Quick Chicken and Vegetable Stir‑Fry
Chinese · Main Course · 30 min · 4 servings
Ingredients
- 1 lb (450 g) boneless skinless chicken breasts, thinly sliced
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced into thin strips
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- 1/2 tsp black pepper
- 2 green onions, sliced for garnish
- 1 tsp toasted sesame seeds (optional)
Instructions
- In a large bowl toss the sliced chicken with 1 tablespoon of the soy sauce and the black pepper; set aside for 5 minutes to marinate.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. When the oil shimmers, add the chicken in a single layer and stir‑fry 3–4 minutes, until just cooked through. Transfer chicken to a plate and keep warm.
- Add the remaining 1 tablespoon of oil to the wok. Add garlic and ginger; stir‑fry 15 seconds until fragrant.
- Add the bell pepper, broccoli, snap peas, and carrot. Stir‑fry 4–5 minutes, stirring constantly, until vegetables are crisp‑tender.
- Return the chicken to the wok. Stir in the remaining soy sauce, oyster sauce, rice vinegar, and sesame oil. Mix well.
- Pour the cornstarch slurry into the wok, stirring quickly; cook 1–2 minutes until the sauce thickens and coats the ingredients.
- Remove from heat, garnish with sliced green onions and toasted sesame seeds if using, and serve immediately over steamed rice or noodles.
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