Chicken Stir Fry

4.92 from 24 votes

Skip the takeout—this Chicken Stir Fry is loaded with fresh veggies, tender chicken, and a crave-worthy savory sauce, all ready in 30 minutes!

Prep Time20

Cook Time10

Total Time30

Course: Dinner

Cuisine: American, Asian

Keyword: Chicken Stir Fry

Servings: servings

Author: Chelsea Lords

Cost: $5.74

Equipment

Large skillet nonstick, or wok

Ingredients

Sauce

2 teaspoons cornstarch
1-1/2 tablespoons reduced-sodium soy sauce
1 tablespoon oyster sauce
3/4 cup chicken stock chicken broth works
1 tablespoon brown sugar lightly measured, do not pack!
1/2 teaspoon toasted sesame oil or plain
Freshly cracked pepper

Stir Fry

1-1/2 tablespoons vegetable oil
2 garlic cloves finely chopped
1/2 tablespoon fresh ginger finely chopped
1 cup yellow onion thinly sliced, 1/2 medium onion
1/2 pound boneless, skinless chicken breast 8 ounces, cut into 3/4-inch chunks
3/4 cup carrot very thinly sliced on the diagonal, 1 large carrot
1 cup snap peas
1 cup broccoli florets
1 cup red pepper cut into strips, 1 medium pepper
Optional garnish see note 1
White rice or brown rice, optional, for serving

US - Metric

Instructions

Start by making the sauce. In a small bowl, add the corn starch and soy sauce. Whisk with a fork until smooth. Add in the oyster sauce, chicken stock, brown sugar, sesame oil, and a few cracks of pepper (to taste). Whisk until smooth and set aside.
Prepare chicken and veggies. Cut chicken into small chunks (about 3/4 to 1 inch). Finely chop garlic and ginger. Slice onion into thin strips. Peel and very thinly slice the carrot into diagonal slices (important the slices are thin so they cook in time). Chop broccoli into small pieces; very thinly slice the pepper. The veggies need to be thinly sliced (or chopped small) so they can cook through quickly.
Add the vegetable oil to a very large nonstick skillet or wok. Heat to high heat. Once hot, add garlic and ginger, stirring quickly to keep from burning. Add onion. Cook, stirring constantly, for 1 minute or until onion begins to soften. Add chicken and stir for 1 minute until surface goes from pink to white. Add carrots, sugar snap peas, broccoli, and red pepper. Stir constantly for 1 minute. Pour in the sauce and cook, stirring near constantly for another 2–3 minutes or until the sauce has thickened, chicken is cooked through, and veggies are crisp-tender (they shouldn’t get soggy or soft—you want some bite to them!)
Remove from heat and serve immediately with your preferred base (I like rice). Garnish with crushed red pepper flakes, thinly sliced green onions, and/or toasted sesame seeds as desired.

Video

Notes

Note 1: Serving suggestions: crushed red pepper flakes, green onion, and toasted sesame seeds.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat or microwave in short bursts, stirring between each. Freeze for up to 3 months and thaw in the fridge before reheating.

Nutrition