Easy Chicken Stir Fry with Vegetables (30-Minute Dinner)
Tender strips of chicken with crisp vegetables in a savoury soy and ginger sauce — ready in 30 minutes and better than a takeaway.
The Quick Answer
Stir-fries fail when crowding the wok drops the temperature so the chicken steams grey and the vegetables go soft instead of crisp-tender. Sear the chicken in a single layer in a screaming-hot wok, remove it, then cook the vegetables in stages so each keeps its bite before the cornflour sauce binds everything.
Why does my stir-fry chicken turn grey and rubbery instead of golden?
A wok holds limited heat, and chicken is full of water. Pile all 500g in at once and the released moisture floods the pan, the temperature crashes below searing range, and the chicken poaches grey rather than browning. Worse, stirring straight away never lets a crust form. Getting the wok smoking hot first and laying the strips in a single undisturbed layer for 2 minutes keeps the surface above the temperature where Maillard browning happens, giving golden, savoury edges. Cooking in batches if needed, and removing the chicken before the vegetables go in, protects that hard-won heat so the meat sears instead of stewing in its own juices.
Why does the cornflour slurry make the stir-fry sauce glossy?
Raw cornflour is packed with tiny starch granules that do nothing until they are heated in liquid. When the soy, oyster sauce and slurry hit the hot wok, those granules absorb water and swell, a process called gelatinisation that happens around 70 to 80C, thickening the thin sauce into a light, clinging glaze in under a minute. That coating is what makes the sauce wrap each piece of chicken and vegetable rather than sliding to the bottom of the bowl, and the swollen starch refracts light to give the glossy restaurant sheen. Mixing the cornflour with cold water first is essential; tipped in dry it would clump into lumps before it could disperse.
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Random Recipe GeneratorAbout This Recipe
What is this dish?
A quick stir fry of thinly sliced chicken breast and colourful vegetables cooked at high heat in a savoury soy, ginger and oyster sauce. It is one of the fastest, most versatile weeknight dinners in any cook's repertoire.
Why you'll love it
30 minutes from start to finish, one pan to wash, and completely adaptable to whatever vegetables you have. The sauce is sticky, savoury, and clings to every piece of chicken and veg.
When to serve
Busy weeknight dinners, meal prep for the week (prep the sauce and veg ahead), or a quick lunch.
Quick tips
Get the wok smoking hot before the chicken goes in. Don't crowd the pan. Have everything prepped before you start cooking — stir fry waits for no one.
Ingredient Highlights
Oyster Sauce
Adds umami depth, a slight sweetness, and body to the stir fry sauce. It's the ingredient that makes the sauce taste 'like a takeaway'.
Sesame Oil
Added at the end for fragrance — sesame oil loses its flavour quickly when cooked, so it's used as a finishing oil, not a cooking fat.
Fresh Ginger
Freshly grated ginger is far more aromatic and spicy than ground ginger. It's essential in a stir fry sauce.
Substitution Options
Replace chicken with beef strips (sirloin), king prawns, or tofu for variety. Use teriyaki sauce instead of the soy and oyster sauce combination. Add a teaspoon of chilli paste or sriracha for heat. Any combination of vegetables works — courgette, baby corn, mushrooms, and sugar snap peas are all excellent additions.
You'll likely need to buy
Likely in your pantry
Step-by-Step Instructions
Prepare the sauce
Mix together the soy sauce, oyster sauce, sesame oil, sugar, and the cornflour slurry (cornflour mixed with cold water) in a small bowl. Set aside. This can be done ahead of time.
Chef's Tips
- ›Having the sauce ready before you start cooking is essential — stir fry moves fast.
- ›The cornflour thickens the sauce so it clings to the chicken and vegetables.
Cook the chicken
Heat a wok or large frying pan over the highest heat until smoking. Add 1 tablespoon of the vegetable oil. Add the chicken strips in a single layer — do not stir for 2 minutes. Let them sear. Toss and cook for a further 1–2 minutes until cooked through with golden edges. Remove to a plate.
Chef's Tips
- ›The wok must be extremely hot before the chicken goes in — this gives you colour, not steam.
- ›Cook in batches if the pan is crowded; crowding causes steaming not frying.
Stir fry the vegetables
Return the wok to high heat. Add the remaining tablespoon of oil. Add the carrots and broccoli first and stir fry for 2 minutes. Add the peppers and cook for 1 minute more. Add the garlic and ginger and cook for 30 seconds, tossing constantly to prevent burning.
Chef's Tips
- ›Add harder vegetables like carrots and broccoli first — they need more time than peppers.
- ›Keep everything moving constantly once the garlic goes in.
Combine and finish
Return the chicken to the wok. Pour the sauce over everything. Toss to coat and cook for 1 minute until the sauce thickens and everything is glossy. Add the spring onions and toss once more.
Chef's Tips
- ›Give the cornflour slurry a quick stir before adding as it settles.
- ›Don't overcook once the sauce is added — the vegetables should still have bite.
Serve
Divide between bowls of steamed rice or noodles. Scatter with sesame seeds and serve immediately.
Chef's Tips
- ›Stir fry does not keep well — eat straight from the wok for best texture.
Chef's Tips
Techniques that separate good from great
Velvet the chicken for restaurant-quality tenderness
Toss the sliced chicken with 1 teaspoon of bicarbonate of soda and 1 tablespoon of soy sauce. Leave for 20 minutes, then rinse and pat dry before cooking. This is the Chinese restaurant technique called velveting — it produces silky, tender chicken that doesn't dry out.
Use the highest heat your hob can produce
Most home hobs can't replicate a professional wok burner, but getting as close as possible matters. Preheat the wok for 2–3 minutes before adding oil. A cast iron pan holds heat better than a thin wok on a domestic hob.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
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Quick Tips
- Get the wok smoking hot before anything goes in — the high heat is what gives a stir fry its characteristic smoky flavour (wok hei).
- Slice the chicken against the grain and as thin as possible for tender strips that cook in minutes.
- Have every ingredient prepped and ready before you turn on the heat — stir fry is too fast for prep mid-cook.
Recipe Variations
Different ways to make this dish your own
Beef and Broccoli Stir Fry
Use thinly sliced sirloin or flank steak instead of chicken. Reduce the cooking time for the meat to 1–2 minutes for medium-rare.
Prawn Stir Fry
Substitute raw king prawns for the chicken. They take only 2–3 minutes to cook until pink and curled — add them after the vegetables.
Spicy Stir Fry
Add 1–2 teaspoons of chilli paste, dried chilli flakes, or fresh sliced red chilli with the garlic and ginger for a fiery version.
Teriyaki Chicken Stir Fry
Replace the soy and oyster sauce mixture with 4 tablespoons of teriyaki sauce. Omit the cornflour slurry as teriyaki sauce is already thick.
What to Serve With
Perfect pairings to complete the meal
Steamed Jasmine Rice
The classic pairing. The mild, fragrant rice absorbs the stir fry sauce and balances the salty, savoury flavours.
Egg Noodles
Toss cooked egg noodles through the finished stir fry for a noodle version. Add an extra tablespoon of soy sauce.
Fried Rice
Serve alongside or use day-old cooked rice to make egg fried rice as an accompaniment.
Prawn Crackers
A classic takeaway side that adds crunch and is loved by all ages.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store leftovers in an airtight container for up to 2 days. The vegetables will soften on reheating.
Freezer
Not recommended — the vegetables lose their texture entirely when frozen and thawed.
Make-Ahead
Prep the sauce, slice the chicken, and cut all vegetables up to 24 hours ahead. Store separately in the fridge and cook fresh.
Reheating
Reheat in a hot wok or pan for 2–3 minutes, adding a splash of water to loosen the sauce. Avoid the microwave as it steams and softens the vegetables.
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