Description
A quick and colorful chicken stir-fry with fresh vegetables and a delicious sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast (thinly sliced)
- 2 tbsp vegetable oil (divided)
- 1 cup broccoli florets
- 1 red bell pepper (sliced)
- 1 cup snow peas or snap peas
- 1 carrot (thinly sliced)
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated, optional)
- 3 green onions (chopped for garnish)
- 0 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 0 cup chicken broth or water
Instructions
- Slice chicken and vegetables. Whisk sauce ingredients together in a small bowl.
- Heat 1 tablespoon oil in wok over medium-high heat. Cook chicken until golden and cooked through, about 5 minutes. Remove and set aside.
- Add remaining oil, garlic, and ginger. Stir-fry until fragrant.
- Add carrots and broccoli, cook 2 minutes. Add bell pepper and snap peas; stir-fry until crisp-tender.
- Return chicken to pan, pour in sauce, and toss everything to coat. Cook until sauce thickens.
- Garnish with green onions and serve hot over rice or noodles.
Notes
- This stir-fry can be customized with different vegetables based on your preference.
- For more flavor, marinate the chicken in some soy sauce and ginger before cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg