Quick and Flavorful Chicken Stir-Fry Recipe
This Chicken Stir-Fry is a quick and delicious meal, packed with tender chicken, crisp vegetables, and a flavorful sauce. It’s perfect for a busy weeknight when you want a wholesome homemade meal. With vibrant veggies and lean protein, this stir-fry will leave you feeling satisfied without the heavy carbs. Serve it over rice or noodles, or keep it light with a side of steamed vegetables.
Ingredients
- 1 lb (450g) chicken breast, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium carrot, julienned
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce (for the sauce)
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons water
- Salt and pepper to taste
- Cooked rice or noodles for serving
Directions
Marinate the chicken. In a bowl, toss the sliced chicken breast with 1 tablespoon soy sauce, oyster sauce, and cornstarch. Set aside while you prepare the vegetables.
Prepare the sauce. In a small bowl, mix 2 tablespoons soy sauce, hoisin sauce, rice vinegar, sesame oil, and water. Set aside.
Stir-fry the chicken. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken and cook for about 4-5 minutes, until browned and cooked through. Remove the chicken from the pan and set aside.
Stir-fry the vegetables. In the same pan, add garlic and ginger, stir for 30 seconds. Add the bell peppers, carrot, and broccoli, and stir-fry for 3-4 minutes until they are just tender but still crisp.
Combine and finish. Return the chicken to the pan, pour in the sauce, and toss everything together. Cook for another 1-2 minutes to allow the sauce to thicken and coat the chicken and vegetables evenly.
Serve the stir-fry over cooked rice or noodles. Enjoy!
Recipe tips
To make the chicken extra tender, let it marinate for at least 15 minutes in the cornstarch and soy sauce mixture. Don't overcook the vegetables. Stir-fry them quickly on high heat to retain their crispness and vibrant color. If you like it spicy, add some red pepper flakes or a dash of sriracha to the sauce for an extra kick. You can swap chicken with shrimp or tofu for a different take on the dish.
Nutrition Facts (per serving)
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