Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, sliced into thin strips
- 2 tablespoons vegetable oil or sesame oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Sesame seeds and chopped green onions for garnish
Instructions
- Prepare the ingredients by slicing the chicken and chopping all vegetables. Mince garlic and grate ginger for maximum flavor.
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Cook chicken until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same pan, add another tablespoon of oil if needed. Sauté garlic and ginger until fragrant. Add bell peppers, broccoli, and carrots. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Return the cooked chicken to the vegetables. Add soy sauce and oyster sauce (if using). Mix well. Thicken the sauce with the cornstarch-water mixture, stirring for 1-2 minutes until glossy and slightly thickened.
- Garnish with sesame seeds and chopped green onions. Serve immediately over steamed rice or noodles.
Notes
- Use thinly sliced chicken for faster cooking. Learn more about tenderizing chicken here.
- Prepare vegetables ahead for smooth cooking. Adjust soy sauce and oyster sauce to taste for preferred flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Gluten-Free option available (use gluten-free soy sauce)
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 80 mg
