This Chicken Stir Fry with Vegetables is packed with tender-crisp veggies and juicy chicken, which come together in a delicious and savory sauce. It's super customizable, comes together in under 20 minutes, and is perfect for any rice or noodle dish!
Skillet and one-pot meals are my go-to on busy days. These easy recipes are perfect for when I really want to have a healthy, homecooked meal but don't want to spend too long in the kitchen. If you've been craving Asian takeout but still want to keep it healthy, try this easy homemade version!
I almost always turn to my classic one pot rice and chicken or one pan salmon with crispy potatoes and veggies on such rushed days, but recently, when I tried making some Asian style black pepper chicken in one pan, it turned out amazing!
Inspired by those savory, Asian flavors, I decided to try this recipe!
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What I Love About this Recipe
This chicken stir fry is hearty, nutritious and wholesome. Perfect for when you want to make a healthy dinner for the family.
It comes together super quick. No fancy equipment or complicated cooking techniques!
You can customize it to your liking too! Add in the veggies and protein of your choice, and use the seasonings and sauces you love the most!
Chicken Stir Fry Ingredients
Chicken: I used boneless, skinless chicken breasts here. You could use chicken thighs instead if you prefer.
Veggies: Use whatever you have! I used broccoli, bell peppers and some garlic for flavor.
Sauces: Soy sauce and oyster sauce lend umami deliciousness to this easy chicken stir fry. I recommend low-sodium soy sauce.
Cornstarch: This will thicken the sauce. If you don't have cornstarch, use arrowroot powder instead.
Seasonings: To season, I used salt, black pepper, and hot pepper flakes for a bit of heat.
Oil: Use any cooking oil of your choice. I highly recommend using sesame oil, as it lends this stir fry the perfect authentic Asian flavor.
Variations and Substitutions
- To the chicken stir fry, add other veggies like zucchini, mushrooms, baby corn, bean sprouts, sweet peas, cauliflower, green beans, water chestnuts, carrots, and bok choy. Chop them roughly the same size to ensure they're all cooked perfectly.
- Add diced or sliced ginger and pepper flakes to this dish for extra flavor.
- To make the dish gluten-free, use tamarind instead of soy sauce and choose gluten-free sauces and spices to add flavor.
- If you don't have oyster sauce, add a dash of Hoisin sauce or your favorite Asian sauce.
- To add more flavor and heat to the stir fry, chop some of your favorite chilies or cayenne, or paprika into the mix.
- Add a dash of honey or brown sugar to the dish to cut down the heat.
How to Make Chicken Stir Fry
- Combine the chicken with salt, pepper, soy sauce, garlic, and cornstarch in a bowl.
- Add broccoli florets to a bowl and pour in very hot water. Let it sit for 2 minutes, drain it, and pour it into cold water.
- Heat oil in a large skillet on medium-high heat and cook the chicken for about 5 minutes until it is cooked. Remove and set it aside.
- Add your veggies to the same skillet and season with salt and pepper. Cook on high heat for 2-3 minutes.
- Add the chicken, oyster sauce, soy sauce, and broccoli to the skillet and stir to combine.
- Prepare a cornstarch slurry and add it to the skillet. Mix well and cook until the sauce thickens.
Recipe Tips
- If the sauce seems too thick, add a splash of water or chicken stock to get it to the right consistency.
- Prep all your ingredients before you cook—the chicken, veggies, and sauce. This can make cooking super quick.
- Remember to slice or cut chicken and veggies into uniform sizes for even cooking. Do not overcrowd the chicken in the skillet; avoid overcooking the veggies.
- Cook the veggies on high heat- this is one of the classic rules of making a good chicken stir fry. You want them to soften up just a bit, but still retain that crunch and color.
- To get the broccoli florets to retain their beautiful green color, blanch them first!
- You can adjust the consistency with chicken broth or use cold chicken broth to mic the cornstarch for the slurry.
- To give the chicken stir-fry a bit of crunch, top it with some toasted sesame seeds right before you serve!
- You can also garnish the dish with chopped green onions or herbs like cilantro or basil.
Serving Ideas & Suggestions
This chicken and veggie stir fry tastes best when served with a side of fried rice or Asian-style noodles.
I love pairing it with my favorite shrimp fried rice or Yakisoba noodles. Of course, you can also serve it with plain steamed rice if you're in a rush.
If you're making this as part of an Asian feast, you may also want to make some Air Fryer spring rolls to accompany it.
Recipe FAQs
You can! Just add them directly from the freezer to the pan —they do not need to be thawed. Frozen veggies can also release more liquid, so keep that in mind.
Always cook the chicken first to get a nice flavor and prevent overcooking later. If added after the veggies, it will steam instead of sear.
Store your leftovers in an airtight container in the refrigerator for 2-3 days. To reheat the leftover veggies and chicken, microwave them until they're nice and warm, or reheat them in a pan over medium heat with a splash of water.
High heat, do not overcrowd the pan and add the sauce or slurry last.
Carrots, broccoli, cauliflower, snow peas, bell peppers, onions, mushrooms, baby corn, and cabbage. Feel free to customize it.
More Asian Recipes to Try
If you tried this One pot rice and chicken or any other recipe on my blog, please leave a 🌟 star rating and let me know it went in the 📝 comments below. Thanks for visiting me today!
Chicken Stir-Fry
Ingredients
For the Chicken
- 1 lb Boneless, skinless chicken breast cut into 1 inch cubes
- ¼ cup Soy sauce
- 1 tablespoon Cornstarch
- 3 Garlic cloves minced
- 3 tablespoon Cooking oil
- Salt and pepper to taste
For the Stir fry
- ½ Red bell pepper chopped
- ½ Green bell pepper chopped
- ½ Yellow bell pepper chopped
- ½ Orange bell pepper a mixture of any colour works. chopped
- 2 cups Broccoli florets
- 1 tablespoon Soy sauce
- ½ cup Water
- 2 tablespoon Cornstarch
- 2 tablespoon Oyster sauce
- 1 teaspoon Hot pepper flakes optional
- Salt and pepper to taste
Instructions
- Combine the chicken, soy sauce, salt, black pepper, garlic and cornstarch in a bowl. Mix well.
- To Blanch the Broccoli. In a bowl, add the broccoli and pour in hot water. Stir for 2 minutes and drain. Now add cold water and stir for another 2 minutes, drain and set aside.
- Add the cooking oil to a skillet and cook the chicken for about 3-5 minutes until cooked through. Remove from the skillet and set aside.
- Add peppers, season with salt and black pepper, and cook until crisp and tender for about 2 -3 minutes.
- Add the oyster sauce, soy sauce, broccoli and the chicken to the skillet and stir to combine.
- In a small bowl, mix water and cornstarch and pour over the chicken and veggies and stir to combine.
- Let it boil for about 1 minute while stirring occasionally.
- Serve with rice or noodles.
Video
Notes
- Remember to use high heat when you're cooking the veggies . You want them to soften up just a bit, but still retain that crunch and color.
- Add a splash of water or chicken stock to adjust the consistency of the sauce.
- Remember to slice or cut chicken and veggies into uniform sizes for even cooking. Do not overcrowd the chicken in the skillet, and avoid overcooking the veggies.
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