Name: Chicken Stir-Fry with Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 pound boneless, skinless chicken breasts, thinly sliced; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 2 tablespoons vegetable oil, divided; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 cup broccoli florets; 1 cup snap peas; 2 carrots, julienned; 3 cloves garlic, minced; 1 tablespoon ginger, minced; 1/4 cup chicken broth; 2 tablespoons oyster sauce; 1 tablespoon hoisin sauce; 1 teaspoon sesame oil; 1 green onion, sliced, for garnish; Sesame seeds, for garnish (optional)

Instructions

Marinate the Chicken: In a medium bowl, combine the sliced chicken, soy sauce, and cornstarch. Mix well and let it marinate for 10 minutes.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Cook the Chicken: Add the marinated chicken to the skillet and stir-fry until cooked through and no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Stir-Fry the Vegetables: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the red and yellow bell peppers, broccoli, snap peas, and carrots. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Add Aromatics: Add the garlic and ginger to the skillet and stir-fry for another minute until fragrant.

Combine and Sauce: Return the cooked chicken to the skillet. Pour in the chicken broth, oyster sauce, hoisin sauce, and sesame oil. Stir well to combine and coat everything evenly. Cook for another 2-3 minutes until the sauce thickens slightly.

Garnish and Serve: Remove from heat and garnish with sliced green onions and sesame seeds, if desired. Serve immediately over steamed rice or noodles.

Notes

Success Tips: Cut all vegetables to a similar size for even cooking. Do not overcook the vegetables to maintain their crisp texture.

Pairing Suggestions: Serve with jasmine rice or rice noodles for a complete meal.

Chicken Stir-Fry with Veggies