Chicken and Vegetable Stir-Fry
A quick, colorful stir-fry of tender chicken, broccoli, peppers and snow peas in a savory ginger-garlic sauce. Ready in 30 minutes.
- Servings
- 4
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
Ingredients
Equipment
- Wok or large skillet
Instructions
Toss the chicken with 1 tbsp cornstarch and 1 tbsp soy sauce. In a small bowl, stir the rest of the soy sauce, the oyster sauce, sugar, 2 tsp cornstarch and ⅓ cup water.Toss the chicken with 1 tbsp cornstarch and 1 tbsp soy sauce. In a small bowl, stir the rest of the soy sauce, the oyster sauce, sugar, 2 tsp cornstarch and 79 mL water.
Heat 1 tbsp oil in the wok over high heat. Stir-fry the chicken in one layer until browned and just cooked through, 3–4 minutes. Move to a plate.
Add another tablespoon of oil and the broccoli with a splash of water. Stir-fry until bright green, 2 minutes, then add the pepper and snow peas for 2 minutes more.
Push the vegetables aside, add the last of the oil with the garlic and ginger and stir for 30 seconds.
Return the chicken, stir the sauce and pour it in. Toss until glossy and thickened, 1 minute. Drizzle with sesame oil and serve over rice.
Notes
- Have everything chopped before you start; stir-frying moves fast.
- Any quick-cooking vegetables work: sliced carrots, mushrooms, bok choy or zucchini.
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Nutrition estimate
- Calories
- 345
- Protein
- 36 g
- Carbs
- 14 g
- Fat
- 16 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
