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Chicken with Mixed Vegetable Stir Fry

A quick and flavorful chicken stir fry packed with colorful vegetables and tossed in a savory homemade sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-Inspired, Weeknight Meals
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Vegetables
  • 1.5 pounds boneless skinless chicken breast thinly sliced
  • 2 tbsp cornstarch
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 cup broccoli florets
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 cup snap peas
  • 1 large carrot thinly sliced
  • 4 green onions sliced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
Stir Fry Sauce
  • 0.33 cup low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch
  • 0.25 cup chicken broth or water

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Whisk
  • Cutting board

Method
 

  1. Combine sliced chicken with cornstarch, salt, and black pepper in a bowl.
  2. Whisk together soy sauce, oyster sauce, honey, rice vinegar, sesame oil, cornstarch, and chicken broth.
  3. Heat oil in a large skillet or wok over medium-high heat.
  4. Cook chicken until lightly golden and fully cooked, then remove from skillet.
  5. Stir fry broccoli, carrots, bell peppers, and snap peas until crisp-tender.
  6. Add garlic, ginger, and green onions, cooking until fragrant.
  7. Return chicken to the skillet and pour in the prepared sauce.
  8. Cook until the sauce thickens and coats the chicken and vegetables evenly.

Notes

For best results, prepare all ingredients before cooking since stir fry cooks very quickly over high heat.