Classic Chicken and Vegetable Stir-Fry
A vibrant and healthy stir-fry featuring tender chicken and fresh spring vegetables, perfect for a light lunch.
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Ingredients
Yields 4 servings
- (1 lb) chicken breast, sliced into thin strips
- (2 cups) broccoli florets
- (1 cup) bell peppers, sliced (mixed colors)
- (1 cup) snap peas, trimmed
- (1) medium carrot, julienned
- (3 cloves) garlic, minced
- (1 tablespoon) ginger, minced
- (2 tablespoons) soy sauce
- (1 tablespoon) oyster sauce
- (1 tablespoon) vegetable oil
- (1 teaspoon) sesame oil
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- 1
In a large bowl, combine 1 lb sliced chicken breast, 2 tablespoons soy sauce, and 1 tablespoon oyster sauce. Let marinate for 15 minutes.
- 2
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
- 3
Add the marinated chicken to the skillet and stir-fry for about 5-7 minutes, or until the chicken is cooked through. Remove from the skillet and set aside.
- 4
In the same skillet, add 3 cloves minced garlic and 1 tablespoon minced ginger. Stir-fry for 30 seconds until fragrant.
- 5
Add 2 cups broccoli florets, 1 cup sliced bell peppers, 1 cup snap peas, and 1 medium julienned carrot to the skillet. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
- 6
Return the cooked chicken to the skillet and toss everything together.
- 7
Drizzle with 1 teaspoon sesame oil and season with salt and pepper to taste. Stir well to combine.
- 8
Serve the stir-fry over cooked rice or noodles.
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