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Here’s a quick and easy recipe for a delicious chicken stir-fry with vegetables that’s packed with flavor!
Chicken Stir-Fry with Vegetables
Ingredients:
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 2 tbsp vegetable oil (or sesame oil)
- 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas, etc.)
- 3 cloves garlic, minced
- 1 inch piece of ginger, minced (or grated)
- 3-4 green onions, sliced
- 1/4 cup soy sauce
- 2 tbsp oyster sauce (optional)
- 1 tbsp cornstarch
- 1/4 cup water or chicken broth
- Salt and pepper to taste
- Cooked rice or noodles (for serving)
Instructions:
- Prepare the Chicken:
- In a bowl, toss the sliced chicken with salt, pepper, and cornstarch. Let it marinate for about 10-15 minutes.
- Make the Sauce:
- In a small bowl, mix the soy sauce, oyster sauce, and water (or broth). Set aside.
- Cook the Chicken:
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook until browned and cooked through, about 4-5 minutes. Remove the chicken from the pan and set aside.
- Stir-Fry the Vegetables:
- In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
- Add the mixed vegetables and stir-fry for about 3-5 minutes until they are tender-crisp.
- Combine and Serve:
- Return the cooked chicken to the skillet and pour the sauce over the mixture. Stir everything together and cook for another 2-3 minutes until heated through and the sauce thickens slightly.
- Toss in the sliced green onions right before serving.
- Serve:
- Serve the stir-fry over cooked rice or noodles.
Tips:
- Feel free to use your favorite vegetables or whatever you have on hand.
- For added spice, you can include red pepper flakes or a dash of sriracha in the sauce.
- You can also add nuts like cashews or peanuts for extra crunch.
Enjoy your flavorful chicken stir-fry with vegetables!
