Chicken and Veggie Stir-Fry – One-Pan Wonder with Flavor-Packed Sauce!

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Looking for a quick, healthy, and flavor-packed weeknight dinner? This Chicken and Veggie Stir-Fry delivers juicy, tender chicken, vibrant veggies, and a rich, savory sauce — all made in one pan! Whether you're meal-prepping or cooking last-minute, this dish is a lifesaver.

This chicken and vegetable stir-fry is the ultimate one-pan dinner – fast, wholesome, and absolutely bursting with flavor. With tender chicken breast slices, crisp green beans, and a rich stir-fry sauce made from soy sauce, oyster sauce, and Chinese cooking wine, it’s your go-to for a no-fuss, high-protein meal. A little trick like tenderising the chicken with baking soda takes it to the next level – just like your favourite Chinese takeaway, but healthier!

Stir-fries are a staple in many Asian kitchens, known for their speed, versatility, and bold flavors. This dish reminds me of classic Chinese home cooking — where a handful of everyday ingredients come together to create something magical. The sauce is a delicate balance of salty, savory, and nutty from the sesame oil, coating the chicken and veggies perfectly. The best part? You don’t need a wok or any fancy equipment — just a skillet, a few pantry staples, and about 30 minutes. It’s also packed with lean protein and nutrient-rich vegetables like broccoli, cauliflower, and green beans. Want to save time? You can prep the sauce and veggies ahead of time or even freeze portions for later. Easy, healthy, and oh-so-satisfying!

Key Ingredients & Their Roles

• Chicken breast → A lean, high-protein base that absorbs flavor well and becomes incredibly tender when marinated and stir-fried quickly.
• Broccoli, cauliflower, and green beans → Add crunch, color, fiber, and vitamins — they hold up beautifully in stir-fries without turning mushy.
• Soy sauce, oyster sauce & Chinese cooking wine → The flavor trifecta: salty, umami, and aromatic with depth and richness.
• Cornstarch → Helps thicken the sauce while also making the chicken silky and tender when used in the marinade.
• Sesame oil → Adds that signature nutty aroma and ties the sauce together beautifully.










Chicken and Veggie Stir-Fry Recipe Details

πŸ“Œ Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Cuisine Type: Chinese-inspired / Asian Fusion | Calories: ~320 per serving (without rice) | Serving Size: Serves 4


πŸ“ Ingredients:

For the Chicken & Veggies

  • 600g (1.3 lbs) chicken breast, thinly sliced
  • 2 tsp baking soda (for tenderising)
  • 1 onion, sliced
  • 1 tbsp minced garlic
  • 300g (10.5 oz) broccoli & cauliflower florets
  • 400g (14 oz) green beans
  • 1¼ cups (310 ml) water

For the Stir-Fry Sauce

  • 2 tbsp cornstarch (cornflour)
  • 3½ tbsp soy sauce
  • 2 tbsp Chinese cooking wine
  • 3 tbsp oyster sauce
  • 2 tsp sesame oil
  • ¼ tsp white pepper


πŸ‘¨‍🍳 Instructions:

  1. Tenderise the Chicken:
    • Toss the sliced chicken breast with 2 tsp baking soda and set aside for 20 minutes.
    • Rinse thoroughly under cold water and drain well.
  2. Prepare the Stir-Fry Sauce:
    • In a bowl, mix cornstarch and soy sauce until smooth.
    • Then stir in Chinese cooking wine, oyster sauce, sesame oil, and white pepper. Set aside.
  3. Sear Aromatics & Chicken:
    • Heat a large skillet or wok over high heat. Add 1 tbsp oil, then garlic and onion.
    • Stir-fry for about 1 minute until fragrant.
    • Add chicken and cook for 4–5 minutes until no longer pink and slightly golden.
  4. Add the Veggies:
    • Toss in broccoli, cauliflower, and green beans. Stir-fry for another 2–3 minutes.
  5. Add Sauce & Simmer:
    • Pour in the sauce mixture and 1¼ cups of water.
    • Stir everything together and bring to a boil.
    • Simmer for 4–5 minutes or until the sauce thickens and veggies are just tender.
  6. Serve:
    • Serve hot over steamed rice or noodles. Garnish with sesame seeds or spring onion if desired.

Tips & Ingredient Substitutions

✔ Vegetable swaps: Use snow peas, capsicum (bell pepper), or carrots if you don’t have green beans or cauliflower.
✔ Make it spicy: Add 1 tsp of chili garlic sauce or a pinch of chili flakes.
✔ Gluten-free: Use tamari instead of soy sauce and gluten-free oyster sauce.
✔ Vegan version: Swap chicken for tofu or tempeh, and use mushroom oyster sauce.
✔ Time-saving tip: Use frozen mixed vegetables to cut down prep time.

Frequently Asked Questions (FAQ)

Q1. Can I make this stir-fry ahead of time?
Yes! You can prep the chicken and sauce a day in advance. Reheat in a skillet before serving.

Q2. What can I use instead of oyster sauce?
Try hoisin sauce or a mix of soy sauce and a bit of sugar. Mushroom-based sauces work for a vegetarian version.

Q3. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave.

Q4. Can I freeze this dish?
Yes, freeze in meal-size portions. Thaw overnight in the fridge and reheat thoroughly.

Q5. Do I have to use Chinese cooking wine?
It adds depth, but you can skip it or use dry sherry or mirin as a substitute.

Wrap-Up 

There’s something so comforting about a stir-fry – the sizzle, the aroma, and that saucy finish that clings to every bite. This Chicken and Veggie Stir-Fry is a keeper — easy, nutritious, and incredibly flavorful. I hope it becomes a regular on your dinner table too!

πŸ’¬ Have you tried this recipe or added your own twist? Share your version in the comments below!

πŸ‘‰ Looking for another quick dinner idea? Check out my One-Pan Spaghetti Aglio e Olio for another weeknight winner!

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