Description
A quick and healthy chicken and vegetable stir fry.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup sliced bell peppers
- 1/2 cup sliced onion
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup chicken broth
- 1 tablespoon oyster sauce
- Cooked rice, for serving
Instructions
- In a bowl, toss chicken with soy sauce and cornstarch.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add broccoli, carrots, bell peppers, and onion to the skillet. Stir fry for 5-7 minutes, or until vegetables are tender-crisp.
- Add garlic and ginger and cook for 1 minute more, until fragrant.
- In a small bowl, whisk together chicken broth and oyster sauce.
- Return chicken to the skillet. Pour sauce over chicken and vegetables.
- Cook, stirring, until sauce has thickened.
- Serve immediately over cooked rice.
Notes
- For extra flavor, add a pinch of red pepper flakes to the stir fry.
- You can substitute other vegetables like snap peas, mushrooms, or water chestnuts.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken stir fry, vegetable stir fry, easy stir fry, quick dinner, healthy chicken recipe