20 Minute Chicken Stir Fry
Easy Weeknight Chicken Stir Fry with Optional Zesty Citrus Finish
This quick and easy 20-minute chicken stir fry is the perfect weeknight meal, delivering a full, satisfying dinner in less time than it takes to order takeout. You’ll get tender chicken and crisp-tender vegetables coated in a savory, classic stir-fry sauce.
Prep Time: 10 minutes Cook Time: 10 minutes
Total Time: 20 minutes Servings: 4
Ingredients
1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon cornstarch
1 tablespoon toasted sesame oil, divided
1 tablespoon neutral oil (like canola or vegetable)
1 cup broccoli florets
1 red bell pepper, sliced
1 cup carrots, sliced into coins or thin sticks
1/2 cup snow peas
2 cloves garlic, minced
1 inch ginger, grated
1/4 cup soy sauce (low sodium preferred)
2 tablespoons oyster sauce (or vegetarian stir-fry sauce)
1 tablespoon brown sugar
1/2 teaspoon black pepper
Heat It Up with Eleven Eleven Sauce: For a bright, fresh twist, skip the traditional sauce and toss the finished stir fry with a couple of tablespoons of WesMarMi Verde for a Zesty finish that brightens the whole dish.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
1. In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce and cornstarch. Toss to coat and set aside while you prep your vegetables.
2. Heat 1 teaspoon of sesame oil and the neutral oil in a large wok or skillet over medium-high heat until shimmering. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken and set aside.
3. Add the broccoli and carrots to the wok and stir-fry for 2-3 minutes until slightly softened.
4. Add the bell pepper, snow peas, garlic, and ginger. Stir-fry for 1 minute until fragrant.
5. Return the cooked chicken to the wok. Pour in the remaining 1/4 cup soy sauce, oyster sauce, brown sugar, and black pepper. Stir quickly to coat everything and cook for about 1 minute until the sauce has thickened slightly. Serve immediately over rice or noodles.
Tips & Variations
Substitute any firm vegetables you have on hand, such as snap peas, green beans, or bok choy.
Add a kick of texture by mixing in 1/4 cup of chopped peanuts or cashews right before serving.
For a Zesty Chicken Stir Fry, skip the oyster sauce, brown sugar, and black pepper, and instead, toss the final dish with 2-3 tablespoons of Eleven Eleven Sauces’ WesMarMi Verde right before serving.
Other Users Suggest
Replacing chicken breast with 1.5 lbs sliced beef sirloin for a quick Beef Stir Fry.
Swapping carrots and broccoli for 1 cup sliced mushrooms and 1 cup baby corn to change up the texture.
Substituting oyster sauce with 1 teaspoon sriracha and 1 teaspoon honey for a spicier, sweeter sauce.
Storage, Reheat & Freeze
Store: Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.
Reheat: Best reheated quickly in a hot skillet or wok for 2-3 minutes to maintain the vegetable crunch.
Freeze: Freezing is not recommended as the vegetables will lose their crisp texture upon thawing.
Nutrition Facts (per serving) Calories:
320 Protein: 45g Carbs: 15g Fat: 9g
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