What type of rice works best with this dish?

Jasmine or basmati rice are ideal due to their fragrant aroma and fluffy texture that complements the stir-fry.

Can I substitute chicken with other proteins?

Yes, tofu or shrimp can be used as alternatives, maintaining similar cooking times for best texture.

Slice or julienne vegetables uniformly for quick, even stir-frying, ensuring they remain crisp-tender.

Balancing soy sauce, oyster sauce, sesame oil, and a touch of sweetness creates a savory, rich coating for the ingredients.

Use tamari or gluten-free soy sauce and oyster sauce alternatives to accommodate gluten-free diets without sacrificing flavor.

A vibrant, quick, and budget-friendly dish featuring tender chicken, colorful vegetables, and fluffy rice all tossed in a savory stir-fry sauce.

I first made this stir-fry to use up leftover veggies in my fridge, and it quickly became a delicious go-to for family dinners on hectic evenings.

Chicken: 500 g (1 lb) boneless, skinless chicken breast or thighs, cut into bite-sized strips
Red bell pepper: 1, sliced
Yellow bell pepper: 1, sliced
Carrot: 1 medium, julienned
Broccoli florets: 150 g (1 cup)
Snap peas: 100 g (1 cup), trimmed
Spring onions: 2, sliced
Garlic: 2 cloves, minced
Ginger: 1 thumb-sized piece, peeled and grated
Soy sauce: 4 tbsp
Oyster sauce: 2 tbsp (or vegetarian alternative)
Sesame oil: 1 tbsp
Rice vinegar: 1 tbsp
Cornstarch: 1 tsp
Brown sugar: 2 tsp
Water: 2 tbsp
Rice: 250 g (1 1/4 cups) uncooked jasmine or basmati
Toasted sesame seeds: 1 tbsp (optional)
Fresh cilantro or scallions: chopped (optional)

Cook Rice:: Prepare rice according to package instructions. Fluff and keep warm.
Make Sauce:: In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, brown sugar, and water. Set aside.
Stir-Fry Chicken:: Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add chicken strips and stir-fry until just cooked through and lightly golden, about 4 minutes. Remove chicken and set aside.
Stir-Fry Vegetables:: In the same pan, add a bit more oil if needed. Add garlic, ginger, and all vegetables except spring onions. Stir-fry for 3 minutes until vibrant and crisp-tender.
Combine Chicken & Sauce:: Return chicken to the pan. Pour in sauce and toss together. Cook for 2 minutes until sauce thickens and coats chicken and veggies.
Finish & Serve:: Stir in spring onions. Serve hot over steamed rice. Garnish with sesame seeds and herbs if you like.

My kids love choosing which veggies go into the mix, so it turns dinner into a fun, interactive family moment.

Wok or large skillet, saucepan for rice, sharp knife, cutting board, mixing bowls, whisk or fork—all you need for easy prep and cooking.

This dish contains soy and sesame. If you use oyster sauce, it may contain shellfish, and always check ingredient labels for hidden allergens.

Each serving provides 425 calories, 8 g fat, 53 g carbohydrates, and 33 g protein, making it a hearty choice for busy weeknights.

This stir-fry is sure to brighten up your dinner table and bring smiles all around.

→ What type of rice works best with this dish?: Jasmine or basmati rice are ideal due to their fragrant aroma and fluffy texture that complements the stir-fry.
→ Can I substitute chicken with other proteins?: Yes, tofu or shrimp can be used as alternatives, maintaining similar cooking times for best texture.
→ How should the vegetables be prepared?: Slice or julienne vegetables uniformly for quick, even stir-frying, ensuring they remain crisp-tender.
→ What is the key to achieving a flavorful stir-fry sauce?: Balancing soy sauce, oyster sauce, sesame oil, and a touch of sweetness creates a savory, rich coating for the ingredients.
→ Can this dish be made gluten-free?: Use tamari or gluten-free soy sauce and oyster sauce alternatives to accommodate gluten-free diets without sacrificing flavor.