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Delicious Chicken Stir-Fry with Fresh Vegetables

Quick and colorful chicken stir-fry loaded with crisp vegetables in a savory garlic-ginger sauce. Perfect for busy weeknights, ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4 People
Course: Main Course
Cuisine: Asian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • - 1 lb 450g boneless chicken breast, thinly sliced
  • - 2 tbsp vegetable oil
  • - 1 red bell pepper sliced
  • - 1 yellow bell pepper sliced
  • - 1 cup broccoli florets
  • - 1 carrot julienned
  • - 1 cup snap peas
  • - 3 garlic cloves minced
  • - 1 tbsp fresh ginger grated
  • - 2 green onions chopped
  • - 2 tbsp soy sauce
  • - 1 tbsp oyster sauce
  • - 1 tsp sesame oil
  • - 1 tsp cornstarch mixed with 2 tbsp water
  • - Salt and pepper to taste
  • - Sesame seeds for garnish

Method
 

  1. In a bowl, season chicken with salt, pepper, and 1 tbsp soy sauce. Set aside.
  2. Heat 1 tbsp oil in wok or large skillet over high heat. Add chicken and stir-fry for 4-5 minutes until cooked through. Remove and set aside.
  3. Add remaining oil to wok. Sauté garlic and ginger for 30 seconds until fragrant.
  4. Add carrots and broccoli, stir-fry for 2 minutes.
  5. Add bell peppers and snap peas, stir-fry for another 2 minutes until crisp-tender.
  6. Return chicken to wok. Add remaining soy sauce, oyster sauce, and sesame oil.
  7. Push ingredients to sides, pour cornstarch mixture into center. Stir until sauce thickens (about 1 minute).
  8. Toss everything together. Garnish with green onions and sesame seeds.
  9. Serve immediately over rice or noodles.

Notes

• For extra heat, add 1 tsp chili paste or red pepper flakes
• Substitute shrimp or tofu for chicken
• Use any seasonal vegetables (zucchini, mushrooms, baby corn)
• Double sauce ingredients if prefer more gravy