Simple Chicken Stir Fry
Whip up a vibrant and satisfying meal in just 30 minutes with this Simple Chicken Stir Fry—a perfect balance of tender chicken, crisp vegetables, and a savory, umami-packed sauce. Marinated bites of boneless chicken breasts are stir-fried to perfection alongside colorful broccoli florets, carrots, and red bell peppers, then coated in a flavorful blend of soy sauce, oyster sauce, and sesame oil. Infused with aromatic garlic and ginger, this dish comes together quickly in a single skillet, making it an ideal option for weeknight dinners. Serve it over fluffy white or hearty brown rice for a wholesome, customizable meal that’s loaded with fresh ingredients. Easy to prepare, bursting with flavor, and oh-so-versatile, this chicken stir fry will become your go-to recipe for a healthy and delicious dinner.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, minced
- 2 cups broccoli florets
- 1 cup carrots, sliced into thin rounds
- 1 large red bell pepper, sliced
- 3 stalks green onions, sliced
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon water
- 2 cups cooked white or brown rice (optional, for serving)
Instructions
Cut the chicken breasts into thin, bite-sized strips. In a medium bowl, combine the chicken with 1 tablespoon of soy sauce and the cornstarch. Mix well and let it marinate for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 4-5 minutes, stirring occasionally, until the chicken is fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.
Add the broccoli, carrots, and red bell pepper to the skillet. Stir-fry the vegetables for 4-5 minutes until slightly tender but still crisp.
Return the cooked chicken to the skillet. Add the remaining 2 tablespoons of soy sauce, oyster sauce, sesame oil, and 1 tablespoon of water. Stir everything together until the chicken and vegetables are evenly coated in the sauce.
Taste and adjust seasoning if necessary. Mix in the sliced green onions and cook for an additional 1-2 minutes.
Serve the chicken stir fry hot over cooked white or brown rice, if desired.
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3174 mg | 138% | |
| Total Carbohydrate | 173.9 g | 63% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 21.5 g | ||
| Protein | 167.9 g | 336% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 338 mg | 26% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2727 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
