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Chicken Stir-Fry

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A quick and colorful chicken stir-fry made with tender sliced chicken, crisp vegetables, and a savory garlic-ginger sauce. This one-pan dish is flavorful, balanced, and perfect for a fast weeknight meal.

Ingredients

  • 1 lb boneless skinless chicken breast, thinly sliced
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp sesame oil
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 carrot, thinly sliced
  • 1 cup snap peas
  • 3 green onions, chopped
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp sesame seeds for garnish
  • 2 cups cooked rice or noodles for serving

Instructions

  1. In a small bowl, mix soy sauce, oyster sauce, sesame oil, minced garlic, minced ginger, and cornstarch until well combined to make the stir-fry sauce.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat.
  3. Add the sliced chicken and cook for 3–4 minutes until lightly browned and nearly cooked through.
  4. Remove the chicken from the pan and set aside.
  5. In the same pan, add broccoli, bell peppers, carrots, and snap peas. Stir-fry for 3–4 minutes until the vegetables are slightly tender but still crisp.
  6. Return the chicken to the pan and pour the prepared sauce over the mixture.
  7. Stir well to coat everything evenly and cook for another 2–3 minutes until the sauce thickens slightly.
  8. Sprinkle chopped green onions and sesame seeds over the stir-fry and serve hot with rice or noodles.

Notes

  • You can substitute vegetables such as mushrooms, zucchini, cabbage, or baby corn.
  • Add chili sauce or red pepper flakes if you prefer a spicy stir-fry.
  • Shrimp or tofu can replace chicken for a different protein option.
  • Slice chicken thinly for quicker cooking and better texture.
  • Cook over high heat to keep vegetables crisp and flavorful.

Nutrition

Find it online: https://cookedbymaya.com/chicken-stir-fry/