How to Make Chicken and Vegetables Stir Fry at Home
Sautéed Chicken and Vegetables Stir Fry Recipe
A simple chicken and vegetables stir fry can bring color, freshness, and balance to your table. This dish combines tender chicken breast with crisp vegetables in a light oyster sauce. Each bite offers a mix of flavors that feel wholesome and filling. The recipe works well for a weeknight dinner, and the bright colors of broccoli, carrots, and bell peppers make it as inviting as it is tasty.
Why This Recipe Works
The beauty of this recipe lies in its balance of texture and flavor. Sauteed chicken and vegetables keep the protein lean and the vegetables crisp. Broccoli adds crunch, carrots bring natural sweetness, and bell peppers give a slight bite. Whole kernel corn and young corn add body and contrast. The oyster sauce ties everything together with a savory note that pairs perfectly with rice.
Many people look for a healthy chicken vegetable recipe that does not take much time. This one is quick, simple, and does not need fancy ingredients. It gives you an easy chicken stir fry that works for family meals or small gatherings. With a few steps, you get a dish full of color and taste.
Chicken and Vegetables Stir Fry Ingredients for 4 Servings
- 1 pound (450 g) chicken breast fillet, thinly sliced
- 2 cups (200 g) broccoli florets
- 1 medium carrot, thinly sliced
- 1 can (15 oz / 425 g) whole kernel corn, drained
- 1 can (15 oz / 425 g) young corn, cut into pieces
- 1 medium green bell pepper, sliced
- 1 medium red bell pepper, sliced
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 tablespoons oyster sauce
- 2 tablespoons cooking oil
- ¼ cup (60 ml) water
- Salt and pepper, to taste
Chicken and Vegetables Stir Fry Cooking Instructions
- Blanch the broccoli: Bring a pot of salted water to a boil. Add the broccoli and cook for 1 to 2 minutes. Drain and set aside.
- Cook the aromatics: Heat oil in a large pan over medium heat. Add onion and garlic. Cook until fragrant.
- Add the chicken: Stir in the chicken slices. Cook for 3 minutes or until lightly browned. Season with salt and pepper.
- Add vegetables and sauce: Add carrots, young corn, and oyster sauce. Pour in water. Stir and let it simmer for 3 to 4 minutes.
- Combine with broccoli: Return the broccoli to the pan. Mix and let it cook for 1 to 2 minutes.
- Finish the dish: Add whole kernel corn, red bell pepper, and green bell pepper. Stir well and cook for 2 to 3 minutes. Serve hot with rice.
Serving Ideas
This chicken and mixed vegetables recipe pairs best with steamed white rice, but brown rice or quinoa also works well. You can also serve it with noodles for variety. If you enjoy oyster sauce chicken stir fry, this dish will remind you of classic Asian comfort food.
Why You Should Try This Dish
Families love recipes that are quick, healthy, and flavorful. A plate of chicken broccoli stir fry is both colorful and satisfying. It feels light but filling, which makes it a smart option for lunch or dinner. You can change the vegetables to suit what you have in your kitchen. Try snap peas, zucchini, or mushrooms to give it a new twist.
This dish brings together lean chicken, crunchy vegetables, and a savory sauce in a way that feels complete. With clear steps and simple ingredients, it stands out as a quick chicken and vegetables for dinner option. If you want a recipe that is wholesome, easy to cook, and full of flavor, this one belongs in your collection.
Best-seller Filipino Cookbooks:
Sautéed Chicken and Vegetables Stir Fry Recipe
Easy Chicken and Vegetables Stir Fry Recipe
Course: MainCuisine: ChineseDifficulty: Easy4
servings20
minutes15
minutes410
kcal35
minutesEnjoy this chicken and vegetables stir fry with broccoli, carrots, corn, and peppers in a savory oyster sauce.
Ingredients
1 pound (450 g) chicken breast fillet, thinly sliced
2 cups (200 g) broccoli florets
1 medium carrot, thinly sliced
1 can (15 oz / 425 g) whole kernel corn, drained
1 can (15 oz / 425 g) young corn, cut into pieces
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
3 cloves garlic, minced
1 medium onion, chopped
2 tablespoons oyster sauce
2 tablespoons cooking oil
¼ cup (60 ml) water
Salt and pepper, to taste
Directions
- Blanch the broccoli: Bring a pot of salted water to a boil. Add the broccoli and cook for 1 to 2 minutes. Drain and set aside.
- Cook the aromatics: Heat oil in a large pan over medium heat. Add onion and garlic. Cook until fragrant.
- Add the chicken: Stir in the chicken slices. Cook for 3 minutes or until lightly browned. Season with salt and pepper.
- Add vegetables and sauce: Add carrots, young corn, and oyster sauce. Pour in water. Stir and let it simmer for 3 to 4 minutes.
- Combine with broccoli: Return the broccoli to the pan. Mix and let it cook for 1 to 2 minutes.
- Finish the dish: Add whole kernel corn, red bell pepper, and green bell pepper. Stir well and cook for 2 to 3 minutes. Serve hot with rice.
Servings Per Recipe: 4
Best-seller Diabetic Cookbooks
Related Recipes:
By Cooking Method: Sautéing | Simmering | Stir-Frying
By Cuisine: Asian Fusion | Chinese
By Diet or Lifestyle: Budget-Friendly | Dairy-Free | High-Protein | Kid-Friendly | Low-Calorie | Meal Prep Friendly
By Dish Type: One-Pot Meals | Skillet Recipes | Stir-Fries
By Main Ingredient: Chicken | Vegetables
Other Useful Categories: Beginner Recipes | Comfort Food | Traditional & Authentic
