Description
A quick, healthy stir-fry featuring tender chicken and a colorful mix of fresh vegetables, perfect for busy weeknights.
Ingredients
Units
Scale
- 1 lb (450 g) boneless, skinless chicken breast, cut into 1″ strips
- 2 tbsp low‑sodium soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 2 tsp cornstarch
- 2 tbsp vegetable oil, divided
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 medium carrot, julienned
- 1 small zucchini, sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1/4 cup low‑sodium chicken broth (or water)
- Salt and pepper to taste
Instructions
- In a bowl, toss chicken strips with soy sauce, oyster sauce, sesame oil, and cornstarch. Let marinate 5–10 minutes.
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium‑high heat. Add chicken and stir‑fry until cooked through and lightly browned, about 4–5 minutes. Remove chicken and set aside.
- Add remaining vegetable oil to the pan. Stir‑fry garlic and ginger until fragrant, about 30 seconds.
- Add bell peppers, broccoli, carrot, and zucchini. Stir‑fry for 3–4 minutes, until vegetables are crisp‑tender.
- Return chicken to the pan. Add chicken broth and toss everything together until heated through and sauced, about 1–2 minutes.
- Season with salt and pepper to taste. Serve immediately over rice or noodles if desired.
Notes
- Swap in your favorite veggies—snap peas, mushrooms, or baby corn work great.
- For extra flavor, top with sliced green onions or sesame seeds.
- Adjust sauce amounts to taste or make it spicier with a dash of chili garlic sauce.
- To make it gluten‑free, use tamari or coconut aminos instead of soy sauce.
Nutrition
- Serving Size: 1 serving (about 1¼ cups)
- Calories: 280
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg