Description
A quick and flavorful Chicken Stir Fry recipe featuring tender chicken breast and crisp vegetables tossed in a savory Asian-inspired sauce. Perfect for a healthy and satisfying weeknight dinner ready in just 30 minutes.
Ingredients
Scale
Chicken & Marinade
- 1 pound boneless skinless chicken breast, sliced thin
- 2 tablespoons cornstarch
- 3 tablespoons low sodium soy sauce, divided
Sauce & Seasoning
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons water
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- Salt and black pepper to taste
Vegetables & Aromatics
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium carrot, sliced thin
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Instructions
- Marinate the chicken: In a bowl, toss the sliced chicken with cornstarch and 1 tablespoon of soy sauce until the chicken pieces are evenly coated, helping to create a crispy texture once cooked.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until it is lightly browned and cooked through, about 4-5 minutes. Remove the chicken from the pan and set aside.
- Sauté aromatics and vegetables: Add the remaining 1 tablespoon of vegetable oil to the skillet. Sauté the minced garlic and grated ginger until fragrant, about 30 seconds. Then add the sliced bell pepper, broccoli florets, snap peas, and carrot. Stir fry the vegetables for 3 to 4 minutes, until they are crisp-tender.
- Combine and finish cooking: Return the cooked chicken to the pan with the vegetables. Add the remaining 2 tablespoons soy sauce, oyster sauce, sesame oil, water, sugar, and rice vinegar. Stir well to combine all ingredients. Cook for another 2 to 3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
- Season and serve: Taste the stir fry and adjust seasoning with salt and black pepper as needed. Serve the stir fry hot, optionally over steamed rice or noodles for a complete meal.
Notes
- You can substitute or add vegetables based on what you have available, such as mushrooms, zucchini, or baby corn.
- Serve this stir fry over steamed rice, rice noodles, or quinoa for a filling meal.
- For extra heat, add chili flakes or fresh chili to the garlic and ginger sauté step.
- Use low sodium soy sauce to better control the salt content.
