Ultimate 20-Minute Chicken Stir-Fry Recipe
Introduction
This ultimate 20-minute chicken stir-fry is a quick and flavorful dish perfect for busy weeknights. Packed with colorful vegetables and a savory sauce, it delivers a satisfying meal that’s easy to customize.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs (thinly sliced)
- 2 tbsp vegetable oil (or any high-heat oil)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 cup broccoli florets
- 1 medium carrot (julienned or thinly sliced)
- 1 cup snap peas or snow peas
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (minced)
- 1 small onion (sliced, optional)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp oyster sauce (optional)
- 1 tbsp hoisin sauce
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar or lime juice
- 1 tsp sesame oil
- 1 tsp cornstarch (to thicken the sauce)
- 2 tbsp water
Instructions
- Step 1: Prepare the ingredients by slicing the chicken and chopping the vegetables. In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, honey, rice vinegar, sesame oil, cornstarch, and water to make the sauce.
- Step 2: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 4-5 minutes until golden brown and cooked through. Remove the chicken and set aside.
- Step 3: In the same skillet, add the remaining oil. Sauté the minced garlic and ginger for about 30 seconds until fragrant. Add the sliced onion (if using) and all the vegetables. Stir-fry for 4-5 minutes until tender-crisp.
- Step 4: Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for another 1-2 minutes until the sauce thickens and glazes the stir-fry.
- Step 5: Serve the chicken stir-fry hot over cooked rice. Optional: garnish with sesame seeds and chopped green onions for extra flavor and texture.
Tips & Variations
- For more heat, add a pinch of crushed red pepper flakes or a dash of sriracha to the sauce.
- Try substituting chicken with firm tofu or shrimp for a different protein option.
- Use any mix of fresh vegetables you have on hand, such as mushrooms, zucchini, or baby corn.
- Marinate the chicken briefly in soy sauce and garlic for deeper flavor before cooking.
- To make this dish gluten-free, use tamari instead of soy sauce and omit oyster sauce or use a gluten-free alternative.
Storage
Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until hot. Adding a splash of water or broth while reheating helps keep the sauce from drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables for this stir-fry?
Yes, frozen vegetables can be used if fresh are not available. Just add them slightly earlier in the cooking process to ensure they cook through and don’t release too much water.
What can I serve this stir-fry with besides rice?
This chicken stir-fry pairs well with noodles, cauliflower rice, or even quinoa for a different twist on the base.
Print
Ultimate 20-Minute Chicken Stir-Fry Recipe
- Total Time: 20 minutes
- Yield: Serves 4
Description
A quick and flavorful Ultimate 20-Minute Chicken Stir-Fry packed with colorful vegetables and a savory homemade sauce, perfect for a healthy weeknight dinner.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breasts or thighs (thinly sliced)
Vegetables
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 cup broccoli florets
- 1 medium carrot (julienned or thinly sliced)
- 1 cup snap peas or snow peas
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (minced)
- 1 small onion (sliced, optional)
Oils & Sauces
- 2 tbsp vegetable oil (or any high-heat oil)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp oyster sauce (optional)
- 1 tbsp hoisin sauce
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar or lime juice
- 1 tsp sesame oil
Other
- 1 tsp cornstarch (to thicken the sauce)
- 2 tbsp water
Instructions
- Prepare the ingredients: Slice the chicken into thin strips, chop all the vegetables as instructed, and whisk together the soy sauce, oyster sauce, hoisin sauce, honey, rice vinegar, sesame oil, cornstarch, and water in a small bowl to create the stir-fry sauce.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 4-5 minutes until it turns golden brown and is cooked through. Remove the chicken from the skillet and set aside.
- Sauté aromatics and vegetables: In the same skillet, add the remaining tablespoon of oil. Sauté the minced garlic and ginger for about 30 seconds until fragrant. Then add the sliced onion (if using), red and yellow bell peppers, broccoli florets, carrots, and snap peas. Stir-fry the vegetables for 4-5 minutes, keeping them tender-crisp.
- Add chicken and sauce: Return the cooked chicken back into the skillet with the vegetables. Pour the prepared sauce evenly over the chicken and vegetables. Stir continuously to coat everything well and cook for an additional 1-2 minutes until the sauce thickens slightly and glazes the ingredients.
- Serve: Remove from heat and serve the stir-fry hot over cooked rice. Optionally, garnish with sesame seeds and chopped green onions for extra flavor and texture.
Notes
- For a gluten-free option, use tamari instead of soy sauce and omit oyster sauce or use a gluten-free alternative.
- You can substitute chicken breasts with thighs for juicier meat.
- Feel free to swap or add other vegetables like mushrooms, baby corn, or zucchini.
- Adjust the sweetness and acidity by modifying the honey and rice vinegar amounts to suit your taste.
- Ensure the pan or wok is hot before adding ingredients to achieve the best stir-fry texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: chicken stir-fry, quick dinner, healthy chicken recipe, 20-minute meals, asian stir-fry, chicken and vegetables
