Description
A vibrant and flavorful chicken stir-fry made with tender sliced chicken, crisp colorful vegetables, and a savory glossy sauce. Ready in just 30 minutes and perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 pound boneless skinless chicken breast, thinly sliced
- 2 medium bell peppers, sliced
- 2 cups broccoli florets
- 1 cup carrots, thinly sliced
- 1 cup snap peas
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/3 cup chicken broth
- 2 tablespoons vegetable oil
- 1/2 teaspoon black pepper
Instructions
- Heat a large skillet or wok over medium high heat.
- In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, chicken broth, and black pepper. Set aside.
- Add 1 tablespoon of vegetable oil to the hot pan.
- Add sliced chicken and cook for 4 to 5 minutes until lightly browned and fully cooked. Remove from the pan and set aside.
- Add the remaining oil to the pan. Stir in garlic and cook for about 30 seconds until fragrant.
- Add bell peppers, broccoli, carrots, and snap peas. Stir-fry for 3 to 4 minutes until tender crisp.
- Return the chicken to the pan and pour in the prepared sauce. Stir continuously for 2 to 3 minutes until the sauce thickens and coats everything evenly.
- Serve hot over rice or noodles.
Notes
- Slice chicken thinly against the grain for maximum tenderness.
- Do not overcrowd the pan to ensure proper searing.
- Add sauce at the end to keep vegetables crisp.
- Reheat leftovers gently in a skillet to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
Keywords: chicken stir-fry, easy stir fry recipe, healthy chicken dinner, quick weeknight meal, vegetable stir fry