Chicken Stir Fry

A quick and easy Chicken Stir Fry that's healthy, versatile, and perfect for family gatherings.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb chicken breast Tender and lean; use thigh for a juicier option.
2 cups mixed vegetables (bell peppers, broccoli, snap peas) Fresh is best, but frozen works in a pinch.
3 cloves garlic, minced A must for depth—don’t skip this!
1 tbsp fresh ginger, grated Adds a zing; you can substitute with ginger powder if necessary.
3 tbsp soy sauce For that quintessential stir-fry flavor—try tamari for a gluten-free option.
2 tbsp oyster sauce Optional but adds richness; you can leave it out for a lighter dish.
1 tbsp cornstarch To thicken the sauce, but you can skip it for a thinner consistency.
2 tbsp cooking oil Use sesame oil for a nutty flavor or vegetable oil for neutral taste.
1 serving cooked rice or noodles To serve the stir fry on top—brown rice or quinoa make healthy swaps.

Method

Preparation

Chop the vegetables into bite-sized pieces and slice the chicken into thin strips.
In a large skillet or wok, heat your oil over medium-high heat.

Cooking

Add the chicken strips to the pan in a single layer and let them sear for about 4-5 minutes without stirring.
As the chicken is nearly cooked through, add the minced garlic and grated ginger.
Toss in the mixed vegetables and stir-fry everything together for about 5-7 minutes.
In a small bowl, mix the soy sauce, oyster sauce, and cornstarch, then pour it over your stir fry.
Toss everything to coat evenly, and cook for an additional minute or two.

Serving

Serve hot over rice or noodles.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat with a splash of water or soy sauce.