Chicken Veggie Stir Fry (Print Version)
Tender chicken and crisp vegetables tossed in savory sauce served over fluffy rice.
# What You'll Need:
→ Meats
01 - 1 lb boneless, skinless chicken breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 2 medium carrots, julienned
05 - 1 small broccoli head, cut into florets
06 - 3.5 oz snap peas, trimmed
07 - 3 spring onions, sliced
→ Rice
08 - 1 1/4 cups jasmine or long-grain rice
09 - 2 cups water
10 - 1/2 tsp salt
→ Sauce
11 - 3 tbsp soy sauce
12 - 2 tbsp oyster sauce
13 - 1 tbsp sesame oil
14 - 1 tbsp rice vinegar
15 - 1 tbsp honey
16 - 2 cloves garlic, minced
17 - 1 tsp fresh ginger, grated
18 - 1/2 tsp chili flakes
→ Cooking Oil
19 - 2 tbsp vegetable oil
# How to Cook:
01 - Rinse the rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
02 - In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, honey, garlic, ginger, and chili flakes. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add chicken slices and stir fry for 3–4 minutes, until cooked through. Remove chicken from the pan and set aside.
04 - Add remaining oil to the wok. Add carrots, broccoli, and bell peppers. Stir fry for 3–4 minutes, until vegetables are just tender.
05 - Add snap peas and most of the spring onions, reserving a portion for garnish. Stir fry for 2 minutes more.
06 - Return the cooked chicken to the wok. Pour in the prepared sauce and toss everything together. Cook for 2–3 minutes until heated through and evenly coated.
07 - Serve hot over steamed rice, garnished with the remaining spring onions.
# Expert Advice:
01 -
- It tastes like restaurant-quality food but comes together in your own kitchen in under an hour, no stress required.
- The sauce is the secret weapon—savory, slightly sweet, with just enough heat to keep things interesting without overwhelming anyone at the table.
- Everything stays crisp and colorful, which somehow makes weeknight dinner feel a little more special than it has any right to be.
02 -
- High heat is your friend here—it keeps vegetables crisp and chicken tender, so don't be timid with the flame once the wok is hot.
- Prepping everything before you start cooking is not extra, it's essential because once things are sizzling, you won't have time to chop your next vegetable.
- The sauce should coat everything like a glossy varnish, not pool at the bottom, so if yours looks too thick, splash in a tiny bit of water and let it loosen.
03 -
- Get your wok screaming hot before anything touches it—this is where the magic happens and it's the one step that separates this from boiled vegetable sadness.
- Don't be afraid to taste as you go and adjust the sauce with a little more vinegar for brightness or honey for sweetness depending on your mood that day.