Easy Chicken Stir Fry with Broccoli & Bell Peppers

There’s something undeniably satisfying about a quick, sizzling stir fry that brings together tender chicken, crisp vegetables, and a savory sauce—all in one pan. This Easy Chicken Stir Fry delivers just that, and more.

Whether you’re craving a healthier takeout alternative or need a reliable weeknight dinner, this dish checks all the boxes. It’s speedy, packed with flavor, and endlessly customizable to suit what you have on hand.

The combination of juicy chicken pieces, vibrant bell peppers, crunchy broccoli, and a glossy, umami-rich sauce turns a humble skillet into a dinnertime hero. Serve it over rice, noodles, or even cauliflower rice for a lighter twist. With just 20 minutes of prep, this recipe keeps your evening stress-free and your plate full of wholesome, delicious food.

Ingredients Overview
Every ingredient in this chicken stir fry has a purpose—either for flavor, texture, or to bring balance to the dish.

• Boneless Skinless Chicken Breast or Thighs: Chicken breast is lean and cooks quickly, but thighs offer a juicier, more flavorful bite. Slice thinly for fast cooking and better texture.

• Bell Peppers (Red, Yellow, or Green): Add natural sweetness and bright color. Red and yellow peppers are sweeter; green adds a subtle bitterness. Use a mix for visual appeal.

• Broccoli Florets: Bring crunch and earthy depth to the stir fry. You can use fresh or frozen—just blanch frozen broccoli briefly before adding.

• Carrots: Sliced into matchsticks or thin rounds, they add crunch and a touch of sweetness.

• Garlic & Ginger: These aromatics are the backbone of flavor. Fresh is best, but garlic paste or ground ginger works in a pinch.

• Green Onions: Added at the end for a fresh, sharp contrast.

• Soy Sauce: The salty, umami base of the stir fry sauce. Go for low-sodium if needed.

• Oyster Sauce: Adds depth and richness to the sauce. If unavailable, hoisin is a decent substitute.

• Sesame Oil: A small amount goes a long way, adding nutty aroma. Always add at the end to preserve flavor.

• Cornstarch: Helps the sauce cling to the chicken and veggies for that silky finish.

Optional add-ins include mushrooms, snap peas, baby corn, or water chestnuts.

Step-by-Step Instructions

1. Prep the Chicken and Vegetables
   Slice 1 pound of chicken breasts or thighs into thin, bite-sized strips. This helps them cook quickly and evenly. In a small bowl, toss the chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of black pepper. Set aside.

Meanwhile, prepare 1 red bell pepper (sliced), 1 cup broccoli florets, 1 medium carrot (thinly sliced), 2 minced garlic cloves, and 1 teaspoon grated ginger.

2. Make the Stir Fry Sauce
   In a small bowl, mix together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1/4 cup water. Stir until sugar dissolves. Set aside.

3. Cook the Chicken
   Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer. Cook for about 3–4 minutes without moving, then stir and continue cooking another 2–3 minutes until golden and just cooked through. Remove and set aside.

4. Stir Fry the Vegetables
   Add another tablespoon of oil if needed. Toss in the carrots and broccoli first, cooking for 2–3 minutes. Then add bell peppers, garlic, and ginger. Stir-fry for another 2–3 minutes until veggies are crisp-tender but not mushy.

5. Combine and Sauce
   Return the cooked chicken to the pan with the vegetables. Pour in the stir fry sauce and cook everything together for 2–3 minutes, stirring frequently. The sauce will thicken slightly and coat everything evenly.

6. Finish with Green Onions and Sesame Oil
   Turn off the heat and drizzle in 1 teaspoon sesame oil. Add chopped green onions on top and serve hot.

Common Mistakes to Avoid

• Don’t overcrowd the pan—work in batches if necessary to prevent steaming.

• Avoid overcooking the chicken; thin slices cook quickly and can dry out fast.

• Prep all ingredients before cooking—stir fry moves quickly once the heat is on.

• Add sesame oil at the end, not during cooking, to retain its flavor.

Tips, Variations & Substitutions

Tips

• Use a large wok or nonstick skillet for better heat distribution.

• Cut vegetables evenly for uniform cooking.

• Preheat the pan thoroughly before adding chicken or veggies.

Flavor Variations

• Spicy Kick: Add a teaspoon of sriracha or chili garlic sauce to the stir fry sauce.

• Sweet and Savory: Mix in a tablespoon of honey or brown sugar for sweetness.

• Citrus Twist: Add a squeeze of fresh lime or orange juice before serving.

Substitutions

• No oyster sauce? Use hoisin or a mix of soy sauce and a touch of molasses.

• Broccoli can be swapped with snow peas or green beans.

• Chicken can be swapped with shrimp, beef, or tofu.

Serving Ideas & Occasions
This stir fry is best served immediately, spooned over steamed jasmine rice, brown rice, or noodles like lo mein or soba.

For a low-carb option, use cauliflower rice or spiralized zucchini. Serve with a side of miso soup or a cucumber salad for a light, refreshing pairing.

Great for quick lunches, weeknight dinners, or even make-ahead meals—just store portions in containers and reheat gently. It’s a smart dish to double and enjoy throughout the week.

Nutritional & Health Notes
This Easy Chicken Stir Fry is a well-balanced meal featuring lean protein, fiber-rich vegetables, and a flavorful but controlled amount of sauce.

Opting for low-sodium soy sauce helps manage salt content, while a variety of colorful vegetables boosts antioxidant intake. Using chicken breast keeps the dish lower in fat, while thighs offer more iron and flavor.

To keep calories in check, avoid sugary sauces and deep frying. A light sauté in neutral oil is more than enough to keep everything tasting fresh and vibrant.

Adding whole grains like brown rice or quinoa increases fiber and keeps you feeling full longer.

FAQs

1. Can I make this stir fry ahead of time?
Yes. Cooked stir fry stores well in the fridge for up to 4 days. Reheat gently in a skillet or microwave before serving. For best texture, store sauce separately if possible.

2. What’s the best oil for stir frying?
Use high-smoke point oils like canola, avocado, or peanut oil. Sesame oil is best used at the end for flavor, not frying.

3. Can I freeze chicken stir fry?
You can freeze the cooked chicken and vegetables, but note that some veggies like bell peppers may soften. Freeze in airtight containers and thaw overnight before reheating.

4. How do I make it gluten-free?
Use tamari or coconut aminos in place of soy sauce and ensure the oyster sauce is labeled gluten-free. Most other ingredients are naturally gluten-free.

5. Is this recipe good for meal prep?
Definitely. It reheats well and can be portioned into individual containers with rice or noodles for grab-and-go meals.

6. Can I add other proteins instead of chicken?
Yes. Shrimp, sliced beef, pork, or tofu all work wonderfully. Adjust cooking times based on the protein you choose.

7. How do I keep vegetables crisp?
Use high heat and avoid overcooking. Stir-fry vegetables just until they’re tender-crisp, and don’t overcrowd the pan to prevent steaming.

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