Easy Chicken And Vegetable Stir Fry With Oyster Sauce

When you’re short on time and craving Chinese flavors without the price tag accompanying Chinese restaurant menus, this easy chicken and vegetable stir fry hits the spot. The delicate taste of oyster sauce and fresh veggies makes this dish a family favorite. Plus, it cooks up in under half an hour, making it a perfect low-carb option for summer.

As a mom, having quick meal ideas is essential for satisfying everyone’s taste buds, especially when time is short. I developed this chicken stir fry recipe for those times when the craving for Chinese flavors strikes. It’s a fast, flavorful solution that the whole family loves.

Next time you’re looking for more quick chicken dinner ideas, try our Mediterranean chicken pasta. Made with the convenience of canned goods and paired with chicken breast, it’s a winning dinner idea, too.

Why You Will Love This Recipe

Quick and Easy: This stir fry is ready in under 30 minutes. Making it a perfect dinner idea for busy weeknights.

Flavorful and Healthy: Packed with fresh vegetables and a savory oyster sauce, this dish is both delicious and nutritious. It’s a great way to get your family to eat more vegetables in one serving. 

Versatile: Easily customizable with your favorite veggies and proteins.

Let’s Get This Good Stir Fry Recipe Started

Start by slicing or cutting the boneless, skinless chicken breast into thin slices or chunks, if you prefer. Thin slices cook faster than chunks, which will save you time if you’re in a hurry and short on time.

Next, you will want to prepare your vegetables. Clean the bok choy by cutting off the ends of each bunch and washing the stems and leaves thoroughly. It is essential to remove any dirt that collects near the base of the stems.

Start by heating your large wok on medium-high heat and adding the sesame and olive oil. If you don’t have a wok, you can still make this dish, but you will likely want to cook the chicken separately from the vegetables in a large skillet as the recipe makes a very large amount. Add the raw chicken pieces to the heated oil cooking it until almost done, stirring occasionally to ensure even cooking.

I like to use this time to get the vegetables ready. Once the chicken is nearly cooked thoroughly, start adding the vegetables. Begin with the bok choi followed by celery and peppers. Next you can add the carrot and onion. Drain the baby corn and water chestnuts before adding to the wok. (Be sure to temp the chicken if you are in doubt, as raw chicken is extremely dangerous. Internally cooked chicken should be 165 degrees when cooked)

Cover the wok with a lid to allow the bok choy to soften and cook down further. Bok choy stems are tougher and need more cooking time, similar to chard, so be sure to leave them to cook for a few minutes. 

After the bok choy has softened, add the remaining ingredients and mix right in the pan to make the stir-fry sauce. If your wok is full, using tongs can make it easier to lift and toss the ingredients than stirring with a spatula.

Finally, put the lid back on the wok and let the button mushrooms cook until they reach your desired level of doneness. Some people prefer to cook their mushrooms more than others, so adjust the time as needed.

Once everything is cooked, your chicken and vegetable stir fry is ready to serve! You can adjust the seasoning at the table, adding more soy sauce if needed. You can eat this veggie-packed meal as is or pair it with basmati or whole grain rice or even on a bed of noodles. Enjoy!

Caution: Too much sesame oil can overpower your meal, so be sure not to overdo it.

Ingredients:

Boneless, Skinless Chicken Breast: This lean protein cooks quickly and provides the primary source of protein in the dish.

Bok Choy: Adds a crunchy texture and is packed with nutrients. It also absorbs the flavors of the sauce well.

Celery: Contributes a fresh, crisp texture and mild flavor that complements the other vegetables.

Red Onion: Adds a slight sweetness and color to the stir fry, enhancing the flavor and visual appeal.

Button Mushrooms: Provide a meaty texture and umami flavor that balances the dish.

Baby Corn: Adds sweetness and a crunchy texture, making the stir fry more interesting.

Water Chestnuts: Offer a unique, crunchy texture and a mildly sweet flavor that stands out.

Shredded Carrot: Adds color, sweetness, and a tender, crisp texture.

Soy Sauce: Provides a salty, umami flavor essential in many Asian dishes.

Oyster Sauce: Adds a rich, savory depth of flavor, enhancing the overall taste of the stir fry.

Sesame Oil: Imparts a nutty, aromatic flavor key to authentic stir-fries.

Neutral oil: This vegetable oil is used to cook chicken and vegetables without overpowering their natural flavors.

Substitutions And Add-Ins For This Chicken Stir Fry Dish

Chicken: Substitute with beef, pork, tofu, or seafood. If using seafood, cook it separately to avoid overcooking. Alternatively, you can make this using boneless, skinless chicken thighs. 

Bok Choy: Replace with spinach, Swiss chard, or Napa cabbage. Or use broccoli to make a chicken broccoli stir fry instead. 

Celery: Use bell peppers or snap peas for a different crunch and flavor.

Red Onion: Substitute with yellow onion, green onions, or shallots for similar flavor.

Button Mushrooms: Using portobello, shiitake, or cremini mushrooms would also be tasty.

Baby Corn: Replace canned baby corn with regular corn kernels or snow peas.

Water Chestnuts: Substitute with jicama or bamboo shoots for a similar crunch.

Shredded Carrot: You can use thinly sliced red bell pepper instead; the cooking time may vary. Bean sprouts are another popular stir-fry ingredient that works well. 

Soy Sauce: If you’re on a gluten free diet use tamari or coconut aminos. You can also use dark soy sauce instead of regular. Just keep in mind that dark soy sauce is often thicker and has a deeper flavor than a light soy sauce, so you may want to omit the oyster sauce. 

Oyster Sauce: Substitute with hoisin sauce or a combination of soy sauce and sugar.

Sesame Oil: You can be left out if necessary, but it will change the flavor profile.

Neutral Oil: Light-flavored oil like sunflower or grapeseed oil can be used.

Add-ins can be any of your favorite vegetables, really. If you have an abundance of summer zucchini, cut it into strips and add. Do you have extra green beans? Toss those in, too. The more vegetables, the merrier in this dinner!

Expert Tips, Serving And Storing Suggestions For This Chicken Stir-Fry:

Tip #1: Prep Everything First: Have all ingredients ready to add to the wok at the right time.

Tip #2: Thicken the sauce: If you find too much liquid from the cooked veggies in your pan, you can quickly thicken the sauce by adding a tablespoon of cornstarch. The starch should be mixed into some of the liquid in a cup before adding the whole dish to avoid lumps forming. 

Tip #3: Use Tongs: When the wok is full, use tongs instead of a spatula for easier mixing.

Serve this Chinese food chicken stir fry hot, straight from the wok. There is no need for extra rice or noodles. If you do want to add rice, basmati or whole-grain rice works well. Alternatively, add the stir-fry to a bed of noodles for a hearty meal. Adjust the seasoning at the table with additional soy sauce if desired.

Store any leftovers of this chicken stir fry in an airtight container in the refrigerator for up to three days. Reheating the stir-fry is easy in a pan or microwave.

While this chicken stir fry can be frozen, the texture may change slightly upon reheating. If you plan to freeze it, store it in a freezer-safe container for up to one month. Thaw overnight in the refrigerator before reheating.

We hope you enjoy this Chinese chicken and vegetable stir fry! We’d love to hear from you—leave a comment below with your thoughts.  Your feedback helps us make our recipes even better!