Description
This 15-minute chicken stir-fry is your answer to “what’s for dinner?” when the fridge is nearly empty but your hunger is definitely full!
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 1 cup broccoli florets, cut into bite-sized pieces
- 1 medium carrot, julienned
- 1 cup snap peas, ends trimmed
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, sliced diagonally
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- ¼ cup water or chicken broth
- ½ teaspoon red pepper flakes (optional)
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and water until well combined. Set aside.
- Heat 1½ tablespoons of oil in a wok or large skillet over medium-high heat. Add chicken pieces in a single layer and cook for 4-5 minutes until no longer pink. Transfer to a plate.
- Return pan to high heat and add remaining oil. Add broccoli and carrots, stir-frying for 2 minutes.
- Add bell peppers and snap peas, continuing to stir-fry for another 2 minutes until vegetables are crisp-tender.
- Create a well in the center of the pan and add garlic and ginger. Cook for 30 seconds until fragrant.
- Return chicken to the pan along with green onions. Pour the sauce over everything and toss continuously for 1-2 minutes until the sauce thickens and coats all ingredients.
- Sprinkle with red