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delicious chicken stir fry steaming in a bowl with broccoli, peas, and peppers.

Quick, Flavorful Chicken Stir-Fry: A Weeknight Winner

5 from 1 vote
A quick, colorful stir-fry featuring tender chicken, crisp vegetables, and a savory-sweet sauce that comes together in under 30 minutes. Perfect for busy weeknights, this dish is fresh, flavorful, and pairs beautifully with rice or noodles.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Chinese
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb 450 g boneless, skinless chicken breast or thighs — thinly sliced
  • 1 Tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tsp sesame oil optional, adds depth
For the Vegetables
  • 1 red bell pepper — thinly sliced
  • 1 yellow bell pepper — thinly sliced
  • 1 cup broccoli florets
  • 1 medium carrot — julienned or thinly sliced
  • 2 –3 green onions — chopped
  • 2 cloves garlic — minced
  • 1 tsp fresh ginger — minced
For the Sauce
  • 3 Tbsp soy sauce
  • 2 Tbsp oyster sauce or hoisin for a sweeter flavor
  • 1 Tbsp rice vinegar
  • 1 Tbsp honey or brown sugar
  • 1 tsp sesame oil
  • ¼ cup chicken stock or water
  • Optional ½ tsp chili flakes for heat
To Serve
  • Steamed jasmine or brown rice or noodles

Method
 

Step 1: Prep Everything (Mise en Place)
  1. Slice all ingredients and mix the sauce before cooking—stir-fry moves fast!
  2. Toss sliced chicken with soy sauce and cornstarch (plus sesame oil if using). This light coating helps the chicken stay juicy and brown nicely.
Step 2: Make the Sauce
  1. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, and chicken stock.
  2. Taste and adjust for balance—salty, sweet, and tangy should all shine.
Step 3: Cook the Chicken
  1. Heat 1–2 Tbsp oil in a large skillet or wok over medium-high heat.
  2. Add chicken in a single layer; avoid crowding.
  3. Sear 1–2 minutes, then stir until cooked through (about 4–5 minutes).
  4. Remove and set aside.
Step 4: Stir-Fry the Vegetables
  1. Add a touch more oil if needed.
  2. Sauté garlic and ginger for 30 seconds until fragrant.
  3. Add carrots and broccoli; cook 2–3 minutes.
  4. Add bell peppers last; cook another 1–2 minutes.
  5. Veggies should stay crisp-tender.
Step 5: Combine Everything
  1. Return chicken to the pan. Pour in sauce and toss to coat evenly.
  2. Cook 1–2 minutes until sauce slightly thickens and clings to the ingredients.
  3. Sprinkle with green onions and sesame seeds if desired.
Step 6: Serve & Enjoy
  1. Serve hot over steamed rice or noodles.
  2. Store leftovers up to 3 days; reheat in a skillet for best texture.

Notes

For extra flavor, marinate the chicken in its soy-cornstarch mixture for 15 minutes before cooking.
If you like spice, add chili flakes or a dash of sriracha to the sauce.