Description
Chicken Stir Fry packed with tender chicken, crisp veggies, and savory sauce. Quick, easy, and crowd-pleasing dinner delight.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into ¾-inch pieces
- 3 tablespoons vegetable oil, divided
- 1 medium red bell pepper, sliced into thin strips
- 1 medium yellow bell pepper, sliced into thin strips
- 1 cup (100g) snow peas, trimmed
- 1 cup (70g) broccoli florets
- 1 medium carrot, julienned
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- ½ cup (120ml) chicken broth
- 1 tablespoon cornstarch
Instructions
- Step 1: Prepare the Sauce Whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, chicken broth, and cornstarch in a small bowl until the cornstarch is completely dissolved. Set this mixture aside, giving it an additional quick stir right before adding to the pan as the cornstarch tends to settle.
- Step 2: Cook the Chicken Heat 1½ tablespoons of oil in a large wok or skillet over high heat until shimmering. Add the chicken pieces in a single layer without overcrowding (work in batches if needed). Let them cook undisturbed for 1-2 minutes until golden on the bottom. Stir-fry for another 2-3 minutes until just cooked through but still juicy. Transfer to a clean plate and set aside.
- Step 3: Stir-Fry the Vegetables Return the wok to high heat and add the remaining oil. When hot, add onions and stir-fry for 30 seconds. Toss in the ginger and garlic, stirring constantly for about 15 seconds until fragrant but not burned. Add carrots and broccoli, stir-frying for 2 minutes. Finally, add bell peppers and snow peas, continuing to toss everything for another 2 minutes until the vegetables are bright and crisp-tender.
- Step 4: Combine and Finish Return the chicken to the wok with any accumulated juices. Give your sauce a quick stir and pour it over the Chicken Stir Fry. Toss everything together continuously as the sauce bubbles and thickens, about 1-2 minutes. You’ll know it’s ready when the sauce coats the back of a spoon and has turned glossy and translucent rather than cloudy.
- Step 5: Serve Transfer your Chicken Stir Fry to a serving dish and garnish with sliced green onions and sesame seeds if desired. Serve immediately over steamed rice or noodles while still hot and sizzling for the most authentic experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate
- Calories: 350 per serving
- Sugar: 8 grams
- Sodium: 800 mg
- Fat: 18 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 18 grams
- Fiber: 4 grams
- Protein: 28 grams
- Cholesterol: 70 mg