How To Make Stir-Fry Chicken and Vegetables
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In a small bowl, whisk together the soy sauce, oyster sauce, and cornstarch. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken slices and stir-fry until cooked through, about 5 minutes. Remove the chicken from the skillet and set aside.
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.
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.
Season with salt and pepper to taste.
Serve the stir-fry chicken and vegetables over steamed rice or noodles.
- 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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