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Chicken Stir Fry

Chicken Stir Fry with Vegetables

Tender sliced chicken breast cooked with colorful vegetables — bell peppers, broccoli, carrots, snap peas, and onions — all tossed in a glossy soy-ginger sauce. A quick and healthy dinner ready in under 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Course Dinner
Cuisine American
Servings 3 servings
Calories 420 kcal

Ingredients
  

Main Ingredients

  • 1 lb 450 g boneless, skinless chicken breast or thighs
  • 2 tablespoons neutral oil avocado, peanut, or vegetable oil
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated

Vegetables (Mix & Match)

  • 1 red bell pepper sliced
  • 1 cup broccoli florets
  • 1 medium carrot thinly sliced
  • 1 cup snap peas or snow peas
  • 1 small onion or scallions

Stir Fry Sauce

  • ¼ cup low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon rice vinegar or lime juice
  • 1 tablespoon honey or brown sugar
  • ½ cup chicken broth or water
  • Optional: 1 teaspoon sesame oil

Instructions
 

  • Prepare Everything Before Cooking

    Stir frying happens fast. Have all ingredients:
    Chopped
    Measured
    Ready near the stove
    This is not optional—stir fry waits for no one.

  • Heat the Pan Properly

    Use a wok or large skillet
    Heat over medium-high to high heat
    Add oil only when the pan is hot
    If the oil shimmers, you’re ready.

  • Cook the Chicken

    Add chicken in a single layer
    Do not overcrowd the pan
    Cook 2–3 minutes per side until lightly browned
    Remove chicken and set aside
    Tip: Chicken does not need to be fully cooked yet.

  • Stir Fry the Vegetables

    Add a little more oil if needed.
    Order matters:
    Carrots and broccoli first (hard vegetables)
    Bell peppers and snap peas next (soft vegetables)
    Stir constantly for 3–4 minutes until crisp-tender.

  • Add Aromatics

    Add garlic and ginger
    Stir for 20–30 seconds
    Do not let them burn

  • Combine and Sauce

    Return chicken to the pan
    Pour in stir fry sauce
    Stir constantly until sauce thickens (1–2 minutes)
    The sauce should coat everything lightly, not pool at the bottom.

  • Finish and Serve

    Taste and adjust:
    More soy sauce for salt
    More vinegar for brightness
    More honey for sweetness
    Serve immediately.

Notes

How to Prepare Chicken for Stir Fry (Very Important)

The biggest difference between restaurant-style stir fry chicken and dry home-cooked chicken is how it’s cut and marinated.

Cutting the Chicken

  • Slice chicken against the grain
  • Keep pieces thin and even (¼ inch thick)
  • This ensures tenderness and fast cooking

Optional Quick Marinade (Highly Recommended)

  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon oil
Let sit for 10–15 minutes.
This technique, often used in Chinese cooking, is called velveting and helps lock in moisture.
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