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Chicken with Mixed Vegetable Stir Fry

A colorful and flavorful stir fry featuring tender chicken and crisp vegetables coated in a savory-sweet sauce — ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main
Cuisine: Asian, Healthy
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Stir Fry
  • 1 lb chicken breast thinly sliced
  • 2 tbsp vegetable oil divided
  • 1 cup broccoli florets
  • 1 red bell pepper sliced
  • 1 carrot julienned
  • 1 cup snap peas
  • 0.5 onion sliced
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 2 green onions sliced for garnish
  • 1 tbsp sesame seeds optional garnish
Sauce
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey or brown sugar
  • 1 tbsp cornstarch
  • 0.5 cup chicken broth or water
  • 1 tsp sesame oil
  • 0.25 tsp red pepper flakes optional

Equipment

  • Wok or large skillet
  • Mixing bowls
  • Cutting board
  • Whisk

Method
 

  1. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, cornstarch, chicken broth, sesame oil, and red pepper flakes.
  2. Slice chicken thinly and pat dry with paper towels.
  3. Heat 1 tablespoon of oil in a wok over medium-high heat. Add chicken and stir fry until golden and cooked through. Remove and set aside.
  4. Add remaining oil, garlic, and ginger to the wok. Stir fry for 30 seconds until fragrant.
  5. Add broccoli, bell pepper, carrot, onion, and snap peas. Stir fry 4–5 minutes until crisp-tender.
  6. Return chicken to the pan. Stir sauce again and pour over mixture. Cook until sauce thickens and coats evenly.
  7. Garnish with green onions and sesame seeds before serving.

Notes

Adjust sweetness or spice level to your preference. Serve with rice or noodles.