Pin A vibrant, quick, and budget-friendly dish featuring tender chicken, colorful vegetables, and fluffy rice all tossed in a savory stir-fry sauce.
I first made this stir-fry when I wanted something flavorful that came together fast. It has become my go-to when I want dinner that is satisfying, colorful, and fuss-free.
Ingredients
- Boneless, skinless chicken breast or thighs: 500 g (1 lb), cut into bite-sized strips
- Red bell pepper: 1, sliced
- Yellow bell pepper: 1, sliced
- Carrot: 1 medium, julienned
- Broccoli florets: 150 g (1 cup)
- Snap peas: 100 g (1 cup), trimmed
- Spring onions: 2, sliced
- Garlic: 2 cloves, minced
- Ginger: 1 thumb-sized piece, peeled and grated
- Soy sauce: 4 tbsp
- Oyster sauce: 2 tbsp (or vegetarian alternative)
- Sesame oil: 1 tbsp
- Rice vinegar: 1 tbsp
- Cornstarch: 1 tsp
- Brown sugar: 2 tsp
- Water: 2 tbsp
- Jasmine or basmati rice: 250 g (1 1/4 cups), uncooked
- Toasted sesame seeds: 1 tbsp (optional)
- Fresh cilantro or scallions: chopped (optional)
Instructions
- Cook rice:
- Cook the rice according to package instructions. Fluff and keep warm.
- Mix sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, brown sugar, and water. Set aside.
- Stir-fry chicken:
- Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until just cooked through and lightly golden, about 4 4 minutes. Remove chicken and set aside.
- Cook vegetables:
- In the same pan, add a bit more oil if needed. Add garlic, ginger, and all vegetables except spring onions. Stir-fry for 3 4 minutes until vegetables are vibrant and crisp-tender.
- Combine:
- Return chicken to the pan. Pour in the sauce and toss everything together. Cook for 2 3 minutes until the sauce thickens and coats the chicken and veggies.
- Finish:
- Stir in the spring onions, adjust seasoning as needed.
- Serve:
- Serve hot over steamed rice. Garnish with sesame seeds and fresh herbs if desired.
Pin My family loves when this is served freshly hot, especially with extra herbs sprinkled at the end. It is always a dish we look forward to for a fun weeknight meal together.
Required Tools
Wok or large skillet, saucepan for rice, sharp knife, cutting board, mixing bowls, whisk or fork.
Allergen Information
Contains soy (soy sauce), shellfish (if using oyster sauce), sesame. For gluten-free, use tamari and gluten-free oyster sauce. Always check ingredient labels for hidden allergens.
Nutritional Information
Calories: 425, Total Fat: 8 g, Carbohydrates: 53 g, Protein: 33 g per serving.
Pin Serve right away for best flavor and texture. Leftovers are delicious the next day in a lunch box.
Recipe Q&A
- → Can I substitute the chicken with another protein?
Yes, firm tofu or shrimp work well as alternatives and will absorb the flavors of the sauce beautifully.
- → What vegetables can I use for variation?
Quick-cooking vegetables like zucchini, mushrooms, or snow peas can easily replace or complement the existing veggies.
- → How do I make the sauce thicker?
The sauce thickens as it cooks due to cornstarch, so simmer for a few minutes while stirring to achieve the desired consistency.
- → Is jasmine or basmati rice better for this dish?
Both jasmine and basmati rice pair well, offering a fragrant and fluffy base that complements the stir-fry flavors.
- → Can I prepare this dish gluten-free?
Use tamari or gluten-free soy sauce and oyster sauce alternatives to keep the dish gluten-free without sacrificing taste.