Ultimate 20-Minute Chicken Stir-Fry Recipe
A quick and delicious chicken stir-fry recipe that's ready in just 20 minutes! Packed with fresh vegetables, tender chicken, and a flavorful sauce, this dish is perfect for busy weeknights.
Equipment
- Large Skillet or Wok
- Cutting Board
- Chef's Knife
- Mixing Bowl
Ingredients
For the Stir-Fry
- 1 lb boneless, skinless chicken breasts or thighs thinly sliced
- 2 tbsp vegetable oil or any high-heat oil
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 cup broccoli florets
- 1 medium carrot julienned or thinly sliced
- 1 cup snap peas or snow peas
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1 small onion sliced (optional)
For the Sauce
- 3 tbsp soy sauce or tamari for gluten-free
- 2 tbsp oyster sauce optional
- 1 tbsp hoisin sauce
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar or lime juice
- 1 tsp sesame oil
- 1 tsp cornstarch to thicken the sauce
- 2 tbsp water
Instructions
- Prepare the ingredients: Slice the chicken, chop the vegetables, and whisk together the sauce ingredients in a small bowl.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 4-5 minutes until golden brown. Remove and set aside.
- In the same skillet, add the remaining oil. Sauté garlic and ginger for 30 seconds, then add the vegetables and stir-fry for 4-5 minutes until tender-crisp.
- Return the chicken to the skillet. Pour the sauce over the chicken and vegetables, stirring to coat evenly. Cook for 1-2 minutes until the sauce thickens.
- Serve the stir-fry over cooked rice. Garnish with sesame seeds and chopped green onions.
Video
Notes
For a spicier version, add a dash of sriracha or red pepper flakes to the sauce. Store leftovers in an airtight container for up to 3 days.
