Chicken Stir Fry with Vegetables
A quick, healthy, and flavorful chicken stir fry with vegetables made in one pan. This easy recipe combines tender chicken, crisp vegetables, and a savory sauce for a perfect weeknight meal ready in minutes.
Equipment
- Large skillet or wok
- Cutting board
- Sharp knife
- Mixing Bowl
- Wooden spoon or spatula
Ingredients
- 2 chicken breasts boneless, skinless
- 2 cups broccoli florets
- 1 cup carrots sliced
- 1 cup bell peppers sliced
- 2 cloves garlic minced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 3 tablespoons water
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Cut the chicken breasts into bite-sized pieces and season lightly with salt and pepper. Wash and chop all vegetables into evenly sized pieces.
- In a small bowl, mix soy sauce, oyster sauce, cornstarch, and water until smooth.
- Heat 1 tablespoon of oil in a large pan over medium-high heat.
- Add the chicken and cook for about 5-7 minutes until golden and fully cooked.
- Remove the chicken from the pan and set aside.
- Add the remaining oil to the pan and sauté the garlic for about 30 seconds.
- Add the carrots and broccoli first, cook for 2-3 minutes while stirring.
- Add the bell peppers and continue cooking for another 2-3 minutes.
- Return the cooked chicken to the pan.
- Pour the prepared sauce over the mixture and stir well to coat everything evenly.
- Cook for an additional 2-3 minutes until the sauce thickens.
- Remove from heat and let it rest briefly before serving.
Notes
Nutritional Information (Approximate per serving)
- Calories: 280 kcal
- Protein: 30 g
- Carbohydrates: 12 g
- Fat: 12 g
- Fiber: 3 g
