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Dorothy Thomas

Chicken Stir Fry Souped up Recipes

A quick, flavorful, and healthy Chicken Stir Fry loaded with crisp vegetables and tender chicken, all tossed in a savory-sweet sauce. Perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 450g 1 lb Boneless, skinless chicken breasts (thinly sliced)
  • 150g 2 cups Broccoli florets
  • 1 1 Bell pepper (sliced)
  • 1 1 Carrot (julienned)
  • 3 cloves Garlic (minced)
  • 15g 1 tbsp Ginger (grated)
  • 30ml 2 tbsp Soy sauce (low sodium)
  • 15ml 1 tbsp Oyster sauce
  • 15ml 1 tbsp Honey or brown sugar
  • 5ml 1 tsp Sesame oil
  • 15ml 1 tbsp Vegetable oil
  • ½ tsp Red pepper flakes (optional)
  • 2 Green onions (chopped)
  • 1 tbsp Sesame seeds (for garnish)

Equipment

  • Large wok or skillet
  • Sharp knife & cutting board
  • Mixing bowls
  • Whisk

Method
 

  1. Slice the chicken into thin strips.
  2. Chop all vegetables into even-sized pieces.
  3. In a small bowl, whisk together soy sauce, oyster sauce, honey, and sesame oil. Set aside.
  4. Heat vegetable oil in a wok or large skillet over high heat.
  5. Add chicken and cook for 3-4 minutes until no longer pink. Remove and set aside.
  6. In the same pan, add garlic, ginger, and red pepper flakes. Sauté for 30 seconds.
  7. Toss in broccoli, bell pepper, and carrot. Stir-fry for 3-4 minutes until crisp-tender.
  8. Return chicken to the pan. Pour sauce over and toss everything together.
  9. Cook for another 1-2 minutes until heated through.
  10. Garnish with green onions and sesame seeds.
  11. Enjoy hot over steamed rice or noodles.

Notes

  • Substitutions: Use tofu or shrimp instead of chicken. Swap veggies based on preference.
  • Storage: Keeps well in the fridge for up to 3 days. Reheat in a pan for best texture.
  • Spice Level: Adjust red pepper flakes for more or less heat.