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Better Than Takeout Chicken with Mixed Vegetable Stir Fry
Emily

Chicken with Mixed Vegetable Stir Fry

A quick and healthy chicken stir fry with crisp vegetables in a savory garlic ginger sauce. Perfect for a 30-minute weeknight dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian American, Chinese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast or thighs, thinly sliced
  • 2 tbsp vegetable oil divided
  • 2 cups broccoli florets
  • 1 whole red bell pepper sliced
  • 1 cup snap peas or snow peas
  • 1 whole carrot peeled and sliced thinly
  • 1 tbsp minced garlic
  • 1 tsp minced ginger
  • 0.25 cup soy sauce low sodium preferred
  • 0.5 cup chicken broth or water
  • 1 tbsp oyster sauce
  • 1 tbsp cornstarch
  • 1 tsp sesame oil

Equipment

  • Wok or Large Skillet
  • Sharp knife
  • Cutting board

Method
 

  1. Whisk together the soy sauce, chicken broth, oyster sauce, cornstarch, and sesame oil in a small bowl until smooth. Set aside.
  2. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes until browned and cooked through. Remove chicken from the pan and set aside.
  3. Add the remaining tablespoon of oil to the same pan. Add carrots and broccoli. Stir fry for 2 minutes. Add bell pepper and snap peas, cooking for another 2-3 minutes until veggies are crisp-tender.
  4. Stir in the garlic and ginger, cooking for 30 seconds until fragrant.
  5. Return the chicken to the pan. Give the sauce a quick whisk and pour it over the mixture. Toss everything together for 1-2 minutes until the sauce thickens and coats the ingredients glossy.
  6. Serve immediately over steamed white rice.

Notes

  • Slice chicken partially frozen to get thinner, more even slices.
  • Do not overcook the vegetables; they should retain a vibrant color and crunch.