Stir Fry Chicken and Vegetables

A colorful plate of stir fry chicken and vegetables sizzles in the pan, releasing an enticing aroma that instantly makes your mouth water. This quick and flavorful dish comes together in just 20 minutes, showcasing tender chicken and crisp vegetables brought to life with rich sauces. Its vibrant ingredients and ease of preparation make it a reliable go-to for busy weeknights or a simple family meal.

This recipe is perfect for anyone craving a healthy and satisfying dinner option. Whether it’s a midweek meal or a last-minute gathering, you can whip this up in a pinch. Leftovers can be stored in the fridge for a couple of days, making it suitable for meal prep enthusiasts.

Why You’ll Love This Recipe

• It cooks in under 20 minutes, ideal for busy nights.
• The combination of textures makes each bite interesting.
• The rich soy and oyster sauce create a mouthwatering flavor.
• It’s a customizable meal, perfect for using up leftover vegetables.

What You’ll Need

Gather the following ingredients to prepare this delicious dish.

For the Stir Fry

• 1 lb chicken breast, sliced
• 2 cups mixed vegetables (bell peppers, broccoli, carrots)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Salt and pepper to taste

For Serving

• Cooked rice

Note: Use low-sodium soy sauce for a healthier option.

Substitutions & Swaps

• Chicken breast can be swapped for tofu.
• Mixed vegetables can include snow peas or zucchini.
• Soy sauce can be replaced with tamari for gluten-free.
• Oyster sauce can be omitted for a vegetarian version.

How to Make It

Prepare a quick and delicious meal with these easy steps.

Heat the Oil

1. Heat the vegetable oil in a large pan or wok over medium-high heat.

Cook the Aromatics

2. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.

Cook the Chicken

3. Add the sliced chicken breast and cook until no longer pink, about 5-7 minutes.

Stir in the Vegetables

4. Add the mixed vegetables and continue to cook for another 3-4 minutes, stirring frequently.

Add the Sauces

5. Pour in the soy sauce and oyster sauce, stirring to coat all the ingredients.

Season the Dish

6. Season with salt and pepper to taste.

Serve

7. Serve hot over warm cooked rice.

How to Store It

Fridge: 3 to 4 days in an airtight container
Freezer: Yes, but best enjoyed fresh
Reheat: Microwave for 1-2 minutes until hot

Tips for Best Results

• Slice the chicken thinly for even cooking.
• Use high heat for a quick stir-fry without steaming the vegetables.
• Mix and match your favorite vegetables for variety.
• Prepare rice in advance for faster assembly.

Serving Suggestions

• Pair with steamed dumplings for an Asian-inspired feast.
• Serve alongside a fresh salad for a complete meal.
• Enjoy as a meal prep option for lunch throughout the week.