Chicken Stir-Fry

Chicken stir-fry is the ultimate quick and easy dinner—tender chicken, crisp veggies, and a savory-sweet sauce all tossed together in one pan. It's endlessly customizable and comes together in under 30 minutes, making it perfect for busy weeknights. Serve it over rice or noodles for a fast, flavorful meal that tastes better than takeout.

Ingredients

For the chicken:

1 lb boneless, skinless chicken breast or thighs (thinly sliced)

1 tbsp soy sauce

1 tsp cornstarch

1 tsp sesame oil

For the stir-fry:

2 tbsp vegetable oil (or avocado oil)

1 cup broccoli florets

1 red bell pepper, sliced

1 carrot, julienned

1 cup snap peas (optional)

2 cloves garlic, minced

1 tsp fresh ginger, grated

2–3 green onions, chopped

For the sauce:

3 tbsp soy sauce

2 tbsp oyster sauce (or hoisin sauce)

1 tbsp honey or brown sugar

1 tbsp rice vinegar (or apple cider vinegar)

½ cup chicken broth or water

1 tsp cornstarch (mixed into broth to thicken)

Instructions

Marinate the chicken

In a bowl, toss sliced chicken with soy sauce, cornstarch, and sesame oil. Let sit for 10 minutes while prepping veggies and sauce.

Make the sauce

In a small bowl, whisk together soy sauce, oyster sauce, honey, vinegar, and the cornstarch-broth mixture.

Stir-fry the chicken

Heat 1 tbsp oil in a large pan or wok over high heat. Add chicken in a single layer and sear for 2–3 minutes per side until golden. Remove and set aside.

Cook the veggies

Add remaining oil. Stir-fry the broccoli, carrots, bell pepper, and snap peas for 3–4 minutes until slightly tender but still crisp. Add garlic and ginger; stir for 30 seconds.

Combine everything

Return chicken to the pan. Pour in the sauce and stir everything together. Cook for 2–3 minutes until sauce thickens and coats the stir-fry.

Serve

Garnish with green onions and serve hot over rice, noodles, or cauliflower rice.