Description
A delicious stir-fry featuring tender chicken and colorful vegetables.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 cup chicken broth
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
Instructions
- In a bowl, mix chicken slices with soy sauce, oyster sauce, and cornstarch. Let marinate for 10 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and cook for 4-5 minutes until no longer pink. Remove chicken and set aside.
- Add bell pepper, broccoli, garlic, and ginger to the skillet. Stir-fry for 3-4 minutes until vegetables are just tender.
- Return chicken to the skillet. Pour in chicken broth and sesame oil. Stir well and cook for another 3-4 minutes until sauce thickens. Season with salt and pepper.
- Serve hot, garnished with sliced green onions.
Notes
- This dish can be served with rice or noodles for a complete meal.
- Feel free to substitute vegetables based on your preferences.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg