Description
A quick and flavorful chicken and vegetable stir fry recipe.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup sliced bell peppers (any color)
- 1/2 cup sliced onion
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup chicken broth
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Cooked rice, for serving
Instructions
- In a medium bowl, toss chicken with soy sauce and cornstarch.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add broccoli, carrots, bell peppers, and onion to the skillet. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
- Add garlic and ginger and cook for 30 seconds until fragrant.
- In a small bowl, whisk together chicken broth, oyster sauce, and sesame oil.
- Return chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables.
- Stir and cook for 1-2 minutes until the sauce has thickened.
- Serve immediately over cooked rice.
Notes
- For extra flavor, add a pinch of red pepper flakes to the sauce.
- Feel free to substitute your favorite vegetables.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: chicken stir fry, vegetable stir fry, easy stir fry, quick dinner, chicken recipe, Asian stir fry