Best Chicken Stir Recipe

I recently whipped up a delightful Chicken And Veggies Over Rice dish that quickly became a favorite. I used tender chicken, crisp bell peppers, broccoli, and carrot, all lightly tossed in a balanced sauce with garlic, ginger, soy, and oyster sauce. The result is an inviting, vibrant meal perfect for busy evenings.

I’ve always been on the lookout for that perfect quick dinner so I had to share my latest creation: the Best Chicken Stir. I was making it last week when I realized how great it felt to combine a few fresh veggies with 1 lb boneless, skinless chicken breasts, sliced thin, in an easy stir fry.

I tossed in some 2 medium bell peppers, 2 cups broccoli florets and a large carrot, thinly sliced, along with garlic and fresh grated ginger to really boost the flavor. The sauce is simple yet packed, with 3 tbsp soy sauce, 2 tbsp oyster sauce and a hint of sesame oil, plus a little cornstarch mixed with water for the perfect glaze.

I love that this recipe fits those healthy dinner ideas that are both tasty and speedy. It’s exactly what you need for those nights when you want a yummy, Chinese style meal over rice without all the fuss.

Enjoy making it and let the flavors surprise you.

Why I Like this Recipe

I like this recipe because it’s really fast and easy to whip up when Im in a hurry. I love that the chicken comes out juicy and all the veggies add a nice crunch and color to the dish. I appreciate how the sauce ties everything together with a perfect mix of savory and a little sweet, plus the ginger and garlic give it an extra kick. Lastly, I enjoy knowing that Im eating a healthy meal thats packed with lots of nutritious veggies and lean protein.

Ingredients

Ingredient Quantities

• 1 lb boneless, skinless chicken breasts, sliced thin
• 2 medium bell peppers (any colors), julienned
• 2 cups broccoli florets
• 1 large carrot, sliced thin
• 1 cup snap peas
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp cornstarch, mixed with 2 tbsp water
• 1/2 cup chicken broth
• 2 tbsp vegetable oil for stir-frying
• Salt and black pepper to taste
• Cooked rice for serving

How to Make this

1. Start by prepping all your ingredients: slice the chicken into thin pieces, cut the bell peppers into julienne strips, chop the broccoli into florets, slice the carrot thinly, separate the snap peas, slice the onion thinly, mince the garlic, and grate the fresh ginger.

2. Season your chicken slices with a pinch of salt and black pepper.

3. Heat 2 tbsp of vegetable oil in a large pan or wok over high heat. Once the oil is hot, add the chicken and stir-fry for about 3-4 minutes until it’s light brown and almost cooked through.

4. Remove the chicken from the pan and set it aside on a plate.

5. In the same pan, add the onions, bell peppers, carrots, snap peas, and broccoli. Stir-fry the veggies for about 3-4 minutes until they’re just starting to get tender.

6. Toss in the minced garlic and grated ginger with the vegetables and stir-fry for another minute, stirring constantly so the garlic doesn’t burn.

7. Return the chicken to the pan and mix with the veggies.

8. In a small bowl, combine the soy sauce, oyster sauce, sesame oil, the cornstarch mixed with water, and chicken broth. Pour this mixture over the chicken and vegetables.

9. Stir everything together well, letting the sauce simmer for 2-3 minutes until it thickens slightly and coats the chicken and veggies.

10. Taste and adjust the seasoning with salt and black pepper if needed. Serve the delicious stir-fry hot over cooked rice and enjoy your speedy, tasty dinner!

Equipment Needed

1. Cutting board for chopping all the veggies and slicing the chicken
2. Chef knife to cut and slice chicken, bell peppers, carrots, onions, and garlic
3. Large pan or wok for stir-frying the chicken and vegetables
4. Spatula or wooden spoon to stir-fry and mix the ingredients
5. Small bowl to mix the sauce with soy sauce, oyster sauce, sesame oil, cornstarch mix, and chicken broth
6. Measuring spoons to accurately measure the sauces and oil
7. Grater to grate the fresh ginger
8. Plate to set aside the cooked chicken
9. Pot or rice cooker to prepare the cooked rice for serving

FAQ

Best Chicken Stir Recipe Substitutions and Variations

• Instead of 1 lb boneless, skinless chicken breasts, you can use firm tofu or even shrimp if you’re not into meat every time
• If you dont have oyster sauce, try hoisin sauce mixed with a little extra soy sauce, it gives a similar flavor
• You can swap chicken broth with vegetable broth if you want a lighter or vegetarian version
• If bell peppers are out of stock, zucchini slices work pretty well for a different twist

Pro Tips

1. Try slicing your chicken super thin so it cooks evenly. It really helps the chicken get that nice light-brown color without drying out.
2. When stir-frying your veggies, dont overcrowd the pan — if you do, they’ll stewed instead of crisping up nicely. You might wanna do them in batches if your pan is too small.
3. Add the garlic and ginger later in the cooking process so they dont burn. Burnt garlic can make everything taste bitter, and nobody wants that.
4. Once you pour in the sauce mixture, keep stirring constantly. This makes sure the cornstarch slurry mixes in well and stops clumping up, giving you that perfect thick coating on everything.