Quick chicken stir fry made with tender chicken breast, crisp vegetables, and a flavorful sauce with soy, garlic, and sweet chilli. This easy stir fry recipe is perfect for a fast weeknight dinner and pairs well with rice or noodles. Packed with protein and fresh ingredients, this one-pan dish delivers bold flavor in under 30 minutes. Ideal for meal prep and family dinners.

This quick and colorful chicken stir fry is packed with vibrant vegetables, bold Asian-inspired flavors, and ready in under 30 minutes. Perfect for busy weeknights.

Table of Contents

Ingredients

For the Stir Fry:

3 chicken breast fillets, sliced into bite-sized pieces
2 tbsp cornflour (cornstarch)
Pinch of salt
Pinch of black pepper
2 tbsp vegetable oil
85 g (1 cup) sugar snap peas or snow peas
1 yellow bell pepper, deseeded and sliced
1 red bell pepper, deseeded and sliced
2 cloves garlic, peeled and minced
4 tbsp soy sauce
2 tbsp Chinese rice vinegar
3 tbsp brown sugar
3 tbsp sweet chilli sauce
2 tbsp tomato ketchup
1 bunch spring onions (scallions), chopped
1 small red chilli, deseeded and thinly sliced

To Serve:

Boiled rice or noodles

Instructions

Prepare the Chicken
Place the chicken pieces on a plate. Add cornflour, salt, and pepper, then toss until evenly coated.
Sear the Chicken
Heat the oil in a large wok or frying pan over high heat. Once hot, add the chicken and cook for 5–6 minutes, turning occasionally, until golden and cooked through.
Add the Vegetables
Toss in the sugar snap peas and bell peppers. Stir fry for 2 more minutes.
Make the Sauce
Add garlic, soy sauce, rice vinegar, brown sugar, sweet chilli sauce, and tomato ketchup. Continue to stir fry on high heat until everything is well coated and hot. Cut into a thick piece of chicken to check it’s fully cooked—there should be no pink inside.
Finish with Fresh Ingredients
Stir in the chopped spring onions and red chilli. Cook for one final minute, just until the onions and chilli are warmed but still crisp.
Serve
Serve immediately with boiled rice or noodles.

Tips

Slice vegetables and chicken evenly for quick, uniform cooking.
Use high heat throughout to get a proper stir fry texture.
Prep all ingredients before cooking—the process moves fast once it starts.

Variations and Substitutions

Protein: Swap chicken for beef strips, prawns, or tofu.
Veggies: Try broccoli, baby corn, mushrooms, or mangetout for variety.
Heat Level: Use more or less chilli depending on your spice preference.
Sauce: Substitute hoisin or oyster sauce for a different flavor profile.

FAQs

Can I use frozen vegetables?
Yes, just thaw and drain them first to avoid watering down the stir fry.

Can I make this ahead?
This dish is best served fresh, but leftovers can be stored in the fridge for up to 2 days and reheated thoroughly.

Is this gluten-free?
Use gluten-free soy sauce to make the recipe suitable for gluten-free diets.

Serving Suggestions

Serve with jasmine rice, egg-fried rice, or your favorite noodles.
Add a squeeze of lime juice or a sprinkle of sesame seeds for extra flavor.
Pair with a simple cucumber salad or steamed greens for balance.

Why You’ll Love This Recipe

Quick and easy—ready in under 30 minutes
Bursting with color, texture, and bold flavor
Customizable with any vegetables or protein
A healthier alternative to takeout
Great for weeknights or meal prep