This Asian-inspired Chicken, Broccoli, and Bell Pepper Stir Fry is a fast, flavorful weeknight dinner made with tender chicken, crisp vegetables, and a savory homemade sauce.
This easy chicken stir fry is the kind of flexible meal that works well with what you already have in the refrigerator. With a short marinade, fresh garlic and ginger, colorful vegetables, and a simple sauce, it can be ready in about 30 minutes. Serve it over steamed rice for a satisfying family-friendly supper.
Why You Must Make
- It is quick enough for a busy weeknight. The chicken marinates while you chop the vegetables, garlic, and ginger.
- The stir-fry sauce is simple but full of flavor, using everyday ingredients such as soy sauce, sesame oil, sherry, garlic, ginger, and oyster sauce.
- This chicken broccoli stir fry is easy to customize with other proteins or vegetables you already have on hand.
- The vegetables stay bright and crisp-tender, making the dish colorful, fresh, and appealing.
- It is a complete meal when served with steamed rice, but it can also be paired with brown rice or another grain if preferred.
Stir fry is one of the easiest ways to turn a few basic ingredients into a balanced dinner. In this recipe, boneless chicken is sliced thinly so it cooks quickly, then combined with broccoli florets, red bell pepper, and optional mushrooms. The sauce coats everything lightly without overwhelming the fresh vegetables. It is savory, slightly sweet, and gently aromatic from the fresh ginger and garlic.
This recipe is also practical. If your broccoli needs to be used, if you have one bell pepper left in the drawer, or if there is chicken in the freezer, this is a reliable way to bring them together. Once you understand the basic stir-fry method, you can repeat it with beef, pork, shrimp, tofu, or different vegetables.
Ingredient Notes
- Kitchen Staples – Sugar, fresh garlic, soy sauce, cornstarch, vegetable oil, and salt help build flavor and texture.
- Boneless Skinless Chicken – Chicken breasts work well when sliced thinly or cut into small cubes. Pork, beef, shrimp, or tofu may be used instead.
- Produce – Scallions, fresh ginger, red bell pepper, broccoli florets, and optional mushrooms add freshness, color, and texture.
- Dry Sherry – Sherry adds depth to the marinade and sauce. Most of the alcohol cooks off during stir-frying.
- Toasted Sesame Oil – A small amount gives the dish a nutty aroma and classic stir-fry flavor.
- Oyster Sauce – This adds a savory, rich finish to the sauce.
- Red Chili Flakes – Use them if you like a little heat, or leave them out for a milder family dinner.
- Steamed Rice – Rice is ideal for soaking up the glossy sauce.
How to Make
- Marinate the chicken while you prepare the vegetables. Combine the chicken with scallions, some of the garlic and ginger, soy sauce, sugar, cornstarch, salt, sherry, and sesame oil. Let it stand at room temperature for about 15 minutes.
- Heat a large skillet or wok over high heat. Add oil, then stir-fry the bell pepper, broccoli, optional mushrooms, remaining garlic, remaining ginger, and a little water. Season lightly and cook until the broccoli is bright green and tender-crisp. Transfer the vegetables to a plate.
- Add more oil to the hot skillet. Stir-fry the marinated chicken with chili flakes, if using, until the chicken is no longer raw and begins to brown lightly.
- Add the oyster sauce, return the vegetables to the pan, and toss everything together. Stir in the cornstarch slurry and bring the sauce to a boil so it thickens and becomes glossy.
- If the sauce is too thick, add a small splash of water. Taste and adjust the seasoning with salt and pepper as needed. Serve hot over steamed rice.
Expert Tips
- Use a wok or a wide skillet so the ingredients have enough room to cook quickly.
- Choose an oil that can handle high heat, such as vegetable, peanut, or canola oil.
- Marinate the chicken for at least 15 minutes to improve flavor and tenderness.
- Cut the vegetables into similar sizes so they cook evenly.
- Cook over high heat and stir frequently, but avoid overcrowding the pan.
- Add firm vegetables first and more delicate vegetables later so nothing becomes overcooked.
- Have all ingredients measured and ready before you start cooking, because stir fry moves quickly.
- Bring the cornstarch slurry to a boil after adding it to the pan; this is what thickens the sauce properly.
Frequently Asked Questions
A stir fry is a dish made by quickly cooking small pieces of food in a hot pan while stirring often. The technique helps vegetables stay crisp and colorful while allowing meat or another protein to cook quickly. A wok is traditional, but a large skillet also works well.
A stir fry usually includes a protein, vegetables, and a flavorful sauce. In this recipe, the protein is chicken, the vegetables include broccoli and bell pepper, and the sauce is made with ingredients such as soy sauce, sesame oil, oyster sauce, sherry, garlic, and ginger.
Start with the ingredients that need the most time to cook, such as broccoli and bell pepper. Remove them from the pan once they are tender-crisp, then cook the chicken. After the chicken is cooked, return the vegetables to the pan and add the sauce. The cornstarch slurry is added near the end to thicken the sauce.
A cornstarch slurry is a mixture of cornstarch and water. It helps thicken the sauce evenly without forming lumps. Once added to the pan, it must come to a boil to activate the thickening power of the cornstarch.
Use fresh aromatics such as garlic, ginger, and scallions, and build the sauce with flavorful ingredients like soy sauce, toasted sesame oil, oyster sauce, and sherry. Cooking over high heat also helps create a better texture and more satisfying flavor.
Steamed rice is the classic choice because it absorbs the sauce beautifully. White rice or brown rice both work well. Other grains can also be used, but rice is the most traditional pairing.
You May Also Like:
- Shrimp Curry
- Easy Salsa Chicken
- Tuscan Sausage Soup
- Marinated Lamb Chops
- Chicken Stir Fry with Oyster Sauce
- Beef Broccoli Stir Fry
- More easy entree recipes
Chicken, Broccoli and Bell Pepper Stir Fry
15 minutes
15 minutes
30 minutes
4 servings
A quick and flavorful chicken stir fry with broccoli, bell pepper, and a savory sauce. Perfect for an easy weeknight dinner.
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 peeled fresh ginger, 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 to 4 cups small broccoli florets
- 8 ounces mushrooms, sliced or halved, optional
- ½ teaspoon red chili flakes, optional
- 1 to 2 tablespoons oyster sauce
- Steamed rice, for serving
Instructions
- In a medium bowl, toss the chicken with the scallion whites, about half of the garlic and ginger, soy sauce, sugar, 1 teaspoon cornstarch, 1 teaspoon salt, sherry, and sesame oil. Let the chicken marinate at room temperature for 15 minutes.
- Mix the remaining cornstarch with ⅓ cup water and set aside.
- Heat a large nonstick skillet or wok over high heat.
- Add 1 tablespoon of the oil and let it heat until shimmering.
- Add the bell pepper, broccoli florets, optional mushrooms, remaining garlic, remaining ginger, and 2 tablespoons water. Season with ¼ teaspoon salt and pepper.
- Stir-fry until the broccoli is bright green and tender enough to pierce with a knife. Transfer the vegetables to a plate.
- Return the skillet to high heat and add the remaining 2 tablespoons oil.
- Add the chicken and red chili flakes, if using. Stir-fry until the chicken is no longer raw and begins to brown, about 3 minutes.
- Add the oyster sauce, return the vegetables to the skillet, and toss to combine.
- Stir in the cornstarch slurry and bring the mixture to a boil until the sauce thickens.
- Add a little more water if the sauce is thicker than you prefer.
- Taste and adjust with salt and pepper if needed.
- Serve hot with steamed rice.
Notes
For the best texture, prepare all ingredients before heating the pan. Stir fry cooks quickly, and having everything ready helps prevent overcooking.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 572
Total Fat: 20g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 15g
Cholesterol: 96mg
Sodium: 1427mg
Carbohydrates: 56g
Fiber: 16g
Sugar: 14g
Protein: 48g