Chicken Stir-Fry with Fresh Vegetables and Rice
Slices of chicken breast stir-fried with a colorful array of fresh vegetables, served over steamed rice. This is a quick, healthy, and satisfying dinner perfect for a busy weeknight.
Ingredients
- •1 lb boneless, skinless chicken breasts, sliced into thin strips
- •2 tbsp soy sauce
- •1 tbsp cornstarch
- •1 tbsp sesame oil
- •2 tbsp vegetable oil, divided
- •1 large bell pepper (any color), thinly sliced
- •1 cup broccoli florets
- •1 cup snap peas
- •1 medium carrot, julienned or thinly sliced
- •1/2 medium onion, thinly sliced
- •2 cloves garlic, minced
- •1 tbsp fresh ginger, grated
- •1/4 cup chicken broth
- •1 tbsp oyster sauce (optional)
- •1 tsp sugar
- •1/4 tsp black pepper
- •3 cups cooked white rice, for serving
Dietary Info
Instructions
- 1
In a medium bowl, combine the sliced chicken with 1 tbsp soy sauce, cornstarch, and sesame oil. Mix well and let marinate for at least 10 minutes while you prepare the vegetables.
- 2
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4-6 minutes, until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
- 3
Add the remaining 1 tbsp vegetable oil to the same skillet. Add the bell pepper, broccoli, snap peas, carrot, and onion. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp.
- 4
Add the minced garlic and grated ginger to the vegetables and stir-fry for another minute until fragrant.
- 5
In a small bowl, whisk together the remaining 1 tbsp soy sauce, chicken broth, oyster sauce (if using), sugar, and black pepper. Pour the sauce over the vegetables in the skillet.
- 6
Return the cooked chicken to the skillet with the vegetables and sauce. Toss everything together and cook for 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken and vegetables. Serve immediately over hot steamed white rice.
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