Let Me Tell You About the First Time I Made This

Alright, so I have to start with a confession—I didn’t even like stir fry when I was a kid. My mum would try every trick in the book to get us to eat our veggies, and sometimes (just sometimes) the chicken would end up a bit… chewy. Anyway, fast-forward to my own little kitchen, I’m staring at leftover chicken and a hodgepodge of veggies, thinking, ‘Well, here goes nothing.’ Now it’s basically the weeknight superhero in my house, and I’ve even caught myself sneaking cold leftovers straight from the fridge (don’t judge, please!). Oh, also—as a side note—I once dropped an entire wok of this on the floor, so if you hear a clatter, that’s probably just me reliving that moment.

Why You’ll Love This (or Why I Keep Making It, Anyway)

I make this when I can’t look at another pot of pasta, honestly. My family goes a bit wild for it because each person gets their favorite veggie in the mix (pro tip: bribery with baby corn totally works). Sometimes it’s the only way I get my partner to eat broccoli. It comes together faster than convincing my dog not to beg at the table. Oh, and if you’re like me and tend to set off the smoke alarm from time to time—this one’s usually pretty safe unless you walk away during the ‘get the oil hot’ step. Ask me how I know.

What You’ll Need (and a Few Substitutions That Work Just Fine)

2 chicken breasts, sliced thin (sometimes I use thighs if that’s all I’ve got; honestly, juicier anyway)
2 cups mixed veggies (broccoli, carrots, bell pepper, snap peas—use whatever’s dying in your crisper drawer)
2 cloves garlic, minced (granulated garlic in a pinch, but, you know… fresh is best)
1 tablespoon fresh ginger, grated (forgot this once and it was still fine, but definitely better with)
3 tablespoons soy sauce (light or dark; I’ve even used tamari one time, worked alright)
1 tablespoon oyster sauce (or hoisin; my neighbor swears by Maggi, which tastes fine but it’s not quite the same)
1 teaspoon toasted sesame oil (optional but so good)
1 tablespoon cornstarch (or just skip it if you want a thinner sauce)
2 tablespoons neutral oil (canola or peanut: “oil is oil” as my Uncle Frank used to say, but olive oil gets a bit weird here)
A handful of spring onion, to serve (or regular onion, thinly sliced, if you must)
White pepper and chili flakes if you fancy a bit of heat

Here’s How I Usually Throw It Together

Start with slicing: Get your chicken into thin strips—don’t worry too much about perfect size. Sometimes I’m in a rush and it all gets a bit uneven. Works out in the end.
Mix up a quick marinade: Toss the chicken with 1 tablespoon soy sauce, the cornstarch, and a drizzle of the sesame oil. Leave it aside while you wrangle with the veg. I use this time to make sure my playlist is on.
Prep those veggies: Chop to bite-size (ish) pieces. Carrots take forever to cook so I cut them thinner. This is where I usually snack on raw pepper slices, which probably makes the recipe less “authentic” but oh well.
Heat your wok or big frying pan: Medium-high is good—get it hot, but not smoking (unless, again, you like a thrill!).
- Swirl in your oil, then add the chicken. Give it a good stir until just cooked through, about 3-4 minutes. Don’t crowd the pan—actually, I learned the hard way that if you do, you’ll steam the chicken rather than sear it. Oops. Remove the chicken and keep it aside (really important, or it gets rubbery).
Veggie time: Add a touch more oil if your pan’s formless. Throw in the carrots and broccoli first—they need a head start. After a minute or so, add the rest.
- Give it all a good shake or stir. At this point, the veg often looks too crowded, but it always sorts itself out.
Garlic and ginger go in next. Stir for another minute, till all fragrant.
Pour in sauces: Add remaining soy sauce, oyster sauce, and a splash of water (say, two tablespoons). Let it all bubble for maybe two minutes. Return the chicken, toss everything together. Taste! (This is where I can’t resist sampling directly from the pan. Just be careful, it’s hot.)
Finish with spring onion, crank up the heat for one glorious final toss; tip it out onto a platter or straight into bowls. Serve up, and bask in the praise. Or, you know, in the quiet because everyone’s busy eating.

Notes from My Kitchen Blunders

If you like crispier veg, don’t cover the pan—learned that after years of limp stir fry.
Too salty? Splash in some water, it’s not ruined, promise.
If your chicken sticks, your heat probably wasn’t high enough. At least, that’s what my neighbor told me. (Thanks, Dave.)

Some Wild (and Not-So-Wild) Variations

Swap out chicken for tofu—just press it first or you’ll end up with mushy bits. I once tried paneer, which was, uh… not my finest hour.
I’ve added cashews or peanuts for crunch—recommend!
Sweet chili sauce instead of oyster for a sweeter kick. My kids thought this was genius; I found it a bit cloying.

No Wok? No Problem (but it Helps If You Have One)

Look, I always say you need a proper wok for that “real” stir fry taste, but—I’ll admit—a big frying pan (skillet, for the US folks) gets the job done. A heavy pan holds heat better. Or use what you have; just don’t overcrowd. Oh! And those silicone spatulas? Great for not scratching your nonstick, ask me how I found out. Serious Eats has some good advice on managing stir fry without a wok if you want to nerd out.

Storing Leftovers (Not That You’ll Have Many)

Stick leftovers in a container in the fridge. It’ll stay tasty for up to 2 days, probably, though honestly, in my house, it never lasts more than a day! I reckon (after lots of late-night snacking) it might even taste better the next day. Freezing is possible, but it sometimes makes the veg a bit sad. Your call.

How I Like to Serve It Up

I usually throw this over fluffy jasmine rice, but my eldest swears by adding it to noodles. Sometimes we just pile it high on its own and eat with chopsticks—turns any ol’ dinner into an Event. If there’s any left, I’ve been known to stuff the cold chicken and veg into a wrap for lunch. Or try this stir fry sauce recipe if you want to get more creative with flavors.

Some Pro Tips You Should (Probably) Trust

Don’t rush the oil heating. I once dumped everything in before it was hot and ended up with one big sticky mess. Lesson learned (painfully).
Actually, I find it works better if you season early and adjust later rather than going all-in at the end. But that might just be my dodgy tastebuds.
Watch the veg—a little undercooked is better than mushy. If you think they’re done, they probably are. Or not. Trust your gut!

FAQs (Real Questions, Real Answers—Sometimes More Opinion Than Fact)

“Do I have to use oyster sauce?” Nope. I’ve left it out, or swapped with hoisin or just an extra splash of soy. Tastes different, but still works.
“Can I prep this ahead?” Absolutely! Cut the chicken and veg earlier in the day; everything moves faster when that’s done. Or—full honesty—I’ve even marinated the chicken overnight and thought it was even tastier.
“What if I don’t have fresh ginger?” Use ground ginger, but half as much. It’s a little different, but good in a pinch.
“How spicy does this get?” Basically as spicy as you want—just toss in chili flakes to your level of bravery. Sometimes I add sriracha at the table (my sister adds three times as much as the rest of us—madness!)

And in case you’re curious what song I always play while cooking this, it’s usually something like Fleetwood Mac (well, unless it’s a Monday, then maybe Bowie). Anyway, happy cooking!

Chicken with Mixed Vegetable Stir Fry