Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, sliced into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional for richer flavor)
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil or sesame oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon honey or brown sugar
- Salt and pepper to taste
Instructions
- In a bowl, combine sliced chicken with soy sauce, oyster sauce (if using), and cornstarch. Mix well and set aside for about 10 minutes to marinate.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, add another tablespoon of oil if needed. Toss in the garlic and ginger, sautéing for about 30 seconds until fragrant. Add the bell peppers, broccoli, and carrots, cooking for 3-5 minutes until vegetables are tender but still crisp.
- Return the cooked chicken to the skillet with the vegetables. Add honey or brown sugar, and season with salt and pepper. Toss everything together and cook for another 2 minutes to meld flavors. Optionally, add a splash of creamy ground beef pasta sauce for richer taste.
Notes
- Use a hot skillet for quick searing and to lock in flavors.
- Cut the chicken and vegetables into uniform sizes for even cooking.
- Adjust soy sauce or seasonings based on your taste preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
- Diet: Gluten-Free (if gluten-free soy sauce used)
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 80 mg