Chicken Stir-Fry
Quick and flavorful chicken stir-fry with fresh vegetables and a savory sauce.
15 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 cup chicken broth
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- 2 green onions, sliced
Nutrition Facts
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Instructions
Marinate the chicken: In a bowl, combine chicken strips with soy sauce, oyster sauce, and cornstarch. Mix well and let marinate for 10 minutes.
Heat the oil: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering.
Cook the chicken: Add the marinated chicken to the wok and stir-fry for 3-4 minutes until fully cooked. Remove and set aside.
Stir-fry the vegetables: Add the remaining oil to the wok. Stir-fry garlic and ginger for 30 seconds, then add bell peppers, broccoli, and carrots. Cook for 3-4 minutes until crisp-tender.
Combine and sauce: Return the chicken to the wok. Pour in chicken broth and add sesame oil and red pepper flakes. Stir-fry for another 2 minutes until the sauce thickens.
Garnish and serve: Sprinkle with sliced green onions and serve hot over steamed rice or noodles.
Chef's Tips
- Prep Ahead: Slice all vegetables and chicken beforehand for quicker cooking.
- High Heat: Keep the heat high to ensure vegetables stay crisp and chicken cooks quickly.
- Sauce Variations: Add hoisin sauce or honey for a sweeter flavor profile.
- Protein Swap: Substitute chicken with beef, shrimp, or tofu for variety.
- Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat in a pan to maintain texture.
