Chicken Veggie Stir Fry (Printable)
Quick chicken and vegetable stir fry served over fluffy rice with a savory sauce.
# What You'll Need:
→ Meats
01 - 1 lb boneless, skinless chicken breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 2 medium carrots, julienned
05 - 1 small broccoli head, cut into florets
06 - 3.5 oz snap peas, trimmed
07 - 3 spring onions, sliced
→ Rice
08 - 1 1/4 cups jasmine or long-grain rice
09 - 2 cups water
10 - 1/2 tsp salt
→ Sauce
11 - 3 tbsp soy sauce
12 - 2 tbsp oyster sauce
13 - 1 tbsp sesame oil
14 - 1 tbsp rice vinegar
15 - 1 tbsp honey
16 - 2 cloves garlic, minced
17 - 1 tsp fresh ginger, grated
18 - 1/2 tsp chili flakes (optional)
→ Cooking
19 - 2 tbsp vegetable oil
# Step-by-step:
01 - Rinse rice under cold water. Combine rice, water, and salt in saucepan. Bring to a boil, reduce heat, cover, and simmer 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - Whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, honey, garlic, ginger, and chili flakes in a small bowl. Set aside.
03 - Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add chicken slices and stir fry 3 to 4 minutes until cooked through. Remove and set aside.
04 - Add remaining vegetable oil to wok. Add carrots, broccoli, and bell peppers. Stir fry for 3 to 4 minutes until tender-crisp.
05 - Stir in snap peas and most of the spring onions, reserving some for garnish. Cook for 2 minutes more.
06 - Return chicken to wok. Pour sauce over ingredients and toss to coat evenly. Cook 2 to 3 minutes until heated through.
07 - Serve stir fry hot over steamed rice, garnished with reserved spring onions.
# Expert Advice:
01 -
- Everything cooks in 40 minutes flat, and most of that is just rice simmering while you handle the fun parts.
- The sauce coats every piece so perfectly that even the skeptics at the table come back for seconds.
- You can prep vegetables whenever you have a moment, then finish cooking when hunger strikes.
02 -
- Don't add your vegetables all at once—they cook at different rates, and this timing keeps everything from turning into mush.
- A screaming hot wok is your friend; if it's not hot enough, everything steams instead of sears.
- Keep the sauce in a bowl ready to go; once you start cooking, it moves fast and there's no time to measure.
03 -
- Have everything chopped and ready before you turn on the heat—stir frying is fast, and there's no time to pause and dice once it starts.
- A wok conducts heat more efficiently than a regular skillet, but if you don't have one, a large skillet works perfectly fine; just work in batches if needed so you're not crowding the pan.