Name: Chicken Stir Fry with Vegetables
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Ingredients: 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces; 2 tablespoons vegetable oil, divided; 1 red bell pepper, sliced into thin strips; 1 yellow bell pepper, sliced into thin strips; 2 cups broccoli florets; 1 cup snow peas, trimmed; 1 medium carrot, julienned; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 3 tablespoons low-sodium soy sauce; 1 tablespoon oyster sauce; 1 tablespoon honey; 1 teaspoon sesame oil; ½ teaspoon red pepper flakes (optional); 2 green onions, sliced, for garnish

Instructions

Prepare the sauce

In a small bowl, whisk together soy sauce, oyster sauce, honey, sesame oil, and red pepper flakes (if using). Set aside.
Cook the chicken

Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the chicken pieces and cook for 4-5 minutes until golden brown and cooked through. Remove chicken from the pan and set aside.
Stir-fry the vegetables

Add the remaining tablespoon of oil to the same pan. Add garlic and ginger, stir-frying for 30 seconds until fragrant. Add broccoli and carrots first, stir-frying for 2 minutes. Then add bell peppers and snow peas, continuing to stir-fry for another 2-3 minutes until vegetables are crisp-tender.
Combine and finish

Return the chicken to the pan with the vegetables. Pour the sauce over everything and toss to coat evenly. Cook for another 1-2 minutes until the sauce thickens slightly and everything is heated through.
Serve

Transfer the stir-fry to a serving dish, garnish with sliced green onions, and serve immediately over steamed rice or noodles.

Chicken Stir Fry with Vegetables

Ingredients

Instructions

Nutritional Information