Chicken stir-fry is a quick, flavourful, and nutritious dish that’s perfect for busy weeknights or meal-prep lunches. This version features tender chicken cooked with a trio of vibrant vegetables – carrots, corn, and snap peas, that not only bring colour to your plate but also a balance of sweet, earthy, and crisp textures.
Carrots lend a subtle sweetness and retain a slight bite when stir-fried, while corn (fresh or frozen) adds juicy pops of natural sugar that contrast beautifully with the savory sauce. Snap peas bring a fresh crunch and vibrant green colour, making every bite feel light yet satisfying.
The sauce is a simple mix of oyster sauce, soy sauce, garlic, ginger, and a touch of sweetness from sugar. Optional additions like sesame oil add depth and a hint of umami. Everything comes together in one pan in under 20 minutes, making it ideal for a fast dinner or to prep ahead for the week.
Chicken stir fry is a great lunch idea because it packs well, reheats easily, and stays fresh in the fridge for up to 3 days. Pair it with steamed rice or noodles for a complete, energising meal. You can also customise it with other veggies or adjust the spice level with chilli flakes or sriracha.
Other lunchboxes to try:
Chicken Stir fry
Ingredients
- 2 chicken breasts or boneless thighs, thinly sliced
- 1 tsp baking soda
- neutral oil
- 1 brown onion, sliced
- 1 carrot, thinly sliced
- 200g babycorn, cut into bite-sized peices
- 150g snowpeas, mangetout (UK)
Sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 2 garlic, minced
- 1/2 tsp ginger, minced
- Salt & pepper to taste
Instructions
- Add baking soda to chicken slices for at least 15-20 minutes. Rinse any excess baking soda off and pat dry.
- Combine sauce ingredients into a bowl and heat oil in a pan. Add chicken and cook until brown on each side, remove and set aside.
- Sauté garlic until fragrant, add vegetables in the order of cook time, in this case, carrots first for 2-3 minutes before adding the baby corn then snow peas.
- Add back the chicken and stir fry sauce, toss and mix everything together.
- Serve hot with rice, perfect for lunch or dinner.
