Chicken & Veggie Stir Fry
April 1, 2026 · Plateful of Joy · 9 min read
Dinner
Chicken & Veggie Stir Fry
Quick wok-tossed chicken with colourful vegetables in a savory soy and ginger sauce. A crowd-pleasing 480-calorie dinner that’s on the table in 20 minutes flat — faster than takeout and so much healthier.
🥗 Nutrition per serving
🛒 Ingredients
- 3 chicken breasts, diced into bite-size pieces
- 1 head broccoli, cut into florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 cloves garlic, minced
- 1 tsp fresh grated ginger
👩🍳 Instructions
Mix soy sauce, oyster sauce, sesame oil and cornstarch together in a small bowl. Set sauce aside.
Heat wok or large pan over high heat until smoking. Add oil and stir fry chicken in batches until golden, about 5 minutes. Remove and set aside.
Add a little more oil. Fry garlic and ginger for 30 seconds, then add all vegetables. Stir fry on high heat for 3–4 minutes.
Return chicken to wok, pour sauce over everything and toss for 1–2 minutes until glossy. Serve immediately with steamed rice.
💡 Pro Tips
HIGH HEAT is the secret to a great stir fry — it creates that smoky “wok hei” flavour. Don’t overcrowd the pan or the chicken steams instead of sears. Prep all your ingredients before you start cooking because once it begins it moves fast!