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Author:
munkeys_ph
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Easy Stir-Fry Chicken with Vegetables
A quick and delicious recipe for stir-fried chicken with a colorful mix of vegetables, all tossed in a savory sauce. Perfect for a weeknight meal, this dish is packed with flavor and comes together in under 30 minutes.
#Stir Fry
#Chicken
#Easy Recipe
#Weeknight Meal
#Asian Cuisine
#Healthy
#Quick Dinner
#Vegetables
Finished Stir-Fry Plated
Recipe Information
15m
Prep Time
19m
Cook Time
34m
Total Time
4
Servings
Easy
Asian
English
Nutrition (per serving)
400
Calories
30g
Protein
25g
Carbs
20g
Fat
Stir-Fry in the Wok
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Colorful Vegetables and Chicken Cooking
Instructions
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- Slice the chicken breast into uniform bite-sized pieces for even cooking.5m
Preview5mPreviewSlice the chicken breast into uniform bite-sized pieces for even cooking. - Prepare all vegetables: mince garlic, chop onion, thinly slice carrots, slice bell pepper, and chop cabbage. Set aside.10m
Preview10mPreviewPrepare all vegetables: mince garlic, chop onion, thinly slice carrots, slice bell pepper, and chop cabbage. Set aside. - Heat cooking oil in a large pan or wok over medium-high heat. Add minced garlic and chopped onion, then sauté until fragrant and the onion softens slightly, about 1-2 minutes.2m
Preview2mPreviewHeat cooking oil in a large pan or wok over medium-high heat. Add minced garlic and chopped onion, then sauté until fragrant and the onion softens slightly, about 1-2 minutes. - Add the sliced chicken to the pan. Stir-fry for 3-5 minutes, breaking it apart, until it's no longer pink and lightly browned on all sides.5m
Preview5mPreviewAdd the sliced chicken to the pan. Stir-fry for 3-5 minutes, breaking it apart, until it's no longer pink and lightly browned on all sides. - Add the sliced carrots to the pan. Continue to stir-fry for 2-3 minutes, as carrots take slightly longer to cook than other vegetables.3m
Preview3mPreviewAdd the sliced carrots to the pan. Continue to stir-fry for 2-3 minutes, as carrots take slightly longer to cook than other vegetables. - Add the sliced bell pepper and chopped cabbage to the pan. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp, maintaining some of their crunch.4m
Preview4mPreviewAdd the sliced bell pepper and chopped cabbage to the pan. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp, maintaining some of their crunch. - In a small bowl, whisk together soy sauce, oyster sauce, sugar, and water until the sugar dissolves. Pour this sauce mixture evenly over the chicken and vegetables in the pan.2m
Preview2mPreviewIn a small bowl, whisk together soy sauce, oyster sauce, sugar, and water until the sugar dissolves. Pour this sauce mixture evenly over the chicken and vegetables in the pan. - Stir everything well to ensure all ingredients are coated with the sauce. Cook for 1-2 minutes, stirring constantly, until the sauce has thickened slightly and all ingredients are heated through.2m
Preview2mPreviewStir everything well to ensure all ingredients are coated with the sauce. Cook for 1-2 minutes, stirring constantly, until the sauce has thickened slightly and all ingredients are heated through. - Remove the stir-fry from heat and serve hot, ideally with steamed rice. Garnish with sesame seeds or fresh cilantro if desired.1m
Preview1mPreviewRemove the stir-fry from heat and serve hot, ideally with steamed rice. Garnish with sesame seeds or fresh cilantro if desired.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
