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 soy sauce
- 1 tbsp oyster sauce
- 1 tsp cornstarch
- 2 tsp sesame oil
- 1 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 red bell pepper, sliced into strips
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium carrot, thinly sliced on the diagonal
- 2 green onions, sliced (white and green parts separated)
- 1/4 tsp black pepper
- 1 tsp toasted sesame seeds (optional)
Instructions
- In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch and 1 tablespoon of water; set aside.
- Heat the vegetable oil in a large wok or skillet over high heat until shimmering.
- Add the chicken in a single layer and stir‑fry 3–4 minutes, or until just cooked through. Remove chicken to a plate and keep warm.
- Add the remaining 1 teaspoon sesame oil to the pan, then toss in the garlic, ginger and the white parts of the green onions; stir‑fry 30 seconds until fragrant.
- Add the bell pepper, broccoli, snap peas and carrot; stir‑fry 3–4 minutes, stirring constantly, until vegetables are bright‑colored but still crisp.
- Return the chicken to the pan, pour in the soy‑oyster sauce mixture and stir‑cook 1–2 minutes, allowing the sauce to thicken and coat everything evenly.
- Season with black pepper, taste and adjust salt if needed.
- Transfer to a serving platter, sprinkle with toasted sesame seeds and the green parts of the green onions. Serve hot over steamed rice or noodles if desired.
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