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Classic Chinese-American stir-fry Recipe

Chinese-American · Main course · 25 min total

A quick and easy weeknight stir-fry with tender chicken, crisp vegetables, and a savory-sweet sauce that's better than takeout.

Ingredients

• 1 lb boneless skinless chicken breasts, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 1/2 cup chicken broth
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 2 green onions, sliced

Instructions

1. In a bowl, toss chicken with 1 tbsp soy sauce and cornstarch until coated.
2. Heat 1 tbsp oil in a wok or large skillet over high heat. Add chicken and stir-fry until browned and cooked through, about 3-4 minutes. Remove chicken and set aside.
3. Add remaining 1 tbsp oil to the wok. Add garlic and ginger, stir for 30 seconds. Add bell pepper, broccoli, and carrot; stir-fry for 2-3 minutes until crisp-tender.
4. In a small bowl, whisk together chicken broth, remaining 1 tbsp soy sauce, oyster sauce, brown sugar, and sesame oil.
5. Return chicken to the wok. Pour sauce over everything and stir-fry for 1-2 minutes until sauce thickens and coats the ingredients.
6. Garnish with green onions and serve immediately over steamed rice.

Tips

• For extra protein, substitute chicken with beef, shrimp, or tofu.
• Prep all ingredients before cooking; stir-frying goes fast.
• Leftovers can be stored in the fridge for up to 3 days.

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