Chicken Veggie Stir Fry with Rice (Printable)
Tender chicken and crisp vegetables tossed in savory sauce over fluffy jasmine rice. A vibrant, easy weeknight dinner.
# What You'll Need:
→ Proteins
01 - 1.1 lbs boneless, skinless chicken breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 1 cup broccoli florets
06 - 2/3 cup snap peas, trimmed
07 - 2 spring onions, sliced
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
→ Sauce
10 - 3 tablespoons low-sodium soy sauce
11 - 2 tablespoons oyster sauce
12 - 1 tablespoon sesame oil
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon cornstarch
15 - 1 teaspoon sugar
16 - 2 tablespoons water
→ Rice
17 - 1.5 cups jasmine or basmati rice
18 - 2.5 cups water
19 - 1/2 teaspoon salt
→ Garnish
20 - 1 tablespoon toasted sesame seeds, optional
21 - Fresh coriander or parsley, chopped, optional
# How-To Steps:
01 - Rinse rice under cold water. In a saucepan, combine rice, 2.5 cups water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 12-15 minutes until tender. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
02 - In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, sugar, and water. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add sliced chicken and cook for 4-5 minutes until lightly browned and cooked through. Remove chicken from pan and set aside.
04 - Add another tablespoon oil if needed. Add garlic, ginger, carrots, and broccoli. Stir fry for 2 minutes.
05 - Add bell peppers and snap peas. Cook for 2-3 minutes until vegetables are crisp-tender.
06 - Return cooked chicken to the pan. Pour in the prepared sauce. Stir well and cook for 2-3 minutes, allowing the sauce to thicken and coat all ingredients.
07 - Stir in spring onions and remove from heat. Serve stir fry over cooked rice. Garnish with sesame seeds and fresh coriander if desired.
# Expert Suggestions:
01 -
- The cornstarch trick creates a glossy sauce that clings to every piece, something I discovered when I accidentally doubled the amount one distracted evening.
- You can swap literally any vegetable hiding in your crisper drawer and the result still feels intentional rather than like a compromise.
02 -
- Cooking the chicken in batches was a game-changer I learned after years of ending up with steamed rather than seared meat.
- The sauce will thicken dramatically in just seconds once it hits the hot pan, so have all ingredients prepped and ready before you begin cooking.
03 -
- The order of adding vegetables matters more than precise timing, always start with aromatics, then hard vegetables, finishing with quick-cooking ones like snap peas.
- Slice all ingredients roughly the same size to ensure even cooking, a simple trick that took my stir fries from amateur to impressive.