This stir fry features juicy chicken breast or thigh pieces seared until golden, tossed with vibrant vegetables, and coated in a glossy sauce. It’s fast, simple, and versatile—you can swap in different vegetables or proteins and adjust spice levels to your preference.
This stir fry features juicy chicken breast or thigh pieces seared until golden, tossed with vibrant vegetables, and coated in a glossy sauce. It’s fast, simple, and versatile—you can swap in different vegetables or proteins and adjust spice levels to your preference.
1 ½ lbs chicken breasts or thighs, cut into thin strips
2 tbsp vegetable oil (divided)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 cup snow peas or green beans
2 carrots, julienned
3 garlic cloves, minced
1 tsp fresh ginger, grated
3 green onions, sliced (for garnish)
Sesame seeds, optional garnish
½ cup chicken broth
¼ cup soy sauce (low-sodium if preferred)
2 tbsp oyster sauce (optional)
1 tbsp rice vinegar
2 tbsp honey or brown sugar
1 tbsp cornstarch mixed with 2 tbsp water
Prepare the sauce: In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, vinegar, honey, and cornstarch slurry. Set aside.
Cook the chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken strips, season with salt and pepper, and cook until golden and cooked through, about 5–6 minutes. Remove and set aside.
Sauté vegetables: Add remaining oil to the skillet. Stir in garlic and ginger, then add bell peppers, broccoli, carrots, and snow peas. Cook 3–4 minutes until crisp-tender.
Combine chicken and sauce: Return chicken to the skillet. Pour in the prepared sauce and stir until everything is coated and the sauce thickens.
Serve hot: Garnish with green onions and sesame seeds. Serve over steamed rice or noodles.