Quick Chicken Stir Fry with Vegetables
This chicken stir‑fry comes together in just half an hour, making it perfect for busy weeknights. Bite‑size chicken pieces are seasoned, quickly browned, then tossed with crisp vegetables and a flavorful sauce that’s sweet, salty, and a touch spicy.
Instructions
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Heat oil in a wok over high heat. Add the chicken pieces, stir for about 30 seconds, then season with salt and white pepper powder. Continue stir‑frying for 2–3 minutes, add ½ tsp dark soy sauce, and cook another 2–3 minutes until the liquid evaporates and the chicken is browned. Remove chicken and set aside.
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In the same wok, add chopped garlic and ginger; stir for 15 seconds. Add sliced carrots and cubed red and yellow bell peppers, stir‑fry for 1 minute. Add broccoli florets, a pinch of salt, and ¼ tsp pepper powder; continue stir‑frying for about 2 minutes.
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Return the cooked chicken to the wok and stir for 1 minute. Pour in dark soy sauce, chicken stock, red chilli sauce, and honey; stir‑fry for roughly 2 minutes until the sauce nearly dries.
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Stir in the corn slurry and sesame oil, mixing well. Continue stir‑frying for 1 minute until the sauce fully coats the chicken and vegetables and dries up.
Tips
Prepare the corn slurry just before adding it so it stays smooth. For extra heat, increase the red chilli sauce or add a dash of crushed red pepper flakes.
Video
“CHICKEN STIR FRY RECIPE | QUICK AND EASY CHICKEN STIR FRY | STIR FRY CHICKEN” by Spice Eats, watch on YouTube.
About this recipe
The dish features a colorful mix of broccoli, carrots, red and yellow bell peppers, plus aromatic garlic and ginger. The sauce combines chicken stock, dark soy, red chilli, honey, and a hint of sesame oil, finished with a corn‑flour slurry for glossy coating. Serve the stir‑fry hot over rice or noodles for a complete meal, and garnish with extra sesame seeds or sliced green onions if desired. It’s a balanced, protein‑rich option that delivers bold flavor without a lot of fuss.
