China: East Asia's Heartbeat
A simple and delicious chicken and vegetable stir-fry, a staple of home-style Chinese cooking, perfect for a quick weeknight meal. It's known for its vibrant flavors and quick preparation.
Ingredients
- 1 pound boneless skinless chicken breast cut into 1-inch pieces
- 1 tablespoon soy sauce for marinade
- 1 teaspoon cornstarch for marinade
- 2 tablespoons vegetable oil divided
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 2 cups mixed vegetables (e.g.
- 1/4 cup chicken broth
- 2 tablespoons soy sauce for sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
Instructions
- In a medium bowl, combine chicken pieces with 1 tablespoon soy sauce and cornstarch. Let marinate for 10 minutes.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add remaining 1 tablespoon vegetable oil to the skillet. Add onion, garlic, and ginger and stir-fry for 1 minute until fragrant.
- Add mixed vegetables and stir-fry for 3-5 minutes until crisp-tender.
- In a small bowl, whisk together chicken broth, 2 tablespoons soy sauce, oyster sauce, sesame oil, and sugar.
- Return chicken to the skillet with the vegetables. Pour the sauce over everything and stir to combine. Cook for 1-2 minutes until the sauce thickens slightly and coats the chicken and vegetables.
- Serve hot with steamed rice or noodles.
Notes
Feel free to vary the vegetables based on what's in season or your preference; broccoli, snow peas, and bell peppers are great additions. Serve immediately over steamed rice or noodles.