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:
- In a small bowl, mix together the soy sauce, oyster sauce, rice vinegar, sesame oil, and cornstarch. Set aside.
- 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.
- Add the sliced chicken to the skillet and stir-fry for about 5-6 minutes until cooked through.
- 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.
- 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.
- Season with salt and pepper to taste.
- 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!
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