Name: Easy Chicken Stir Fry with Colorful Vegetables Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: ½ cup low sodium chicken broth; 3 tablespoons low sodium soy sauce; 3 tablespoons brown sugar; 1 tablespoon rice or white vinegar; 1 tablespoon oyster sauce (optional); 1 tablespoon corn starch; 2 cloves garlic, finely minced; ½ teaspoon finely minced ginger; ¼ teaspoon salt; ⅛ teaspoon pepper; 1 tablespoon oil; 1 cup snap peas; 1 cup red bell pepper, cut into ¾” pieces; 1 cup carrot matchsticks or thinly sliced carrots; 2 boneless, skinless chicken breasts (about 1 lb), thinly sliced; Salt and pepper, to taste; Hot cooked rice, for serving as desired

Jump to Recipe

Introduction

Chicken stir fry is a quick and flavorful dish perfect for busy weeknights. Combining tender chicken with crisp vegetables and a savory sauce, this recipe delivers a satisfying meal that comes together in under 30 minutes.

The image shows a black skillet filled with a colorful stir-fry. The dish has three main layers: tender, light brown chicken pieces spread evenly, bright green sugar snap peas scattered throughout, and vibrant red bell pepper strips mixed with thin, orange carrot sticks creating a fresh, lively look. A wooden spatula rests inside the skillet on the right side, slightly mixing the ingredients. The skillet is placed on a white marbled surface with a small part of a blue cloth visible near the handle. The scene is brightly lit, highlighting the glossy texture of the sauce covering the ingredients. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup low sodium chicken broth
3 tablespoons low sodium soy sauce
3 tablespoons brown sugar
1 tablespoon rice or white vinegar
1 tablespoon oyster sauce (optional)
1 tablespoon corn starch
2 cloves garlic (finely minced)
½ teaspoon finely minced ginger
¼ teaspoon salt
⅛ teaspoon pepper
1 tablespoon oil
1 cup snap peas
1 cup red bell pepper (cut into ¾” pieces)
1 cup carrot matchsticks or thinly sliced carrots
2 boneless, skinless chicken breasts (about 1 lb, thinly sliced)
Salt and pepper for seasoning
Hot, cooked rice for serving as desired

Instructions

Step 1: In a bowl, whisk together the chicken broth, soy sauce, brown sugar, vinegar, oyster sauce (if using), corn starch, garlic, and ginger. Set the sauce mixture aside.
Step 2: Heat the oil over medium-high heat in a large skillet or wok.
Step 3: Add the snap peas, red bell pepper, and carrots to the skillet. Season lightly with salt and pepper. Stir fry the vegetables until they are crisp-tender, about 3 to 4 minutes.
Step 4: Remove the cooked vegetables from the skillet and set them aside.
Step 5: If needed, add a little more oil to the skillet. Add the sliced chicken and cook, stirring often, until the chicken is no longer pink, about 4 to 5 minutes.
Step 6: Reduce the heat to medium, return the vegetables to the skillet, and pour in the prepared sauce.
Step 7: Cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through. Taste and adjust seasoning with additional salt and pepper if desired.
Step 8: Serve the chicken stir fry hot over cooked rice or as preferred.

Tips & Variations

For extra flavor, marinate the chicken in a little soy sauce and garlic for 15 minutes before cooking.
Swap out snap peas and bell peppers for broccoli, mushrooms, or zucchini based on what you have on hand.
If you prefer a spicier dish, add a pinch of red pepper flakes or a dash of chili garlic sauce to the stir fry sauce.
Use cornstarch slurry (mix cornstarch with cold water) to adjust sauce thickness if needed.

Storage

Store leftover chicken stir fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water or broth if the sauce has thickened too much.

How to Serve

A white bowl filled with a base layer of white cooked rice, topped with a colorful stir-fry mix featuring several pieces of light brown cooked chicken, vibrant green snap peas, bright red bell pepper strips, and thin orange carrot sticks. The stir-fry ingredients are glossy with sauce and arranged evenly over the rice. The bowl is placed on a white marbled surface, with part of a dark pan containing more stir-fry visible in the top right corner. A glimpse of a blue cloth is seen in the upper left background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this stir fry?

Yes, you can use frozen vegetables, but be sure to thaw and drain them well before cooking to avoid excess moisture in the stir fry.

What can I substitute for oyster sauce?

If you don’t have oyster sauce, you can omit it or substitute with hoisin sauce or additional soy sauce. The flavor will be slightly different but still delicious.