Description
A quick and healthy chicken stir fry made with tender chicken breast, colorful vegetables, and a savory soy-garlic sauce.
Ingredients
- 1 lb boneless skinless chicken breast, sliced thin
- 2 tablespoons vegetable oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, water, and sesame oil. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken slices and cook until lightly browned and cooked through. Remove and set aside.
- In the same pan, add garlic and ginger and sauté for 30 seconds until fragrant.
- Add broccoli, bell pepper, snap peas, and carrot. Stir fry for 3–4 minutes until crisp-tender.
- Return chicken to the pan and pour in the sauce.
- Stir continuously and cook for 2–3 minutes until the sauce thickens and coats everything evenly.
- Serve hot on its own or over rice or noodles.
Notes
- Use high heat for best stir fry results.
- You can substitute vegetables based on preference.
- Ensure sauces are halal-certified if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian