chicken stir fry with vegetables
This Chicken Stir Fry with Vegetables is a quick and nutritious dish that brings together tender chicken and a colorful array of vegetables, all tossed in a flavorful sauce. Perfect for busy weeknights!
Equipment
- 1 wok or large skillet
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 spatula
- 1 serving dishes
Ingredients
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 cups mixed vegetables (bell peppers, broccoli, and snap peas) Feel free to customize based on preferences.
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon cornstarch
- ΒΌ cup cold water
- salt and pepper to taste
- cooked rice or noodles, for serving
Instructions
- In a medium bowl, combine the cornstarch, cold water, soy sauce, and oyster sauce. Mix well and set aside.
- Heat the vegetable oil in a wok or large skillet over medium-high heat.
- Add the sliced chicken and stir-fry for about 5-6 minutes, or until the chicken is browned and cooked through.
- Add the minced garlic and ginger to the pan. Stir-fry for an additional minute until fragrant.
- Toss in the mixed vegetables and stir-fry for another 2-3 minutes, until they are tender-crisp.
- Pour the sauce mixture over the chicken and vegetables, stirring to coat everything evenly. Cook for 1-2 minutes until the sauce thickens slightly.
- Season with salt and pepper to taste.
- Serve immediately over cooked rice or noodles.
Notes
Feel free to customize the vegetables based on your preferences or what you have on hand.
For added flavor, consider adding sesame oil or chili sauce to the stir fry.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.