Spring Vegetable and Chicken Stir-Fry
A vibrant and healthy stir-fry featuring fresh spring vegetables and tender chicken, perfect for a quick weeknight dinner.
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Ingredients
Yields 4 servings
- (1 lb) chicken breast, sliced into thin strips
- (2 tbsp) vegetable oil
- (2 cups) broccoli florets
- (1 cup) snap peas, trimmed
- (1) bell pepper, sliced
- (1 cup) carrots, julienned
- (3 cloves) garlic, minced
- (1) inch ginger, grated
- (1/4 cups) soy sauce
- (2 tbsp) oyster sauce
- (1 tbsp) cornstarch
- (1/4 cups) water
- (2) green onions, sliced
- (1 tsp) sesame oil
- Salt and pepper to taste
Instructions
- 1
In a bowl, mix 1/4 cup soy sauce, 2 tbsp oyster sauce, 1 tbsp cornstarch, and 1/4 cup water. Set aside.
- 2
Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat.
- 3
Add 1 lb sliced chicken breast to the skillet and season with salt and pepper. Stir-fry for about 5-7 minutes until cooked through. Remove from skillet and set aside.
- 4
In the same skillet, add 3 cloves minced garlic and 1 inch grated ginger. Stir-fry for 30 seconds until fragrant.
- 5
Add 2 cups broccoli florets, 1 cup snap peas, 1 cup sliced bell pepper, and 1 cup julienned carrots. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- 6
Return the cooked chicken to the skillet and pour the sauce mixture over the stir-fry. Stir well to combine and cook for another 2-3 minutes until the sauce thickens.
- 7
Drizzle 1 tsp sesame oil over the stir-fry and toss in 2 sliced green onions before serving.
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