Basic chicken and vegetable stir-fry
This Basic Chicken and Vegetable Stir-Fry combines tender chicken breasts with a variety of fresh vegetables, all stir-fried to perfection. The dish is enhanced with aromatic ginger, garlic, and a savory sauce for a quick and nutritious meal.
Cook time 10 min
Prep time 20 min
Ingredients:
2 tbsp peanut oil1 lb chicken breasts
1 onion
1 red pepper
1 cup mushrooms
8 oz broccoli
1 tbsp ginger root
2 garlic cloves
2 red hot chili peppers
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp water
This Basic Chicken and Vegetable Stir-Fry is a quick and healthy meal that is perfect for busy weeknights. With tender chicken breasts and a medley of fresh vegetables, this dish is packed with protein and nutrients. The ginger and garlic add a delightful depth of flavor, while the soy and oyster sauces bring a savory umami taste that ties everything together.
Instructions:
- Thinly slice the chicken breasts.
- Slice the onion and red bell pepper.
- Slice the mushrooms.
- Separate the broccoli into small florets.
- Mince the ginger root and garlic cloves.
- Thinly slice the red hot chili peppers (Wear gloves if sensitive to spicy ingredients).
- Place a large skillet or wok over medium-high heat.
- Add 2 tablespoons of peanut oil and let it heat up until shimmering.
- Once the oil is hot, add the thinly sliced chicken breasts.
- Stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced onion and red bell pepper.
- Stir-fry for about 2-3 minutes, until they begin to soften.
- Add the sliced mushrooms and broccoli florets and continue to stir-fry for another 3-4 minutes.
- Add the minced ginger, minced garlic, and sliced red hot chili peppers to the skillet.
- Stir-fry for 1-2 minutes until fragrant.
- Return the cooked chicken to the skillet.
- Add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of water.
- Stir everything together to ensure the chicken and vegetables are well-coated with the sauce.
- Allow the stir-fry to cook for another 2-3 minutes, letting the sauce thicken slightly.
- Remove from heat.
- Serve the chicken and vegetable stir-fry hot, over cooked rice or noodles if desired.
In just a few simple steps, you can have a delicious and nutritious meal on the table. This Basic Chicken and Vegetable Stir-Fry is not only easy to prepare but also customizable with your favorite vegetables. Serve it over rice or noodles for a complete meal that the whole family will love.
Basic chicken and vegetable stir-fry FAQ:
Stir-fry the thinly sliced chicken breasts for about 5-7 minutes, or until the chicken is cooked through and no longer pink.
If your stir-fry is too salty, consider adding more vegetables or a small amount of water to dilute the saltiness. You can also add a bit of sugar to balance the flavors.
Yes, you can substitute the chicken with other proteins such as shrimp, beef, or tofu. Adjust the cooking time accordingly based on the type of protein used.
Store any leftover stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
You can use a variety of vegetables such as snap peas, carrots, bell peppers, or bok choy. Just make sure to adjust cooking times according to the vegetables chosen.
Cooking Tips:
- Preparation: Make sure to prep all your ingredients before you start cooking. This will make the process smoother and quicker.
- High Heat: Stir-fry dishes are best cooked on high heat. This helps to quickly cook the ingredients and retain their crunch and flavor.
- Thin Slicing: Slice the chicken breasts thinly to ensure they cook quickly and evenly.
- Stir Continuously: Keep stirring the ingredients to prevent them from sticking to the pan and burning.
- Add Sauce: Add the soy sauce and oyster sauce towards the end of cooking to prevent them from evaporating and to coat the ingredients evenly.
- Variations: Feel free to add or substitute other vegetables like carrots, snow peas, or baby corn to suit your taste.
Nutrition Facts
4 ServingsCalories 280kcal
Protein 30g
Carbohydrates 14g
Fiber 3.60g
Sugar 6g
Fat 11g
More recipes
Cauliflower mac and cheese with mustard seeds and cheddar cheese
A creamy cauliflower mac and cheese with tangy mustard seeds.
05 Jan 2026Baked honey mustard chicken with herbs and spices
Easy baked honey mustard chicken with herbs and spices.
02 Jan 2026Keto pork schnitzel with flaxseed and sesame seeds
Enjoy crispy Keto Pork Schnitzel made with flaxseed and sesame seeds.
01 Dec 2025Pappardelle with squash, mushrooms and spinach
A comforting pappardelle dish with squash, mushrooms, and spinach.
28 Feb 2026Keto bacon-wrapped chicken with blue cheese and ham
Decadent bacon-wrapped chicken stuffed with blue cheese and ham.
08 Dec 2025