Description
This Chicken Stir Fry is a quick and flavorful Asian-inspired dish that is perfect for a weeknight meal. Tender chicken, crisp vegetables, and a savory sauce come together in a delicious stir-fry that pairs perfectly with steamed rice.
Ingredients
Scale
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the Stir Fry:
- 1 pound boneless, skinless chicken breasts, sliced thin
- 2 tablespoons vegetable oil
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- Cooked rice for serving
- Sesame seeds and green onions for garnish (optional)
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, honey, and the cornstarch slurry. Set aside.
- Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove the chicken and set aside.
- Stir-Fry the Vegetables: Add the remaining oil to the skillet, then sauté broccoli, bell pepper, and snap peas for 4-5 minutes until crisp-tender. Add the garlic and ginger and cook for 30 seconds until fragrant.
- Combine and Serve: Return the chicken to the skillet, pour in the sauce, and stir to combine. Cook for another 1-2 minutes until the sauce thickens. Serve hot over rice and garnish with sesame seeds and green onions if desired.
Notes
- Feel free to swap in other vegetables like carrots, mushrooms, or zucchini.
- For extra heat, add a dash of sriracha or red pepper flakes to the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 plate (without rice)
- Calories: 280
- Sugar: 6g
- Sodium: 610mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
