This stir-fry uses one simple sauce you’ll want to put on everything. Velvety chicken and crisp-tender vegetables are ready before the rice is done.
Recipe: Chicken and Vegetable Stir-Fry
Prep15 min
Cook10 min
Total25 min
Serves4
LevelEasy
Calories~340
Ingredients
- 500 g chicken breast, thinly sliced
- 1 tbsp cornstarch
- 2 tbsp oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, sliced
- 1 cup snap peas
Sauce
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic + 1 tbsp ginger, grated
- 1 tsp cornstarch + 3 tbsp water
Instructions
- Toss chicken with cornstarch and a pinch of salt.
- Whisk sauce ingredients together.
- Stir-fry chicken in hot oil 4–5 minutes until golden; remove.
- Stir-fry vegetables 3 minutes until crisp-tender.
- Return chicken, pour in sauce and toss 1 minute until glossy. Serve with rice or noodles.
💡 Tips for success
- Get the pan really hot and don’t overcrowd it — that’s how you get a real stir-fry, not a steam.
