Save to Pinterest A vibrant, quick, and budget-friendly dish featuring tender chicken, colorful vegetables, and fluffy rice all tossed in a savory stir-fry sauce.
Growing up, stir-fries were often our go-to dinner for hectic weeknights. The beautiful colors and rich aroma always made everyone come to the table with excitement.
Ingredients
- Boneless, skinless chicken breast or thighs: 500 g (1 lb), 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 (or vegetarian alternative): 2 tbsp
- Sesame oil: 1 tbsp
- Rice vinegar: 1 tbsp
- Cornstarch: 1 tsp
- Brown sugar: 2 tsp
- Water: 2 tbsp
- Uncooked jasmine or basmati rice: 250 g (1 1/4 cups)
- Toasted sesame seeds (optional): 1 tbsp
- Fresh cilantro or scallions, chopped (optional): for garnish
Instructions
- Cook Rice:
- Prepare the rice following package instructions. Fluff and keep warm.
- Make Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, brown sugar, and water. Set aside.
- Stir-Fry 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 minutes. Remove chicken and set aside.
- Stir-Fry Vegetables:
- Add more oil if needed to the same pan. Add garlic, ginger, and all vegetables except spring onions. Stir-fry for about 3 minutes, until vegetables are vibrant and crisp-tender.
- Combine and Sauce:
- Return chicken to the pan. Pour in the sauce and toss everything together. Cook for 2 minutes until the sauce thickens and coats chicken and veggies.
- Finish and Serve:
- Stir in spring onions and adjust seasoning as needed. Serve hot over steamed rice and garnish with sesame seeds and fresh herbs if desired.
Save to Pinterest We love making this family-style, serving straight from the sizzling pan for everyone to dig in and enjoy together.
Required Tools
Wok or large skillet, saucepan, sharp knife, cutting board, mixing bowls, whisk or fork
Allergen Information
Contains soy and shellfish ingredients. Substitute with gluten-free soy sauce and vegetarian oyster sauce as needed, and always check labels.
Nutritional Information
Calories: 425, Total Fat: 8 g, Carbohydrates: 53 g, Protein: 33 g per serving
Save to Pinterest This vibrant stir-fry is a weeknight hero—with endless customization for your family. Enjoy the lively flavors and bright colors in every bite!
Common Questions
- → What vegetables work best for this stir-fry?
Bell peppers, broccoli, snap peas, carrots, and spring onions provide color, texture, and flavor ideal for stir-frying.
- → Can I substitute the chicken in this dish?
Yes, tofu or shrimp are excellent alternatives that work well with the sauce and cooking method.
- → How do I achieve crisp-tender vegetables?
Stir-fry vegetables quickly over high heat, ensuring they remain vibrant and slightly firm to the bite.
- → What type of rice pairs well with this dish?
Jasmine or basmati rice complements the flavors and textures with its fluffy and fragrant qualities.
- → How can I make this dish gluten-free?
Use tamari or gluten-free soy sauce and select a gluten-free oyster sauce alternative to avoid gluten.