Chicken Stir-Fry Recipe
Chinese · Main course · 25 min total
A quick and easy chicken stir-fry with colorful vegetables in a savory sauce, perfect for busy weeknights.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
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 green bell pepper, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/4 cup chicken broth
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- Cooked rice, for serving
Instructions
- In a bowl, toss chicken with soy sauce and cornstarch until coated.
- 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 and set aside.
- Add remaining 1 tbsp oil to the wok. Add bell peppers and broccoli; stir-fry for 2 minutes.
- Add garlic and ginger; cook for 30 seconds until fragrant.
- In a small bowl, whisk together chicken broth, oyster sauce, brown sugar, and sesame oil. Pour into the wok and bring to a simmer.
- Return chicken to the wok. Toss everything together and cook for 1-2 minutes until sauce thickens slightly.
- Serve immediately over cooked rice.
Tips
- Feel free to substitute vegetables like snap peas, carrots, or mushrooms.
- For extra heat, add a pinch of red pepper flakes with the garlic.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
AI estimate may be inaccurate · Terms