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Stir-fried vegetables and meats Recipe

Chinese · Main course · 25 min total

A quick and savory stir-fry combining tender meat with crisp vegetables in a flavorful sauce, perfect for a weeknight dinner.

Ingredients

• 8 oz boneless chicken breast, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 cup chicken broth
• 1 tbsp oyster sauce
• 1 tsp sesame oil

Instructions

1. In a bowl, combine chicken slices with 1 tbsp soy sauce and cornstarch; toss to coat. Let marinate for 10 minutes.
2. Heat vegetable oil in a wok or large skillet over high heat. Add chicken and stir-fry until cooked through, about 3-4 minutes. Remove and set aside.
3. In the same wok, add bell pepper, broccoli, and carrot. Stir-fry for 2-3 minutes until crisp-tender.
4. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
5. Return chicken to wok. Add remaining 1 tbsp soy sauce, chicken broth, and oyster sauce. Stir-fry for 1-2 minutes until sauce thickens slightly.
6. Drizzle with sesame oil, toss, and serve immediately over steamed rice.

Tips

• For extra crunch, add water chestnuts or bamboo shoots.
• Substitute chicken with beef, pork, or tofu as desired.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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