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Chicken with Mixed Vegetable Stir Fry

A quick and colorful stir fry featuring tender chicken, crisp vegetables, and a savory-sweet sauce — perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, sliced thinly
  • 2 tbsp soy sauce for marinating
  • 1 tbsp oyster sauce
  • 1 tbsp cornstarch
  • 1 tbsp vegetable oil plus more for cooking
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snow peas
  • 1 carrot, thinly sliced
  • 0.5 onion, sliced
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
Sauce
  • 2 tbsp soy sauce for sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey or brown sugar
  • 0.5 cup chicken broth
  • 1 tsp sesame oil
  • cooked rice or noodles for serving
  • toasted sesame seeds & green onions for garnish

Equipment

  • Wok or large skillet
  • Mixing bowls
  • Wooden spoon
  • Knife and cutting board

Method
 

  1. Marinate the chicken with soy sauce, oyster sauce, cornstarch, and oil. Let sit 10–15 minutes.
  2. Mix sauce ingredients (soy sauce, hoisin, rice vinegar, honey, broth, sesame oil) in a bowl.
  3. Stir-fry the chicken until golden and cooked through. Remove and set aside.
  4. Sauté garlic and ginger, then add onions, carrots, and broccoli. Stir-fry 2–3 minutes.
  5. Add remaining vegetables and cook 2–3 minutes more.
  6. Return chicken and pour in sauce. Toss and cook until thickened, about 2–3 minutes.
  7. Serve over rice or noodles, garnished with sesame seeds and green onions.

Notes

For extra flavor, drizzle with chili oil or add crushed peanuts before serving.