Chicken and Veggie Sticky Stir Fry


Stir fry is always one of our go-to weeknight dinners. It's such a convenient way to pack in a bunch of healthy vegetables and your favorite protein while also never disappointing in the flavor department. Also, in my opinion, it earns a well-deserved spot in the fun-to-eat category. This category is reserved for a special group of meals, the ones that really make you slow down and enjoy each bite. Think tacos, a really good salad (like the Umami Sesame Chicken Salad), or in this case a loaded stir fry.

Starting with the sauce

A super sticky soy-filled sauce is key to this dish. This one has many of the classic ingredients, plus the addition of oyster sauce. It has so much flavor and really adds that little something extra. Also, the cornstarch is a must to achieve the thick sauce we're going for.

While the chicken cooks, prepare all your vegetables, slicing any that need to be cut. This recipe includes quite the colorful combo (lending to the fun-to-eat category points) and you can always add others you love as well. If mushrooms usually aren't your favorite, I really recommend trying them in this stir fry. They take on the sauce nicely and add to the perfect bite.

Then it's as easy as tossing everything together. Once you add the sauce, you will start to see the cornstarch work it's magic. You'll want to simmer everything to let the sauce thicken. A good test to see this progress is to use a spoon to gently move everything over, and then drag the spoon along the bottom of the pan. If the sauce does not immediately fill in the gap, then it should be good to remove from the heat.

And for the toppings!

Add a little crunch by topping with some scallions and sesame seeds, and you're all set to enjoy this colorful, healthy meal.

Have fun with this weeknight dinner of champs!

Chicken and Veggie Sticky Stir Fry

The perfect weeknight, easy chicken and veggie sticky stir fry loaded with colorful vegetables, chicken, and the stickiest sauce.



Servings: 4

Stir Fry Sauce

  • ¾ cup soy sauce low-sodium
  • ¼ cup chicken broth low-sodium
  • 2 tbsp cornstarch
  • 1 tbsp ginger fresh, grated
  • 2 tsp garlic minced
  • 2 tsp rice vinegar
  • 2 tbsp oyster sauce
  • ¼ tsp black pepper
  • crushed red pepper sprinkle

Stir Fry

  • 2 packs ramen
  • 1 tsp olive oil
  • 1 pound chicken breasts
  • kosher salt
  • black pepper
  • 2 tbsp sesame oil divided
  • 2 orange bell peppers thinly sliced
  • 2 red bell peppers thinly sliced
  • 4 scallions chopped, dark green parts discarded and white and light green parts separated
  • 4 cups mushrooms
  • 6 cups broccoli
  • 1 15 ounce can baby corn
  • sesame seeds for garnish


Stir Fry Sauce

1. Combine all sauce ingredients in a medium-sized bowl.

Stir Fry

1. Cook ramen noodles for slightly less time than according to package directions. Once done, drain and toss with olive oil.

2. Meanwhile, slice chicken into thin strips and sprinkle lightly with kosher salt and black pepper. Heat 1 tablespoon sesame oil in a medium skillet over medium-high heat until shining. Add the chicken strips and sauté until golden and cooked through, 5-7 minutes. Remove to a plate.

3. Add remaining tablespoon sesame oil to the skillet. Add bell peppers and white parts of scallions and sauté for 3-5 minutes until peppers begin to soften. Add mushrooms and cook for 2-3 minutes until they begin to brown. Add broccoli and baby corn, cooking until heated through, an additional 3-5 minutes.

4. Add chicken back to the skillet, followed by the noodles. Add stir fry sauce using tongs to evenly distribute the sauce and mix all ingredients. Simmer until sauce beings to thicken, 3-5 minutes.

5. Top with green parts of scallions and sesame seeds and enjoy!


You can use any type of ramen you can find at the grocery store. If you use the normal packets just be sure to discard the seasoning or save it for another purpose.

You can use fresh or frozen broccoli, it may just take a bit longer if using frozen.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Leave a Comment

Leave a Comment

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe