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Close-up of Easy Chicken Stir Fry with Colorful Veggies served over white rice in a bowl.

5 Amazing Easy Chicken Stir Fry Veggies

This recipe provides a quick and simple method for making a flavorful chicken and vegetable stir fry. It uses common ingredients and cooks quickly, making it suitable for weeknight meals.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Rice
  • 1 1/4 cups jasmine or long-grain rice
  • 2 cups water
  • 1/2 tsp salt
For the Chicken
  • 1 lb boneless, skinless chicken breast thinly sliced
For the Vegetables
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 2 medium carrots julienned
  • 1 small broccoli head cut into florets
  • 3.5 oz snap peas trimmed
  • 3 spring onions sliced, reserve some for garnish
For the Sauce
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 2 garlic cloves minced
  • 1 tsp fresh ginger grated
  • 1/2 tsp chili flakes
For Cooking
  • 2 tbsp vegetable oil

Equipment

  • Saucepan
  • Large wok or skillet
  • Small bowl

Method
 

  1. Rinse the rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, honey, garlic, ginger, and chili flakes. Set aside.
  3. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add chicken slices and stir fry for 3–4 minutes, until cooked through. Remove chicken from the pan and set aside.
  4. Add remaining oil to the wok. Add carrots, broccoli, and bell peppers. Stir fry for 3–4 minutes, until vegetables are just tender.
  5. Add snap peas and most of the spring onions, reserving a portion for garnish. Stir fry for 2 minutes more.
  6. Return the cooked chicken to the wok. Pour in the prepared sauce and toss everything together. Cook for 2–3 minutes until heated through and evenly coated.
  7. Serve hot over steamed rice, garnished with the remaining spring onions.

Notes

This recipe is simple to adjust based on what vegetables you have available. Feel free to swap in mushrooms, zucchini, or cabbage for different textures and flavors.

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