Quick Chicken Stir Fry

Yield: 4 servings · Main Course · Asian

This is the weeknight dinner that comes together faster than delivery. Tender strips of chicken are seared until golden, then tossed with crisp-tender vegetables in a savory garlic-ginger sauce that coats everything in glossy, umami-rich flavor. From cutting board to table in 20 minutes flat.

Ingredients

• 1 1/2 lbs (680g) boneless, skinless chicken breast, sliced into thin strips
• 2 tbsp vegetable or avocado oil, divided
• 1 red bell pepper, sliced into thin strips
• 1 cup broccoli florets, cut into bite-size pieces
• 1 medium carrot, sliced thin on a diagonal
• 1 cup snap peas, trimmed
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, peeled and minced

For the Sauce

• 3 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp cornstarch mixed with 2 tbsp water (slurry)
• 1 tsp sriracha or chili garlic sauce (optional, for heat)

For Serving

• Cooked jasmine or basmati rice
• Sesame seeds and sliced green onions for garnish

Instructions

1. Make the sauce. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, sriracha (if using), and cornstarch slurry. Set aside.
2. Sear the chicken. Heat 1 tablespoon of oil in a large wok or heavy skillet over high heat until the oil is shimmering. Add the chicken strips in a single layer — work in batches if needed to avoid crowding. Cook without stirring for 2 minutes until the bottoms are golden. Flip and cook 2 more minutes until cooked through. Transfer to a plate.
3. Cook the hard vegetables. Add the remaining tablespoon of oil to the wok. Add the broccoli and carrot slices. Stir-fry for 2 minutes, tossing frequently.
4. Add the quick vegetables. Add the bell pepper strips and snap peas. Stir-fry for 1–2 minutes until everything is vibrant and crisp-tender. The vegetables should still have some bite.
5. Bloom the aromatics. Push the vegetables to the edges of the wok, creating a clear space in the center. Add the minced garlic and ginger to the hot center. Let them sizzle for 30 seconds until fragrant, then stir them into the vegetables.
6. Bring it together. Return the chicken and any accumulated juices to the wok. Give the sauce a quick stir (the cornstarch settles) and pour it over everything. Toss to coat and cook for about 1 minute until the sauce thickens into a glossy glaze.
7. Serve. Divide the stir fry over bowls of steamed rice. Garnish with sesame seeds and sliced green onions. Serve immediately.

Pro Tips

Variations

• Beef Stir Fry: Swap the chicken for 1 lb of flank steak, sliced thinly against the grain. Sear for just 1 minute per side for medium-rare, then remove and add back at the end.
• Tofu Stir Fry: Use 14 oz extra-firm tofu, pressed and cubed. Pan-fry in oil for 5 minutes until crispy on all sides before adding to the vegetables.
• Teriyaki Style: Replace the soy sauce and oyster sauce with 1/4 cup teriyaki sauce and add 1 tablespoon of honey for a sweeter glaze.

Nutrition Facts