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Stir Fry Chicken

A quick and satisfying stir fry chicken dish packed with nutrition, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 300
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 1 lb boneless chicken breast, sliced Use fresh, high-quality chicken.
  • 2 tablespoons soy sauce Use gluten-free soy sauce for a gluten-free option.
  • 1 tablespoon oyster sauce Can be skipped or substituted with soy sauce and sugar.
  • 1 tablespoon cornstarch Helps to create a nice coating on the chicken.
Vegetables
  • 1 cup bell peppers, sliced Any color can be used for a vibrant dish.
  • 1 cup broccoli florets Can substitute with other vegetables like snap peas.
  • 1/2 cup onions, sliced Red or green onions can be used.
  • 2 cloves garlic, minced Fresh garlic enhances flavor.
  • Salt and pepper to taste Adjust according to preference.
Cooking Ingredient
  • 2 tablespoons vegetable oil Can use peanut oil for a different flavor.

Method
 

Preparation
  1. In a bowl, combine sliced chicken with soy sauce, oyster sauce, and cornstarch. Allow it to marinate for 15 to 20 minutes to absorb the flavors.
Cooking
  1. Heat vegetable oil in a large pan or wok over high heat until it shimmers.
  2. Add the marinated chicken to the pan, spreading it out in a single layer. Stir-fry for about 5-7 minutes, or until it’s cooked through and lightly browned.
  3. Toss in minced garlic, sliced onions, bell peppers, and broccoli florets. Continue to stir-fry for an additional 5-7 minutes, ensuring the vegetables are tender-crisp.
  4. Season with salt and pepper to taste as you stir-fry.
  5. Serve hot over a bed of rice or noodles for a complete meal.

Notes

Leftovers can be stored in an airtight container for 3-4 days. For longer storage, freeze in a freezer-safe container for up to three months. Reheat on the stovetop with a splash of water or broth.