Description
A quick and colorful chicken and vegetables stir-fry with a savory, glossy sauce. This easy one-pan meal is perfect for busy nights and pairs well with rice or noodles.
Ingredients
2 boneless skinless chicken breasts, thinly sliced
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 medium carrot, thinly sliced
1 cup snap peas
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons water
Salt, to taste
Black pepper, to taste
Cooked rice, for serving
Instructions
- In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, and water until smooth. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add sliced chicken, season with salt and black pepper, and cook for 4 to 5 minutes until lightly browned and fully cooked. Remove and set aside.
- Add remaining oil to the pan and sauté garlic and ginger for about 30 seconds until fragrant.
- Add broccoli, carrots, and bell peppers. Stir-fry for 3 to 4 minutes until slightly tender but still crisp.
- Add snap peas and cook for another 1 to 2 minutes.
- Return cooked chicken to the pan and toss everything together.
- Pour in the prepared sauce and cook for 1 to 2 minutes until thickened and evenly coating the ingredients.
- Taste and adjust seasoning if needed, then serve hot over cooked rice.
Notes
Swap chicken with beef, shrimp, or tofu for variation.
Add vegetables like mushrooms, zucchini, baby corn, or onions as desired.
For heat, include red pepper flakes or chili sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet for best texture or microwave in short intervals, adding a splash of water if needed.
Serve with noodles, quinoa, or cauliflower rice as alternatives to rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
