Chicken and Vegetable Stir-Fry
When you’re short on time but still want a meal that’s balanced and tasty, a chicken and vegetable stir-fry is the way to go. With a mix of protein, vegetables, and a savory sauce, this quick-fix dinner will satisfy your hunger and your taste buds.
Ingredients:
- 1 lb chicken breast, thinly sliced
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 carrots, julienned
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1/4 cup water
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
- Chopped green onions for garnish (optional)
Instructions:
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and season with salt and pepper. Stir-fry until the chicken is browned and cooked through, about 3 to 5 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining oil, red and yellow bell peppers, carrots, broccoli, and snap peas. Stir-fry until the vegetables are tender-crisp, about 2 to 3 minutes.
- Add the minced garlic and grated ginger to the skillet and stir-fry for another minute, until fragrant.
- In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and water until smooth. Pour the sauce over the vegetables in the skillet.
- Add the cooked chicken back into the skillet. Toss everything together to coat the chicken and vegetables in the sauce. Cook for another minute until the sauce has thickened slightly.
- Taste and adjust seasoning if necessary. Serve hot, garnished with sesame seeds and chopped green onions if desired.
For the best results, prepare all of your ingredients before you start cooking, as stir-frying is a quick process. Serve your chicken and vegetable stir-fry over a bed of steamed rice or noodles for a complete meal. Enjoy your nutritious and scrumptious dinner!