Easy Chicken Stir Fry with Vegetables
This quick and healthy chicken stir fry is packed with crisp vegetables and a savory homemade sauce, ready in just 30 minutes for the perfect weeknight dinner.
The Only Chicken Stir Fry Recipe You Will Ever Need
If you have ever wondered how to make stir fry at home that actually tastes like your favorite takeout, this is the recipe that will change everything. We are talking tender, lightly seared chicken, crisp colorful vegetables, and a glossy savory sauce that clings to every single piece. It is on the table in 30 minutes, it is genuinely healthy, and it is the kind of easy healthy Chinese food recipe that earns a permanent spot in your weekly rotation.
This is not a complicated dish. But like most simple things, a few techniques make all the difference between a stir fry that is just okay and one that is completely craveable.
Why This Recipe Works
The secret to any great chicken and vegetable stir fry comes down to three things: high heat, dry ingredients, and a well-balanced sauce.
High heat creates that slightly charred, smoky flavor called wok hei that you taste in great takeout but rarely get at home. Dry chicken (patted with paper towels before marinating) sears instead of steaming. And a sauce built with soy, oyster sauce, sesame oil, and just a touch of brown sugar hits every note, savory, a little sweet, deeply umami, without being heavy.
The best part? Once you understand the formula, you can riff on it endlessly. Different proteins, different vegetables, same great result.
Chef's Tip: Mise en place is not optional here. Stir fry moves fast once that pan gets hot. Slice everything, mix your sauce, and have all your ingredients within arm's reach before you turn on the burner.
What Makes a Great Stir Fry at Home
You do not need a restaurant-grade wok burner to pull off an incredible quick weeknight dinner. You do need a few things working in your favor.
Using the right pan and keeping your ingredients dry and uniform in size will get you most of the way there. A large wok or a heavy 12-inch skillet that can take serious heat without warping is a worthwhile investment for anyone cooking these kinds of light recipes for dinner on a regular basis.
The Marinade Matters
Coating the chicken in a quick soy and cornstarch marinade before cooking does two important jobs. The soy sauce seasons the meat from the inside out, and the cornstarch creates a thin protective coating that locks in moisture and gives the outside a subtle golden crust. Even 10 minutes makes a noticeable difference.
Build a Balanced Sauce
The stir fry sauce here is straightforward but really well-rounded. Soy sauce brings the salt and depth. Oyster sauce adds a rich, slightly briny sweetness that is hard to replicate. Sesame oil gives it that nutty finish. A little brown sugar rounds out the edges, and cornstarch thickens everything into that signature glossy coating you want coating every piece of chicken and every vegetable.
The Best Vegetables for Chicken Stir Fry
This recipe uses a bright mix of broccoli, red bell pepper, snap peas, and carrots, but an authentic stir fry recipe is meant to be flexible. Here is a quick guide to building your own combination:
- Harder vegetables (carrots, broccoli, cauliflower): go in first, they need more time
- Medium vegetables (bell peppers, snap peas, zucchini): go in the middle
- Quick-cooking vegetables (spinach, bean sprouts, bok choy): go in last, just to wilt
Keeping everything cut to a similar size means things cook evenly and you get a bit of every ingredient in each bite.
Ready to bring this easy chicken stir fry to life? Here is the full recipe:
Easy Chicken Stir Fry with Vegetables
This quick and healthy chicken stir fry is packed with crisp vegetables and a savory homemade sauce, ready in just 30 minutes for the perfect weeknight dinner.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts, cut into thin 1-inch strips
- 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
- 1 tbsp fresh ginger, freshly grated
- 4 garlic cloves, minced
- 2 tbsp vegetable oil, divided, or any high smoke-point oil
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 2 carrots, thinly sliced on the diagonal
- 3 green onions, sliced, for garnish
- 1 tsp sesame seeds, for garnish, optional
Instruction
In a medium bowl, toss the chicken strips with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch until evenly coated. Set aside to marinate for at least 10 minutes while you prep the vegetables and sauce.
Make the stir fry sauce: whisk together the remaining 2 tablespoons soy sauce, oyster sauce, sesame oil, chicken broth, brown sugar, and remaining 1 tablespoon cornstarch in a small bowl until smooth. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or heavy skillet over high heat until shimmering and just starting to smoke.
Add the chicken in a single layer and cook undisturbed for 2 minutes to get a good sear. Stir and continue cooking for another 2 to 3 minutes until cooked through and lightly golden. Transfer to a clean plate.
Add the remaining 1 tablespoon of oil to the same pan. Add the carrots and broccoli and stir fry for 2 minutes, tossing frequently.
Add the red bell pepper and snap peas and continue stir frying for another 2 minutes until the vegetables are crisp-tender but still vibrant.
Add the garlic and ginger and cook for 30 seconds, stirring constantly, until fragrant.
Return the cooked chicken to the pan. Pour the sauce over everything and toss to coat. Cook for 1 to 2 minutes, stirring, until the sauce thickens and everything is glossy and well coated.
Remove from heat and garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice or noodles.
Equipment
- Large wok or 12-inch heavy skillet
- Sharp chef's knife
- Cutting board
- Small mixing bowl
- Medium mixing bowl
- Whisk
- Tongs or wooden spatula
Notes
Serving Suggestions and Storage
Serve this stir fry hot, straight from the pan, over steamed jasmine rice for the most satisfying meal. It is also wonderful over lo mein noodles or rice noodles if you want something a little heartier. Wondering what to eat with fried rice? This chicken stir fry is genuinely one of the best answers.
For a lighter version, spoon it over cauliflower rice or serve it in lettuce cups for a fresh, low-carb dinner that still feels indulgent.
Leftovers store well in an airtight container for up to 4 days and reheat beautifully in a skillet with a splash of broth. This is truly one of those meals that is just as good on day two.
