Pin 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 first made this stir-fry on a busy weeknight and was amazed at how fast dinner came together. The colors and flavors truly brighten up the table, making it a go-to option in our house!
Ingredients
- Chicken: 500 g (1 lb) boneless skinless breast or thighs cut into bite-sized strips
- Red bell pepper: 1 sliced
- Yellow bell pepper: 1 sliced
- Carrot: 1 medium julienned
- Broccoli florets: 150 g (1 cup)
- Snap peas: 100 g (1 cup) trimmed
- Spring onions: 2 sliced
- Garlic: 2 cloves minced
- Ginger: 1 thumb-sized piece peeled grated
- Soy sauce: 4 tbsp
- Oyster sauce: 2 tbsp or vegetarian alternative
- Sesame oil: 1 tbsp
- Rice vinegar: 1 tbsp
- Cornstarch: 1 tsp
- Brown sugar: 2 tsp
- Water: 2 tbsp
- Jasmine or basmati rice: 250 g (1 1/4 cups) uncooked
- Toasted sesame seeds: 1 tbsp (optional)
- Fresh cilantro or scallions: chopped (optional)
Instructions
- Cook rice:
- Prepare the rice according to package instructions. Fluff and keep warm.
- Make sauce:
- In a small bowl combine soy sauce oyster sauce sesame oil rice vinegar cornstarch brown sugar and water. Whisk to mix and set aside.
- Cook chicken:
- Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add chicken stir-fry until just cooked through and lightly golden about 4 4 min. Remove and set aside.
- Stir-fry vegetables:
- In same pan add oil if needed. Add garlic ginger and all vegetables except spring onions. Stir-fry for 3 3 min until veggies are vibrant and crisp-tender.
- Return chicken and sauce:
- Return chicken to pan pour in sauce and toss. Cook for 2 3 min until sauce thickens and coats chicken and veggies.
- Add spring onions:
- Stir in spring onions and adjust seasoning if needed.
- Serve:
- Serve hot over rice garnish with sesame seeds and fresh herbs if desired.
Pin It 
This has become a family favorite for weekend dinners especially when everyone's craving something filling but healthy. Even picky eaters enjoy picking out their favorite veggies!
Required Tools
Wok or large skillet saucepan for rice sharp knife cutting board mixing bowls and a whisk or fork
Allergen Information
Contains soy due to soy sauce shellfish if oyster sauce used and sesame. Check ingredient labels for allergens and substitute for gluten-free options if needed.
Nutritional Information
Calories per serving: 425 Total fat: 8 g Carbohydrates: 53 g Protein: 33 g
Pin It 
This stir-fry is perfect for busy nights and works just as well for meal prep. Enjoy every bite and feel free to add your choice of herbs for extra freshness!
Recipe Questions & Answers
- → What vegetables work best for this dish?
Bell peppers, broccoli, snap peas, carrots, and spring onions are ideal for their color and crisp texture when stir-fried.
- → Can I use tofu instead of chicken?
Yes, firm tofu can be a great substitute and will absorb the savory sauce while providing protein.
- → How do I prevent the chicken from drying out?
Cook chicken strips quickly over medium-high heat until just golden and no longer pink inside to keep them tender.
- → Is it possible to make this gluten-free?
Yes, substitute tamari or gluten-free soy sauce and oyster sauce alternatives to keep it gluten-free.
- → What rice varieties complement this dish?
Jasmine or basmati rice work well due to their fragrant aroma and fluffy texture.
- → How can I add more flavor to the sauce?
Adjust soy sauce levels, add fresh ginger or garlic, or sprinkle toasted sesame seeds for an extra flavor boost.