Introduction
Easy Chicken Stir-Fry is one of those dependable recipes that fits perfectly into busy schedules without sacrificing flavour or freshness. Tender pieces of chicken are cooked quickly over high heat and combined with crisp vegetables in a savoury sauce that coats every bite. This dish comes together in minutes, making it ideal for weeknight dinners when time is limited but a homemade meal is still the goal. I often rely on this recipe when I want something flexible and nutritious, as it works with almost any vegetables I have on hand. The balance of protein, vegetables, and sauce creates a satisfying meal that feels light yet filling. Served over rice or noodles, this easy chicken stir-fry is a practical, delicious solution for everyday cooking.
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Easy Chicken Stir-Fry: A Quick, Colourful, and Flavour-Packed Meal
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
Easy Chicken Stir-Fry is a quick and healthy one-pan meal made with tender chicken pieces, colorful vegetables, and a savory soy-based sauce, perfect for busy weeknights.
Ingredients
- 500 g boneless skinless chicken breast, sliced
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium carrot, julienned
- 150 g broccoli florets
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 60 ml soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 80 ml water
- 1 tsp sesame oil
- 1/2 tsp black pepper
Instructions
- In a small bowl, mix soy sauce, oyster sauce, cornstarch, water, and sesame oil. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add sliced chicken and stir-fry for 4–5 minutes until cooked through. Remove and set aside.
- In the same pan, add garlic and ginger and sauté for 30 seconds.
- Add bell peppers, carrot, and broccoli and stir-fry for 3–4 minutes until slightly tender.
- Return the chicken to the pan.
- Pour in the sauce and stir well.
- Cook for 2–3 minutes until the sauce thickens and coats everything evenly.
- Remove from heat and serve hot.
Notes
- Serve with steamed rice or noodles.
- You can substitute vegetables based on availability.
- Do not overcook vegetables to keep them crisp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Why You’ll Love This Recipe
This recipe is fast, versatile, and made in one pan. It is perfect for clearing out vegetables from the fridge and can be adjusted to suit different flavour preferences. The sauce is simple but full of savoury depth, making this dish a reliable family favourite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken Breast
Chicken breast provides lean protein and cooks quickly, staying tender when sliced thinly.
Bell Peppers
Bell peppers add sweetness, crunch, and vibrant colour to the stir-fry.
Broccoli
Broccoli contributes texture and absorbs the sauce beautifully while remaining crisp-tender.
Carrots
Carrots add natural sweetness and balance the savoury elements of the dish.
Onion
Onion provides a mild, savoury base and enhances overall flavour.
Garlic
Garlic adds aroma and depth, forming the backbone of the stir-fry flavour.
Soy Sauce
Soy sauce delivers saltiness and umami, forming the foundation of the sauce.
Oyster Sauce
Oyster sauce adds richness and slight sweetness, rounding out the sauce.
Sesame Oil
Sesame oil contributes a nutty aroma that elevates the finished dish.
Cornstarch
Cornstarch helps thicken the sauce so it clings to the chicken and vegetables.
Vegetable Oil
Vegetable oil is ideal for high-heat cooking and even browning.
Directions
Slice the chicken breast into thin, even strips and set aside.
In a small bowl, mix soy sauce, oyster sauce, sesame oil, cornstarch, and a small amount of water to create the sauce.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until lightly browned and cooked through. Remove and set aside.
In the same pan, add the onion, garlic, carrots, broccoli, and bell peppers. Stir-fry for a few minutes until crisp-tender.
Return the chicken to the pan and pour in the sauce. Stir continuously until the sauce thickens and coats everything evenly. Remove from heat and serve immediately.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves approximately four people. Preparation takes about 10 minutes, and cooking time is 10–12 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Variations and Customizations
Easy Chicken Stir-Fry is extremely adaptable. You can substitute chicken with beef, shrimp, or tofu while keeping the same sauce. I have also made this recipe using snap peas, zucchini, and mushrooms with excellent results.
For a spicier version, add chilli flakes or a small amount of chilli paste to the sauce. If you prefer a sweeter profile, a touch of honey or brown sugar balances the saltiness. This recipe also works well with different bases such as noodles, quinoa, or cauliflower rice, allowing you to customise it for various dietary needs.
Nutrition and Dietary Info
This dish is high in protein and packed with vegetables, making it a balanced meal. It can be made lower in sodium by using reduced-sodium soy sauce. Served with rice or noodles, it provides sustained energy and essential nutrients.
Expert Tips & Customizations
High Heat Cooking
Cook over medium-high heat to keep vegetables crisp and flavours bold.
Slice Evenly
Uniform chicken slices ensure quick and even cooking.
Prepare Everything First
Have all ingredients ready before cooking, as stir-frying moves quickly.
FAQs
Can I use frozen vegetables?
Yes, but fresh vegetables provide better texture.
What cut of chicken works best?
Boneless, skinless chicken breast or thighs work well.
Can I make this gluten-free?
Use gluten-free soy sauce and oyster sauce.
Is this recipe spicy?
No, but spice can be added easily.
Can I cook this in advance?
It is best fresh but reheats well.
What oil is best for stir-frying?
Vegetable or peanut oil is ideal.
Can I double the sauce?
Yes, if you prefer extra sauce for rice or noodles.
How do I avoid soggy vegetables?
Do not overcrowd the pan and cook over high heat.
Can I add ginger?
Yes, fresh ginger adds excellent flavour.
What should I serve this with?
Steamed rice, fried rice, or noodles are great options.
Conclusion
Easy Chicken Stir-Fry is a fast, flexible, and flavourful dish that fits seamlessly into everyday cooking. With tender chicken, crisp vegetables, and a savoury sauce, it delivers balance and satisfaction in every bite. Whether you are cooking for your family or preparing a quick solo meal, this recipe is a reliable choice that never disappoints.
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