Description
Sizzling, savory, and ready in 30 minutes or less. This stir-fry is what weeknight dinner dreams are made of. No takeout required.
Ingredients
Scale
- 1 lb (450g) chicken sausage, sliced into ¼-inch rounds
- 2 Tbsp (30ml) vegetable or peanut oil, divided
- 1 medium red bell pepper, sliced into thin strips
- 1 medium yellow bell pepper, sliced into thin strips
- 2 cups (200g) broccoli florets, cut into bite-sized pieces
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 medium red onion, thinly sliced
- 3 cloves garlic, minced
- 1 Tbsp (15g) fresh ginger, grated
- 3 Tbsp (45ml) low-sodium soy sauce
- 1 Tbsp (15ml) oyster sauce
- 1 tsp (5ml) sesame oil
- 1 Tbsp (15g) brown sugar
- ½ tsp red pepper flakes (adjust to taste)
- 2 tsp (10ml) cornstarch mixed with 2 Tbsp (30ml) water
Instructions
- Prepare all ingredients before cooking. Slice sausage, cut vegetables, and mix sauce ingredients in a small bowl.
- Heat a wok or large skillet over high heat. Add 1 tablespoon oil and brown chicken sausage for 3-4 minutes until caramelized. Remove to a plate.
- Add remaining oil to the wok. Stir-fry broccoli and onions for 2 minutes.
- Add bell peppers and zucchini. Stir-fry for 2 minutes until vegetables begin to soften but remain crisp.
- Clear a space in the wok, add garlic and ginger, and cook for 30 seconds until fragrant.
- Return chicken sausage to the wok and toss with vegetables.
- Pour sauce around the sides of the wok and stir continuously as it bubbles and thickens, about 1 minute.
- Remove from heat once sauce evenly coats all ingredients. Serve immediately.