Classic Mixed Veggie Chicken Stir Fry
A quick and healthy chicken stir fry loaded with colorful mixed vegetables, offering a delicious and nutritious meal perfect for any weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Asian
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
- Cooked jasmine rice (for serving)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add minced garlic and grated ginger; sauté for 30 seconds until fragrant.
- Add broccoli, snap peas, carrots, and bell peppers. Stir fry for about 4-5 minutes until vegetables are tender-crisp.
- Return the chicken to the skillet.
- Pour in soy sauce and oyster sauce; stir to combine.
- Add the cornstarch mixture to the skillet and cook for another 1-2 minutes until the sauce thickens.
- Season with salt and pepper to taste.
- Garnish with chopped green onions and serve hot over cooked jasmine rice.
Notes
For extra flavor, add a splash of sesame oil at the end of cooking or sprinkle with toasted sesame seeds before serving.