Description
This Chicken Veggie Stir-Fry is a quick and healthy meal featuring tender chicken and vibrant vegetables, all tossed in a savory sauce. Ideal for busy weeknights, it can be easily customized and served over rice or noodles for a delicious and satisfying dish.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (divided)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, chopped (white and green parts separated)
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Cooked rice or noodles, for serving
Instructions
- In a medium bowl, combine the chicken pieces with soy sauce and cornstarch. Mix well to ensure all pieces are coated evenly. Let it sit for about 15-20 minutes while you prepare the vegetables.
- Wash and chop all vegetables. Slice the red and yellow bell peppers into thin strips, cut the broccoli into small florets, and rinse the snap peas. Mince the garlic and ginger, and chop the green onions, separating the white parts from the green.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for about 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the minced garlic and ginger for about 30 seconds until fragrant. Add the sliced bell peppers, broccoli, and snap peas, stir-frying for about 4-5 minutes until tender-crisp.
- Return the cooked chicken to the skillet. Add the oyster sauce and sesame oil, stirring to combine. Cook for an additional 2-3 minutes to meld the flavors. Season with salt and pepper to taste.
- Sprinkle the chopped green onions over the stir-fry just before serving. Serve over cooked rice or noodles, and garnish with sesame seeds or a drizzle of sesame oil if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Can be frozen for up to 2 months.
- Customize with other vegetables like carrots, zucchini, or mushrooms. For a vegetarian option, substitute chicken with tofu or tempeh and use vegetable broth instead of oyster sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes