Colourful Chicken Stir Fry with Veggies and Rice
A vibrant, healthy, and quick one-pan meal with tender chicken strips, crisp colorful vegetables, and fluffy rice tossed in a light savory stir-fry sauce. Perfect for busy weeknights, meal prep, or a balanced family dinner.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
For the Stir Fry:
2 chicken breasts (about 400 g), thinly sliced into strips
2 tbsp soy sauce
1 tbsp cornstarch
2 tbsp vegetable oil
Vegetables (colorful mix):
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 medium carrot, julienned
1 small zucchini, sliced into half moons
1 cup broccoli florets
1 small red onion, sliced
2 cloves garlic, minced
1 tsp fresh ginger, grated
For the Sauce:
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar (or apple cider vinegar)
1 tbsp honey
½ cup chicken broth
1 tsp cornstarch
For Serving:
3 cups cooked jasmine or basmati rice
Sesame seeds & chopped spring onions
Instructions
Marinate the chicken:
In a bowl, toss chicken strips with 2 tbsp soy sauce and 1 tbsp cornstarch. Set aside for 10 minutes.
Prepare the sauce:
In a small bowl, whisk together soy sauce, oyster sauce, vinegar, honey, broth, and cornstarch.
Cook the chicken:
Heat 1 tbsp oil in a wok or large skillet over medium-high heat.
Add marinated chicken and stir-fry for 4–5 minutes until golden and cooked through. Remove and set aside.
Stir-fry the vegetables:
In the same pan, add remaining 1 tbsp oil.
Add garlic, ginger, and onion, stir-fry for 30 seconds.
Add carrots, peppers, zucchini, and broccoli. Stir-fry for 4–5 minutes until tender-crisp.
Combine & sauce it up:
Return chicken to the pan.
Pour in the sauce, stir well, and cook for 2–3 minutes until thickened and glossy.
Serve:
Spoon stir fry over rice.
Garnish with sesame seeds and chopped spring onions.
Notes & Tips
Swap chicken for shrimp, beef, or tofu for variety.
For extra heat, add chili flakes or sriracha to the sauce.
Use pre-cooked microwave rice for an even quicker meal.
Don’t overcook veggies—they should stay vibrant and crisp.
Frequently Asked Questions
Q: Can I use frozen veggies?
A: Yes—just thaw them slightly before stir-frying and cook for 2–3 minutes less.
Q: How do I make this gluten-free?
A: Use tamari or coconut aminos instead of soy sauce and a gluten-free oyster sauce alternative.
Q: Can I meal prep this dish?
A: Absolutely! Store portions in airtight containers with rice, keeps 3–4 days in the fridge.
Nutritional information
Calories: ~420
Protein: 32g
Carbohydrates: 48g
Fiber: 5g
Sugars: 9g
Fat: 12g
Saturated Fat: 2g
Sodium: ~780mg