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–+ servings

Chicken and Vegetable Stir Fry

Quick to make and loaded with veggies, this stir fry is a delicious way to get dinner on the table with minimal effort and maximum flavor.
Print Recipe
Chicken and Vegetable Stir Fry
Total Time:25 minutes

Ingredients

  • 1 lb 450g boneless, skinless chicken breast, thinly sliced
  • 2 tbsp vegetable oil divided
  • 2 cups broccoli florets
  • 1 red bell pepper sliced
  • 1 cup snap peas
  • 2 carrots julienned
  • 3 cloves garlic minced
  • 1- inch piece ginger grated
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp honey
  • 1 tsp cornstarch mixed with 2 tbsp water
  • 2 green onions sliced (for garnish)
  • Sesame seeds optional, for garnish
  • Cooked rice for serving

Instructions

  • In a small bowl, mix soy sauce, oyster sauce, honey, and the cornstarch slurry. Set aside.
  • Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden and cooked through, about 4-5 minutes. Remove chicken and set aside.
  • Add remaining oil to the pan. Toss in broccoli, bell pepper, snap peas, and carrots. Stir fry for 3-4 minutes until crisp-tender.
  • Stir in garlic and ginger, cooking for 1 minute until fragrant.
  • Return chicken to the pan. Pour in the sauce, tossing everything together. Cook for another 2-3 minutes until the sauce thickens and coats everything nicely.
Servings: 4