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Quick Crispy Chicken and Vegetable Stir-Fry

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A fast and easy 20-minute stir-fry featuring crispy chicken and vibrant vegetables, perfect for busy weeknights and adaptable to your favorite veggies and sauces.

Ingredients

Scale
  • 1 pound chicken breasts, thinly sliced into bite-sized strips
  • 2 tablespoons vegetable oil (or canola or peanut oil)
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 cups broccoli florets (about 150 g), fresh or frozen
  • 1 medium red bell pepper, sliced thinly
  • 1 large carrot, julienned or thinly sliced
  • 1 cup snap peas
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon honey
  • 1 tablespoon cornstarch
  • 1/4 cup water (60 ml)
  • 2 stalks green onions, chopped, for garnish
  • 1 teaspoon toasted sesame seeds (optional)

Instructions

  1. Toss the sliced chicken with 1 tablespoon of cornstarch in a bowl, coating evenly. Set aside for 5 minutes.
  2. In a small bowl, combine soy sauce, oyster sauce (if using), honey, and water. Stir well and set aside.
  3. Heat a large nonstick skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Wait until the oil shimmers but isn’t smoking.
  4. Spread the chicken strips in a single layer and cook undisturbed for about 3 minutes until golden crust forms. Flip and cook the other side for 2 minutes until crispy and cooked through. Remove chicken and set aside.
  5. Add remaining oil to the pan. Toss in garlic and ginger, stirring quickly for about 30 seconds until fragrant but not burnt.
  6. Add broccoli, carrots, bell pepper, and snap peas. Stir-fry for 4-5 minutes until veggies are crisp-tender and slightly colored.
  7. Return chicken to the pan and pour over the sauce mixture. Toss everything together and cook for 1-2 minutes until sauce thickens and coats chicken and veggies.
  8. Remove from heat, sprinkle with chopped green onions and toasted sesame seeds if using. Serve immediately, ideally over steamed rice or noodles.

Notes

Pat chicken dry before coating with cornstarch to ensure crispiness. Avoid overcrowding the pan to prevent steaming. Use high smoke point oil like vegetable, canola, or peanut oil. Add sauce last and toss quickly to avoid soggy vegetables. For gluten-free, substitute tamari for soy sauce and use gluten-free oyster sauce or omit it.

Nutrition

Keywords: quick stir-fry, crispy chicken, vegetable stir-fry, easy dinner, weeknight meal, healthy chicken recipe

Find it online: https://gleamgulp.com/quick-crispy-chicken-and-vegetable-stir-fry-recipe-easy-20-minute-meal/