepare the Chicken
Rinse the chicken and pat dry. Slice into thin, bite-sized strips. Season lightly with salt and black pepper. Toss to coat evenly.
Make the Sauce
In a small bowl, mix soy sauce, hoisin sauce, oyster sauce (if using), and cornstarch slurry. Stir until smooth and set aside.
Heat the Pan
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook 4–5 minutes, stirring occasionally, until golden and cooked through. Remove chicken and set aside.
Sauté the Aromatics
Add remaining oil to the pan. Sauté minced garlic and grated ginger for about 30 seconds until fragrant, stirring continuously to prevent burning.
Cook the Vegetables
Add carrots and broccoli first, stir-fry 2–3 minutes, then add bell peppers and zucchini. Continue stir-frying for 2–3 more minutes until vegetables are tender-crisp. Avoid overcooking.
Combine Chicken and Sauce
Return chicken to the pan. Pour in the prepared sauce and stir for 2–3 minutes until everything is evenly coated and the sauce thickens slightly.
Garnish and Serve
Remove from heat. Garnish with chopped green onions. Serve hot over rice or noodles. Optional: sprinkle sesame seeds or drizzle sesame oil for extra flavor.

Notes

Ensure vegetables are cut uniformly for even cooking.
Use high heat for a crisp-tender texture.
Customize the vegetables based on availability or preference.
Leftovers can be stored in an airtight container for up to 3 days.
Adjust the sauce thickness with more or less cornstarch slurry as needed.

Prep Time: 15 minutes
Cook Time: 15 minutes