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Chicken Stir Fry

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A quick and healthy chicken stir fry with tender chicken breast, colorful vegetables, and a flavorful soy-ginger sauce. Perfect for a weeknight dinner served over rice or noodles.

Ingredients

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  • 1 lb boneless, skinless chicken breast, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon hoisin sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 medium carrot, thinly sliced
  • 1/2 cup snap peas or snow peas
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons water or chicken broth
  • Cooked rice or noodles, for serving

Instructions

  1. In a medium bowl, toss the sliced chicken with 1 tablespoon soy sauce and cornstarch. Set aside to marinate for 10 minutes.
  2. In a small bowl, mix remaining soy sauce, oyster sauce, hoisin sauce, and water (or broth); set aside.
  3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 4-5 minutes until browned and cooked through. Remove chicken and set aside.
  4. Add remaining oil to the skillet. Stir fry the bell pepper, broccoli, carrot, and snap peas for 4-5 minutes until crisp-tender.
  5. Add garlic and ginger; stir fry for 30 seconds until fragrant.
  6. Return chicken to the pan. Pour in the sauce mixture and toss to coat everything evenly. Cook for another 2 minutes until heated through.
  7. Garnish with green onions and serve immediately over rice or noodles.

Notes

  • Slice chicken thinly for quick and even cooking.
  • Use any stir fry veggies you like, such as mushrooms, zucchini, or baby corn.
  • Double the sauce if you prefer extra for drizzling over rice.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

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