Description
A quick and flavorful chicken stir-fry made with tender sliced chicken, crisp vegetables, and a savory-sweet sauce that comes together fast for an easy weeknight meal.
Ingredients
- 1 lb boneless skinless chicken breast, sliced thin
- 2 tbsp olive oil or sesame oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cups broccoli florets
- 2 carrots, sliced
- 0.25 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp honey or brown sugar
- 1 tbsp cornstarch
- 0.33 cup water
- 0.5 tsp black pepper
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, honey, cornstarch, and water. Set aside.
- Heat oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and cook until lightly browned and just cooked through. Remove from the pan and set aside.
- In the same pan, add garlic and ginger and cook briefly until fragrant.
- Add bell peppers, broccoli, and carrots. Stir-fry until vegetables are crisp-tender.
- Return the chicken to the pan.
- Pour in the prepared sauce and stir constantly until thickened and evenly coating the chicken and vegetables.
- Season with black pepper, toss once more, and remove from heat.
- Serve immediately over rice or noodles if desired.
Notes
- Slice chicken against the grain for the most tender texture.
- Thaw and drain frozen vegetables before using.
- Add red pepper flakes or chili paste for extra heat.
- Sauce can be mixed ahead of time and refrigerated.
Nutrition
- Serving Size: 1 plate
- Calories: 390
- Sugar: 8g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg
