Classic Chicken Stir-Fry with Rice
Published Date: 4/15/2026
Ingredients
- 1 pound boneless skinless chicken breasts, thinly sliced
- 2 tablespoons vegetable oil, divided
- 1 cup broccoli florets
- 1 red bell pepper, thinly sliced
- 1 medium yellow onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 3 cups cooked white rice, for serving
Instructions
- In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, cornstarch, and water until smooth. Set aside.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken breasts and cook until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the wok and set aside on a plate.
- Add the remaining 1 tablespoon of vegetable oil to the wok. Add the broccoli florets, red bell pepper, and yellow onion. Stir-fry for 3 to 4 minutes until the vegetables are tender-crisp.
- Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
- Return the cooked chicken to the wok. Pour the prepared sauce over the chicken and vegetables. Toss everything together and cook for 1 to 2 minutes, or until the sauce has thickened and beautifully coated the ingredients.
- Remove from heat and serve immediately over the warm cooked white rice.