This stir-fry vegetable and chicken dish is a vibrant medley of tender chicken strips and crisp vegetables, all tossed together in a glossy, savory sauce that hits every flavor note—sweet, salty, and umami. It’s quick to prepare and even quicker to disappear from the dinner table.
Ingredient Breakdown
Soy sauce, oyster sauce, and hoisin sauce come together to form a bold, umami-rich foundation. The soy sauce adds depth and saltiness, the oyster sauce introduces a touch of sweetness and brininess, while the hoisin sauce lends a slightly sweet, smoky flavor that coats every ingredient beautifully.
Chicken breast, lean and tender, absorbs the marinade quickly, making it ideal for fast cooking. Once thinly sliced and marinated, it transforms into succulent pieces that carry the sauce in every bite.
The vegetable lineup balances texture and color—crisp-tender broccoli, crunchy red bell peppers, and juicy snap peas provide bite and freshness. Carrot ribbons and onions add sweetness and subtle depth.
Garlic and ginger elevate the dish with their warm, aromatic character. Grated ginger offers a bright, slightly peppery zing while minced garlic brings out richness and a comforting base flavor.
Green onions and sesame seeds may be finishing touches, but their impact is far from minor. The scallions add a gentle bite and pop of color, while the sesame seeds bring visual contrast and a hint of nuttiness that ties everything together.
Step-by-Step Preparation Guide
Start by marinating the sliced chicken in a mixture of soy sauce, oyster sauce, hoisin sauce, and cornstarch. The cornstarch not only thickens the sauce later during cooking but also locks moisture into the meat, ensuring every bite stays juicy. Letting the chicken sit even for just 15 minutes is enough to allow the marinade to do its magic.
Heat a large skillet or wok over medium-high heat with a splash of oil. A hot pan is key—this allows the chicken to sear quickly, developing that irresistible golden edge while sealing in the marinade’s flavor. Cook the chicken until it’s no longer pink and just starting to brown, then set it aside.
In the same pan, add more oil if needed and toss in the onions, bell pepper, broccoli, snap peas, and carrots. Stir-fry until the vegetables are just tender but still have a crisp snap. This contrast of textures is what gives stir-fry its signature appeal.
Once the vegetables are nearly done, stir in the garlic and ginger. Let them sizzle for a minute or two—just enough to release their aromatic essence without burning.
Return the chicken to the pan and pour in the chicken broth. This final step brings everything together, deglazing the pan slightly and adding a light glaze that clings to every piece. Stir for another few minutes until everything is well combined and the sauce has slightly thickened.
Finish by scattering chopped green onions and sesame seeds over the top just before serving for a fresh and visually appealing touch.
Recipe Tips & Frequently Asked Questions
Avoid soggy vegetables:
Use a large pan or wok so everything has room to sear. Overcrowding causes steam, not stir-fry.
Marinate longer for more flavor:
While 15 minutes is fine, letting the chicken marinate for up to 30 minutes enhances flavor and texture.
Cut uniformly:
Keeping chicken and veggies in similar-sized slices ensures they cook evenly.
Use a hot pan:
Stir-fry is all about quick, high-heat cooking—don’t shy away from turning up the heat.
Substitute options:
This recipe is very adaptable—swap chicken for tofu, beef strips, or shrimp to change up the protein.
Can I use frozen vegetables instead of fresh?
Yes, but thaw and pat dry first to avoid excess moisture.
What’s the best cut of chicken for stir-fry?
Boneless, skinless breast is quick-cooking and lean, but thighs can add extra flavor and tenderness.
How do I keep the sauce from getting too watery?
Use cornstarch in the marinade and let the sauce simmer uncovered at the end to thicken.
Can I make this dish ahead of time or freeze it?
It’s best fresh, but leftovers keep well in the fridge for up to 3 days. Freeze only if the vegetables were blanched beforehand to avoid mushiness.
What to Serve With This Recipe
Steamed jasmine or brown rice is a perfect pairing, soaking up the savory glaze while adding a satisfying base. For a heartier twist, serve over lo mein noodles or stir-fried egg noodles.
Cool side dishes like cucumber salad or lightly pickled vegetables offer a refreshing contrast to the warm stir-fry. The tanginess balances the rich, savory elements of the main dish.
Pair it with a chilled green tea or a lightly sparkling citrus drink to cleanse the palate and enhance the dish’s brightness.
Creative Variations
For added crunch and nutty flavor, toss in a handful of roasted cashews or peanuts right before serving. Their texture complements the tender chicken and crisp vegetables beautifully.
To broaden the vegetable variety, try including sliced mushrooms, baby corn, or zucchini. These ingredients absorb flavor well and introduce new textures.
Spice lovers can sprinkle in red chili flakes or drizzle a little sriracha sauce to bring heat and dimension.
Swap hoisin sauce for teriyaki or garlic sauce to put a different spin on the dish without losing its quick-cook appeal.
This stir-fry vegetable and chicken recipe is a flexible, flavorful meal that adapts to what’s in your fridge while delivering satisfying results every time. With minimal prep and big flavor payoff, it’s a go-to dish for home cooks who crave color, crunch, and convenience in one wok-ready package.
Ingredients
1 pound boneless, skinless chicken breast, thinly sliced into strips
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
2 tablespoons soy sauce
1 small onion, finely sliced
1 red bell pepper, julienned
1 cup broccoli florets
1 cup snap peas
1 carrot, peeled and thinly sliced
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1/4 cup chicken broth
2 green onions, finely chopped
Sesame seeds, for garnish
Instructions
Place the sliced chicken breast in a medium mixing bowl. Add soy sauce, oyster sauce, hoisin sauce, and cornstarch. Toss until the chicken is evenly coated, then let it sit for at least 15 minutes to absorb the flavors.
In a large wok or deep skillet, heat one tablespoon of vegetable oil over medium-high heat.
Once hot, add the marinated chicken and stir-fry for about 5 to 7 minutes, or until the meat is fully cooked and lightly browned. Remove the chicken from the pan and set it aside.
Add the remaining tablespoon of oil to the same skillet. Toss in the onion, red bell pepper, broccoli florets, snap peas, and carrot slices. Stir-fry for another 5 to 7 minutes, or until the vegetables are vibrant and tender-crisp.
Stir in the minced garlic and grated ginger. Cook for an additional 1 to 2 minutes, allowing the aromatics to release their fragrance.
Return the cooked chicken to the skillet with the vegetables. Pour in the chicken broth and mix thoroughly to combine all ingredients.
Continue cooking for 2 to 3 more minutes, allowing the liquid to slightly reduce and thicken, coating everything in a savory glaze.
Finish with a sprinkle of green onions and sesame seeds before serving hot.
Stir-Fry Vegetable and Chicken Recipe
Ingredients
- 1 pound boneless skinless chicken breast, thinly sliced into strips
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 2 tablespoons soy sauce
- 1 small onion finely sliced
- 1 red bell pepper julienned
- 1 cup broccoli florets
- 1 cup snap peas
- 1 carrot peeled and thinly sliced
- 2 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1/4 cup chicken broth
- 2 green onions finely chopped
- Sesame seeds for garnish
Instructions
- Place the sliced chicken breast in a medium mixing bowl. Add soy sauce, oyster sauce, hoisin sauce, and cornstarch. Toss until the chicken is evenly coated, then let it sit for at least 15 minutes to absorb the flavors.
- In a large wok or deep skillet, heat one tablespoon of vegetable oil over medium-high heat.
- Once hot, add the marinated chicken and stir-fry for about 5 to 7 minutes, or until the meat is fully cooked and lightly browned. Remove the chicken from the pan and set it aside.
- Add the remaining tablespoon of oil to the same skillet. Toss in the onion, red bell pepper, broccoli florets, snap peas, and carrot slices. Stir-fry for another 5 to 7 minutes, or until the vegetables are vibrant and tender-crisp.
- Stir in the minced garlic and grated ginger. Cook for an additional 1 to 2 minutes, allowing the aromatics to release their fragrance.
- Return the cooked chicken to the skillet with the vegetables. Pour in the chicken broth and mix thoroughly to combine all ingredients.
- Continue cooking for 2 to 3 more minutes, allowing the liquid to slightly reduce and thicken, coating everything in a savory glaze.
- Finish with a sprinkle of green onions and sesame seeds before serving hot.
