Vegetable and Chicken Stir-Fry Recipe

Vegetable and Chicken Stir-Fry Recipe

How To Make Vegetable and Chicken Stir-Fry

Boneless chicken and crunchy veggies are stir-fried in a sweet and spicy sauce for a mouthwatering vegetable and chicken combo that’s paired with rice.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • ¼cupcanola oil
  • 1medium onion,halved and thinly sliced
  • ½lbchicken thighs,skinless, boneless, cut into thin strips
  • 1tbspAsian fish sauce
  • 1headsmall broccoli
  • 1celery rib,thinly sliced
  • 4ozsnow peas,(1½ cups)
  • 1clovegarlic,thinly sliced
  • 1tbspfresh ginger,minced
  • 1tspsambal oelek,or Chinese chile garlic sauce
  • 1tbsphoisin sauce
  • 1tbspoyster sauce
  • 1cupmung bean sprouts
  • 2tbspbasil leaves,shredded
  • 1tbspfresh lime juice
  • jasmine rice,steamed


  1. Heat a wok until very hot. Add 2 tablespoons of the canola oil and when it is nearly smoking, add the sliced onion and chicken strips. Stir-fry over high heat for about 3 minutes until the chicken is lightly browned in spots but not cooked through.

  2. Add the fish sauce and stir-fry for 10 seconds. Scrape the chicken onto a medium plate and wipe out the wok.

  3. Heat the remaining oil in the wok. Add the broccoli, celery, snow peas, garlic, and ginger and stir-fry over high heat for 3 to 4 minutes until crisp-tender. Return the chicken to the wok along with any accumulated juices.

  4. Add the sambal and hoisin and oyster sauces and stir-fry just for 3 to 4 minutes longer until the chicken is cooked through. Add the bean sprouts, basil, and lime juice and toss well.

  5. Transfer to a bowl and serve right away, with steamed jasmine rice. Enjoy!


  • Calories: 333.22kcal
  • Fat: 23.79g
  • Saturated Fat: 3.68g
  • Trans Fat: 0.10g
  • Monounsaturated Fat: 12.63g
  • Polyunsaturated Fat: 5.98g
  • Carbohydrates: 17.59g
  • Fiber: 5.01g
  • Sugar: 6.83g
  • Protein: 15.10g
  • Cholesterol: 55.69mg
  • Sodium: 644.98mg
  • Calcium: 92.63mg
  • Potassium: 676.62mg
  • Iron: 2.28mg
  • Vitamin A: 74.12µg
  • Vitamin C: 126.70mg
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