Ingredients
Protein
- 1½ pounds boneless, skinless chicken breasts, thinly sliced
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas or carrots
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Stir Fry Sauce
- ¼ cup soy sauce (or low-sodium soy sauce)
- 2 tablespoons oyster sauce
- 1 tablespoon honey or brown sugar
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch
Other
- 2 tablespoons vegetable oil or sesame oil
Instructions
- Prepare the stir-fry sauce: In a small bowl, whisk together the soy sauce, oyster sauce, honey or brown sugar, rice vinegar, and cornstarch until smooth. Set aside.
- Heat the oil: Heat vegetable or sesame oil in a large skillet or wok over medium-high heat until shimmering and hot.
- Cook the chicken: Add the thinly sliced chicken breasts to the pan and cook for 4 to 5 minutes, stirring occasionally, until the chicken pieces are browned and cooked through. Remove the chicken from the pan and set aside.
- Sauté aromatics: Add minced garlic and grated ginger to the pan and sauté for about 30 seconds until fragrant, being careful not to burn them.
- Cook the vegetables: Add the sliced red and green bell peppers, broccoli florets, and snap peas or carrots to the pan. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender but still vibrant and slightly crunchy.
- Combine chicken and sauce: Return the cooked chicken to the pan with the vegetables. Pour the prepared stir-fry sauce over the top.
- Finish cooking: Cook everything together for 2 to 3 minutes, stirring constantly, until the sauce thickens and evenly coats the chicken and vegetables.
- Serve: Remove from heat and serve immediately, ideally over steamed rice or noodles for a complete meal.
Notes
- Prep all ingredients before cooking, as stir-frying is a fast process.
- Feel free to swap in any vegetables you have on hand, such as mushrooms, zucchini, or baby corn.
- For a spicy kick, add chili flakes or a splash of sriracha sauce during cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stirfrying
- Cuisine: Asian-Inspired
