Chicken and Vegetable Stir Fry Recipe BBC Made Easy

Chicken and vegetable stir fry is a quintessential weeknight dinner that combines speed, nutrition, and flavor in one colorful dish. Inspired by the classic BBC recipe, this stir fry is perfect for those who want a wholesome meal without spending hours in the kitchen.

The vibrant mix of fresh vegetables paired with tender chicken strips, all tossed in a savory sauce, makes for a satisfying and healthy option that the whole family will love.

Whether you’re a beginner or a seasoned cook, this recipe is straightforward, adaptable, and packed with flavors. Plus, it’s a fantastic way to sneak in extra veggies into your diet while enjoying a comforting, Asian-inspired meal.

Ready to bring this delicious dish to your table? Let’s dive into the details and get cooking!

Why You’ll Love This Recipe

This chicken and vegetable stir fry stands out because it’s quick, nutritious, and incredibly versatile. It cooks in under 30 minutes, making it ideal for busy evenings.

The combination of lean chicken breast and crisp vegetables offers a balanced meal loaded with protein, fiber, and essential vitamins.

The sauce is perfectly balanced—savory, slightly sweet, and umami-rich—bringing all the ingredients together beautifully. You can easily swap or add vegetables depending on what’s in season or what you have on hand, making this recipe wonderfully flexible.

Plus, it’s a great gateway to exploring more Asian vegan recipes adapted for your taste!

Ingredients

• 2 chicken breasts, thinly sliced
• 1 red bell pepper, sliced into strips
• 1 medium carrot, julienned
• 1 courgette (zucchini), sliced
• 100g broccoli florets
• 2 spring onions, chopped
• 2 garlic cloves, minced
• 1 thumb-sized piece of ginger, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional, for extra depth)
• 1 tbsp hoisin sauce
• 1 tbsp sesame oil
• 1 tbsp vegetable oil, for frying
• 1 tsp cornflour mixed with 2 tbsp water (for thickening)
• Salt and pepper, to taste
• Cooked rice or noodles, to serve

Equipment

• Large frying pan or wok
• Sharp knife
• Cutting board
• Mixing bowl
• Measuring spoons
• Spatula or wooden spoon
• Small bowl for cornflour slurry
• Serving plates or bowls

Instructions

1. Prepare the chicken and vegetables: Thinly slice the chicken breasts into bite-sized strips. Wash and chop all the vegetables as described.
2. Make the sauce: In a small bowl, combine the soy sauce, oyster sauce, hoisin sauce, and sesame oil. Mix well and set aside.
3. Heat the pan: Place your wok or frying pan on high heat. Add the vegetable oil and swirl to coat the base.
4. Cook the chicken: Add the chicken strips and stir-fry for 4-5 minutes until cooked through and lightly browned. Remove from the pan and set aside.
5. Sauté aromatics: In the same pan, add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
6. Add the vegetables: Toss in the bell pepper, carrot, courgette, and broccoli. Stir-fry for about 4-5 minutes until just tender but still crisp.
7. Return chicken to pan: Add the cooked chicken back into the pan with the vegetables.
8. Pour the sauce: Pour the prepared sauce over the chicken and vegetables. Stir to combine.
9. Thicken the sauce: Stir the cornflour slurry to recombine then pour it into the pan. Cook for another 1-2 minutes until the sauce thickens and coats everything nicely.
10. Finish and serve: Season with salt and pepper to taste. Add the chopped spring onions, give it one last stir, and remove from heat. Serve immediately with steamed rice or noodles.

Tips & Variations

For a gluten-free version, use tamari instead of soy sauce and ensure oyster sauce is gluten-free or omit it entirely.

You can customize this stir fry by swapping in your favorite vegetables such as snap peas, mushrooms, or baby corn. For a vegetarian twist, replace chicken with firm tofu or tempeh and use vegetarian oyster sauce or extra soy sauce.

Make sure not to overcrowd your pan, as this can steam the ingredients rather than stir-fry them, resulting in soggy vegetables. Cooking in batches ensures a crisp texture.

For extra flavor, sprinkle toasted sesame seeds or drizzle a little chili oil before serving. If you prefer a milder taste, omit the garlic and ginger or reduce their quantities.

Nutrition Facts

Serving Suggestions

This chicken and vegetable stir fry pairs wonderfully with steamed jasmine or basmati rice for a classic experience. Alternatively, serve it over noodles such as rice noodles or egg noodles for a comforting bowl of stir fry noodles.

If you want to add more texture and flavor, consider garnishing with crushed peanuts, fresh coriander, or a squeeze of lime juice. For a lighter meal, serve alongside a simple cucumber salad or steamed dumplings.

Explore additional healthy and delicious recipes like the Vegetarian Swiss Chard Recipes for Healthy Meals, or satisfy your sweet tooth after dinner with the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

To complement the meal, try making homemade bread with the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Conclusion

This chicken and vegetable stir fry recipe from BBC offers a perfect balance of taste, nutrition, and ease, making it an excellent choice for a busy weeknight meal. The fresh vegetables provide a satisfying crunch and vibrant colors, while the chicken adds protein to keep you fueled.

The quick cooking time makes it practical without compromising on flavor.

By mastering this recipe, you can create countless variations using different vegetables, sauces, or proteins, keeping your meals exciting and wholesome. Whether you’re cooking for yourself, family, or friends, this stir fry is sure to become a staple in your recipe collection.

Enjoy the process and happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chicken and Vegetable Stir Fry”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A quick and healthy chicken stir fry with fresh vegetables and a savory sauce. Perfect for a weeknight dinner packed with flavor and nutrients.”, “prepTime”: “PT15M”, “cookTime”: “PT10M”, “totalTime”: “PT25M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 tablespoons vegetable oil”, “2 boneless, skinless chicken breasts, thinly sliced”, “1 red bell pepper, sliced”, “1 yellow bell pepper, sliced”, “1 medium carrot, julienned”, “100g broccoli florets”, “2 cloves garlic, minced”, “1 tablespoon fresh ginger, grated”, “3 tablespoons soy sauce”, “1 tablespoon oyster sauce”, “1 teaspoon cornflour mixed with 2 tablespoons water”, “1 spring onion, sliced (for garnish)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat vegetable oil in a wok over medium-high heat.”}, {“@type”: “HowToStep”, “text”: “Add chicken slices and cook until browned and cooked through.”}, {“@type”: “HowToStep”, “text”: “Add garlic and ginger, stir for 1 minute until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add bell peppers, carrot, and broccoli; stir fry for 3-4 minutes.”}, {“@type”: “HowToStep”, “text”: “Mix soy sauce, oyster sauce, and cornflour slurry; pour into the wok.”}, {“@type”: “HowToStep”, “text”: “Cook for another 2 minutes until sauce thickens.”}, {“@type”: “HowToStep”, “text”: “Remove from heat, garnish with spring onion, and serve immediately.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “35 g”, “fatContent”: “12 g”, “carbohydrateContent”: “15 g”}}