Stir-Fried Chicken with Vegetables

Stir-Fried Chicken with Vegetables

Serve 2 people

Ingredients:
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons soy sauce (reduced-sodium if preferred)
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1 bell pepper, thinly sliced
  • 1 small carrot, thinly sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • Salt and pepper to taste
  • Cooked brown rice, for serving
Instructions:
  1. In a small bowl, mix together the soy sauce, oyster sauce, rice vinegar, sesame oil, and cornstarch. Set aside.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger, and cook for about 30 seconds until fragrant.
  3. Add the sliced chicken to the skillet and stir-fry for about 5-6 minutes until cooked through.
  4. Add the sliced bell pepper, carrot, broccoli florets, and snap peas to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
  5. Pour the sauce mixture over the chicken and vegetables in the skillet. Stir well to coat everything evenly. Cook for another 1-2 minutes until the sauce thickens slightly.
  6. Season with salt and pepper to taste.
  7. Serve the stir-fried chicken and vegetables hot over cooked brown rice.
This recipe provides a good balance of lean protein from the chicken, plenty of colorful vegetables, and a flavourful sauce without excessive sodium or added sugars. Feel free to customize the vegetables based on what you have on hand or your personal preferences. Enjoy your healthy Chinese meal!
Order Ingredients

 

All Recipes