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Protein Packed Chicken Stir Fry - Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25 pounds (570 g) boneless, skinless chicken breast, thinly sliced against the grain
  • 1 tablespoon cornstarch (for coating the chicken)
  • 1 tablespoon low-sodium soy sauce (for marinating the chicken)
  • 2 tablespoons neutral oil (such as avocado, canola, or peanut), divided
  • 1 red bell pepper, sliced into thin strips
  • 2 cups broccoli florets
  • 1 medium carrot, thinly sliced on a bias
  • 1 small red onion, sliced
  • 1 cup sugar snap peas (or snow peas)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 1/3 cup low-sodium chicken broth (or water)
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce (optional but recommended)
  • 1 tablespoon hoisin (for a touch of sweetness)
  • 2 teaspoons rice vinegar
  • 1–2 teaspoons sriracha or chili-garlic sauce (adjust to taste)
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons cornstarch (to thicken)
  • 1 teaspoon honey or brown sugar (optional, balances heat and salt)
  • Cooked brown rice, white rice, or cauliflower rice
  • Sliced green onions and toasted sesame seeds
  • Lime wedges for a fresh finish

Method
 

  1. Prep the chicken: Thinly slice the chicken breast against the grain. In a bowl, toss with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Set aside while you prep the vegetables.
  2. Make the sauce: In a measuring cup, whisk the broth, soy sauce, oyster sauce, hoisin, rice vinegar, sriracha, sesame oil, cornstarch, and honey. Stir until smooth and no cornstarch lumps remain.
  3. Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil. When it shimmers, add the chicken in a single layer. Cook 3–4 minutes, stirring once or twice, until just cooked through and lightly browned. Transfer to a plate.
  4. Stir-fry the veggies: Add the remaining 1 tablespoon oil to the pan. Add broccoli and carrots first; cook 2 minutes, stirring often. Add bell pepper, onion, and snap peas; cook another 2–3 minutes until crisp-tender.
  5. Add aromatics: Push veggies to the edges. Add garlic and ginger to the center. Stir 30 seconds until fragrant, then toss everything together.
  6. Sauce it up: Return chicken and any juices to the pan. Give the sauce a quick stir (cornstarch settles), then pour it in. Stir constantly for 1–2 minutes until the sauce thickens and coats everything.
  7. Taste and finish: Adjust seasoning with a splash more soy sauce for salt, vinegar for brightness, or sriracha for heat. Remove from heat.
  8. Serve: Spoon over rice or cauliflower rice. Top with green onions, sesame seeds, and a squeeze of lime if you like.