15-Minute Chicken Stir Fry
Faster than takeout, better than the box — a proper weeknight stir fry.
Ingredients
Serves 4
- 1.5 lbs boneless, skinless chicken breast or thighs, thinly sliced
- 2 tbsp vegetable oil, divided
- 3 cups mixed vegetables (broccoli florets, snap peas, bell pepper, carrot — any combo)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- Sliced scallions and sesame seeds to serve
Instructions
- 1Mix the sauce: combine soy sauce, oyster sauce, honey, sesame oil, and the cornstarch slurry in a small bowl. Set aside.
- 2Make sure your chicken is sliced thin (about 1/4 inch) — thin slices cook in seconds and stay tender. Pat dry.
- 3Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until smoking. Add the chicken in a single layer and cook undisturbed for 2 minutes, then stir-fry for another minute until just cooked through. Remove to a plate.
- 4Add remaining 1 tbsp oil to the same pan. Add the hard vegetables first (carrots, broccoli) and stir-fry 2 minutes. Add softer vegetables (snap peas, bell pepper) and cook 1 minute more.
- 5Push vegetables to the sides, add garlic and ginger to the center, and cook 30 seconds until fragrant.
- 6Return the chicken to the pan, pour the sauce over everything, and toss to coat. Cook 1–2 minutes until the sauce thickens and everything is glossy.
- 7Serve immediately over steamed rice or noodles, topped with scallions and sesame seeds.
Pro Tips
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The most important stir-fry rule: high heat the entire time. A medium-heat stir fry steams everything into a soggy mess. Your pan should be hot enough to make the oil shimmer or smoke slightly before anything goes in.
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Prep everything before you start cooking — stir fry moves fast and you won't have time to chop mid-cook. Mise en place is mandatory here.
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Slice chicken against the grain for maximum tenderness. You can see the muscle fibers running lengthwise — cut perpendicular to them.
Frequently Asked Questions
What vegetables work best in chicken stir fry?
Broccoli, snap peas, bell peppers, carrots, baby corn, and bok choy all work well. The key is cutting dense vegetables smaller so they cook at the same rate as softer ones — broccoli florets should be bite-sized, carrots should be julienned thin. Avoid watery vegetables like zucchini and cucumber, which release liquid and dilute the sauce.
How do I stop stir fry from getting soggy?
Three things: dry your protein completely before cooking, cook on HIGH heat the whole time, and don't overcrowd the pan. Overcrowding drops the temperature and causes everything to steam instead of sear. Cook in batches if needed — it's worth the extra 3 minutes.
Can I make chicken stir fry ahead of time?
Stir fry is best fresh, but leftovers reheat well in a hot pan for 2–3 minutes. The sauce softens the vegetables overnight, which some people actually prefer. For meal prep, cook the chicken and sauce separately from the vegetables and combine when reheating so nothing overcooks.
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