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Chicken Stir Fry - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 1 lb (450 g) boneless, skinless chicken breast, thinly sliced against the grain
  • 2 tbsp soy sauce (low-sodium preferred)
  • 1 tbsp cornstarch
  • 1 tbsp neutral oil (canola, avocado, or peanut), plus more for cooking
  • 1 red bell pepper, sliced into thin strips
  • 1 small broccoli crown, cut into small florets
  • 1 medium carrot, thinly sliced on the bias
  • 1 small red onion, sliced
  • 3 cloves garlic, minced
  • 1 inch piece of fresh ginger, peeled and minced
  • 2 green onions, sliced (for garnish)
  • Sesame seeds (optional, for garnish)
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce (or hoisin for a sweeter profile)
  • 1 tbsp rice vinegar
  • 1–2 tsp toasted sesame oil
  • 1–2 tbsp honey or brown sugar (adjust to taste)
  • 1/2 cup low-sodium chicken broth (or water)
  • 1–2 tsp cornstarch (for thickening)
  • Red pepper flakes or chili-garlic sauce, to taste
  • Steamed rice or noodles
  • Lime wedges (optional)

Instructions
 

  • Prep the chicken. Pat the chicken dry. Toss it with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tbsp neutral oil until coated. Set aside while you prep the vegetables.
  • Make the sauce. In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, sesame oil, honey, chicken broth, cornstarch, and a pinch of red pepper flakes. Taste and adjust sweetness or heat.
  • Heat the pan. Place a large skillet or wok over medium-high to high heat. When it’s hot, add a thin layer of oil. You want it shimmering before the chicken hits the pan.
  • Sear the chicken. Add chicken in a single layer. Cook 2–3 minutes per side until lightly browned and just cooked through. Do not crowd the pan; cook in batches if needed. Transfer to a plate.
  • Cook the vegetables. Add a bit more oil if the pan looks dry. Stir-fry broccoli and carrots for 2 minutes. Add bell pepper and onion, and cook another 2–3 minutes. The vegetables should be crisp-tender.
  • Add aromatics. Push vegetables to the sides, add garlic and ginger to the center with a little oil, and stir 30 seconds until fragrant. Then toss everything together.
  • Combine and sauce. Return the chicken and any juices to the pan. Stir the sauce, then pour it in. Cook 1–2 minutes, stirring, until the sauce thickens and glazes the chicken and vegetables.
  • Finish and serve. Turn off the heat. Garnish with green onions and sesame seeds. Serve over rice or noodles, with a squeeze of lime if you like.