Easy Vegetable Chicken Stir Fry

Twenty Minutes to a Better Dinner

This stir fry is what I make when I want to feel like I have my life together. It is colorful, healthy, packed with protein and vegetables, and on the table in twenty minutes flat. The chicken comes out tender and golden, the vegetables are crisp and vibrant, and that garlic-soy sauce ties everything together with a glossy, savory finish. It is the dinner equivalent of having a clean house and a full tank of gas — everything just feels right.

I keep the ingredients for this stocked in my kitchen at all times because you never know when you are going to need a quick, satisfying meal that also happens to be legitimately good for you.

Fast, Hot, and Flavorful

First, make your sauce so it is ready to go when you need it. In a small bowl, whisk together three tablespoons of soy sauce, one tablespoon of oyster sauce, one teaspoon of sesame oil, one tablespoon of rice vinegar, one teaspoon of cornstarch, and a splash of water. This combination creates a glossy, savory coating that clings to everything beautifully.

Slice one and a half pounds of chicken breast into thin, bite-sized strips and season lightly with salt and pepper. Heat two tablespoons of vegetable oil in a large wok or skillet over high heat until the oil shimmers and just barely starts to smoke. Lay the chicken strips in a single layer and let them cook undisturbed for two minutes to get a proper golden sear. Flip and cook another two minutes until golden and cooked through. Transfer to a plate.

In the same wok, add a touch more oil if it looks dry. Toss in two sliced bell peppers, two cups of broccoli florets, and two julienned carrots. Keep them moving constantly over that high heat for 3 to 4 minutes. You want them tender-crisp with bright, vivid colors — not wilted and lifeless. Add one cup of snap peas and three minced garlic cloves, stir-frying for another minute until the garlic hits you with that incredible fragrance.

Bring It All Together

Return the seared chicken to the wok. Give that sauce one more quick stir to remix the cornstarch that has settled to the bottom, and pour it over everything. Toss and stir for 1 to 2 minutes until the sauce thickens and coats all the ingredients in a gorgeous, glossy sheen. Pull it off the heat immediately — carryover heat will finish the job.

Spoon it over steamed white or brown rice, scatter toasted sesame seeds and sliced green onions over the top, and serve with sriracha or chili garlic sauce on the side for anyone who wants heat.

Tina's Tips

• High heat and a screaming hot wok are essential — stir fry should sizzle aggressively, not gently steam; that is what gives you color and flavor
• Cook the chicken separately and add it back at the end so it stays tender instead of overcooking while you deal with the vegetables
• Cut everything the same size so it cooks at the same rate; uniformity is the secret to a perfectly cooked stir fry
• The cornstarch in the sauce is what gives it that restaurant-quality glossy finish; do not skip it
• Prep every single ingredient before you turn on the heat — stir fry moves fast and there is no time to chop things once you start cooking