Chicken and Vegetable Stir-fry with Rice
A quick and flavorful chicken and vegetable stir-fry served with fluffy white rice, perfect for a weeknight dinner. This dish is packed with lean protein and a colorful array of fresh vegetables.
Ingredients
- •1 tablespoon soy sauce
- •1 tablespoon cornstarch
- •1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- •2 tablespoons vegetable oil, divided
- •1 large bell pepper (any color), thinly sliced
- •1 cup broccoli florets
- •1 cup snap peas
- •1 medium carrot, thinly sliced or julienned
- •2 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •1/4 cup chicken broth
- •2 tablespoons soy sauce
- •1 tablespoon oyster sauce (optional)
- •1 teaspoon sesame oil
- •1/2 teaspoon sugar
- •Cooked white rice, for serving
Dietary Info
Instructions
- 1
In a medium bowl, combine 1 tablespoon soy sauce and cornstarch. Add the chicken pieces and toss to coat. Set aside to marinate for at least 5 minutes.
- 2
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken from the skillet and set aside.
- 3
Add the remaining 1 tablespoon vegetable oil to the skillet. Add bell pepper, broccoli, snap peas, and carrot. Stir-fry for 3-5 minutes, until vegetables are tender-crisp. Add minced garlic and grated ginger and stir-fry for another minute until fragrant.
- 4
In a small bowl, whisk together chicken broth, 2 tablespoons soy sauce, oyster sauce (if using), sesame oil, and sugar. Pour the sauce into the skillet with the vegetables.
- 5
Return the cooked chicken to the skillet. Toss everything together to coat with the sauce and heat through, about 1-2 minutes. Serve immediately over hot cooked white rice.
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