Description
This vibrant Chicken Stir Fry is a quick and healthy meal packed with colorful vegetables and tender chicken breast. Marinated in soy sauce and cornstarch, the chicken stays juicy and flavorful, while a savory blend of oyster sauce, hoisin sauce, and sesame oil creates a rich, mouthwatering sauce. Perfect for a weeknight dinner, this stir fry comes together in just 30 minutes and is garnished with sesame seeds and green onions for an extra touch of flavor and texture.
Ingredients
Scale
Chicken and Marinade
- 1 lb chicken breast, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Vegetables
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 carrot, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
Sauce and Garnish
- 2 tablespoons vegetable oil
- 1/4 cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes
- Sesame seeds, for garnish
- Green onions, sliced, for garnish
Instructions
- Marinate Chicken: In a bowl, combine the thinly sliced chicken breast with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Mix well and let it marinate briefly to tenderize and infuse flavor.
- Cook Chicken: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until it is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside to keep warm.
- Sauté Vegetables: In the same skillet, add the sliced bell pepper, broccoli florets, snap peas, and thinly sliced carrot. Stir-fry the vegetables until they are tender-crisp, about 4-5 minutes, maintaining their bright colors and crunch.
- Add Aromatics: Add the minced garlic and ginger to the skillet with the vegetables. Stir-fry for about 1 minute until fragrant, being careful not to burn the garlic.
- Combine Ingredients and Sauce: Return the cooked chicken to the skillet. Pour in 1/4 cup chicken broth, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, and 1/4 teaspoon red pepper flakes. Stir everything together well to combine the flavors.
- Thicken Sauce and Finish Cooking: Continue cooking the mixture, stirring frequently, until the sauce thickens slightly and coats the chicken and vegetables evenly, about 2-3 minutes.
- Garnish and Serve: Remove from heat and garnish with a sprinkle of sesame seeds and sliced green onions. Serve hot over steamed rice or noodles if desired.
Notes
- Marinating the chicken with cornstarch helps keep it tender and creates a smooth texture on the surface when stir-fried.
- Use fresh vegetables and do not overcook them to maintain a crisp texture and vibrant color.
- Adjust the red pepper flakes according to your preferred spice level.
- This dish pairs well with steamed jasmine rice, brown rice, or noodles.
- For a gluten-free option, substitute soy sauce and oyster sauce with gluten-free versions.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
