Description
An easy and quick chicken stir fry loaded with vegetables and coated in a flavorful stir-fry sauce. Perfect for busy weeknights.
Ingredients
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- Salt and pepper to taste
- Cooked white rice, for serving
Instructions
- In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, cornstarch, and chicken broth. Set aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add sliced chicken, season with salt and pepper, and cook until browned and cooked through. Remove and set aside.
- Add remaining oil to the skillet. Sauté garlic and ginger for 30 seconds.
- Add broccoli, bell peppers, and carrot. Stir fry for 3–4 minutes until vegetables are tender-crisp.
- Return chicken to the skillet. Pour in the sauce and stir to combine.
- Cook for another 2–3 minutes until the sauce thickens and everything is evenly coated.
- Serve hot over cooked white rice.
Notes
- Use any combination of vegetables you prefer or have on hand.
- For extra heat, add a pinch of red pepper flakes or a splash of sriracha.
- Can be made gluten-free by using gluten-free soy sauce.