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Prep 15 minutesmins
Cook 10 minutesmins
Easy chicken stir-fry recipe packed with tender chicken breast, fresh crisp vegetables, and the most delicious stir-fry sauce. This healthy chicken and vegetable stir fry only takes 30 minutes to make!
If you are looking for a quick, easy, healthy, and delicious weeknight dinner, this chicken and vegetable recipe was made for you. This chicken stir fry recipe is made with tender, juicy chicken breast and a variety of fresh vegetables, then tossed in a savory Chinese stir-fry sauce.
The best part about this stir-fry recipe is that it only takes 30 minutes to make! Also, the choice of mixed vegetables is completely customizable based on your preferences. I love to drizzle a bit of chili oil at the end for an extra kick of spice.
This chicken and vegetable stir fry recipe is inspired by classic Chinese home cooking, made with marinated chicken and vegetables cooked in a hot wok, then tossed in a glossy, savory sauce made with garlic, ginger, soy sauce, oyster sauce, and a cornstarch slurry to thicken.
You can choose your own adventure with the vegetable selection, including broccoli, bell peppers, snow peas, carrots, mushrooms, zucchini, and baby corn. This easy Chinese restaurant-style chicken stir fry is perfect for a quick lunch or dinner, served with a bowl of steamed white rice.
Ingredients
You can find all of the ingredients for this chicken and vegetable stir fry recipe at your local Asian grocery store. Full measurements and links to the ingredients I used are listed in the recipe card below.
Chicken
Chicken breast: for a lean, healthy, high protein stir fry. You can alternatively use any cut of chicken you’d like.
Oyster Sauce: to add umami, savory flavor to the chicken.
Cornstarch: to velvet the chicken and create a tender texture while also retaining the moisture within the chicken.
Water: to lightly dilute the oyster sauce.
Salt and White Pepper: to season the chicken.
Stir Fry Sauce
Soy Sauce: adds a rich, savory, salty umami flavor to the chicken stir fry.
Oyster Sauce: enhances the savory flavor with a salty, briny, layer.
Shaoxing Wine, or Chinese rice wine, is a popular ingredient in Chinese cuisine. It adds complex, nutty, sweet, caramel, and dry notes. It is also used in Chinese chicken and broccoli and beef and broccoli.
Dark Soy Sauce: adds a sweet, soy sauce flavor while also deepening the brown color of the sauce.
Sugar: to sweeten and balance out the other salty seasonings.
Chicken Stock: adds a comforting depth of flavor. Be sure to use low sodium chicken stock.
Cornstarch: thickens the sauce to coat the chicken stir fry.
Sesame Oil: adds a finishing nutty flavor.
Vegetables
Broccoli, carrots, bell peppers, shiitake mushrooms, snap peas: I used these vegetables in my chicken and vegetable stir fry but feel free to use any other vegetables listed below.
Garlic, ginger, green onion: are the main flavoring aromatics.
Substitutions and Additions
Substitutions
Protein: beef, pork, seafood, tofu
Soy Sauce alternatives: tamari, coconut aminos for a gluten-free alternative.
Stock: beef stock, vegetable stock, or just water works as well.
Vegetables: zucchini, baby corn, green bell peppers, other types of mushrooms, green beans, bok choy, yu choy or cauliflower.
Additions
More vegetables: for more variety.
Nuts: peanuts, cashews or sesame seeds for added crunch and texture in your chicken stir fry.
Here are the step-by-step instructions for how to make this chicken and vegetable stir fry recipe.
Mix together the chicken, cornstarch, water, oyster sauce, white pepper and salt into a bowl. Marinate for 15 minutes.
Mix together the soy sauce, oyster sauce, Shaoxing wine, sugar, chicken stock, cornstarch and sesame oil.
(Optional) Bring a pot of water to a boil over high heat, blanch the broccoli and carrots for 1 minute.
Heat 2 tablespoons of oil in a wok or large skillet over medium high heat until hot. Then add the chicken and cook for about 2 minutes on each side. Remove.
In the same wok, heat 2 tablespoon of oil over medium high heat. Add the garlic, ginger, white parts of green onion and cook for 30 seconds. Then add the broccoli, carrots, bell peppers, shiitake mushrooms, and snap peas and toss for 2-3 minutes.
Add back the chicken, green parts of green onion, and the sauce and toss for 1-2 minutes.
Serve the chicken and vegetable stir fry immediately with steamed rice and enjoy!
Expert Tips
Slice in equal sized pieces: it helps to have each ingredient in even sizes to they all cook evenly at the same time.
Mise en place: having an organized workstation with all the chicken stir-fry ingredients prepped, measured, and ready to go will guarantee success.
Blanching the vegetables is optional: if you don’t mind crunchier vegetables, you do not need to blanch the broccoli or carrots.
Use a hot wok: the key to having the signature Chinese restaurant-style stir-fry flavor is using a hot wok for quick, even cooking.
Storage Instructions
You can store any leftover chicken and vegetable stir fry in an airtight container in the refrigerator for up to 4 days.
Reheat: Cook the chicken stir fry in a wok over medium-high heat until warmed, or microwave, covered, until warm.
Freeze: You can freeze the cooled chicken with mixed vegetables at room temperature in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Pairing Suggestions
You can serve this easy chicken and vegetable stir fry with a bowl of steamed rice or with the following pairing suggestions.
Can I use frozen vegetables in chicken and vegetable stir fry?
Yes, you can use frozen vegetables in a chicken stir fry, but they may turn out a little mushier and less crisp and crunchy. They also release more liquid, which may thin out and dilute the sauce.
What is the best chicken to use in a stir fry?
For a quick and easy stir fry recipe, chicken breast cooks the quickest. For juicier, more flavorful chicken, use boneless, skinless chicken thighs.
Can I make this chicken vegetable stir fry gluten-free?
Yes, you can use tamari or gluten-free soy sauce instead, and check if your oyster sauce is gluten-free as well.
Easy chicken stir-fry recipe packed with tender chicken breast, fresh crisp vegetables, and the most delicious stir-fry sauce. This healthy chicken and vegetable stir fry only takes 30 minutes to make!
Marinate the chicken. Slice the chicken breast in half lengthwise, then cut each half into 1/4-inch-wide pieces. In a mixing bowl, add the chicken, oyster sauce, cornstarch, water, salt, and white pepper, and mix until combined. Set aside for 15 minutes.
Mix the stir-fry sauce. In a small mixing bowl, mix the soy sauce, oyster sauce, Shaoxing wine, dark soy sauce, sugar, chicken stock, cornstarch, and sesame oil.
Blanch the broccoli and carrots (optional). Bring a pot of water to a boil over high heat. Blanch the broccoli and carrots for 30 seconds to 1 minute. This will yield softer broccoli and carrot bites. Remove and set aside.
Cook the chicken. Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat until hot. Then add the chicken onto a single layer and cook for about 2 minutes on each side or until done. Remove and set aside.
Cook the stir-fry. In the same wok or large skillet, heat 2 tablespoons of oil over medium-high heat. Add the garlic, ginger, and white parts of the green onion, and sauté for 30 seconds or until fragrant. Then add the broccoli, carrots, bell peppers, shiitake mushrooms, and snap peas and toss for 2-3 minutes or until lightly softened.
Combine. Add back the chicken, green parts of green onion, and the sauce, and toss for 1-2 minutes or until the sauce has thickened.
Serve. Serve the chicken and vegetable stir fry immediately with steamed rice and enjoy!
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