We all know the feeling: you come home from work, you’re hungry, and the last thing you want is a complicated recipe that takes hours to cook. That’s where a good stir-fry saves the day. Quick, customizable, and packed with flavor, this weeknight stir-fry can be on your table in just 20 minutes.
The best part? You don’t need fancy ingredients. With a handful of vegetables, a simple protein, and a few pantry staples, you can whip up a meal that tastes just as good (if not better) than takeout.
Ingredients
For 2 servings, you’ll need:
- 1 cup broccoli florets
- 1 red capsicum (bell pepper), sliced
- 1 carrot, sliced thin
- 200g chicken breast (or tofu for vegetarian option), cut into strips
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional, for depth)
- 1 tsp sesame oil
- 1 tsp cornflour mixed with 2 tbsp water (for thickening)
- 2 tbsp vegetable oil
- Cooked rice or noodles (to serve)
Instructions
- Prep First: Slice all vegetables and protein before you start cooking. Stir-fry happens fast.
- Heat the Pan: Add 1 tbsp oil to a large wok or pan on medium-high heat.
- Cook Protein: Stir-fry chicken or tofu for 4–5 minutes until golden. Remove and set aside.
- Stir-Fry Veggies: Add another tbsp of oil, then toss in broccoli, capsicum, and carrot. Stir-fry for 3–4 minutes until just tender but still crisp.
- Add Flavor: Return protein to the pan. Stir in garlic, soy sauce, oyster sauce, and sesame oil.
- Thicken Sauce: Pour in the cornflour-water mix. Stir quickly until sauce coats everything.
- Serve: Dish up with steamed rice or noodles.
Why This Recipe Works
| Element | Benefit |
|---|---|
| Quick Cooking | 20 minutes from start to finish |
| Flexible | Works with chicken, beef, shrimp, or tofu |
| Balanced | Includes protein, vegetables, and carbs |
| Pantry-Friendly | Uses common sauces and seasonings |
Variations
- Spicy Kick: Add 1 tsp of chili flakes or sriracha.
- Low-Carb: Swap rice for cauliflower rice.
- Extra Flavor: Toss in ginger, spring onions, or cashews.
FAQs
Yes, just cook them directly from frozen. They may release more water, so stir-fry a little longer.
Firm tofu, shrimp, or thinly sliced beef all work well.
Yes, swap soy sauce for tamari or a certified gluten-free soy alternative.
Use high heat, don’t overcrowd the pan, and cook quickly.
Stored in an airtight container, leftovers last up to 3 days in the fridge.
Conclusion
This easy weeknight stir-fry is proof that quick meals don’t have to be boring. With fresh veggies, protein, and a flavorful sauce, you can enjoy a healthy, satisfying dish in just 20 minutes.
It’s a recipe you’ll keep coming back to — and one that’s easy to customize based on whatever you have in your fridge.
