Description

This Chicken Veggie Stir Fry is a fast, healthy, and flavorful dinner perfect for busy weeknights. Juicy chicken, crisp broccoli, and tender mushrooms are stir-fried with garlic, ginger, and soy sauce for a customizable meal that’s as nutritious as it is delicious

Ingredients

Main Stir Fry:

1 lb boneless skinless chicken breast, thinly sliced
2 tbsp cornstarch
2 tbsp vegetable oil
2 cups broccoli florets
1 cup sliced mushrooms
1 red bell pepper, sliced
2 green onions, sliced

Stir Fry Sauce:

1/4 cup soy sauce
1 tbsp oyster sauce (optional)
1 tbsp rice vinegar
1 tbsp brown sugar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1/2 tsp sesame oil
1/4 cup water
1 tsp cornstarch (mixed with water to thicken, if needed)

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Instructions

Prepare Ingredients:
Toss sliced chicken with cornstarch and set aside. Mix all stir fry sauce ingredients in a small bowl.
Cook Chicken:
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Sear chicken until golden and cooked through. Remove and set aside.
Stir Fry Veggies:
Add remaining oil and sauté broccoli, mushrooms, and bell pepper for 3–4 minutes until just tender.
Combine and Sauce:
Return chicken to the pan. Pour in the sauce, toss everything together, and simmer for 1–2 minutes. Add cornstarch slurry if thicker sauce is desired.
Finish and Serve:
Stir in green onions and sesame oil. Serve hot over rice or noodles.

Notes

Swap in other vegetables like snap peas, carrots, or zucchini.
For extra spice, add chili flakes or sriracha to the sauce.
Use tamari for a gluten-free version.