Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, sliced into thin strips
- 2 tablespoons vegetable oil or sesame oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional for richer flavor)
- 1 teaspoon ginger, grated
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- Cooked rice or noodles for serving
- Additional toppings: sesame seeds, chopped green onions (optional)
Instructions
- Start by slicing the chicken into thin strips. Marinate with 1 tablespoon soy sauce and 1 teaspoon grated ginger for 10 minutes.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until golden brown and fully cooked, about 5-7 minutes. Remove and set aside.
- Add the remaining oil to the same pan. Sauté garlic and ginger for 30 seconds until fragrant. Add bell pepper, broccoli, and carrot; stir fry for 3-5 minutes until vegetables are tender-crisp.
- Return the cooked chicken to the skillet. Stir in soy sauce and oyster sauce if using. Mix well to coat everything evenly. Add the cornstarch slurry to thicken the sauce, cooking an additional 2 minutes until sauce has thickened.
Notes
- Use high heat to achieve a quick stir fry that maintains vegetable crunch and keeps the chicken juicy.
- Feel free to customize with other vegetables like snap peas, mushrooms, or baby corn.
- Serve immediately over steamed jasmine or basmati rice for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
- Diet: Gluten-Free (without soy sauce or oyster sauce), Healthy
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 70 mg