Classic Stir Fry

MainChickenVegetables
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Quick, colourful, and full of fresh crunch — this classic stir-fry brings together the best of east-meets-west cooking. It’s the kind of weeknight dish Canadians love: a mix of market veggies, lean chicken, and that perfect glossy sauce that ties it all together. Fast, healthy, and endlessly adaptable, it’s dinner on the table before the rice cooker even clicks.

Prep Time: 15 minutes

Total Time: 25 minutes

Serves: 4

Ingredients

For the stir-fry

  • 500 g (1 lb) boneless, skinless chicken breast, sliced thinly

  • 2 tbsp soy sauce

  • 1 tbsp cornstarch

  • 1 tbsp sesame oil (or neutral oil)

  • 1 tbsp vegetable oil (for cooking)

  • 1 red bell pepper, sliced

  • 1 small zucchini, sliced into matchsticks

  • 1 cup snap peas or green beans

  • 2 cloves garlic, minced

  • 1 tsp fresh ginger, grated

  • 2 green onions, sliced (plus extra for garnish)

For the sauce

  • 3 tbsp soy sauce

  • 1 tbsp oyster sauce

  • 1 tbsp rice vinegar (or apple cider vinegar)

  • 1 tbsp honey or brown sugar

  • ½ cup chicken or vegetable stock

  • 1 tsp cornstarch (to thicken)

To serve

  • Cooked jasmine rice or noodles

  • Sesame seeds, for garnish

Method

  • Marinate the chicken: In a bowl, toss chicken with soy sauce, cornstarch, and sesame oil. Let stand for 10 minutes.

  • Mix the sauce: In a small bowl, whisk soy sauce, oyster sauce, vinegar, honey, chicken stock, and cornstarch. Set aside.

  • Cook the chicken: Heat oil in a wok or large skillet over high heat. Add chicken and stir-fry 3–4 minutes until just browned and nearly cooked through. Remove and set aside.

  • Sauté the vegetables: In the same pan, add garlic, ginger, and all vegetables. Stir-fry 2–3 minutes until tender-crisp.

  • Add the sauce: Return chicken to the pan. Pour in sauce and stir constantly 2–3 minutes until thick and glossy.

  • Finish and serve: Remove from heat, sprinkle with sesame seeds and green onions. Serve immediately over rice or noodles.

Variations

  • Beef & Broccoli – Swap chicken for thinly sliced flank steak and add steamed broccoli florets. Use the same sauce base.

  • Spicy Peanut Stir-Fry – Whisk 2 tbsp peanut butter and 1 tsp chili paste into the sauce; garnish with crushed peanuts.

  • Tofu & Veggie – Replace chicken with firm tofu cubes; add mushrooms and bok choy for a vegetarian version that still satisfies.

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