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Chicken Stir-Fry
5 from 57 votes

Chicken Stir-Fry

Chicken Stir-Fry features boneless chicken pieces quickly cooked with a mix of vegetables including broccoli, bell peppers, and snap peas, in a sauce made from soy sauce, oyster sauce, chicken broth, honey, and sesame oil. The stir-fry is slightly sweet and savory with tender-crisp vegetables and juicy chicken, cooked in a skillet or wok for a balanced, satisfying meal.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 5
Course: Main Course
Cuisine: Chinese

Ingredients

  • 2 Tbsp soy sauce or more to taste
  • 4 tsp cornstarch
  • 3/4 cup chicken broth low-sodium
  • 1 Tbsp oyster sauce
  • 1 tsp sesame oil toasted
  • 1 Tbsp honey or brown sugar**
  • 1 lb. chicken breast cut into 1-inch pieces, boneless, skinless
  • 2 Tbsp vegetable oil or light olive oil
  • 1 1/2 cups carrot about 3 medium, cut about 1/6-inch thick, sliced
  • 1 small yellow onion sliced (1 small
  • 2 1/2 cups broccoli chopped into bite size pieces, rinsed and leave water that clings to broccoli, florets
  • 1 medium red bell pepper seeded and sliced into 1 1/2-inch long strips
  • 1 1/2 cups sugar snap peas sliced into halves if larger
  • 1 Tbsp ginger peeled and finely minced, fresh
  • 3 cloves garlic minced

Instructions

    Cup of Yum
  1. In a small mixing bowl whisk together soy sauce with cornstarch, then whisk in chicken broth, oyster sauce, sesame oil and honey. Set aside.
  2. Heat 1 Tbsp oil in a non-stick 12-inch skillet (that's deep, or use a saute pan or wok) over medium-high heat.
  3. Dab chicken dry with paper towels, season with a pinch of salt. Add chicken to skillet spacing pieces apart in an even layer.
  4. Cook chicken through, turning halfway through cooking, about 6 minutes total (center should be 165 degrees and should no longer be pink). Transfer to a plate or sheet of foil, leaving oil in skillet.
  5. Add another 1 Tbsp oil to skillet. Add in carrots and onions and saute 4 minutes.
  6. Add in broccoli, bell pepper, peas, ginger and garlic and saute until nearly tender about 4 minutes.
  7. Whisk soy sauce mixture once more, then pour into pan and cook, tossing constantly, until sauce has thickened and veggies are tender, about 1 - 2 minutes. 
  8. Toss in chicken. Season with more soy sauce to taste if desired.
  9. Serve immediately over white or brown rice. If desired sprinkle with red pepper flakes or sesame seeds or drizzle with sriracha.

Notes

  • Boneless skinless chicken thighs are a suitable alternative to chicken breasts; adjust cooking time accordingly.
  • Honey or brown sugar quantities can be increased for a sweeter sauce.
  • Vegetable choices are flexible; add mushrooms, cabbage, zucchini, or other favorites as desired.
  • The recipe omits marinating for simplicity and excludes mushrooms for a smaller ingredient list.