Chicken Veggie Stir Fry with Rice (Printable version)
Vibrant stir fry with tender chicken, crisp vegetables, and fluffy rice tossed in savory Asian-inspired sauce. Perfect weeknight meal.
# What You'll Need:
→ Proteins
01 - 1.1 lbs boneless, skinless chicken breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 1 cup broccoli florets
06 - 2/3 cup snap peas, trimmed
07 - 2 spring onions, sliced
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
→ Sauce
10 - 3 tablespoons low-sodium soy sauce
11 - 2 tablespoons oyster sauce
12 - 1 tablespoon sesame oil
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon cornstarch
15 - 1 teaspoon sugar
16 - 2 tablespoons water
→ Rice
17 - 1.5 cups jasmine or basmati rice
18 - 2.5 cups water
19 - 1/2 teaspoon salt
→ Garnish
20 - 1 tablespoon toasted sesame seeds, optional
21 - Fresh coriander or parsley, chopped, optional
# Directions:
01 - Rinse rice under cold water. In a saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 12-15 minutes until tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
02 - In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, sugar, and water. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add sliced chicken and cook for 4-5 minutes until lightly browned and cooked through. Remove chicken from pan and set aside.
04 - Add another 1 tablespoon oil if needed. Add garlic, ginger, carrots, and broccoli. Stir fry for 2 minutes.
05 - Add bell peppers and snap peas. Cook for another 2-3 minutes until vegetables are crisp-tender.
06 - Return chicken to the pan. Pour in the sauce. Stir well and cook for 2-3 minutes, allowing the sauce to thicken and coat the ingredients.
07 - Stir in spring onions. Remove from heat.
08 - Serve stir fry over rice. Garnish with sesame seeds and fresh coriander if desired.
# Expert advice:
01 -
- The sauce magically transforms ordinary ingredients into something restaurant-worthy without any fancy techniques.
- You can throw this together in about 30 minutes, making it perfect for those evenings when youre staring blankly into your fridge wondering what to make.
02 -
- The cornstarch in the sauce needs to be fully dissolved in cold liquid first, or youll end up with unpleasant lumps throughout your beautiful stir fry.
- Getting your wok or pan properly hot before adding ingredients creates that restaurant-quality sear that locks in flavors instead of steaming everything.
03 -
- Freeze the chicken for about 15 minutes before slicing to make it easier to get those thin, even pieces that cook quickly and stay tender.
- Keep a jar of minced garlic and ginger in your fridge to cut prep time in half on busy weeknights when motivation is low but hunger is high.