Quick Chicken Stir-Fry with Vegetables
Cristian
Home Cook & Father | 5+ Years Experience
Published: January 8, 2026 | Updated: January 8, 2026
✓ Family-Tested Recipe: This stir-fry beats takeout every time! The secret is high heat and not overcrowding the pan. My family requests this weekly.
Easy chicken stir-fry with crisp vegetables and savory sauce. Restaurant-quality meal ready in 25 minutes. Perfect for busy weeknights.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Ingredients
- •1.5 pounds boneless skinless chicken breast, cut into bite-sized pieces
- •3 tablespoons vegetable oil, divided
- •1 red bell pepper, sliced
- •1 yellow bell pepper, sliced
- •1 cup broccoli florets
- •1 cup snap peas
- •1 medium onion, sliced
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, minced
- •For the sauce:
- •1/4 cup soy sauce
- •2 tablespoons oyster sauce
- •1 tablespoon rice vinegar
- •1 tablespoon brown sugar
- •1 tablespoon cornstarch
- •1/4 cup chicken broth or water
- •1 teaspoon sesame oil
- •Optional: red pepper flakes, sesame seeds, green onions
Instructions
- 1
Prepare sauce and chicken
In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, cornstarch, chicken broth, and sesame oil. Set aside. Pat chicken pieces very dry with paper towels - this ensures they brown properly instead of steaming.
- 2
Cook chicken
Heat 2 tablespoons oil in a large wok or skillet over high heat until smoking. Add chicken in a single layer (work in batches if needed to avoid crowding). Cook without stirring for 2-3 minutes until golden brown on bottom. Flip and cook 2 more minutes until cooked through. Transfer to a plate.
- 3
Stir-fry vegetables
Add remaining 1 tablespoon oil to the same pan. Add broccoli and onion first - cook for 2 minutes. Add bell peppers and snap peas - cook for 2 more minutes. Vegetables should be crisp-tender, not soft. Push vegetables to the side and add garlic and ginger to the center. Cook for 30 seconds until fragrant.
- 4
Combine and sauce
Return chicken to the pan with vegetables. Give the sauce a quick stir (cornstarch settles) and pour over the chicken and vegetables. Toss everything together and cook for 1-2 minutes until sauce thickens and coats everything with a glossy sheen.
- 5
Serve
Remove from heat immediately to prevent overcooking. Garnish with sesame seeds and sliced green onions if desired. Serve over steamed rice or noodles. For extra heat, sprinkle with red pepper flakes.
Nutrition Information
Calories
340 calories
Protein
38g
Fat
12g
Carbs
18g
Fiber
3g
Frequently Asked Questions
What's the secret to restaurant-style stir-fry at home?
High heat is crucial! Restaurants use extremely hot woks that home stoves can't match, but you can compensate. Use the highest heat setting, let the pan get smoking hot before adding ingredients, and don't overcrowd the pan (this drops temperature). Cook in batches if needed. Have all ingredients prepped before you start - stir-fry moves fast. Pat protein and vegetables dry to promote browning, not steaming.
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are actually better for stir-fry because they're more flavorful and stay juicier. Boneless skinless thighs work best. Cut them into bite-sized pieces similar to breast meat. Thighs may take 1-2 minutes longer to cook through. Many Asian restaurants prefer thighs for their superior texture and taste.
What vegetables work best in stir-fry?
Choose vegetables with different colors and textures. Sturdy vegetables that stay crisp work best: bell peppers, broccoli, snap peas, snow peas, carrots, baby corn, mushrooms, and bok choy. Add harder vegetables first (broccoli, carrots), then tender ones (snap peas, mushrooms). Avoid watery vegetables like zucchini or tomatoes that release moisture. Pre-cut frozen stir-fry vegetable mixes work in a pinch.
Can I make stir-fry ahead of time?
Stir-fry is best served immediately, but you can meal prep components. Marinate and cut chicken up to 24 hours ahead. Chop all vegetables and store in separate containers for up to 3 days. Mix the sauce and refrigerate for up to a week. Stir-fry takes only 10 minutes to cook once prep is done, so it's better to cook fresh rather than reheat. Leftover stir-fry stores for 3 days but vegetables soften.
What can I substitute for oyster sauce?
Oyster sauce adds rich umami flavor but has alternatives. Hoisin sauce works well and is vegetarian - use equal amounts. For a closer match, mix 1 tablespoon hoisin with 1 teaspoon soy sauce. Vegetarian oyster sauce made from mushrooms is widely available. In a pinch, use extra soy sauce plus a pinch of sugar, though the flavor will be simpler. Fish sauce can substitute but will taste different.
Why is my stir-fry sauce watery?
Several causes: cornstarch needs to be mixed into cold liquid and stirred right before adding (it settles and clumps). The pan must be hot enough to activate the cornstarch and thicken the sauce quickly. If vegetables release water, your heat is too low or pan is overcrowded. Don't add sauce too early - only at the very end when everything is almost done. If sauce is still thin, mix 1 teaspoon cornstarch with 1 tablespoon water and add to the pan.