A fast and flavorful stir-fry featuring tender chicken and crisp vegetables, perfect for a weeknight dinner when time is short.
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A fast and flavorful stir-fry featuring tender chicken and crisp vegetables, perfect for a weeknight dinner when time is short.
Ingredients
- 1 pound boneless skinless chicken breast
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil divided
- 1 cup broccoli florets
- 1 cup sliced carrots
- 0.5 cup sliced bell pepper any color
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 0.25 cup chicken broth
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 tablespoons water
- 1 tablespoon cornstarch for sauce thickening
- 0.25 cup green onions sliced
Instructions
- In a bowl, toss chicken pieces with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let sit for 5-10 minutes.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add remaining 1 tablespoon vegetable oil to the skillet. Add broccoli, carrots, and bell pepper. Stir-fry for 3-5 minutes until vegetables are crisp-tender.
- Add minced garlic and grated ginger to the vegetables and stir-fry for 1 minute until fragrant.
- In a small bowl, whisk together chicken broth, remaining 1 tablespoon soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, 2 tablespoons water, and 1 tablespoon cornstarch (for sauce).
- Pour the sauce mixture into the skillet with the vegetables. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
- Return the cooked chicken to the skillet. Toss everything together to coat with the sauce. Cook for another 1-2 minutes to heat through.
- Garnish with sliced green onions and serve hot over rice or noodles.
Notes
Vary vegetables as desired – bell peppers, broccoli florets, and snap peas are excellent additions. Serve immediately over steamed rice or noodles. For extra flavor, marinate chicken for 30 minutes in a tablespoon of soy sauce and a teaspoon of cornstarch before cooking. Ensure your pan or wok is very hot before adding ingredients to achieve a good sear.
