Weeknight Chicken Stir-Fry – Quick, Colorful, and Satisfying
Stir-fry is the kind of meal that rescues a busy evening. It’s fast, flexible, and tastes like you put in way more effort than you actually did. This chicken stir-fry brings tender strips of chicken, crisp veggies, and a glossy sauce together in under 30 minutes.
Serve it over rice or noodles and dinner is done. No special equipment required—just a big pan, a hot stove, and a little prep.
Weeknight Chicken Stir-Fry - Quick, Colorful, and Satisfying
Ingredients
Method
- Prep the chicken: Slice chicken into thin, bite-sized strips. Pat dry.Season lightly with salt and pepper.
- Make the sauce: In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, red pepper flakes (if using), and chicken broth. In another small dish, stir cornstarch with 1 tablespoon water. Set both aside.
- Chop vegetables: Keep pieces uniform so they cook evenly.Arrange them by cook time: onions and carrots first, then broccoli and peppers, then snap peas.
- Heat the pan: Use a large skillet or wok. Add 1 tablespoon oil and heat over medium-high until shimmering.
- Sear the chicken: Add half the chicken in a single layer. Cook 2–3 minutes per side until just cooked through and lightly browned.Remove to a plate. Repeat with the remaining chicken, adding a splash of oil if needed.
- Cook the aromatics: Reduce heat slightly. Add another teaspoon of oil, then garlic and ginger.Stir 20–30 seconds until fragrant—don’t let them burn.
- Stir-fry the veggies: Add onions and carrots. Cook 2 minutes, stirring often. Add broccoli and bell pepper.Cook 2–3 minutes until bright and just tender. Add snap peas for the final 1–2 minutes.
- Combine chicken and sauce: Return chicken and any juices to the pan. Stir sauce base, then pour it in.Bring to a simmer.
- Thicken the sauce: Stir the cornstarch slurry, then drizzle it into the pan. Toss everything until the sauce turns glossy and coats the chicken and veggies, about 1–2 minutes. If too thick, add a splash of water.If too thin, simmer another minute.
- Taste and finish: Adjust salt, add more soy for savory depth, or a pinch more sugar for balance. Remove from heat. Top with green onions and sesame seeds.
- Serve: Spoon over warm rice or noodles and enjoy right away.
What Makes This Recipe So Good
- Speedy and simple: Ready in about 25–30 minutes with easy steps. Great for weeknights.
- Balanced flavors: Savory, slightly sweet, and a little garlicky with a hint of ginger.It’s crowd-pleasing without being heavy.
- Flexible veggies: Use whatever you have—broccoli, bell peppers, carrots, snap peas, mushrooms. Nothing goes to waste.
- Smart technique: Quick marinating and high-heat cooking keep the chicken juicy and the vegetables crisp.
- Better than takeout: Fresher, lighter, and you control the sauce, the salt, and the spice.
Shopping List
- Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, thinly sliced
- Neutral oil: Canola, avocado, or peanut oil
- Aromatics: 3 cloves garlic (minced), 1 tablespoon fresh ginger (minced or grated)
- Vegetables: 1 red bell pepper (sliced), 2 cups broccoli florets, 1 medium carrot (thinly sliced), 1 cup sugar snap peas, 1 small onion (sliced)
- Green onions: 2–3, sliced for garnish
- Sesame seeds: Optional garnish
- For the sauce:
- 1/3 cup low-sodium soy sauce
- 2 tablespoons oyster sauce (or hoisin for sweeter)
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar or honey
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 3/4 cup low-sodium chicken broth or water
- 2 teaspoons cornstarch
- Rice or noodles: Cooked jasmine rice, brown rice, or stir-fry noodles for serving
- Salt and pepper: To season
Step-by-Step Instructions
- Prep the chicken: Slice chicken into thin, bite-sized strips. Pat dry.Season lightly with salt and pepper.
- Make the sauce: In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, red pepper flakes (if using), and chicken broth. In another small dish, stir cornstarch with 1 tablespoon water. Set both aside.
- Chop vegetables: Keep pieces uniform so they cook evenly.Arrange them by cook time: onions and carrots first, then broccoli and peppers, then snap peas.
- Heat the pan: Use a large skillet or wok. Add 1 tablespoon oil and heat over medium-high until shimmering.
- Sear the chicken: Add half the chicken in a single layer. Cook 2–3 minutes per side until just cooked through and lightly browned.Remove to a plate. Repeat with the remaining chicken, adding a splash of oil if needed.
- Cook the aromatics: Reduce heat slightly. Add another teaspoon of oil, then garlic and ginger.Stir 20–30 seconds until fragrant—don’t let them burn.
- Stir-fry the veggies: Add onions and carrots. Cook 2 minutes, stirring often. Add broccoli and bell pepper.Cook 2–3 minutes until bright and just tender. Add snap peas for the final 1–2 minutes.
- Combine chicken and sauce: Return chicken and any juices to the pan. Stir sauce base, then pour it in.Bring to a simmer.
- Thicken the sauce: Stir the cornstarch slurry, then drizzle it into the pan. Toss everything until the sauce turns glossy and coats the chicken and veggies, about 1–2 minutes. If too thick, add a splash of water.If too thin, simmer another minute.
- Taste and finish: Adjust salt, add more soy for savory depth, or a pinch more sugar for balance. Remove from heat. Top with green onions and sesame seeds.
- Serve: Spoon over warm rice or noodles and enjoy right away.
Storage Instructions
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months.Thaw overnight in the fridge before reheating.
- Reheat: Warm in a skillet over medium heat with a splash of water to loosen the sauce. Microwave in short bursts, stirring between rounds, to avoid overcooking.
- Make-ahead tip: Pre-slice chicken and vegetables and mix the sauce a day ahead. Keep each component chilled separately.
Benefits of This Recipe
- High on protein, big on veggies: A balanced plate without extra effort.
- Budget-friendly: Uses staple sauces and whatever produce you’ve got.
- Customizable flavor: Adjust sweetness, heat, and salt to your taste.
- Quick cleanup: One pan, simple prep, minimal mess.
- Great for meal prep: Holds up well for lunches and reheats nicely.
Common Mistakes to Avoid
- Crowding the pan: Overloading lowers the heat and steams the chicken.Cook in batches for a good sear.
- Skipping the cornstarch slurry: Adding dry cornstarch to the hot pan creates lumps. Always mix it with water first.
- Overcooking veggies: Aim for crisp-tender. Pull them while still bright and snappy.
- Using low heat: Stir-fry needs high heat to keep ingredients vibrant and saucy, not soggy.
- Uneven cuts: Thick pieces cook slowly and can dry out or stay underdone.Keep slices consistent.
Recipe Variations
- Spicy garlic: Add 1–2 teaspoons chili-garlic sauce or sriracha to the sauce and bump up the garlic.
- Lemon-ginger: Swap rice vinegar for lemon juice and add lemon zest for brightness.
- Teriyaki-style: Use more brown sugar or honey and a splash of mirin; finish with extra sesame seeds.
- Peanut stir-fry: Whisk 2 tablespoons peanut butter into the sauce and add a squeeze of lime.
- Low-carb: Serve over cauliflower rice or zucchini noodles.
- Vegetarian: Replace chicken with extra-firm tofu or tempeh; press tofu and sear until golden.
- Extra veggies: Add mushrooms, baby corn, bok choy, or spinach near the end.
- Gluten-free: Use tamari instead of soy sauce and a gluten-free oyster sauce or coconut aminos (adjust sweetness).
FAQ
Can I use frozen vegetables?
Yes. Don’t thaw them first; add straight from the freezer to a hot pan with a little extra oil. Cook briefly so they don’t release too much water, then proceed with the sauce.
Breasts or thighs—what’s better?
Both work.
Thighs are more forgiving and stay juicy. If using breasts, slice thinly and avoid overcooking.
Do I need a wok?
No. A large skillet works well.
Just make sure it’s wide enough to avoid crowding and strong enough to handle high heat.
How do I make it less salty?
Use low-sodium soy sauce and broth. Balance with a bit more water and a pinch of sugar. Taste and adjust at the end.
How can I make it spicier?
Add crushed red pepper, chili-garlic sauce, or sliced fresh chilies to the aromatics.
You can also finish with chili oil.
Can I double the recipe?
Yes, but cook the chicken and veggies in batches. Combine everything at the end with the sauce so it stays hot and glossy.
What’s the best way to cut the chicken?
Slice across the grain into thin strips. Slightly freezing the chicken for 15–20 minutes makes clean, even cuts easier.
Final Thoughts
Weeknight Chicken Stir-Fry is the definition of simple, satisfying cooking.
With a short ingredient list and a few basic techniques, you can get a colorful, flavorful meal on the table fast. Keep the sauce staples in your pantry and swap in whatever vegetables are on hand. Once you’ve made it a couple of times, it becomes second nature—your reliable, go-to dinner that never gets boring.
