Chicken Breast Stir-Fry with Shredded Carrots and Bell Peppers

Name: Chicken Breast Stir-Fry with Shredded Carrots and Bell Peppers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces; 2 tbsp soy sauce, divided; 1 tbsp cornstarch; 2 tbsp sesame oil, divided; 1 large red bell pepper, thinly sliced; 1 large green bell pepper, thinly sliced; 2 cups shredded carrots; 1 medium yellow onion, thinly sliced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1/2 cup chicken broth; 2 tbsp oyster sauce; 1 tbsp rice vinegar; 1 tsp sugar; 1/4 tsp red pepper flakes (optional); Cooked rice or noodles, for serving; 2 tbsp chopped green onions, for garnish; 1 tbsp sesame seeds, for garnish

EasyAsianPrep: 15 minutesCook: 15 minutesServes 4

A quick and flavorful Asian-inspired stir-fry featuring tender chicken breast, vibrant shredded carrots, and crisp bell peppers, all tossed in a savory sauce. Perfect for a satisfying weeknight dinner.

Chicken Breast Stir-Fry with Shredded Carrots and Bell Peppers

Ingredients

•1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
•2 tbsp soy sauce, divided
•1 tbsp cornstarch
•2 tbsp sesame oil, divided
•1 large red bell pepper, thinly sliced
•1 large green bell pepper, thinly sliced
•2 cups shredded carrots
•1 medium yellow onion, thinly sliced
•3 cloves garlic, minced
•1 tbsp fresh ginger, grated
•1/2 cup chicken broth
•2 tbsp oyster sauce
•1 tbsp rice vinegar
•1 tsp sugar
•1/4 tsp red pepper flakes (optional)
•Cooked rice or noodles, for serving
•2 tbsp chopped green onions, for garnish
•1 tbsp sesame seeds, for garnish

Dietary Info

Dairy-free

Instructions

1
In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce and cornstarch. Toss to coat evenly and set aside to marinate for at least 10 minutes.
2
Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for 4-6 minutes, or until cooked through and lightly browned. Remove the chicken from the wok and set aside.
3
Add the remaining 1 tablespoon of sesame oil to the wok. Add the sliced red and green bell peppers, shredded carrots, and sliced yellow onion. Stir-fry for 3-5 minutes, until the vegetables are crisp-tender.
4
Add the minced garlic and grated ginger to the wok with the vegetables. Stir-fry for 1 minute until fragrant.
5
In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, chicken broth, oyster sauce, rice vinegar, sugar, and red pepper flakes (if using).
6
Return the cooked chicken to the wok with the vegetables. Pour the sauce mixture over the chicken and vegetables. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the ingredients.
7
Serve immediately over cooked rice or noodles, garnished with chopped green onions and sesame seeds.

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