Name: Classic Chinese Chicken & Vegetable Stir Fry
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 2 boneless skinless chicken breasts (about 350g), sliced thin; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon cornstarch; 1/2 teaspoon sesame oil; 2 tablespoons vegetable oil, divided; 1 red bell pepper, sliced; 1 cup broccoli florets; 1 medium carrot, sliced thin on the bias; 3 scallions, cut into 1-inch pieces; 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 1/4 cup water; 1 teaspoon sugar; Cooked jasmine rice, for serving; Toasted sesame seeds, for garnish (optional)

Classic Chinese Chicken & Vegetable Stir Fry

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This classic Chinese stir fry is a colorful, flavor-packed dish that brings together tender chicken, crisp vegetables, and a glossy, savory sauce. The quick-cooking technique locks in the freshness and crunch of the veggies while the chicken stays juicy and flavorful. It’s perfect for a weeknight dinner and can be easily customized with your favorite vegetables or proteins. Serve it over fluffy jasmine rice for a meal that’s both satisfying and visually stunning—think vibrant greens, reds, and glossy sauce shimmering on the plate. It’s a true crowd-pleaser, ideal for sharing and snapping a quick photo before digging in!

Ingredients

Instructions

In a bowl, combine the sliced chicken with 1 tablespoon soy sauce, cornstarch, and sesame oil. Mix and let marinate for 10 minutes.
In a small bowl, stir together the remaining 1 tablespoon soy sauce, oyster sauce, sugar, and 1/4 cup water. Set aside.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until just cooked through, about 3-4 minutes. Remove chicken to a plate.
Add the remaining tablespoon of oil to the pan. Stir-fry the garlic, ginger, and scallions for 30 seconds until fragrant.
Add the bell pepper, broccoli, and carrot. Stir-fry for 2-3 minutes until just tender but still crisp.
Return the chicken to the pan. Pour in the sauce and stir-fry everything together for another 1-2 minutes, until the sauce thickens and coats the ingredients.
Serve hot over jasmine rice, garnished with toasted sesame seeds if desired.