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Chicken and Vegetable Stir-fry Bowl Recipe

Asian-inspired · Main course · 25 min total

A quick and colorful stir-fry with tender chicken and crisp vegetables in a savory sauce, served over steamed rice for a satisfying weeknight dinner.

Ingredients

• 1 lb boneless skinless chicken breasts, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/4 cup low-sodium chicken broth
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cups cooked white rice for serving
• Sesame seeds and sliced green onions for garnish

Instructions

1. In a bowl, toss chicken with soy sauce and cornstarch. Let marinate 5 minutes.
2. Heat 1 tbsp oil in a wok or large skillet over high heat. Add chicken and stir-fry until golden and cooked through, about 3-4 minutes. Transfer to a plate.
3. Add remaining 1 tbsp oil to the wok. Add bell peppers, broccoli, and carrot; stir-fry 2-3 minutes until crisp-tender.
4. Add garlic and ginger; cook 30 seconds until fragrant.
5. In a small bowl, whisk together chicken broth, oyster sauce, rice vinegar, and sesame oil. Pour into the wok and bring to a simmer.
6. Return chicken to the wok. Toss everything to coat in sauce and heat through, about 1 minute.
7. Serve immediately over steamed rice, garnished with sesame seeds and green onions.

Tips

• For extra heat, add a pinch of red pepper flakes with the garlic.
• Substitute chicken with tofu or shrimp if desired.
• Leftovers can be stored in an airtight container in the fridge for up to 2 days.

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