This vibrant chicken stir-fry features tender chicken breast and crisp vegetables including red and green bell peppers, broccoli, onion and carrot. Enhanced with garlic, ginger and a medley of Asian sauces, the dish delivers an irresistible blend of savory flavors. Serve it over steamed rice for a satisfying, speedy weeknight meal.

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I recently made this Best Chicken Stir that’s become one of my go-to weeknight dinners. In just 30 minutes, you get a meal packed with nutrition and flavor.

I start with 1 lb boneless chicken breasts, thinly sliced and lightly dusted with 1 tablespoon cornstarch, salt and pepper to taste. Then I use 2 tablespoons vegetable oil to sauté 2 cloves garlic and 1 tablespoon fresh ginger until fragrant.

I add in 1 red bell pepper, 1 green bell pepper, a small thinly sliced onion, and 1 cup broccoli florets with a medium sliced carrot to boost the vitamins. The rich sauce comes from 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, a teaspoon sugar and 1/2 cup chicken broth.

I serve this over rice to complete a healthy dinner that even busy families can enjoy. Its amazing flavor makes it one of those easy Chinese style chicken stir-fry recipes I love.

Why I Like this Recipe

1. I love how fast and easy this recipe is to make—it only takes about 30 minutes for a tasty dinner even on my busiest days.
2. I really enjoy how the chicken stays juicy while the veggies keep their crunch; it’s such a cool mix of textures.
3. The sauce is amazing because it brings all the flavors together without being too overpowering, and lets me taste every bit of the ingredients.
4. I appreciate that this meal is healthy too, so I feel good knowing I’m getting both protein and veggies without any guilt.

Ingredients

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Chicken: a lean protein source that helps build muscle and repairs tissue fast.
Garlic: adds intense aroma and flavor with many health benefits for your heart.
Fresh Ginger: gives a spicy zing that brightens the dish and soothes your tummy.
Red Bell Pepper: provides vibrant color and rich vitamin C, making your stir extra tasty.
Broccoli: packed with fiber and vitamins that keep the dish light and nourshing.
Soy Sauce: serves a salty umami punch that brings all the flavors together.
Oyster Sauce: deepens the overall taste while blending sweetness and saltiness in every bite.
Carrot: supplies a slightly sweet crunch along with beta-carotene for good vision.

Ingredient Quantities

1 lb boneless chicken breasts, thinly sliced

1 tablespoon cornstarch

Salt and pepper to taste

2 tablespoons vegetable oil, divided

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, julienned

1 green bell pepper, sliced

1 small onion, thinly sliced

1 cup broccoli florets

1 medium carrot, thinly sliced

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon hoisin sauce

1 teaspoon sugar

1/2 cup chicken broth

Cooked rice for serving

How to Make this

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1. First, toss the thinly sliced chicken with the cornstarch, salt, and pepper in a bowl until it’s well coated.

2. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat, then add the chicken. Cook it for about 3 to 4 minutes until it’s no longer pink, then take it out and set it aside.

3. In the same pan, add the remaining 1 tablespoon of oil, then throw in the minced garlic and grated ginger. Stir for about 30 seconds until it smells good.

4. Now add the julienned red bell pepper, sliced green bell pepper, and thinly sliced onion to the pan. Stir-fry them for about 2 minutes.

5. Next, add the broccoli florets and the thinly sliced carrot, and cook for another 2 minutes so the veggies get tender but still crunchy.

6. Mix in the soy sauce, oyster sauce, hoisin sauce, and the teaspoon of sugar. Stir it all together so the veggies get a nice even coat.

7. Pour in the chicken broth and let it simmer for a couple minutes, allowing the sauce to thicken a bit.

8. Return the chicken back to the pan with the sauce and veggies, stirring well to combine.

9. Let everything heat through for about 1 minute so the flavors can mingle.

10. Finally, serve your chicken stir-fry over a bed of cooked rice and enjoy your speedy dinner!

Equipment Needed

1. Mixing bowl for coating the chicken
2. Knife for slicing chicken, garlic, ginger, and veggies
3. Cutting board for prepping all the ingredients
4. Large pan or wok for stir-frying the chicken and veggies
5. Measuring spoons and a measuring cup for all the sauces and spices
6. Spatula or wooden spoon for stirring during cooking
7. Stove for cooking the dish
8. Serving dish for plating the chicken stir-fry over rice

FAQ

What cut of chicken should I use? You can use either boneless chicken breasts like in the recipe or even boneless thighs if you prefer a bit more flavor but just be careful not to overcook them.

Can I use other vegetables? Yep, you can swap or add different veggies like snap peas, zucchini, or mushrooms to mix it up. Just keep an eye on their cooking times.

How do I get a nice thick sauce? Make sure you coat the chicken with cornstarch and if you want it even thicker, you can mix a little more cornstarch with water and add it toward the end.

Is there a way to make it spicier? Sure thing, add a pinch of red pepper flakes or a squirt of sriracha for a kick. Just adjust to your heat tolerance.

How long does this dish take to make? It usually takes about 15 minutes for prep and 12 minutes for cooking so you can have your meal ready in about half an hour.

Best Chicken Stir Recipe Substitutions and Variations

1 tablespoon cornstarch: You can use arrowroot powder or even all-purpose flour if you dont have cornstarch.
2 tablespoons vegetable oil: Canola oil or peanut oil works good as a substitute.
3 tablespoons soy sauce: If you ever run out, tamari sauce or coconut aminos will do the trick.
2 tablespoons oyster sauce: Try using a mix of extra hoisin sauce with a little soy sauce instead.
1/2 cup chicken broth: You can swap it out for veggie broth or even water with a pinch of salt.

Pro Tips

1. Make sure to slice and prep all your veggies and chicken before you start; stir-frying goes really fast so having everything ready helps you avoid overcooking stuff.
2. Don’t crowd the pan when cooking the chicken so they actually sear instead of stewin up in their juices.
3. Keep your heat high but be ready to lower it a bit when you add the sauce; the sauce can thicken quickly and you dont want it to burn.
4. Always taste and adjust the seasoning as you go; sometimes a pinch more salt or a splash of chicken broth can really step up the flavor.