Description
A quick and flavorful homemade stir fry that combines tender chicken, crisp vegetables, and a savory sauce for a satisfying meal.
Ingredients
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500 g boneless, skinless chicken breast, thinly sliced
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1 tablespoon cornstarch
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3 tablespoons soy sauce, divided
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1 teaspoon sesame oil
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1 teaspoon grated fresh ginger
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1 tablespoon vegetable oil
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1 red bell pepper, sliced (about 150 g)
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1 green bell pepper, sliced (about 150 g)
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1 carrot, julienned (about 100 g)
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150 g broccoli florets
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100 g snap peas
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2 cloves garlic, minced
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120 ml chicken stock
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1 tablespoon oyster sauce
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1 tablespoon sugar
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1 teaspoon rice vinegar
Instructions
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In a bowl, mix chicken with cornstarch, 1 tablespoon soy sauce, sesame oil, and ginger. Let rest for 10 minutes.
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In another bowl, whisk chicken stock, remaining soy sauce, oyster sauce, sugar, rice vinegar, and cornstarch.
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Heat half the oil in a wok over medium-high heat. Cook chicken for 3–4 minutes until just done. Remove and set aside.
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Add remaining oil, then garlic, broccoli, carrot, and bell peppers. Stir fry for 3–4 minutes. Add snap peas and cook 1–2 minutes more.
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Return chicken to the pan, pour in sauce, and cook until thickened and glossy. Serve hot.
Notes
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Cut all ingredients evenly for consistent cooking.
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Serve with rice or noodles for a complete meal.
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Adjust sauce seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes