Name: Chicken Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: 1 lb boneless skinless chicken breast, sliced thin; 2 tbsp olive oil or sesame oil; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 2 cups broccoli florets; 2 carrots, sliced; 0.25 cup soy sauce; 2 tbsp oyster sauce; 1 tbsp honey or brown sugar; 1 tbsp cornstarch; 0.33 cup water; 0.5 tsp black pepper

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I like making this chicken stir-fry when I need a quick, flavorful meal that still feels fresh and satisfying. The chicken stays tender, the vegetables keep a nice crunch, and the sauce ties everything together with a balance of savory and slightly sweet flavors. I turn to this recipe on busy nights because it comes together fast without sacrificing taste.

Why You’ll Love This Recipe

I love this recipe because it’s flexible, fast, and dependable. I can use whatever vegetables I have on hand, and the cooking process is straightforward. I also enjoy how everything cooks in one pan, which keeps cleanup minimal while still delivering bold, satisfying flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breast, sliced thin
olive oil or sesame oil
garlic cloves, minced
fresh ginger, grated
bell peppers, sliced
broccoli florets
carrots, sliced
soy sauce
oyster sauce
honey or brown sugar
cornstarch
water
black pepper

Directions

I start by mixing soy sauce, oyster sauce, honey, cornstarch, and water in a small bowl and set it aside. I heat oil in a large skillet or wok over medium-high heat.

I add the chicken and cook until it’s lightly browned and just cooked through, then remove it from the pan. In the same pan, I add garlic and ginger, cooking briefly until fragrant.

I toss in the vegetables and stir-fry until they’re crisp-tender. I return the chicken to the pan and pour in the sauce, stirring constantly until it thickens and coats everything evenly.

I season with black pepper, give it a final toss, and remove it from the heat before serving.

Servings and timing

I usually make this recipe for about 4 servings.
Preparation time: about 15 minutes
Cooking time: about 15 minutes
Total time: around 30 minutes

Variations

I sometimes swap chicken for shrimp or beef when I want something different. When I’m craving heat, I add red pepper flakes or chili paste. I also like using snap peas, zucchini, or mushrooms depending on what I have available.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the stir-fry in a skillet over medium heat or in the microwave, stirring halfway through so it heats evenly.

FAQs

Can I use frozen vegetables?

I use frozen vegetables when needed, but I thaw and drain them first so the stir-fry doesn’t become watery.

How do I keep the chicken tender?

I slice the chicken thinly against the grain and avoid overcooking it, which keeps it juicy.

Can I make this gluten-free?

I make it gluten-free by using gluten-free soy sauce or tamari.

What should I serve with chicken stir-fry?

I usually serve it over steamed rice, noodles, or cauliflower rice depending on my mood.

Can I make the sauce ahead of time?

I often mix the sauce in advance and keep it in the refrigerator until I’m ready to cook.

Conclusion

I keep this chicken stir-fry recipe in my weekly rotation because it’s fast, customizable, and consistently delicious. It’s a meal I rely on when I want something wholesome, flavorful, and ready in no time.