Save It A vibrant, quick, and budget-friendly dish featuring tender chicken, colorful vegetables, and fluffy rice all tossed in a savory stir-fry sauce.
I remember serving this stir-fry on a busy weeknight and watching my family gather around the table for seconds. It became an instant favorite because of how effortless yet tasty it is.
Ingredients
- Protein: 500 g (1 lb) boneless, skinless chicken breast or thighs, cut into bite-sized strips
- Vegetables: 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 medium carrot, julienned 150 g (1 cup) broccoli florets 100 g (1 cup) snap peas, trimmed 2 spring onions, sliced 2 cloves garlic, minced 1 thumb-sized piece ginger, peeled and grated
- Sauce: 4 tbsp soy sauce 2 tbsp oyster sauce (or vegetarian alternative) 1 tbsp sesame oil 1 tbsp rice vinegar 1 tsp cornstarch 2 tsp brown sugar 2 tbsp water
- For Serving: 250 g (1 1/4 cups) uncooked jasmine or basmati rice 1 tbsp toasted sesame seeds (optional) Fresh cilantro or scallions, chopped (optional)
Instructions
- Cook the rice:
- Prepare the rice according to package instructions, then fluff and keep warm for serving.
- Mix the sauce:
- In a bowl, combine soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, brown sugar, and water. Set aside.
- Stir-fry chicken:
- Heat 1 tbsp vegetable oil in a wok or skillet over medium-high heat. Add chicken strips and stir-fry until just cooked through and golden, about 4 minutes. Remove chicken and set aside.
- Stir-fry vegetables:
- In the same pan, add more oil if needed. Add garlic, ginger, and all vegetables except spring onions. Stir-fry for 3 minutes until vegetables are vibrant and crisp-tender.
- Combine with sauce:
- Return chicken to the pan. Pour in the sauce and stir until everything is coated. Cook 2 minutes until the sauce thickens.
- Finish and serve:
- Stir in sliced spring onions and adjust seasoning. Serve hot over steamed rice. Garnish with sesame seeds and herbs if desired.
Save It Sharing this dish together reminds us how simple meals can bring everyone to the table, no matter how busy the day gets. It's always a hit with little ones and adults alike.
Required Tools
Wok or large skillet, saucepan for rice, sharp knife, cutting board, mixing bowls, whisk or fork
Allergen Information
Contains soy (soy sauce), shellfish (if using oyster sauce), sesame. For gluten-free options, use tamari and a gluten-free oyster sauce alternative. Always check ingredient labels if allergies are a concern.
Nutritional Information
Per serving: Calories 425, Total Fat 8 g, Carbohydrates 53 g, Protein 33 g
Save It This stir-fry is perfect for busy nights and tastes just as good reheated for lunch. Enjoy experimenting with vegetables you have on hand!
Recipe FAQs
- → What cut of chicken works best for the stir-fry?
Boneless, skinless chicken breasts or thighs cut into bite-sized strips cook quickly and absorb the sauce well.
- → Can I use other vegetables besides the listed ones?
Yes, quick-cooking vegetables like zucchini, mushrooms, or snow peas can be swapped in to suit your taste.
- → How do I prevent the vegetables from overcooking?
Stir-fry vegetables over medium-high heat for 3-4 minutes until crisp-tender, preserving their color and crunch.
- → What rice type pairs well with this dish?
Jasmine or basmati rice offers a fragrant, fluffy base that complements the stir-fry flavors perfectly.
- → Is there a gluten-free option for the sauce?
Yes, substitute tamari or gluten-free soy sauce and use a gluten-free oyster sauce alternative to make it gluten-free.