Chicken Stir-Fry
A quick, colorful stir-fry that combines bite-sized chicken, crisp-tender mixed vegetables, and a glossy stir-fry sauce, ready in under 20 minutes.
Ingredients
Main Ingredients
- 2 pieces chicken breasts, trimmed and ready to cut (about 1 to 1¼ lb)
- 2 cups mixed vegetables (bell peppers, broccoli, carrots) — fresh or frozen
- 2 tablespoons stir-fry sauce (store-bought or homemade)
- 1 tablespoon olive oil (or neutral oil like vegetable or peanut oil)
- to taste salt and pepper
- for serving cooked rice
Instructions
Preparation
- Cut the chicken breasts into bite-sized pieces. Pat them dry with paper towels so they brown properly. Season lightly with salt and pepper.
- Heat 1 tablespoon of oil in a large pan or wok over medium-high heat until shimmering.
Cooking Chicken
- Add the chicken pieces in a single layer. Cook without moving for 1–2 minutes to get a light sear, then stir and continue cooking until the chicken is no longer pink in the center (about 4–6 minutes total depending on size).
- Push the chicken to the side or remove it briefly to a plate.
Cooking Vegetables
- Add the mixed vegetables to the same pan. Stir-fry for about 4–5 minutes until vegetables are crisp-tender and slightly charred in spots.
Adding Sauce
- Return the chicken to the pan if removed. Pour in the stir-fry sauce. Toss or stir continuously for 1–2 minutes so the sauce coats everything evenly and heats through.
- Taste and season with extra salt and pepper if needed. Make sure the chicken’s internal temperature reaches 165°F (74°C) for safety.
- Serve the stir-fry hot over cooked rice.
Notes
For a nuttier finish, swap olive oil for sesame oil at the end. Use firm tofu as a vegetarian swap. Adjust sauce quantity as needed.