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Microwave Chicken and Vegetable Stir-Fry

Time: 10 minutes Cook
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The Microwave Chicken and Vegetable Stir-Fry is a modern twist on a classic Asian-inspired dish. This recipe is perfect for those busy weeknights when you crave a flavorful, healthy meal but don’t have the time to spend hours in the kitchen. Using your microwave, you can whip up this delicious stir-fry in no time, making it a go-to option for anyone looking for convenience without sacrificing taste.

Historical Context: Stir-frying is a cooking method that originated in China over 1,500 years ago during the Han Dynasty. Traditionally, stir-frying was done in a wok over high heat, allowing for quick cooking and preserving the vibrant colors and crisp textures of the ingredients. In this modern adaptation, we harness the power of the microwave to achieve similar results in a fraction of the time, making it accessible to busy home cooks.


1. Prepare the Sauce:

  • In a mixing bowl, combine the soy sauce, oyster sauce, honey, sesame oil, ground ginger, and red pepper flakes. Whisk until well combined. Set aside.

2. Prepare the Chicken and Vegetables:

  • Place the chicken strips in a microwave-safe bowl and drizzle them with 1 tablespoon of vegetable oil. Toss to coat the chicken evenly.
  • In another microwave-safe bowl, combine the broccoli, red bell pepper, yellow bell pepper, snap peas, and carrot. Drizzle with the remaining tablespoon of vegetable oil and toss to coat. Sprinkle minced garlic over the vegetables.

3. Microwave the Chicken:

  • Cover the bowl with chicken and microwave on high for 4-5 minutes or until the chicken is cooked through, stirring halfway through. The exact time may vary depending on your microwave’s wattage, so ensure the chicken reaches an internal temperature of 165°F (74°C).

4. Microwave the Vegetables:

  • Place the bowl with the vegetables in the microwave and cook on high for 3-4 minutes or until the vegetables are tender-crisp, stirring once during cooking. Be cautious not to overcook; you want the vegetables to retain their vibrant colors and crispness.

5. Combine and Stir-Fry:

  • Carefully remove the bowls from the microwave. Pour the prepared sauce over the cooked chicken and stir to coat.
  • Add the microwaved vegetables to the chicken and sauce mixture. Stir-fry them together in the microwave for an additional 2-3 minutes on high, or until the entire dish is heated through.

6. Serve:

  • Serve the microwave chicken and vegetable stir-fry hot over a bed of cooked rice. Garnish with sesame seeds and sliced green onions if desired.


prep time
ion Time: 15 minutes
cooking time
Time: 10 minutes
total time
me: 25 minutes


  • Microwave-safe bowl or dish

  • Microwave-safe cover or microwave-safe plastic wrap

  • Cutting board

  • Chef's knife

  • Mixing bowl

  • Whisk

  • Microwave


  • 1 pound boneless, skinless chicken breasts, cut into thin strips

  • 2 cups broccoli florets

  • 1 red bell pepper, thinly sliced

  • 1 yellow bell pepper, thinly sliced

  • 1 cup snap peas, trimmed

  • 1 carrot, thinly sliced into matchsticks

  • 3 cloves garlic, minced

  • 2 tablespoons vegetable oil

  • 1/4 cup soy sauce

  • 2 tablespoons oyster sauce

  • 1 tablespoon honey

  • 1 teaspoon sesame oil

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon red pepper flakes (adjust to taste)

  • 2 cups cooked rice, for serving

  • Sesame seeds and sliced green onions for garnish (optional)


Prepare the sauce.
Prepare the chicken and vegetables.
Microwave the chicken.
Microwave the vegetables.
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