If you’re on the hunt for a vibrant, flavorful dinner that comes together in a snap, this Quick and Easy Chicken Stir Fry with Bell Peppers and Broccoli Recipe is going to become your new best friend. It’s packed with tender chicken, crisp-tender vegetables, and a luscious, savory sauce that ties everything together beautifully. Whether you’re cooking for a busy weeknight or craving something colorful and nutritious, this dish balances simplicity and flavor so effortlessly, it’s absolutely irresistible.
Ingredients You’ll Need
These ingredients are straightforward but powerful, each adding a unique element that brings the stir fry to life—from the juicy chicken to the bright bell peppers and the lovely crunch of broccoli and snow peas. The sauces and aromatics elevate the dish with bold, satisfying flavor, making every bite a delight.
- 1 pound boneless chicken breast, thinly sliced: The lean protein base provides tenderness and soaks up the sauce perfectly.
- 2 tablespoons vegetable oil: Essential for stir-frying at high heat without burning.
- 2 cups broccoli florets: Adds a healthy crunch and vibrant green color.
- 1 red bell pepper, sliced: Brings sweetness and bright color to the dish.
- 1 yellow bell pepper, sliced: Complements the red pepper with a sunny hue and subtle fruity flavor.
- 1 onion, sliced: Adds natural sweetness and depth when cooked.
- 1 cup snow peas: Provides snap and freshness, balancing the cooked vegetables.
- 3 cloves garlic, minced: Delivers aromatic punch and warmth.
- 1 tablespoon ginger, grated: Introduces a gentle zing and freshness that wakes up the dish.
- 3 tablespoons soy sauce: The salty umami backbone binding all flavors together.
- 1 tablespoon oyster sauce: Adds richness and a subtle sweetness to the sauce.
- 1 tablespoon cornstarch, mixed with 2 tablespoons water: Creates a silky sauce that coats each ingredient wonderfully.
- 1 teaspoon sesame oil: A finishing touch that lends a nutty aroma and depth.
- Salt and pepper to taste: Simple seasonings to balance and enhance all the flavors.
- Cooked rice or noodles for serving: The perfect base to soak up every last bit of that delicious stir fry sauce.
How to Make Quick and Easy Chicken Stir Fry with Bell Peppers and Broccoli Recipe
Step 1: Heat the Oil and Cook the Chicken
Start by heating 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the thinly sliced chicken breast and cook it until it turns golden brown and is cooked through, about 5 to 7 minutes. The key here is to let the chicken sear enough to develop a nice color without drying out. Once done, remove the chicken and set it aside to keep warm.
Step 2: Sauté the Garlic and Ginger
Leave the wok hot and add the remaining tablespoon of vegetable oil. Toss in the minced garlic and grated ginger, stirring quickly for about 30 seconds until fragrant. This quick burst of aromatics is the flavor foundation that makes this Quick and Easy Chicken Stir Fry with Bell Peppers and Broccoli Recipe really sing.
Step 3: Stir-Fry the Vegetables
Next, add the broccoli florets, red and yellow bell peppers, sliced onion, and snow peas to the wok. Stir-fry the colorful mix for 4 to 5 minutes, aiming for tender-crisp perfection. You want the vegetables to keep their fresh crunch and vibrant colors, which adds a fantastic contrast to the tender chicken.
Step 4: Combine Chicken and Sauce
Return the cooked chicken to the wok with the vegetables. Pour in the soy sauce, oyster sauce, and the cornstarch mixture. Stir everything together thoroughly to coat every piece with the glossy, flavorful sauce. The cornstarch helps thicken the sauce quickly, making sure it clings beautifully to the chicken and veggies.
Step 5: Finish Cooking and Season
Let the mixture cook for another 2 to 3 minutes so the sauce thickens and all ingredients heat through fully. Finally, drizzle the sesame oil over the stir fry and season with salt and pepper to your liking. This last step adds that irresistible nutty aroma and rounds off the dish with just the right touch.
Step 6: Serve While Hot
Grab your cooked rice or noodles and plate the stir fry on top, allowing all the sauce to mingle with your base. Serving it immediately ensures you enjoy the freshest taste and wonderfully textured meal.
How to Serve Quick and Easy Chicken Stir Fry with Bell Peppers and Broccoli Recipe
Garnishes
For a little extra flair and crunch, sprinkle toasted sesame seeds or chopped green onions on top just before serving. These simple additions elevate the dish visually and provide an appealing textural contrast that will keep everyone coming back for more.
Side Dishes
This stir fry shines on its own, but if you want to round out the meal, consider serving it with a light Asian-inspired salad, steamed jasmine rice, or fluffy noodles. A bowl of miso soup or some pickled vegetables would also complement the flavors beautifully for a balanced spread.
Creative Ways to Present
For a fun twist, serve this Quick and Easy Chicken Stir Fry with Bell Peppers and Broccoli Recipe in lettuce cups or over cauliflower rice to keep it low-carb but still satisfying. You can even turn it into a vibrant wrap by spooning the mixture into warm tortillas with a drizzle of chili sauce for a fusion take.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container and refrigerate them promptly. The stir fry holds its flavor well for up to 3 days, making it a great option for quick lunches or dinners later in the week.
Freezing
If you want to keep this Quick and Easy Chicken Stir Fry with Bell Peppers and Broccoli Recipe longer, freezing is possible though not ideal due to the fresh vegetables. For best results, freeze without the rice or noodles in a sealed container for up to 1 month and thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the stir fry gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if it has thickened too much. Avoid microwaving if possible to retain the best texture of the chicken and veggies.
FAQs
Can I use other vegetables in this stir fry?
Absolutely! This recipe is very adaptable—for example, snap peas, carrots, baby corn, or mushrooms would all work wonderfully and add your own personal twist to the dish.
Is it okay to use chicken thighs instead of breast?
Yes, boneless chicken thighs are a great alternative if you prefer a juicier, more flavorful protein. Just slice them thinly and adjust the cooking time slightly to ensure they’re completely cooked through.
What if I can’t find oyster sauce?
If oyster sauce is hard to come by, you can replace it with hoisin sauce or a mixture of soy sauce and a little honey for sweetness. It won’t taste exactly the same but will still be delicious.
Can I make this stir fry vegetarian?
Definitely! Swap out the chicken for firm tofu or tempeh and use vegetable broth or water instead of oyster sauce to keep it vegetarian friendly.
How do I prevent the vegetables from getting soggy?
The key is to cook the vegetables on high heat and to stir-fry them quickly, ensuring they remain crisp-tender. Also, don’t overcrowd the pan—that can cause steaming rather than frying.
Final Thoughts
This Quick and Easy Chicken Stir Fry with Bell Peppers and Broccoli Recipe truly brings together everything you want in a weeknight meal—speed, flavor, and wholesome ingredients. Once you try it, you’ll find yourself reaching for it time and again when you need a tasty, colorful dinner that feels special without any fuss. Give it a go and watch this become a fast favorite in your kitchen!
Print
Quick and Easy Chicken Stir Fry with Bell Peppers and Broccoli Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
A quick and flavorful chicken stir fry featuring tender chicken breast, crisp broccoli, colorful bell peppers, and snow peas in a savory sauce made from soy and oyster sauces. Perfectly balanced with ginger, garlic, and a touch of sesame oil, this stir fry is a healthy and satisfying meal served over rice or noodles.
Ingredients
Protein
- 1 pound boneless chicken breast, thinly sliced
Vegetables
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 1 cup snow peas
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
Sauces and Oils
- 2 tablespoons vegetable oil, divided
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
Other
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- Heat oil: In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
- Cook chicken: Add the sliced chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the wok and set aside.
- Sauté aromatics: In the same wok, add the remaining tablespoon of vegetable oil. Add minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
- Stir-fry vegetables: Add broccoli, red and yellow bell peppers, onion, and snow peas to the wok. Stir-fry the vegetables for about 4-5 minutes until tender-crisp.
- Combine chicken and sauce: Return cooked chicken to the wok with the vegetables. Add soy sauce, oyster sauce, and the cornstarch mixture, stirring well to combine.
- Thicken sauce: Cook for an additional 2-3 minutes, until the sauce has thickened and everything is heated through.
- Finish with sesame oil and seasoning: Drizzle with sesame oil and season with salt and pepper to taste.
- Serve: Serve immediately over cooked rice or noodles.
Notes
- For a gluten-free option, substitute soy sauce with tamari.
- Adjust vegetables based on seasonality and preference.
- Ensure chicken is sliced thinly for even and quick cooking.
- Use fresh ginger and garlic for best flavor.
- Serve with steamed rice or noodles to soak up the delicious sauce.
