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Steaming chicken stir-fry with vegetables served in a black wok.
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Easy Chicken Stir-Fry with Vegetables

A quick and colorful chicken stir-fry packed with fresh vegetables and savory sauce, ready in under 30 minutes for a healthy weeknight dinner.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 people
Course: Main Course
Cuisine: Asian-Inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 lb chicken breast, thinly sliced (450 g)
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snow peas
  • 1 medium carrot, julienned
  • 2 cloves garlic, minced
  • 2 tbsp soy sauce (low sodium)
  • 1 tbsp oyster sauce (optional)
  • 1 tsp cornstarch mixed with 2 tbsp water
  • Salt and pepper, to taste
  • Cooked rice, for serving

Equipment

  • 1 Wok or large skillet
  • 1 Cutting board
  • 1 Sharp knife

Method
 

  1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add chicken slices and stir-fry for 4–5 minutes until cooked through. Remove and set aside.
  2. In the same pan, add remaining oil. Stir-fry garlic, bell pepper, broccoli, snow peas, and carrot for about 4–5 minutes until tender-crisp.
  3. Return chicken to the pan. Add soy sauce, oyster sauce, and cornstarch slurry. Toss everything until the sauce thickens slightly and coats the chicken and vegetables.
  4. Adjust seasoning with salt and pepper. Serve hot over steamed rice.

Notes

  • Swap chicken with shrimp or tofu for variation.
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