Description
Skip the takeout! This chicken and veggie stir fry comes together faster than delivery, tastes better, and lets you control exactly what goes into your dinner.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts or thighs, cut into ¾-inch pieces
- 3 tablespoons vegetable oil, divided
- 1 medium onion, sliced (about 1 cup)
- 2 medium carrots, julienned (about 1 cup)
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 2 cups broccoli florets, cut small
- 1 cup snow peas, strings removed
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- ¼ cup water or chicken broth
- Optional garnishes: sliced green onions, sesame seeds
Instructions
- Whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, cornstarch, and water in a small bowl until smooth. Set aside.
- Pat chicken pieces dry and season lightly with salt and pepper. Heat 1½ tablespoons oil in a wok or large skillet over high heat until shimmering.
- Add chicken in a single layer and let sear for 1 minute before stirring. Cook until golden and just cooked through, about 3-4 minutes total. Transfer to a plate.
- Add remaining oil to the same pan. When hot, add onions and carrots, stir-frying for about 2 minutes until beginning to soften.
- Add bell peppers and broccoli, continuing to stir-fry for another 2 minutes. Add snow peas and cook for 1 minute more.
- Push vegetables to the sides, creating a well in the center. Add garlic and ginger, cooking for 30 seconds until fragrant, then mix with vegetables.
- Return chicken to the pan with any accumulated juices. Give sauce a quick stir, then pour over everything.
- Toss continuously as sauce thickens and coats everything evenly, about 1-2 minutes.
- Transfer to a serving dish, garnish as desired, and serve immediately with rice or noodles.