Dinner · Asian
How do you make a quick chicken stir-fry?
The short answer
Slice the chicken thinly and sear it in a hot wok, then remove it. Stir-fry the hard vegetables until crisp-tender, add garlic and ginger, then return the chicken with a simple soy-oyster-cornflour sauce and toss until glossy. High heat and prepping everything first gets dinner ready in 30 minutes.
A stir-fry is the fastest route to a balanced dinner: lean protein, a pile of vegetables, and a glossy sauce, all in one pan in under half an hour. The trick is heat and organisation — everything cooks in minutes, so there is no time to chop once the wok is hot.
Prep every ingredient before you start and keep the pan roaring. Cook the chicken first and set it aside so it stays tender, then bring it back at the end. For another fast weeknight win, see our easy weeknight dinner ideas or a bowl of spaghetti carbonara.
What is the secret to a good stir-fry?
High heat and preparation. A screaming-hot wok sears the food quickly so it stays crisp instead of stewing, and having every ingredient chopped and the sauce mixed before you start means nothing overcooks while you scramble. Cook in batches if your pan is small.
Can I make it ahead?
Slice the chicken and vegetables and mix the sauce up to a day ahead, and store them separately in the fridge. The actual stir-frying is best done just before serving — it only takes about 10 minutes once everything is prepped.
Tips
- Swap in whatever vegetables you have: snap peas, mushrooms, baby corn or green beans all work.
- Cornflour gives the sauce its glossy cling — do not skip it.
Storage
Refrigerate leftovers for up to 3 days and reheat quickly in a hot pan. Not suitable for freezing, as the vegetables soften.
SiteName Kitchen
Dinner · Asian
30-Minute Chicken Stir-Fry
A fast, glossy chicken and vegetable stir-fry with a simple soy-ginger sauce — a healthy weeknight dinner on the table in 30 minutes.
- Prep
- Cook
- Total
- Servings
- 4 servings
- Difficulty
- Easy
- Calories
- ~420 kcal / per serving
Ingredients
For the sauce
- 4 tbsp (60 ml) soy sauce
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) honey
- 2 tsp cornflour (cornstarch)
- 100 ml (scant ½ cup) water
For the stir-fry
- 500 g (1 lb) chicken breast, thinly sliced
- 2 tbsp (30 ml) neutral oil
- 1 red bell pepper, sliced
- 200 g (7 oz) broccoli florets
- 2 carrots, thinly sliced
- 3 garlic cloves, minced
- 1 tbsp (15 g) fresh ginger, grated
Instructions
- 1
Whisk all the sauce ingredients together in a small bowl and set aside.
- 2
Heat 1 tablespoon of oil in a wok or large pan over high heat. Cook the chicken in a single layer until golden and cooked through to 74 °C (165 °F), 5–6 minutes. Remove to a plate.
- 3
Add the remaining oil, then the pepper, broccoli and carrots. Stir-fry for 4–5 minutes until crisp-tender.
- 4
Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
- 5
Return the chicken, pour in the sauce, and toss for 1–2 minutes until glossy and thickened.
- 6
Serve straight away over steamed rice.
Equipment
- Wok or large frying pan
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