Description
This 20-Minute Chicken Stir-Fry is your answer to a fresh, colorful dinner on even the busiest nights. Tender strips of chicken, crisp-tender veggies, and a light, savory sauce come together in one pan with minimal prep. It’s fast, versatile, and perfect for piling over a bowl of hot rice or noodles.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, sliced into thin strips
- 2 tablespoons soy sauce (low-sodium if preferred)
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 3 green onions, chopped (divided, white and green parts)
- Salt and black pepper, to taste
- Cooked rice or noodles, for serving
Instructions
- In a medium bowl, combine the sliced chicken, soy sauce, and cornstarch. Toss until the chicken is evenly coated and let marinate for about 5 minutes while you prep the vegetables.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until hot and shimmering.
- Add the marinated chicken in an even layer. Stir-fry for 5–7 minutes, stirring frequently, until the chicken is cooked through and lightly browned at the edges. Transfer the chicken to a plate and set aside.
- In the same skillet or wok, add the remaining 1 tablespoon of vegetable oil. Add the red bell pepper, yellow bell pepper, broccoli florets, and julienned carrot.
- Stir-fry the vegetables for 3–4 minutes, or until they are bright in color and crisp-tender.
- Add the minced garlic, minced ginger, and the white/light green parts of the green onions. Stir-fry for 1 minute more, until fragrant.
- Return the cooked chicken and any accumulated juices to the skillet. Toss everything together until well combined and heated through, 1–2 minutes.
- Taste and season with salt and black pepper as needed. Remove from heat.
- Garnish with the remaining sliced green onion tops and serve hot over cooked rice or noodles.
Notes
- Slice the chicken into thin, even strips so it cooks quickly and stays tender.
- Have all ingredients chopped and measured before you start—stir-fry moves fast once the pan is hot.
- Use low-sodium soy sauce if you’re watching your salt intake; you can always add more to taste at the end.
- Adjust the vegetable mix based on what you like or have on hand, keeping total volume similar.
- For a saucier stir-fry, add a splash of chicken broth and an extra teaspoon of cornstarch mixed with water at the end.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry, Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal (approx.)
- Sugar: 5 g (approx.)
- Sodium: 650 mg (approx., will vary with soy sauce brand)
- Fat: 12 g (approx.)
- Saturated Fat: 2 g (approx.)
- Unsaturated Fat: 9 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 20 g (approx., without rice or noodles)
- Fiber: 3 g (approx.)
- Protein: 30 g (approx.)
- Cholesterol: 85 mg (approx.)
Keywords: 20-minute chicken stir-fry, quick chicken stir fry, easy weeknight dinner, healthy chicken and vegetables, stir fry over rice