Chicken and Veggie Stir-Fry with Rice 🍗🥦🍚
🛒 Ingredients (Serves 4)
For the Stir-Fry:
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2 boneless, skinless chicken breasts (thinly sliced)
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2 tablespoons soy sauce
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1 tablespoon cornstarch
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2 tablespoons vegetable oil (divided)
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1 red bell pepper (sliced)
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1 cup broccoli florets
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1 medium carrot (thinly sliced)
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1 cup snap peas or green beans
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3 cloves garlic (minced)
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1 teaspoon fresh ginger (grated)
For the Sauce:
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¼ cup low-sodium soy sauce
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2 tablespoons oyster sauce (optional but recommended)
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1 tablespoon honey or brown sugar
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½ cup chicken broth
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1 teaspoon sesame oil
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1 tablespoon cornstarch (to thicken)
For Serving:
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3 cups cooked white or brown rice
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Sesame seeds (optional)
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Green onions (chopped)
👩🍳 Instructions
1️⃣ Marinate the Chicken
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In a bowl, combine sliced chicken, 2 tablespoons soy sauce, and 1 tablespoon cornstarch.
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Let marinate for 10–15 minutes.
2️⃣ Make the Sauce
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In a small bowl, whisk together soy sauce, oyster sauce, honey, chicken broth, sesame oil, and cornstarch.
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Set aside.
3️⃣ Cook the Chicken
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Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
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Add chicken in a single layer.
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Cook 4–5 minutes until browned and cooked through.
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Remove and set aside.
4️⃣ Stir-Fry the Vegetables
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Add remaining oil to the pan.
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Add garlic and ginger; sauté 30 seconds.
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Add vegetables and stir-fry 3–5 minutes until tender-crisp.
5️⃣ Combine Everything
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Return chicken to the pan.
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Pour in the sauce and stir well.
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Cook 2–3 minutes until sauce thickens.
6️⃣ Serve
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Spoon over warm rice.
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Garnish with sesame seeds and green onions.
❓ Q & A
Q: Can I use frozen vegetables?
Yes! Just thaw and drain them first to avoid excess water.
Q: How do I make it spicy?
Add red pepper flakes, sriracha, or chili garlic sauce.
Q: Can I meal prep this?
Absolutely. Store in airtight containers for up to 4 days in the fridge.
Q: Can I substitute the chicken?
Yes! Try shrimp, beef strips, tofu, or even just extra veggies.
Q: How do I prevent soggy stir-fry?
Use high heat, avoid overcrowding the pan, and don’t overcook the vegetables.