Stir-Fried Chicken with Vegetables

Stir-Fried Chicken with Vegetables

Serves 4

This is a quick, colorful dish full of tender chicken and crisp vegetables tossed in a light, flavorful sauce. It’s a perfect weeknight meal — bright, healthy, and done in minutes.

Ingredients

1 pound boneless, skinless chicken breasts, thinly sliced

2 tablespoons soy sauce

1 tablespoon cornstarch

2 tablespoons vegetable oil (divided)

2 cloves garlic, minced

2 cups broccoli florets

1 cup thinly sliced carrots

1 red bell pepper, sliced into strips

2 tablespoons oyster sauce (optional, but adds depth)

1 tablespoon soy sauce (extra for flavor)

1 teaspoon sesame oil

Salt and pepper to taste

Instructions

Marinate the Chicken:
In a bowl, mix the sliced chicken with two tablespoons of soy sauce and the cornstarch. Stir until coated and let it rest for 10 minutes while you prepare the vegetables.

Heat the Wok:
Place your wok (or a large skillet) over medium-high heat. Add one tablespoon of oil and let it get hot. It should shimmer.

Cook the Chicken:
Add the chicken to the hot wok. Stir-fry quickly, keeping the pieces moving so they cook evenly. This should take about 3 to 4 minutes. Remove the chicken from the pan and set it aside.

Cook the Vegetables: Add the remaining tablespoon of oil to the wok. Toss in the garlic, then add broccoli, carrots, and bell pepper. Stir-fry for about 3 to 5 minutes, just until the vegetables are bright and tender-crisp.

Combine and Sauce:
Return the chicken to the wok. Add oyster sauce, the extra soy sauce, and sesame oil. Stir everything together for 1–2 minutes until coated and heated through.

Taste and Serve:
Add a pinch of salt and pepper if needed. Serve hot over steamed rice.

Terry’s Tip:

The key to good stir-fry is high heat and quick movement. Keep your wok hot, don’t overcrowd it, and always keep things moving. The result will be crisp veggies and tender chicken with that perfect glossy sauce.