Description
This easy chicken stir fry recipe is a quick and flavorful dish that is perfect for a busy weeknight dinner. Tender chicken pieces are stir-fried with colorful vegetables in a savory sauce, creating a delicious meal that the whole family will love.
Ingredients
Units
Scale
For the Stir Fry:
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- Salt and pepper to taste
For the Sauce:
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/2 cup chicken broth
Instructions
- Marinate the Chicken: In a bowl, combine the chicken strips with a tablespoon of soy sauce and let it marinate for 15-20 minutes.
- Make the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, sugar, and chicken broth. Set aside.
- Stir-Fry: Heat vegetable oil in a large pan or wok over medium-high heat. Add garlic and onion, stir-fry for 1-2 minutes. Add marinated chicken and cook until no longer pink.
- Add Vegetables: Add bell peppers, broccoli, salt, and pepper to the pan. Stir-fry for an additional 3-4 minutes until vegetables are tender-crisp.
- Combine: Pour the sauce over the chicken and vegetables. Stir well to coat everything in the sauce and cook for another 2-3 minutes until the sauce thickens.
- Serve: Serve the chicken stir fry hot over steamed rice or noodles. Enjoy!
Notes
- You can customize this stir fry with your favorite vegetables like snap peas, mushrooms, or water chestnuts.
- Feel free to adjust the sauce to your taste by adding more or less soy sauce, sugar, or oyster sauce.
- For a spicy kick, add some red pepper flakes or sriracha sauce to the stir fry.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg
