Chicken and Vegetable Stir-Fry

Chicken and Vegetable Stir-Fry Recipe

Elevate your dinner game with a quick and flavorful Chicken and Vegetable Stir-Fry. This dish is a perfect balance of tender chicken, crisp vegetables, and a savory stir-fry sauce. Let’s get cooking:

Table of Contents



For the Stir-Fry Sauce:

  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon cornstarch

For the Stir-Fry:

  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil, divided
  • 3 cups mixed vegetables (broccoli florets, bell peppers, snap peas, carrots, etc.), chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • Cooked rice or noodles, for serving
  • Sesame seeds and chopped green onions, for garnish (optional)




For the Stir-Fry Sauce:

  • In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and cornstarch. Set aside.


For the Stir-Fry:

  • Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
  • Add the chicken pieces and stir-fry until they are cooked through and no longer pink in the center. Remove the cooked chicken from the wok and set it aside.
  • In the same wok, add the remaining 1 tablespoon of vegetable oil.
  • Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
  • Add the chopped mixed vegetables to the wok and stir-fry for 3-4 minutes or until they are crisp-tender.
  • Return the cooked chicken to the wok and pour the stir-fry sauce over the chicken and vegetables.
  • Stir-fry for an additional 2-3 minutes until the sauce thickens and coats the chicken and vegetables evenly.
  • Serve your Chicken and Vegetable Stir-Fry hot over cooked rice or noodles.
  • Garnish with sesame seeds and chopped green onions for added flavor and a pop of color if desired.

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