How To Make Stir-Fry Chicken and Vegetables
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Serves:
Ingredients
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 carrots, sliced
- 2 cups broccoli florets
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper, to taste
Instructions
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In a small bowl, whisk together the soy sauce, oyster sauce, and cornstarch. Set aside.
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Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
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Add the chicken slices and stir-fry until cooked through, about 5 minutes. Remove the chicken from the skillet and set aside.
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In the same skillet, add another tablespoon of vegetable oil and add the onion, bell pepper, carrots, broccoli, snap peas, garlic, and ginger. Stir-fry for 5-6 minutes, or until the vegetables are tender-crisp.
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Return the chicken to the skillet and pour in the sauce mixture. Cook for an additional 2-3 minutes, or until the sauce has thickened.
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Season with salt and pepper to taste.
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Serve the stir-fry chicken and vegetables over steamed rice or noodles.
Nutrition
- Calories : 285kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 50mg
- Sodium : 872mg
- Total Carbohydrates : 23g
- Dietary Fiber : 5g
- Sugar : 7g
- Protein : 28g
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