Chicken and Vegetable Stir-fry Recipe

Chinese · Main course · 25 min total

A quick and colorful weeknight dinner featuring tender chicken and crisp vegetables in a savory sauce.

Ingredients

• 1 lb boneless skinless chicken breasts, sliced into thin strips
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium carrot, julienned
• 2 cups broccoli florets
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/4 cup chicken broth
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• Cooked white rice for serving

Instructions

1. In a bowl, toss chicken strips with soy sauce and cornstarch until coated. 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 4 minutes. Remove to a plate.
3. Add remaining 1 tbsp oil to the wok. Add bell peppers, carrot, and broccoli; stir-fry 2-3 minutes until crisp-tender.
4. Add garlic and ginger; stir-fry 30 seconds until fragrant.
5. Return chicken to the wok. Pour in chicken broth, oyster sauce, and sesame oil. Stir-fry 1-2 minutes until sauce thickens and coats everything.
6. Serve immediately over steamed rice.

Tips

• For extra heat, add a pinch of red pepper flakes with the garlic.
• Substitute any vegetables you have on hand, such as snap peas or mushrooms.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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