Go Back
Quick Dinner Ideas

Quick Chicken Stir Fry

5 from 1 vote
Colorful glossy chicken stir fry with crispy vegetables in a savory sauce that coats everything perfectly. Way better than takeout and ready in 20 minutes. The thin slicing trick is everything here.
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner
Cuisine: Asian
Calories: 420

Ingredients
  

  • 500 g chicken breast sliced very thin against the grain
  • 1 red bell pepper sliced thin
  • 1 yellow bell pepper sliced thin
  • 2 cups broccoli florets cut small
  • 1 medium onion sliced
  • 4 cloves garlic minced
  • 1 teaspoon fresh ginger grated
FOR THE SAUCE:
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon honey
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • Mix all sauce ingredients together before starting
  • 2 tablespoons vegetable oil
  • Sesame seeds and green onions to serve
  • Cooked rice or noodles to serve

Method
 

  1. Step 1: Mix all sauce ingredients together in small bowl set aside — doing this before you start cooking is really important
  2. Step 2: Make sure chicken is sliced very thin — this is the whole secret to fast juicy chicken
  3. Step 3: Heat oil in wok or large pan over highest heat until smoking
  4. Step 4: Add chicken in single layer do not touch it for 2 minutes — let it get a proper sear
  5. Step 5: Toss chicken and cook 2 more minutes until cooked through and golden — remove to plate
  6. Step 6: Same pan add garlic and ginger stir 30 seconds
  7. Step 7: Add onion cook 1 minute then add broccoli and peppers
  8. Step 8: Stir fry vegetables 3 minutes keeping them moving — you want them cooked but still with a slight bite
  9. Step 9: Return chicken to pan pour sauce over everything
  10. Step 10: Toss everything together over high heat 1 minute until sauce thickens and coats everything glossily
  11. Step 11: Top with sesame seeds and green onions serve immediately over hot rice or noodles

Notes

— Slice chicken while slightly
frozen for easier thin cutting
— Prep all vegetables before
turning on the heat — stir fry
moves fast
— Swap vegetables for whatever
is in your fridge snap peas
mushrooms corn all work great
— Sauce can be made in big batch
and stored in fridge for 2 weeks