Quick Garlic Chicken Stir-Fry with Veggies (30-Minute Recipe)

This Asian-inspired Chicken, Broccoli, and Bell Pepper Stir Fry is a quick, flavorful weekday supper your family will love.

This Easy Chicken Stir Fry is adaptable to whatever you have in the fridge and can be on the table in about 30 minutes—perfect for busy weeknights.

Why You Must Make

• The chicken marinates while you prep garlic, ginger, and vegetables, so the whole meal comes together in about 30 minutes.
• The sauce layers savory and nutty flavors—garlic, ginger, toasted sesame oil, soy sauce and a splash of sherry—for rich depth without hard-to-find ingredients.
• Once you learn this method, you can easily swap proteins (beef, pork, shrimp or tofu) and use whatever vegetables you have on hand.

With chicken from the freezer, broccoli and a lone red bell pepper in the fridge, plus pantry staples for an Asian-style marinade, this stir fry made weeknight dinner fast, satisfying, and full of flavor.

Ingredient Notes

• Kitchen staples – sugar, fresh garlic, soy sauce, cornstarch, neutral vegetable oil, and salt.
• Protein – boneless, skinless chicken is used here, but pork, beef, shrimp, or tofu all work well.
• Produce – scallions (white portion), fresh ginger, red bell pepper, and broccoli florets.
• Dry sherry – adds depth; most alcohol cooks off during the stir-fry.
• Toasted sesame oil – a small amount adds a nutty finish; look for it in the Asian foods aisle.
• Oyster sauce – optional but adds savory richness.
• Red chili flakes – optional; adjust to taste.
• Steamed rice – for serving and to soak up the sauce.

How to Make

1. Marinate the chicken while you prep the aromatics and vegetables. Toss the chicken with scallion whites, half the garlic and ginger, soy sauce, sugar, 1 teaspoon cornstarch, 1 teaspoon salt, sherry, and toasted sesame oil. Let sit about 15 minutes.
2. Heat a large skillet or wok over high heat with 1 tablespoon oil. Add the bell pepper, broccoli, remaining garlic and ginger, 2 tablespoons water, and a pinch of salt and pepper. Stir-fry until the broccoli turns bright green and is just tender, then transfer the vegetables to a plate.

3. Add more oil to the hot pan and stir-fry the marinated chicken with red chili flakes if using, until the chicken loses its raw color and develops a bit of brown, about 3 minutes.
4. Return the vegetables to the pan and add oyster sauce. Stir in the reserved cornstarch slurry (1 tablespoon cornstarch mixed with about 1/3 cup water) and bring to a boil so the sauce thickens and coats the ingredients. Thin the sauce with a little water if it becomes too thick. Taste and adjust seasoning with salt and pepper, then serve over steamed rice.

Expert Tips

• Use a wok or a wide skillet so ingredients can sear instead of steam.
• Choose an oil with a high smoke point—peanut, canola or vegetable oil—rather than olive oil.
• Marinate the protein at least 15 minutes to boost flavor.
• Cut vegetables to uniform sizes so they cook evenly; add the hardest vegetables first.
• Cook over high heat and stir frequently for the best texture and flavor.

Frequently Asked Questions

You May Also Like:

• Shrimp Curry from Homemade in the Kitchen
• Easy Salsa Chicken
• Tuscan Sausage Soup
• Marinated Lamb Chops
• Chicken Stir Fry with Oyster Sauce
• Beef Broccoli Stir Fry
• More entree recipes to explore

The Recipe:

Chicken, Broccoli and Bell Pepper Stir Fry

Prep Time
15 minutes

Cook Time
15 minutes

Total Time
30 minutes

Yield
4 servings

An easy weeknight stir fry the whole family will love!

Ingredients

• 1 pound boneless, skinless chicken breasts, thinly sliced or cubed
• 3 scallions (whites only), sliced on an angle
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and minced
• 1 tablespoon soy sauce
• 2 tablespoons sugar
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 ¼ teaspoons salt
• 1 tablespoon dry sherry
• 1 tablespoon toasted sesame oil
• About ⅓ cup water
• 3 tablespoons vegetable oil
• 1 red bell pepper, cut into strips
• 3–4 cups small broccoli florets
• 8 ounces mushrooms, sliced or halved (optional)
• ½ teaspoon red chili flakes (optional)
• 1–2 tablespoons oyster sauce
• Steamed rice, to serve

Instructions

1. In a medium bowl, toss the chicken with the scallion whites, half the garlic and ginger, soy sauce, sugar, 1 teaspoon cornstarch, 1 teaspoon salt, sherry, and sesame oil. Marinate at room temperature for 15 minutes.
2. Mix the remaining cornstarch with ⅓ cup water to make the slurry.
3. Heat a large nonstick skillet or wok over high heat.
4. Add 1 tablespoon oil and heat until shimmering.
5. Add the bell pepper, broccoli, remaining garlic and ginger, 2 tablespoons water, and season with 1/4 teaspoon salt and pepper. Stir-fry until broccoli is bright green and just tender. Transfer to a plate.
6. Reheat the skillet and add the remaining 2 tablespoons oil.
7. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and browns a little, about 3 minutes.
8. Add the oyster sauce and return the vegetables to the pan. Toss to combine and heat through.
9. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add water to thin the sauce if needed.
10. Taste and adjust seasoning with salt and pepper.
11. Serve over steamed rice.

Notes

Inspired by classic stir-fry techniques; adapt vegetables and proteins to your preference.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 572Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 96mgSodium: 1427mgCarbohydrates: 56gFiber: 16gSugar: 14gProtein: 48g