Pin It A vibrant, quick, and budget-friendly dish featuring tender chicken, colorful vegetables, and fluffy rice—all tossed in a savory stir-fry sauce.
My family loves the lively colors and the versatility of this stir-fry. It is the go-to choice on busy weeknights because everyone can pick their preferred veggies, and the leftovers make an amazing next-day lunch.
Ingredients
- Chicken breast or thighs: 500 g (1 lb), boneless, skinless, cut into bite-sized strips
- Red bell pepper: 1, sliced
- Yellow bell pepper: 1, sliced
- Carrot: 1 medium, julienned
- Broccoli florets: 150 g (1 cup)
- Snap peas: 100 g (1 cup), trimmed
- Spring onions: 2, sliced
- Garlic: 2 cloves, minced
- Ginger: 1 thumb-sized piece, peeled and grated
- Soy sauce: 4 tbsp
- Oyster sauce: 2 tbsp or vegetarian alternative
- Sesame oil: 1 tbsp
- Rice vinegar: 1 tbsp
- Cornstarch: 1 tsp
- Brown sugar: 2 tsp
- Water: 2 tbsp
- Jasmine or basmati rice: 250 g (1 1/4 cups) uncooked
- Toasted sesame seeds: 1 tbsp (optional)
- Fresh cilantro or scallions: chopped (optional)
Instructions
- Prepare rice:
- Cook the rice according to package instructions. Fluff and keep warm.
- Mix sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, brown sugar, and water. Set aside.
- Cook chicken:
- Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until just cooked through and lightly golden, about 4–5 minutes. Remove chicken and set aside.
- Stir-fry vegetables:
- In the same pan, add a bit more oil if needed. Add garlic, ginger, and all vegetables except spring onions. Stir-fry for 3–4 minutes until vegetables are vibrant and crisp-tender.
- Combine and finish:
- Return chicken to the pan. Pour in the sauce and toss everything together. Cook for 2–3 minutes until the sauce thickens and coats the chicken and veggies.
- Add spring onions and serve:
- Stir in the spring onions, adjust seasoning as needed. Serve hot over steamed rice. Garnish with sesame seeds and fresh herbs if desired.
Pin It One night, my kids insisted on helping chop vegetables—even the picky eater loved the bright bell peppers! It turned dinner into a fun, shared kitchen moment we all remember.
Required Tools
For best results, use a wok or large skillet for stir-frying and a saucepan for cooking rice. A sharp knife and cutting board make prep easier, and mixing bowls help with sauce ingredients.
Allergen Information
This recipe contains soy (soy sauce), shellfish (if oyster sauce is used), and sesame. Always check product labels for potential hidden allergens.
Nutritional Information
Each serving contains about 425 calories, 8 g total fat, 53 g carbohydrates, and 33 g protein.
Pin It This stir-fry tastes best served fresh and hot. It is perfect for meal prep and reheats beautifully for lunch the next day.
Recipe Questions & Answers
- → Can I substitute chicken with other proteins?
Yes, tofu or shrimp make excellent alternatives, keeping the dish flavorful while accommodating dietary preferences.
- → What vegetables work best in this stir-fry?
Bell peppers, broccoli, snap peas, carrots, and spring onions provide vibrant color and texture, but quick-cooking veggies like zucchini and mushrooms can be swapped in.
- → How do I achieve a crisp-tender texture for the vegetables?
Stir-fry vegetables on medium-high heat for just 3-4 minutes to maintain their vibrant crunch without overcooking.
- → What type of rice pairs well with this dish?
Jasmine or basmati rice are ideal for their fragrant, fluffy qualities, complementing the savory stir-fry flavors.
- → Are there allergen considerations for this dish?
Yes, it contains soy, sesame, and potentially shellfish if oyster sauce is used; gluten-free alternatives for soy and oyster sauce are recommended if needed.
- → Can I prepare the sauce in advance?
Absolutely, whisk the soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, brown sugar, and water together ahead of time for convenience.