Easy Chicken & Vegetable Stir Fry for Quick Weeknight Dinners
A quick and healthy chicken and vegetable stir fry with a savory soy-garlic sauce. Ready in 30 minutes and perfect for busy weeknights or meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 lb chicken breast or thighs, thinly sliced
- 1 tbsp soy sauce (for marinade)
- 1 tsp cornstarch (for marinade)
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tsp honey (optional)
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 3–4 cups mixed vegetables (e.g., broccoli, carrots, bell pepper, snap peas)
- 2 tbsp oil for stir frying
- Cooked rice or noodles, for serving
Instructions
- Mix soy sauce and cornstarch; marinate sliced chicken for 10–15 minutes.
- Whisk together stir fry sauce ingredients in a bowl and set aside.
- Heat 1 tbsp oil in a large skillet or wok. Cook chicken until browned and cooked through. Remove and set aside.
- Add another tbsp oil. Stir fry vegetables for 4–5 minutes until crisp-tender.
- Return chicken to pan. Pour in sauce and toss everything to coat. Cook 1–2 minutes until sauce thickens.
- Serve over rice or noodles with optional green onions or sesame seeds.
Notes
- Stir fry moves fast — prep everything first.
- Adjust sauce to taste: more soy for salt, vinegar for tang, honey for sweetness.
- Store leftovers in the fridge for up to 4 days.