Chicken Veggie Stir Fry (Printable)

Tender chicken breast and crisp seasonal vegetables come together in a flavorful stir fry with a savory sauce.

# What You'll Need:

→ Meats

01 - 1.1 lb boneless, skinless chicken breast, thinly sliced

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 5 oz broccoli florets
06 - 3.5 oz snap peas, trimmed
07 - 2 spring onions, sliced
08 - 2 cloves garlic, minced
09 - 1 tsp fresh ginger, grated

→ Sauce

10 - 3 tbsp soy sauce (use tamari for gluten-free)
11 - 2 tbsp oyster sauce
12 - 1 tbsp sesame oil
13 - 2 tsp cornstarch
14 - 1/2 cup chicken broth
15 - 1 tsp honey or brown sugar
16 - 1/4 tsp freshly ground black pepper

→ For Cooking & Garnish

17 - 2 tbsp vegetable oil
18 - 1 tbsp toasted sesame seeds (optional)
19 - Fresh cilantro or scallions, chopped (optional)

# Steps:

01 - In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, chicken broth, honey, and black pepper. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken and stir-fry for 3 to 4 minutes until just cooked through. Remove chicken from the pan and set aside.
03 - Add the remaining oil to the pan. Stir-fry garlic and ginger for 30 seconds until fragrant.
04 - Add bell peppers, carrot, broccoli, and snap peas to the pan and stir-fry for 3 to 4 minutes until crisp-tender.
05 - Return the chicken to the wok. Pour in the prepared sauce and stir well. Cook for 2 to 3 minutes until the sauce thickens and evenly coats all ingredients.
06 - Stir in sliced spring onions, then remove from heat.
07 - Serve hot, garnished with toasted sesame seeds and fresh cilantro or scallions if desired.

# Expert Tips:

01 -
  • Ready in thirty minutes flat, which means it fits into real life without apologies.
  • The vegetables stay crisp instead of turning into mush, and your guests will actually notice the difference.
  • One sauce that somehow makes chicken breast taste like you tried way harder than you did.
02 -
  • Don't skip slicing the chicken thin, and don't let it cook any longer than four minutes in that first pass—overcooked chicken is the one mistake that can't be fixed.
  • The vegetables should never steam; if your pan isn't hot enough to make them sizzle, nothing else matters.
  • Cold cornstarch mixed into sauce means no lumps; warm cornstarch turns into disappointing clumps.
03 -
  • Toast your sesame seeds in a dry pan for two minutes before sprinkling them on; that warmth wakes them up and makes them taste twice as good.
  • If the sauce seems too thick when it hits the pan, add water a tablespoon at a time instead of starting over, because cornstarch is unforgiving.

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