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Easy Chicken Stir Fry

A fast, flavorful, and healthier-than-takeout chicken stir fry with fresh veggies and a savory sauce, perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 pound boneless chicken breast thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 red bell pepper sliced thin
  • 1 cup broccoli florets
  • 1 carrot sliced into thin rounds
  • 2 garlic cloves minced
  • 1 tablespoon ginger fresh and minced
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 1 quarter cup chicken broth or water
  • Cooked white or brown rice for serving

Method
 

  1. In a bowl, toss sliced chicken with soy sauce and cornstarch. Let it sit for a few minutes while preparing the vegetables.
  2. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat. Add the chicken and cook for 4–5 minutes until browned and cooked through. Remove from the pan and set aside.
  3. If the pan looks dry, add a small splash of oil. Add garlic, ginger, bell pepper, broccoli, and carrot. Stir fry for 3–5 minutes until vegetables are crisp-tender.
  4. In a small bowl, mix together oyster sauce, hoisin sauce, sesame oil, and chicken broth. Stir to combine well.
  5. Pour the sauce into the skillet with the vegetables. Return the cooked chicken to the skillet. Stir well to coat everything in sauce and cook for an additional 2 minutes until the sauce thickens slightly.
  6. Serve hot over cooked white or brown rice. Optionally garnish with green onions or sesame seeds.

Notes

Use high heat for best stir fry results. Cut all ingredients evenly for uniform cooking. Avoid overcrowding the pan by cooking chicken in batches if needed. Customize with your favorite vegetables or switch the protein to beef or shrimp. Add red pepper flakes for heat or serve with cauliflower rice for a low-carb version.