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Chicken Stir-Fry Vegetables Rice

Featured in: Healthy Meals

This vibrant dish features tender chicken strips stir-fried with colorful vegetables including bell peppers, broccoli, carrots, and snap peas. The savory sauce made with soy, oyster, sesame oil, and rice vinegar enhances flavors while complementing the fluffy jasmine or basmati rice. Garnished with fresh herbs and sesame seeds, this quick and easy meal balances texture and nutrition in under 30 minutes.

Swap proteins or vegetables to customize and enjoy a flavorful, protein-rich dish that’s perfect for busy weeknights or casual dining.

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Updated on Wed, 19 Nov 2025 10:13:00 GMT
Chicken Stir-Fry with Vegetables and Rice: a colorful bowl offering savory chicken and crisp vegetables. Save
Chicken Stir-Fry with Vegetables and Rice: a colorful bowl offering savory chicken and crisp vegetables. | berrycottage.com

A vibrant, quick, and budget-friendly dish featuring tender chicken, colorful vegetables, and fluffy rice—all tossed in a savory stir-fry sauce.

I love making chicken stir-fry on busy weeknights when I want a wholesome meal fast. The mix of crisp vegetables and saucy chicken always reminds me of lively family dinners, and it's a hit with everyone.

Ingredients

  • Chicken: 500 g (1 lb) boneless, skinless chicken breast or thighs, cut into bite-sized strips
  • Red bell pepper: 1, sliced
  • Yellow bell pepper: 1, sliced
  • Carrot: 1 medium, julienned
  • Broccoli florets: 150 g (1 cup)
  • Snap peas: 100 g (1 cup), trimmed
  • Spring onions: 2, sliced
  • Garlic: 2 cloves, minced
  • Ginger: 1 thumb-sized piece, peeled and grated
  • Soy sauce: 4 tbsp
  • Oyster sauce: 2 tbsp (or vegetarian alternative)
  • Sesame oil: 1 tbsp
  • Rice vinegar: 1 tbsp
  • Cornstarch: 1 tsp
  • Brown sugar: 2 tsp
  • Water: 2 tbsp
  • Jasmine or basmati rice: 250 g (1 1/4 cups) uncooked
  • Toasted sesame seeds: 1 tbsp (optional)
  • Fresh cilantro or scallions: chopped (optional)

Instructions

Cook Rice:
Prepare rice according to package instructions. Fluff and keep warm.
Mix Sauce:
In a bowl, whisk soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, brown sugar, and water. Set aside.
Stir-Fry Chicken:
Heat vegetable oil in a wok or skillet over medium-high. Add chicken and stir-fry until cooked and lightly golden, about 4 min. Remove and set aside.
Sauté Vegetables:
Add more oil if needed. Stir in garlic, ginger, and all veggies except spring onions. Stir-fry 3 min until crisp-tender.
Combine & Sauce:
Return chicken. Pour sauce and toss to coat. Cook 2 min until thickened.
Finish & Serve:
Stir in spring onions. Adjust seasoning. Serve hot over rice with sesame seeds and herbs as desired.
Steaming Chicken Stir-Fry with Vegetables and Rice, fragrant with ginger, ready to serve over fluffy rice. Save
Steaming Chicken Stir-Fry with Vegetables and Rice, fragrant with ginger, ready to serve over fluffy rice. | berrycottage.com

Making this chicken stir-fry is a fun family activity. We chop vegetables together, and everyone chooses their favorite toppings—it's a delicious way to spend quality time.

Required Tools

You will need a wok or large skillet, saucepan for rice, sharp knife, cutting board, mixing bowls, and a whisk or fork.

Allergen Information

This dish contains soy and may contain shellfish if using oyster sauce. For gluten-free, substitute tamari for soy sauce and check oyster sauce labels.

Nutritional Information

Per serving: 425 calories, 8 g total fat, 53 g carbohydrates, 33 g protein.

A delicious Chicken Stir-Fry with Vegetables and Rice, with tender chicken pieces and a thick, glossy sauce. Save
A delicious Chicken Stir-Fry with Vegetables and Rice, with tender chicken pieces and a thick, glossy sauce. | berrycottage.com

This stir-fry makes weeknight dinners easy and packs leftovers for lunch perfectly.

Recipe FAQ

→ What cut of chicken is best for this dish?

Boneless, skinless chicken breast or thighs work well, sliced into bite-sized strips to ensure even cooking and tenderness.

→ Can I use other vegetables instead of listed ones?

Yes, quick-cooking vegetables like zucchini, mushrooms, or snow peas can be substituted based on your preference or availability.

→ How do I get the vegetables crisp-tender?

Stir-fry the vegetables on medium-high heat for 3-4 minutes to maintain their vibrant color and slight crunch.

→ What kind of rice pairs best with the dish?

Fluffy jasmine or basmati rice complements the savory chicken and vegetables, balancing texture and flavor.

→ Are there alternatives to oyster sauce for dietary needs?

Vegetarian or gluten-free alternatives like mushroom stir-fry sauce or tamari can be used without compromising flavor.

→ How can I adjust the sauce thickness?

The cornstarch in the sauce helps thicken it during cooking; adjust the amount slightly for a thinner or thicker consistency.

Chicken Stir-Fry Vegetables Rice

Tender chicken and crisp vegetables combined with savory sauce over fluffy rice, perfect for a quick meal.

Prep duration
15 min
Cook duration
15 min
Complete duration
30 min
Created by Lily Anderson


Complexity Easy

Heritage Asian-inspired

Output 4 Portions

Dietary considerations No dairy

Components

Protein

01 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized strips

Vegetables

01 1 red bell pepper, sliced
02 1 yellow bell pepper, sliced
03 1 medium carrot, julienned
04 1 cup broccoli florets
05 1 cup snap peas, trimmed
06 2 spring onions, sliced
07 2 cloves garlic, minced
08 1 thumb-sized piece ginger, peeled and grated

Sauce

01 4 tbsp soy sauce
02 2 tbsp oyster sauce or vegetarian alternative
03 1 tbsp sesame oil
04 1 tbsp rice vinegar
05 1 tsp cornstarch
06 2 tsp brown sugar
07 2 tbsp water

For Serving

01 1 1/4 cups uncooked jasmine or basmati rice
02 1 tbsp toasted sesame seeds (optional)
03 Fresh cilantro or scallions, chopped (optional)

Directions

Direction 01

Prepare rice: Cook the rice according to package instructions, then fluff and keep warm.

Direction 02

Mix sauce: In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, brown sugar, and water. Set aside.

Direction 03

Cook chicken: Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Stir-fry chicken until just cooked through and lightly golden, about 4–5 minutes. Remove and set aside.

Direction 04

Stir-fry vegetables: Add additional oil if needed, then add garlic, ginger, and all vegetables except spring onions. Stir-fry for 3–4 minutes until vegetables are vibrant and crisp-tender.

Direction 05

Combine chicken and sauce: Return chicken to the pan, pour in the sauce, and toss to combine. Cook for 2–3 minutes until the sauce thickens and coats the chicken and vegetables.

Direction 06

Add final touches: Stir in spring onions and adjust seasoning as desired.

Direction 07

Serve: Serve hot over steamed rice, garnished with toasted sesame seeds and fresh herbs if preferred.

Necessary tools

  • Wok or large skillet
  • Saucepan for rice
  • Sharp knife
  • Cutting board
  • Mixing bowls
  • Whisk or fork

Allergy information

Review each ingredient for potential allergens and seek professional medical advice if you have concerns.
  • Contains soy (soy sauce), shellfish (if using oyster sauce), and sesame. For gluten-free preparations, substitute tamari and gluten-free oyster sauce. Always verify ingredient labels for hidden allergens.

Nutritional information (per portion)

These values are estimates only and shouldn't replace professional medical guidance.
  • Energy: 425
  • Fats: 8 g
  • Carbohydrates: 53 g
  • Proteins: 33 g